If you’re looking for a delightful twist on a classic favorite, this Almond Flour Banana Bread Recipe is sure to win your heart. The natural sweetness of perfectly ripe bananas combined with the nutty richness of almond flour creates a loaf that’s moist, flavorful, and totally crave-worthy. Whether you’re avoiding gluten or just want a wholesome treat, this recipe delivers the perfect balance of tender crumb, warm spices, and tender texture that feels like a cozy hug with every bite.
Ingredients You’ll Need
Each ingredient in this Almond Flour Banana Bread Recipe plays an important role in creating that perfect texture, tang, and flavor you’ll love. From the ripe bananas that add natural sweetness and moisture to the almond flour giving it a rich and dense crumb, every component is simple yet essential.
- 3 medium-large very ripe bananas with brown spots: The riper the bananas, the sweeter and more flavorful your bread will be.
- 3 large eggs: These bind everything together and add protein for a satisfying slice.
- 1/4 cup sweetener of choice (maple syrup recommended): Adds natural sweetness and a hint of caramel depth.
- 1/4 cup mild oil or melted butter (avocado oil recommended): Keeps the bread moist without overpowering it.
- 1 tsp pure vanilla extract: Brings a subtle warmth and fragrant aroma that rounds out the flavors.
- 1 tsp ground cinnamon: Adds a cozy spice that pairs perfectly with banana and almond.
- 1 tsp baking soda: Provides lift to give your bread a light crumb.
- 1 tsp baking powder: Works with baking soda to ensure your loaf rises evenly.
- 1/4 tsp salt: Enhances all the flavors so nothing falls flat.
- 3 cups almond flour (not almond meal): The star ingredient offering that moistness and nutty undertone.
- Cooking spray (such as Misto): Essential for greasing the pan and making sure your bread pops out cleanly.
How to Make Almond Flour Banana Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Next, generously grease a 9×5 inch loaf pan with your cooking spray of choice—this ensures your bread doesn’t stick and comes out perfectly smooth.
Step 2: Mash the Bananas
Grab a large bowl and mash your ripe bananas until they’re smooth and creamy. The bananas are the natural sweetener and moisture powerhouse here, so be sure they’re spotty and ripe for the best flavor.
Step 3: Mix Wet Ingredients
Add the eggs, sweetener, oil, and vanilla extract to the mashed bananas. Whisk these together until everything is fully combined and creamy. This mix adds richness and helps blend all the flavors beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, stir together the almond flour, ground cinnamon, baking soda, baking powder, and salt. This dry mix will give your bread structure and that classic banana bread spice kick.
Step 5: Bring Wet and Dry Together
Gradually add your dry mixture into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender and moist.
Step 6: Bake Your Bread
Pour the batter into your prepared loaf pan, smoothing out the top. Place it in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted at the center comes out clean.
Step 7: Cool and Enjoy
Once baked, let your almond flour banana bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. This keeps the crumb perfect and ready for slicing.
How to Serve Almond Flour Banana Bread Recipe
Garnishes
A simple dusting of powdered sugar enhances the warm, golden top, or smear a little butter or almond butter on each slice for an irresistible start to your day. Fresh banana slices or chopped nuts sprinkled on top bring extra texture and flavor.
Side Dishes
This bread pairs perfectly with your morning coffee or afternoon tea. For a heartier snack, serve it alongside a dollop of Greek yogurt or a smooth nut butter dip that complements its nutty undertones without overpowering the banana flavor.
Creative Ways to Present
Turn this Almond Flour Banana Bread Recipe into an eye-catching dessert by layering slices with whipped cream and fresh berries for a quick trifle. You can also toast slices and top them with honey and toasted almonds for a crunchy-sweet twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover almond flour banana bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. This maintains its moisture and flavor perfectly.
Freezing
If you want to save some for later, almond flour banana bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap, then in foil or a freezer bag, and freeze for up to three months. Thaw overnight in the fridge or at room temperature in the morning.
Reheating
To bring back that freshly baked warmth, pop the bread slice into a toaster or warm it in the oven at 300°F for 5–7 minutes. This step revives the moisture and gives the crust a slight crispness.
FAQs
Can I use almond meal instead of almond flour?
Almond meal is usually coarser and can make your bread denser and grainier. For the best texture in this Almond Flour Banana Bread Recipe, stick with almond flour, which offers a finer crumb.
Is this recipe gluten-free?
Absolutely! Since this recipe uses almond flour instead of wheat flour, it’s naturally gluten-free, making it a fantastic option for those with gluten sensitivities.
Can I substitute the sweetener?
Yes, you can swap out maple syrup for honey, agave, or a low-glycemic sweetener. Just be mindful of the liquid content, as it may slightly affect the bread’s moisture and baking time.
How ripe should my bananas be?
Super ripe bananas with lots of brown spots are best because they’re sweeter and softer, which translates to a moister, more flavorful banana bread.
Why does this recipe use both baking soda and baking powder?
Using both helps balance the acidity from the bananas while giving your bread the perfect rise and fluffy texture without being too dense.
Final Thoughts
If you’re craving a comforting, wholesome treat that feels like a warm kitchen hug, this Almond Flour Banana Bread Recipe is a brilliant choice. It’s simple, nourishing, and absolutely delicious, making it a guaranteed winner whether you’re making breakfast, a snack, or a sweet end to your day. Give it a try — your taste buds will thank you!
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Almond Flour Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Flour Banana Bread is a moist, flavorful, and gluten-free treat made with ripe bananas, almond flour, and a touch of cinnamon. Sweetened naturally with maple syrup and enhanced with vanilla extract, this loaf is a healthy twist on a classic favorite perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Other
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray to prevent sticking and ensure easy removal of the bread after baking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating a creamy base for the batter.
- Mix Wet Ingredients: Add the eggs, sweetener (maple syrup recommended), oil or melted butter, and vanilla extract to the mashed bananas. Whisk the mixture well until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix together the almond flour, ground cinnamon, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and spices.
- Mix Batter: Gradually add the dry ingredients into the wet banana mixture, stirring gently just until combined to avoid overmixing, which could affect the bread’s texture.
- Prepare for Baking: Pour the batter into the prepared loaf pan, using a spatula to smooth out the top evenly for consistent baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing, which helps the bread set and prevents crumbling.
Notes
- For best results, use very ripe bananas with brown spots as they provide the best flavor and sweetness.
- Almond flour is different from almond meal; almond flour is finely ground and creates a better texture in the bread.
- You can substitute the sweetener with honey or another natural liquid sweetener if preferred, adjusting quantities to taste.
- Ensure not to overmix the batter after adding the dry ingredients to keep the bread tender.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
