This Almond Flour Banana Bread is a moist, melt-in-your-mouth treat that’s gluten-free, refined sugar-free, and irresistibly delicious. Perfect for breakfast, snacks, or dessert, this quick bread comes together easily in one bowl using just 10 simple ingredients, including pantry staples.
Tender, flavorful, and packed with natural sweetness, this banana bread is a family favorite that vanishes quickly. Whether you’re looking for a healthier treat or a way to use up ripe bananas, this recipe is sure to impress!
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
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3 medium-large very ripe bananas with brown spots 1 cup mashed
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3 large eggs
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1/4 cup any sweetener I use maple syrup
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1/4 cup any mild oil or melted butter I use avocado oil
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1 teaspoon pure vanilla extract
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1 teaspoon cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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3 cups almond flour not almond meal
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Cooking spray I use Misto
Instructions
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Notes
- Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
- Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
- Metal pan: I have way better success baking this bread in metal pan vs. ceramic. It rises better and is not as wet.
- Oil: Any mild tasting oil like avocado oil, light olive oil, melted coconut oil, grapeseed oil will work.
- Flour: You can’t use any other flour besides almond flour.
- Sweetener: I have successfully baked this bread with honey, maple syrup and even Lakanto monkfruit sweetener (erythritol). I think any dry or liquid sweetener works in same amount.
- Vegan: I have successfully tested this with a chia egg – note it is a bit more dense/flat but turns out wonderful!
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