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Sliced almond flour banana bread loaf on wooden board with white background"
Bia

Almond Flour Banana Bread

A soft, moist, and naturally gluten-free banana bread made with almond flour, ripe bananas, and warm cinnamon. This easy one-bowl recipe is perfect for breakfast, a snack, or a healthier dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 medium very ripe bananas about 1 cup mashed
  • 3 large eggs room temperature
  • 1/4 cup maple syrup or honey
  • 1/4 cup avocado oil melted coconut oil, or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3 cups blanched almond flour not almond meal
  • Cooking spray or oil for greasing the pan
  • Optional: 1/2 cup chopped walnuts or dark chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan. Line it with parchment paper, leaving an overhang for easy removal.
  2. Mash the ripe bananas in a large bowl until mostly smooth.
  3. Add the eggs, maple syrup, oil, and vanilla extract, then whisk until well combined.
  4. Stir in the cinnamon, baking soda, baking powder, and salt.
  5. Fold in the almond flour until no dry streaks remain. Gently mix in the walnuts or chocolate chips, if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the last 15–20 minutes.
  8. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For the best Almond Flour Banana Bread, use very ripe bananas with plenty of brown spots, as they add natural sweetness and keep the loaf moist. Be sure to measure the almond flour correctly by spooning it into the measuring cup and leveling it off, or use a kitchen scale for the most accurate results. Avoid overmixing the batter, and let the bread cool completely before slicing so it holds its shape and has the perfect tender texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.