If you’ve been hunting for a delightful twist on a classic treat, this Almond Flour Banana Bread Recipe is exactly what your kitchen needs. It brings together the natural sweetness of ripe bananas with the nutty richness of almond flour, creating a moist, flavorful loaf that’s perfect any time of day. Whether you’re gluten-free or just love wholesome ingredients, this recipe is warm, inviting, and quickly becomes a favorite with every bite.
Ingredients You’ll Need
Each ingredient in this Almond Flour Banana Bread Recipe plays a vital role, combining simple pantry staples that balance sweetness, texture, and aroma perfectly. The harmony of these essentials is what makes each slice so irresistibly good.
- 2 ripe bananas: Naturally sweet and moist, they’re the heart and soul of this bread.
- 2 large eggs: Provide structure and help hold everything together.
- 1/2 cup maple syrup (or honey): Adds natural sweetness and a subtle depth of flavor.
- 1/4 cup melted coconut oil: Brings moistness with a hint of tropical richness.
- 3 cups almond flour: The star gluten-free flour that ensures a tender, nutty crumb.
- 1 teaspoon cinnamon: Adds warmth and a comforting spice note.
- ½ cup chocolate chips (optional): For a touch of indulgence and melty pockets of chocolate fun.
How to Make Almond Flour Banana Bread Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 325°F (163°C). Line a 9×5 loaf pan with parchment paper—this ensures easy removal and a beautiful clean slice each time.
Step 2: Mix the Wet Ingredients
Mash the ripe bananas until perfectly smooth in a large bowl. Then, whisk in the eggs, maple syrup, melted coconut oil, and a splash of vanilla extract. This combination builds a sweet, silky base that’s full of flavor.
Step 3: Bring in the Dry Ingredients
Gently stir in the almond flour, cinnamon, baking soda, baking powder, and salt into the wet mix. Be careful not to overmix—just combine until you no longer see dry patches to keep your bread tender and soft.
Step 4: Optional Add-Ins
Fold in chocolate chips if you want that extra burst of chocolatey goodness throughout your loaf. This step is flexible, so feel free to get creative with nuts or dried fruit here as well!
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan and place it in the oven. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean—this is the sweet spot for perfect doneness.
Step 6: Cool and Enjoy
Allow your Almond Flour Banana Bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set perfectly, creating a loaf that’s easier to slice and even more delicious.
How to Serve Almond Flour Banana Bread Recipe
Garnishes
Top your slices with a pat of butter or a drizzle of honey for that extra touch of indulgence. A sprinkle of chopped nuts or a dusting of cinnamon adds a lovely visual and flavor boost that invites everyone to dig in.
Side Dishes
This banana bread pairs beautifully with a cup of warm coffee or herbal tea. For a more filling breakfast, serve alongside Greek yogurt and fresh fruit, balancing richness with bright, fresh flavors.
Creative Ways to Present
Why not cut the bread into cubes and skewer with banana slices and berries for a fun, shareable platter? Alternatively, toast slices lightly and spread with almond butter or cream cheese for a delightful twist!
Make Ahead and Storage
Storing Leftovers
Wrap leftover almond flour banana bread tightly in plastic wrap or store in an airtight container on the counter. It will stay fresh and moist for up to 3 days, making it an easy grab-and-go snack.
Freezing
To enjoy this Almond Flour Banana Bread Recipe longer, slice it and freeze individual pieces in freezer bags. They thaw quickly and maintain their wonderful texture, perfect for busy mornings or unexpected guests.
Reheating
Reheat slices in a toaster oven or microwave for a few seconds to refresh the warmth and softness. A quick toast brings back that freshly baked feel and tastes like you just made it!
FAQs
Can I substitute almond flour with another flour?
Almond flour gives this bread its unique moistness and nutty flavor, but coconut flour or a gluten-free blend can be used with adjustments—just keep in mind they absorb moisture differently and may change the texture.
Is this recipe suitable for people with nut allergies?
Since almond flour is the main ingredient, it’s not suitable for those with nut allergies. However, you might try a gluten-free oat flour alternative, but be ready for a different texture and flavor.
Can I make this bread vegan?
To make this Almond Flour Banana Bread Recipe vegan, try replacing the eggs with flax eggs (ground flaxseed mixed with water) and ensure your sweetener is vegan-friendly. Results may vary slightly but it’s a tasty option to experiment with!
How ripe should the bananas be?
The riper, the better! Overripe bananas with lots of brown spots are ideal—they’re sweeter and provide more natural moisture, perfect for a tender, flavorful loaf.
What causes the bread to be too dense or dry?
Overmixing the batter or baking too long can lead to dense or dry bread. Stick to the recommended mixing method and keep a close eye during baking to get that perfect moist crumb.
Final Thoughts
This Almond Flour Banana Bread Recipe quickly became one of my go-to comfort foods because it delivers on flavor, healthfulness, and ease all at once. It’s such a joy to slice into that warm, fragrant loaf, whether for breakfast or an afternoon treat. Give it a try and watch it become a beloved staple in your kitchen too!
Print
Almond Flour Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and moist Almond Flour Banana Bread made with ripe bananas, almond flour, and natural sweeteners. This gluten-free recipe is perfect for a healthy snack or breakfast, featuring warm cinnamon and optional chocolate chips for a touch of sweetness.
Ingredients
Main Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/2 cup maple syrup (or honey)
- 1/4 cup melted coconut oil
- 3 cups almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a 9×5 inch loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, mash the ripe bananas until smooth. Add the eggs, maple syrup, melted coconut oil, and vanilla extract; whisk thoroughly until all ingredients are well combined.
- Add Dry Ingredients: Stir in the almond flour, cinnamon, baking soda, baking powder, and salt until just mixed. Be careful not to overmix the batter to maintain a light texture.
- Fold in Optional Add-ins: Gently fold in chocolate chips or any other optional mix-ins to evenly distribute them throughout the batter.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean, indicating the bread is done.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set and makes it easier to slice.
Notes
- Ensure bananas are very ripe for natural sweetness and better flavor.
- You can substitute maple syrup with honey or agave nectar.
- Optional chocolate chips add sweetness but can be omitted for a dairy-free or less sweet version.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice and freeze for up to 3 months.
