I thought we were done with new banana bread recipes, I really did. Then, a bag of almond flour languishing in the back of our pantry collided with my hankering for healthy baked comfort and a bowl of spotty bananas. Almond Flour Banana Bread, here we are! One bite, and I realized two things.

A loaf of almond flour banana bread with chocolate chips

The first thing is that we are absolutely not done with banana bread.

Despite this site’s cache of classic healthy banana bread recipes (Oatmeal Banana Bread; Healthy Banana Bread with Chocolate Chips), mash-up banana bread recipes (Zucchini Banana Bread; Pumpkin Banana Bread), and even gluten free banana bread recipes (Paleo Banana Bread), almond flour banana bread is still a recipe we need.

Even though my favorite EVER banana bread recipe is in my upcoming cookbook, that recipe is made with wheat flour, which is in short supply right now.

Plus, today’s almond flour banana bread is gluten free, making its baked banana goodness available to a wider audience.

Banana bread made with almond flour topped with chocolate and banana slices

Why you need this almond flour banana bread recipe:

  • It’s tender yet substantial, naturally sweetened, and mega-moist.
  • The naturally nutty tones of almond flour play beautifully with the sweet, fruity, and lightly caramelized notes of the banana.
  • The recipe comes together in ONE BOWL, and you don’t even need a mixer.

Once you’ve realized the first thing about this almond flour banana bread—that you 100% must have this recipe in your life from now until forever—you’ll realize the second thing about it.

You need another slice. Immediately.

A sliced loaf of moist banana bread topped with chocolate drizzle and chocolate chisp

About Almond Flour

Almond flour is made of just one ingredient: ground almonds.

It has all the healthy qualities that almonds do. It’s naturally gluten free, high protein, Paleo, Whole30, and keto-friendly, and it tastes positively scrumptious.

I go into more detail about baking with almond flour in this comprehensive post for Almond Flour Bread.

Here, I’ll address just the major FAQs that I receive most often:

What is the Difference Between Almond Flour and Almond Meal?

  • While both are made from ground almonds, almond flour typically uses blanched almonds (almonds with the skin removed) while almond meal uses almonds with the skin on.
  • Sometimes the two terms are used interchangeably, which is confusing. If you aren’t sure which one to use, almond flour is generally the safest bet.
  • Almond flour is what I used in this recipe. I haven’t tried almond meal yet, but I think it would work nicely (heads up: you’ll see the specks of almond skin in the final loaf.

Can I Swap Almond Flour for All-Purpose Flour?

  • In short, no. The two have completely different properties (fat content, protein content, presence of gluten, weights, etc.) that cause them to behave differently in baking.
  • Any swap would be an experiment, and you should proceed at your own risk.

Your best bet if you want to bake with almond flour is to find a recipe that has been developed for it. The recipe will take into consideration all of almond flour’s unique properties to give you great results.

Loaf of banana bread with chocolate chips

Wondering What You Can Make with Almond Meal?

You can find a whole list of well-tested and reader-approved healthy almond flour recipes on my site, both sweet and savory, including cookies, cakes, brownies, crumbles, and more.

Three of my favorite baked goods are this Gluten Free Zucchini Bread, Gluten Free Carrot Cake, and these Almond Flour Cookies.

As these recipes prove, your bag of almond flour will not go to waste. You can easily bake with only almond flour (you don’t need to combine it with other flour types).

You also can make your own almond meal/almond flour from ground almonds. See the notes in the recipe below for specifics.

How to Make Almond Flour Banana Bread

Here’s the run-down for this easy and healthy recipe. I couldn’t resist topping my almond flour banana bread with chocolate chips and a chocolate drizzle, but if you are feeling something more simple, it’s also delicious without them.

A bunch of ripe bananas

The Ingredients

  • Almond Flour. Aside from its delicious subtle nuttiness and being dietary-friendly, almond flour is also packed with nutrients like Vitamin-E and magnesium. Tip: Store your almond flour in a cool, dry place or in the refrigerator for long-term storage.
  • Mashed Ripe Banana. Make sure your bananas are good and spotty, as they’re the primary sweetener in the bread. They also make the bread mega moist, and banana is packed with potassium and fiber.
  • Maple Syrup. Not only is this bread naturally-sweetened, but the flavor of maple syrup also adds a subtle, caramelized flavor that gives this bread addictive sweetness. Honey also works well here.
  • Oil. Necessary for moisture and some added richness. You can use canola oil, melted coconut oil, or melted unsalted butter.
  • Vanilla. Adds delightful flavor without overpowering any of the other ingredients.
  • Cinnamon + Nutmeg. Toasty, nutty spices that enhance the banana flavor and make this bread taste like a warm hug.
  • Flaxseed Meal. For an extra nutritional boost, I swapped out part of the almond flour for ground flaxseed meal. If you don’t have flaxseed meal, you can use the same amount of additional almond flour instead.
  • Chocolate Drizzle. Melted chocolate drizzled over the top of freshly baked banana bread. Need I say more?

The Directions

a mixing bowl with mashed banana, eggs, maple syrup, and canola oil

  1. Mash the bananas in a mixing bowl, then add in the remaining wet ingredients.
    A mixing bowl of almond flour banana bread batter with a spatula
  2. Whisk in the baking powder and baking soda, cinnamon, and salt. Add the almond flour and flaxseed meal, stirring just until incorporated.
    Almond flour banana bread batter being spread in a loaf pan
  3. Pour the batter into a loaf pan lined with parchment paper, and smooth the top. Bake the almond flour banana bread at 350 degrees F for 20 minutes. Loosely cover the pan with aluminum foil, then bake about 20 minutes more. Let cool.
    a bowl of melted chocolate being drizzled with a spoon
  4. Melt the chocolate chips. Drizzle the mixture over the bread. DIG IN!

Storage Tips

  • To Store. Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • To Freeze. Store leftover bread in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving. I like to freeze mine in slices, so they’re easy to thaw whenever a craving strikes.

More Healthy Recipes with Ripe Bananas

Almond Flour Banana Bread topped with chocolate chips

Recommended Tools to Make This Recipe 

As this chocolate banana bread with almond flour proves, you really can’t have too many banana bread recipes! I can’t wait for you to try it too.

A loaf of almond flour banana bread with chocolate chips

Almond Flour Banana Bread

5 from 24 votes
Easy Almond Flour Banana Bread made in one bowl and bursting with banana flavor! Tender, naturally sweetened, and delicious with chocolate chips or plain.

Prep: 5 mins
Cook: 40 mins
Total: 55 mins

Servings: 10 slices (1 9x5-inch loaf)



  • 1 ½ cups mashed ripe banana about 4 medium or 3 extra large
  • 3 eggs large
  • 1/4 cup pure maple syrup or honey
  • 3 tablespoons canola oil or melted and cooled coconut oil, or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg optional
  • ½ teaspoon kosher salt
  • 2 1/2 cups blanched almond flour not almond meal
  • 1/3 cup ground flaxseed meal or an additional 1/3 cup almond flour—do not use whole flaxseeds


  • 1/4 cup semi-sweet chocolate chips or chopped chocolate of choice
  • 1/2 teaspoon coconut oil


  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a 9 x 5-inch loaf pan with parchment paper so that two opposite sides of the paper overhang like handles. Coat the pan and paper with nonstick spray.
  • In a large mixing bowl, mash the bananas until very smooth (a hand mixer is a nice shortcut). Double check that you have 1 ½ cups and if not, adjust accordingly. Whisk in the eggs, maple syrup, oil, and vanilla until smoothly combined. Sprinkle the baking powder, baking soda, cinnamon, and salt over the top. Whisk to combine.
  • Sprinkle the almond flour and flaxseed over the top. With a rubber spatula, fold the batter, just until the almond flour and flax disappear.
  • Scrape the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, then loosely tent the pan with foil. Continue baking until a toothpick inserted in the center of the loaf comes out clean and the loaf is very dark golden at the edges and top and a toothpick inserted in the center comes out clean, about 20 to 25 minutes more. Place the pan on a wire rack and let cool in the pan for 10 minutes, then with the parchment paper "handles" gently lift the loaf onto the rack to finish cooling completely before slicing.
  • For the chocolate drizzle: In a small microwave-safe bowl, place the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. Continue to microwave in 15-second busts, until the chips are almost but not completely melted. Remove from the microwave and stir, letting the residual heat melt the chocolate the rest of the way. Drizzle over the cooled loaf and let the chocolate set a few minutes. Slice and enjoy!


  • TO STORE: Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • TO FREEZE: Store leftover bread in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
  • HOW TO MAKE ALMOND FLOUR: Add a slightly heaping 2 1/2 cups blanched slivered almonds to a food processor fitted with a steel blade. Pulse them until finely ground. Be careful not to overblend, or it will become almond butter. Measure, then use as directed.


Serving: 1(of 10) without chocolate drizzleCalories: 296kcalCarbohydrates: 21gProtein: 9gFat: 22gSaturated Fat: 2gCholesterol: 49mgPotassium: 241mgFiber: 5gSugar: 10gVitamin A: 93IUVitamin C: 3mgCalcium: 108mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve made this bread 3 times and every time, it is delectable. My neighbor said it was the “best banana bread” she has had in her life. And she’s 67. I throw the chocolate chips right into the batter which causes the bake time to be about 20-30 minutes longer in my oven. This is a great recipe. Try it!5 stars

      1. You are very welcome Erin. I’m trying your Paleo Pumpkin Bread for Thanksgiving instead of pumpkin pie. I will keep you posted! Happy Thanksgiving!

  2. Erin, I do not understand. :-( We have made your recipe twice and both times it is too much almond flour! :-( Next time we will try it with only the 2.5 of flour. Anyone else have this issue?
    Thank you,
    S and C

    1. I’m sorry you’ve had trouble with this, Steve. I wouldn’t recommend reducing the amount of flour, as the amount of ingredients listed is necessary for the bread to bake correctly. You may want to try the ground flaxseed meal next time to see if that helps.

    1. I’m sorry that this took longer than expected, Rae. Did you make any adjustments to the recipe? I hope you enjoyed it!

  3. this bread was amazing ! like one of the other reviews it took around 55 min to cook. Does the recipe convert easily into muffins?

    1. I’m so happy that you enjoyed it, Roselyne! Since I haven’t tried this recipe as muffins, it would be an experiment. They will be done in about half the time, so you’ll want to check them for doneness very early and often. If you decide to try it, I’d love to hear how it goes!

      1. I’ve been left a lot of almond flour & this was a great recipe! I made this but added chocolate chips, and I also replaced the maple syrup with brown sugar. It ended up needing to bake about 25 minutes longer. Really tasty and rises nicely in the oven!5 stars

  4. This is a question: when you measure the almond flour, do you leave it loose or compress it in the measuring cup? It makes a big difference and I don’t want to mess up the recipe!

  5. This was so very delicious. I’ve made it twice and added frozen puréed figs( from our tree) as well as chopped walnuts. That was the first batch. Then still having two cups of fig purée to use I made another batch, doubling it again and also adding two cups of frozen cranberries And walnuts. The bread is a very dark color from the figs but moist and delicious again. The cranberries add a certain contrast which cuts the sweetness. The figs are naturally very sweet so the cranberries are the perfect addition. The entire family loves this bread and it’s low carb and healthy except for the maple syrup. But we are all okay with that. Fabulous recipe. Thank you.5 stars

    1. I’m so happy that you’ve enjoyed it, Judith! Thank you for sharing this kind review and your adaptations!

  6. Loved the bread, but mine was not cooked in the center after an hour. Unfortunately, it seemed done with my toothpick test, and I let it cool. So, advise others to check for doneness more carefully than I did, and plan for probably 70-75 min.

    1. I’m sorry that you had trouble with this bread, Kelly. Sometimes, the banana can clump together in the middle and make the bread appear “raw”. I’m happy that you still enjoyed it!

  7. Do I need to adjust the recipe if I want to bake it with the chocolate chips inside? And also, can I substitute the maple syrup with regular or brown sugar? I’d love to make this but I’m not a fan of maple syrup flavor. Can’t wait to make it!

    1. Hi Leah! You can add some chocolate chips to the recipe as written, and I’d recommend swapping honey for the maple syrup. I hope you enjoy the bread!

  8. Recipe was very easy to follow. Bread was moist and very delicious. I will definitely make this bread again. I did not use the chocolate and I substituted monk fruit for maple syrup. This was my first time making banana bread, I was very impressed with this recipe.5 stars

    1. Hi Valerie! I haven’t tried this swap, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  9. I tried the recipe this morning. I followed your instructions to the letter. It is FANTASTIC !! Thanks, Erin.5 stars

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