Almond Flour Banana Bread
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.
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.
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.
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.
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.
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.
- 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?
- Mash the bananas in a mixing bowl, then add in the remaining wet ingredients.
- Whisk in the baking powder and baking soda, cinnamon, and salt. Add the almond flour and flaxseed meal, stirring just until incorporated.
- 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.
- Melt the chocolate chips. Drizzle the mixture over the bread. DIG IN!
- 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
Recommended Tools to Make This Recipe
- Loaf Pan. No sticking. Perfect corners. (This my absolute favorite brand but the 9×5 inch size you’ll need for this recipe is unavailable at the moment.)
- Mixing Bowls. Stackable for easy storage.
- Measuring Spoons. These are double-sided, so you have less dishes to wash.
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.
Almond Flour Banana Bread
FOR THE BANANA BREAD:
- 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
FOR THE CHOCOLATE DRIZZLE (optional):
- 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.
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