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

4.9 from 39 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. Smooth, moist, perfect. First time I made banana bread that actually was what it promised! Delicious. I’ll add walnuts, next time.5 stars

  2. This recipe uses way too much flour and if you add the flaxseed it has the consistency of styrofoam.2 stars

    1. Hi Larry! I’m so sorry you had trouble with this recipe. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  3. I followed the recipe exactly, other than mixing the bananas, baking powder and soda, and liquids in my Vitamix, then adding the mixture to the almond flour. The batter was very thin. The loaf required an extra 25 minutes of cooking and sunk in the middle while cooling. It’s very heavy. It tastes good, but is still a bit underdone in the middle.
    My oven temperature is accurate.
    Suggestions? Why did this recipe work this way, and how do I improve or change it?
    Thank you,
    Elizabeth Monticue

    1. Hi Elizabeth! Without being in the kitchen with you, it’s hard to know what went wrong. Although I believe it was the mixing in the Vitamix, this might of caused your ingredients to get runny. The bananas needed to be mashed and the rest of the ingredients whisked. Hope this helps!

  4. Absolutely delicious. So moist. I used almond flour in stead of flaxseed and it still came out so delicious. I had to share with my friends and they love it! Thank you for sharing5 stars

  5. I made this receipe last night and I accidentally forgot the eggs, and it was probably a more dense bread than intended but the moistness and flavor were outstanding. Better than any other Banana bread I’ve tasted and with a more hardy texture than a traditional fluffy loaf you can get from that packaged muffin feel.5 stars

    1. Hi Theresa, I have only tested the recipe as written so it would be hard for me to say if you could or not. If you decided to experiment with the applesauce, let me know how it goes!

  6. It might have been lovely but I can’t try it as we don’t have cups in the UK 😟
    Could you have metric measurements as well as American ones?

    1. Hi Sharon! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I hope you enjoy this recipe if you give it a try!

  7. Yum. I used superfine blanched almond flower (was gifted a bag) and mixed it by hand so the batter was a bit lumpy but I didn’t care, and it turned out great. I used a tooth pick to test for doneness and ended up removing the foil after the second 20 minutes to brown it a bit more and ended up cooking it probably close to another 20 minutes checking for doneness several times. So it took close to an hour to cook but totally worth it. I used frozen bananas because that is what I had, drained most of the water off of them after thawing. Very moist and tender. Not chewy like gluten containing flour, hello, the texture is more delicate and dense at the same time. The chocolate drizzle was super easy and a tasty and decorative touch. It would be great with a hot up of coffee. Thanks Erin for this recipe. I’d definitely make it again. Do you have a recipe for lemon cake using almond flour? I’m looking for one that is tart, possibly with a sweet glaze. Thanks again!❤️🙏😻5 stars

    1. Hi Pete’s Mom! Thanks for the feedback and so glad you enjoyed the recipe! Thank you! I do have an almond flour cake with lemon! Here is the link: https://www.wellplated.com/almond-flour-cake/

  8. I’ve been looking for a healthy almond flour banana bread recipe and this one is it!! I did not have chocolate morsels so I added 3 1/2 tablespoons of chocolate granola to the batter, it’s what I had on hand. It turned out beautifully! I will definitely be saving this recipe for the near future. Thank you!!5 stars

  9. I can’t believe how moist and fluffy this turned out. I didn’t have flax meal so used pecan meal instead. Ended up cooking it an additional 10 minutes but it was totally worth it. This is my new go to recipe!5 stars

  10. this recipe is excellent!! i always fear that going to healthy on recipes like this will lose the ‘it factor’ … but this is really A+.

    only thing for me was needing to bake it around 65 min instead of 45.5 stars

  11. Very nice, delicious recipe. I made it with butter, not that unhealthy canola oil. And remember, maple syrup is still typically about 50-75% sucrose, less than 10% glucose and less than 4% fructose. There’s 12g of sugar in a tablespoon of maple syrup. Diabetes is an epidemic in the USA4 stars

  12. Excellent recipe! I used oat flour instead of flaxseed and it came out perfect! I haven’t had the best luck with alternative flours and banana breads but this one is a winner!5 stars

  13. So so so good! This makes a beautiful loaf of not too sweet, very moist and delicious banana bread. I had a couple squares of bittersweet chocolate that I chopped up and sprinkled over the top. I didn’t quite have enough bananas to make up a 1 1/2 cups so I used sour cream to make up the difference. My son is on his second piece. For the person who didn’t have it turn out, if you over mix almond flour, you lose your structure. The mashed bananas helps give structure too, and if you purée them instead of mashing, you will end up with slop. Follow the directions as written before giving a disgruntled review. It’s not fair. I made a minor change and I wouldn’t give a bad review for my failure had it not turned out…. but this is a little forgiving and the bread is divine and the recipe is a keeper!5 stars

  14. I have a question, I usually temp check my baked goods. Do you have any idea what temp it should be?
    Wheat flour banana bread is 200-2005.

    Thank you!

    1. I’m sorry you had trouble with this recipe, Autumn. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I hoped it would of been a success for you. Could you be more specific on what didn’t work?

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