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This healthy Almond Flour Banana Bread is melt-in-your-mouth moist, naturally sweetened, dietary-friendly, and bursting with banana flavor. Made in just one bowl, it’s easy to whip up anytime a craving strikes.

A loaf of almond flour banana bread with chocolate chips

Despite this site’s cache of classic healthy banana bread recipes (Oatmeal Banana Bread; Healthy Banana Bread), 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.

  • 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.

Basically, you need a slice. Immediately.

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

5 Star Review

“I’ve been looking for a healthy almond flour banana bread recipe and this one is it!! It turned out beautifully! I will definitely be saving this recipe.”

— Tiffany —

What Is Almond Flour?

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

You can easily bake with only almond flour (you don’t need to combine it with other flour types).

Almond flour has all the healthy qualities that almonds do.

  • It’s naturally gluten free,
  • high in protein,
  • and Paleo, Whole30, and keto-friendly.

You can even make your own almond flour from ground almonds at home. (See the notes section in the recipe below for specifics.)

The secret to baking with almond flour is using it in recipes specifically designed for it.

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.
  • You can not use almond flour instead of all-purpose flour and vice versa. Any swap with wheat flour would be an experiment, and you should proceed at your own risk.

Your best bet, if you want to make almond flour bread recipes, 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.

If you’d like more tips on baking with almond flour, check out my post for Almond Flour Bread.

Loaf of banana bread with chocolate chips

How to Make the Best Almond Flour Banana Bread

Here’s the run-down for this easy and healthy recipe.

I couldn’t resist making this a chocolate chip almond flour banana bread (with a chocolate drizzle to boot), but if you are feeling something more simple, it’s also delicious without them.


The Ingredients

  • Almond Flour. In addition to its subtle nuttiness and being dietary-friendly, almond flour is packed with nutrients like vitamin E and magnesium, just like almonds.

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, for they are the primary sweetener in the bread. They also make the bread mega moist, and bananas are packed with potassium and fiber.
  • Maple Syrup. In order to make this a no sugar almond flour banana bread (the refined kind), I used maple syrup. The flavor of maple syrup also adds a subtle, caramelized flavor that gives this bread addictive sweetness.
  • Canola Oil. How you keep banana bread moist and add richness.

Substitution Tip

You can swap the canola oil for melted coconut oil or melted unsalted butter.

  • Vanilla. Adds delightful flavor without overpowering any of the other ingredients.
  • Baking Powder + Baking Soda. What you add to the almond flour to make it rise.
  • 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. Melted chocolate drizzled over the top of freshly baked banana bread. Need I say more?
A bunch of ripe bananas

The Directions

  1. Mash bananas in a mixing bowl, then add in the remaining wet ingredients.
A mixing bowl of almond flour banana bread batter with a spatula
  1. Whisk in the baking powder, baking soda, and spices. Add the remaining dry ingredients, stirring just until incorporated.
  2. Pour the batter into a loaf pan lined with parchment paper, and smooth the top. Bake 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.
  3. Melt the chocolate chips. Drizzle the mixture over the bread. DIG IN!
Almond Flour Banana Bread topped with chocolate chips

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.

Meal Prep Tip

Prepare the banana bread as directed. Slice the bread, then lay the slices on a parchment-lined baking sheet. Freeze until solid. Transfer the frozen slices to an airtight freezer-safe storage container or ziptop bag. This makes the slices easy to thaw whenever a craving strikes!

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

What to Serve with Almond Flour Banana Bread

  • Loaf Pan. No sticking. Perfect corners for quick bread recipes.
  • Mixing Bowls. Stackable for easy storage.
  • Measuring Spoons. These are double-sided, so you have fewer 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.

Frequently Asked Questions

What Other Mix-ins Can I Use?

Feel free to toss in whatever mix-ins you enjoy! I think chopped walnuts, pecans, raisins, or shredded coconut would be tasty in this moist almond flour banana bread. You could also try peanut butter chips with a peanut butter drizzle on top for a scrumptious peanut butter almond flour banana bread.

Why Is My Almond Flour Bread Not Rising?

Because almond flour is dense, grain free, and does not contain gluten, breads made with almond flour do not rise very much, especially when compared to breads made with wheat flours. Check to make sure that your leavening agents (baking soda and baking powder) are active. Almond flour needs the leavening agents to achieve any rise.

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).

What Else Can I Make with Almond Flour?

You can find a whole list of well-tested and reader-approved healthy almond flour recipes on my site. 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.

What Diets Can Eat Almond Flour Banana Bread?

Yes, this is a dairy-free, gluten-free banana bread recipe as written. If you need the bread to be dairy free, make sure your chocolate chips are dairy free (if using).

Almond Flour Banana Bread

4.73 from 125 votes
Easy Almond Flour Banana Bread made in one bowl and bursting with banana flavor! Tender, naturally sweetened, and delicious with chocolate or plain.

Prep: 5 minutes
Cook: 40 minutes
Total: 55 minutes

Servings: 10 slices (1 9×5-inch loaf)

Ingredients
  

FOR THE BANANA BREAD:

  • 1 1/2 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
  • 1/2 teaspoon ground cinnamon
  • Pinch ground nutmeg optional
  • 1/2 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

Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 350°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 1/2 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, nutmeg, 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, about 20 to 25 minutes more, or 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. 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 bursts, 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!

Video

Notes

  • 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.

Nutrition

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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170 Comments

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  1. Can’t wait to try this recipe! And check out your others made with almond flour.
    I don’t have the load pan needed for these. How long would I bake it if I turned them into muffins instead?
    Thanks!

    1. Hi Dp! Since I haven’t tried this recipe as muffins, it would be a complete 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!

    2. Usually, turning a bread into muffins makes 12 full muffins. Bake at 180C/325F for 20-22 minutes. Or for sky high muffin tops, bake at 220C/425F for 5 minutes, and (with the muffins still in the oven), turn the oven down to 160C/325F and continue baking for another 18-20 minutes or until a toothpick comes out clean. Oven directions/copyright goes to Sally’s baking addiction webiste. Works every time! :)

  2. Do you think this can be made with flax eggs to make it vegan? I believe I will try it and let you know how it works.

    1. Hi Maggie! 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!

  3. This recipe has been absolutely fantastic to make during lockdown. I left out a couple of ingredients but it still came out wonderfully. Much appreciated. Thank you!5 stars

  4. This just came out of my oven and it’s absolutely delish!  The texture is so moist and the level of sweetness is perfect. I added chocolate chips into the mix instead of making it into a drizzle as I didnt want to have to wash another bowl. ;)  I mistakenly added additional half cup of almond flour (instead of 1/3 since I don’t have flaxseed flour) but it didn’t ruin the bread.  Phew!  Thank you so much for the receipe.   A question on freezing the bread in slices – should we wrap individual slice in cling wrap before putting it into a container?5 stars

    1. I’m SO happy that you enjoyed this bread recipe, Irene! Thank you for sharing this kind review! And, you can certainly wrap the slices in cling wrap first.

  5. Simply amazing!!! Am so so glad I found your website..got to try all these delicious recipes ?5 stars

    1. I’m so happy that you enjoyed the recipe, Ananya! Thank you for sharing this kind review!

  6. This banana bread is soooooooo delicious! I can’t believe how moist it is :) Even without the chocolate drizzle, it’s sweet enough to be satisfying and best of all, it’s low carb~ Thank you for such a lovely recipe.5 stars

  7. Wonderful recipe!  I’ve made many banana breads and I have to say this is my hands down favorite!!!!5 stars

  8. This recipe was amazing! Very moist yet light and chewy. The chocolate drizzle was such a nice insta worthy touch as well that I will definitely be copying for other recipes. I baked these in 4 smaller pans and ended up cooking them around the same time with great results. I folded some chocolate chips in as well and mixed some nutella in the chocolate drizzle for one of the loaves but kept the recipe the same otherwise.5 stars

  9. I love that recipe! My banana bread is so delicious ? My favorite healthy banana bread recipe so far. Thank you!5 stars

  10. I came across this recipe by accident. I would love to make this for me and my family. But my mom is allergic to nuts. Could it be made with coconut flour?

    1. Hi Jessica! Since this recipe was developed for almond flour, I can’t recommend using coconut flour. I suggest checking out my Paleo Banana Bread instead. I hope this helps!

  11. I’m WOW! This might be my favorite banana bread recipe ever! It’s so moist and delicious and you absolutely cannot tell it’s made with almond flour! Yum yum yum! ? I used honey, Avocado oil instead of canola and added more cinnamon. I skipped the chocolate drizzle but took 1tbsp butter + cinnamon + 1/3 coconut sugar (or brown sugar) and made a crumb5 stars

  12. Thank you for this wonderful banana bread recipe! This is hands down the best banana bread and so much healthier! This will definitely be my go-to recipe!!5 stars

  13. Really easy to make and so tasty. Just wondering why it rises when baking but as soon as i take it out it collapses?5 stars

    1. I’m so happy that you enjoyed the recipe, Taz! It’s so hard to say what might’ve happened without being in the kitchen with you. Thanks for trying the recipe and taking the time to share this kind review!

    2. That sounds like the bread is underbaked to me. If you try the recipe again, give it another 10 minutes :)

  14. Hi Erin,
    I’ve tried so many banana bread recipes over the last few months and this one was by far the absolute best! Finally! Thanks for such an awesome recipe. I really want to make an almond flour pumpkin bread today and I’m wondering if you think I could use this exact recipe but simply swap the banana out for pumpkin puree instead? I know you have a Paleo Pumpkin Bread recipe as well and I could definitely try that I know, however, I’m wondering if this one might work too as I loved it so much?
    Thank you!
    Melissa

    1. Hi Melissa! Great question and soooo happy you loved this! I’d honestly do the Paleo pumpkin one. Pumpkin is less sweet than banana and the spices in the pumpkin one will be just right for it, so that’s my rec (that’s also how I tested it). I hope you love it just as much!

  15. I was wondering if I could use brown sugar instead of honey?

    Also can I place nuts and chocolate chips in the batter before baking with the same results in texture?

    1. Hi! Since I’ve only tested this recipe with a liquid sweetener, I’m not sure how brown sugar would turn out. You can stir your mix-ins into the batter before baking. I hope you enjoy the recipe if you try it!

  16. I made this recipe with the honey, minus the flax and chocolate drizzle. I must say, I think this is the absolute best banana bread recipe I have ever tasted. I will definitely put this into my favorite recipe box at home. Thank you!5 stars

  17. I tried the recipe, texture was so good but It tasted like baking soda flavored bread/ cake. What if I skip the baking soda next time?

    1. Hi Aine! If you skip the baking soda, the bread won’t rise. I haven’t heard of others noticing that taste, however. Maybe your baking soda should be more fresh?

        1. Hi Julie! I have only tested the recipe as written. If you decided to experiment with muffins, let me know how it goes!

  18. 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!

  19. 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!

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

    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

  21. 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!

  22. 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!

  23. 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!

    2. My banana bread didnt get cooked at all even after an hour and 15 minutes of cooking. I used milled flax seeds which is the same as ground flax seed I think. So disappointing the texture was kinda off.

      1. I’m so sorry that you had trouble with this recipe, Michelle. I (and other readers) have had success with the time listed, but every oven can be different. I hope it goes better next time.

  24. 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!

  25. 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!

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

  27. This bread was amazing, lightly sweet, but full of banana flavor, I made it without the chocolate drizzle, and it was awesome.5 stars

  28. It looks delicious, do think it will taste good if I don’t add any oil or butter? or is there something I can add instead?

    Thank you!

    1. Hi Laura! Since the oil is important for moisture (and I haven’t tested the recipe without it), I can’t recommend omitting it. If you decide to experiment, I’d love to hear how it goes!

  29. Best banana bread recipe ever!

    I’ve made as bread but today made as muffins with a few chocolate chips on top. Makes 12 and in my oven cooks in 20 minutes. Delicious!

    Thank you so much for all of your great recipes!5 stars

  30. This is the best banana bread recipe i’ve ever tried! Baked for 40 minutes and came out perfectly moist and sweet. Love how easy it is too!5 stars

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

  32. 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!

  33. 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!

  34. 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

  35. 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!

  36. 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!

  37. 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/

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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?

  45. I really want to love this recipe. I followed the directions exactly and with the suggested tools. The first time I made it the center was almost liquid at the end of the suggested cooking time. This morning I made it again and left it in the oven for 75 mins and it was still soggy in the middle. Threw it out again. I don’t know how other people are getting this to work. Maybe they like soggy bread? I will be moving on to another recipe.1 star

    1. Hi Amy! I’m sorry you had problems with this recipe. I don’t think the people, including myself, who have successfully made this bread enjoy soggy bread, because ultimately that is not the outcome we received. I think different types of ovens, pans, and ingredients will make a difference. I’m sorry I can’t be in the kitchen with you do know exactly why yours didn’t turn out.

  46. The banana bread turned out awful. It never got done after cooking it for an hour and a half it was still all mushy and gooey. Worst banana bread ever.

    1. I’m so sorry that you had trouble with this recipe, Angie. I (and other readers) have had success with the time listed, but every oven can be different. I hope it goes better next time.

  47. It was the first time I ever used almond flour and I was so pleased with the results. This banana bread was delicious I didn’t have chocolate and I just added chopped pecans to the mix it was so good it tasted healthy but delicious and it wasn’t too sweet. I will definitely make this again. Nice to know you could eat something that’s good for you too5 stars

  48. We’ve made this several times and it always turns out good! We add pecans & craisins instead of chocolate chips .5 stars

  49. Hi Erin, thank you for sharing this recipe. I am a proud mommy now. My daughter is 2 years old and she does not like my cooking. Anything I am making for her were all a waste, she always snobbed it. I tried the almond cookie and banana almond bread and she said “yummy”…. I am so happy, finally! I can’t thank you enough! This will be now our sunday baking bonding.5 stars

  50. Hi Erin, I just realized that I used a smaller size loaf pan. Any guesses on cooking time?
    Thank you. It smells delicious.

    1. Hi Laura, sorry I have no idea. I would just make sure to cook 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. Hope this helps!

  51. Oops. Had no almond flour only almond meal… So I thought why not?! Added a sprinkle of xanthum gum just in case… And the eggs were reconstituted!
    In a gas oven.with fire from below, no fan force, it must have taken an hour to slowly cook from outside in… Leaving the outside slightly turning black… The inside just off squishy! But not bad… My first thought was to eat a hot slice with vanilla ice cream! (Also improvised… Chocolate coated vanilla on a stick). Yum! Delicious! And I sprinkled crushed walnuts on the top. I think almond meal might have worked as a replacement with less thickness in the middle…5 stars

  52. Very good banana bread. I used milled flax seed and instead of canola used coconut oil…opted for maple syrup and 1/2 cup chopped walnuts. Thank you for sharing. Healthy and delicious.5 stars

  53. Hi Erin, I made this banana cake with almond meal as it was what I had in my pantry, it was a little dense & could have been baked a little longer but overall was successful. I live in Brisbane Australia.

  54. I skeptically made this, not expecting much. I was pleasantly surprised at how good it turned out! It is a convincing banana bread. I only wish I had put walnuts in it.4 stars

  55. This banana bread came out so good. Love the grainy texture of the almond flour. I did add 1/2 of oatmeal flour to the receipe without changing anything from the ingredient list. Will make it again adding pecans and raisins.5 stars

  56. I made this last night and it was delicious. I’m trying to cut back on gluten and had 4 bananas that were very ripe, so this was perfect to use what I had on hand.

    I am at 6000 ft so I used just a bit less baking powder and soda than the recipe calls for and it came out moist and delicious.

    I also track my food using my Weight Watcher app, and now you can easily create foods you’ll often have by scanning the nutritional information using the WW app. I’ve used it for packaged foods and it works beautifully, but this is the first time I tried it using nutritional information for a recipe on the web and it worked!!! I just had to adjust the width of my web page to get all the ingredients spaced together so the app could scan them.

    The only issue I encountered is that sodium and the breakdown of sugars vs added sugars are required, and this particular recipe was missing that information, so I just guessed at both, but now, this recipe is in the Weight Watcher database! Very excited, and I hope those nutrients might be included in Erin’s other recipes!5 stars

  57. Amazing recipe🤩I have been making the banana bread with oat flour for many years but this is my first time trying with almond flour and I think it taste so much better!!!!! I loved this recipe, great texture, moisture 😋😋😋5 stars

  58. I only had almond meal, but I gave it a try. It was denser obviously, but still delicious! This recipe is definitely a keeper!5 stars

  59. I love this recipe! The only challenge I have (and why 4 stars instead of 5) is it never cooks through (and I omit the maple syrup) – it feels way too moist. I always end up cooking it longer and having to slice it and bake the individual slices. I would love to know what I am doing wrong!4 stars

    1. Hi Marcie! It is really hard for me to know what is wrong without being in the kitchen with you. I think I would start with an oven thermometer, to make sure your oven is at the right temperature. Next maybe try using a different loaf pan. Sometimes the type of pan used can make a difference. Hope this helps!

    1. I’m truly sorry for any inconvenience the ads caused you, June! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  60. i cannot find the reciple. i see almond flour, i see ‘vanilla’ but i dont see how much..
    they stretch this thing out with so many ads i cant read it.

    1. Hi Rickie, I’m so confused, because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!

  61. Best banana bread ever!!! Moist, delicious and so easy to make!!! I promise you will keep making this bread and your family will love it!! Even the pickiest!5 stars

  62. Great taste. I didn’t have a metal loaf pan so used glass and reduced the temp by 25 degrees. It took about 3 hours to bake. I also wondered if my bananas were too “mashed” BF is diabetic so will be trying this again. My almond flour just said ground almond flour, not blanched. I perused a few websites and there are so many different kind of almond flour out there….ground, finely ground, etc. First time using the almond flour. The bananas drove my dog crazy as I normally use them to make doggy ice cream……he was waiting for the yogurt to come out. LOL5 stars

  63. I made this in a food processor, which made clean up easy. I used all almond flour (no flax), a sugar substitute instead of maple syrup and included an extra banana (which offset having less moisture without the maple syrup). Baking time was longer, which required checking for doneness. Very tasty!5 stars