If you’re looking for a delicious, moist, and naturally gluten-free treat, this Almond Flour Banana Bread Recipe is an absolute game-changer. Using almond flour as the base brings a wonderfully tender crumb and rich flavor that perfectly complements the sweetness of ripe bananas. Each bite offers a comforting blend of cinnamon spice and subtle vanilla, making it not just healthy but irresistibly tasty as well. Trust me, once you try this recipe, it will quickly become a beloved staple in your kitchen for breakfast, snack time, or anytime you crave a slice of warmth and goodness.
Ingredients You’ll Need
This Almond Flour Banana Bread Recipe keeps things wonderfully simple with ingredients that you likely already have on hand or can easily find. Each element plays a vital role: from the ripe bananas lending natural sweetness and moisture, to the almond flour creating a tender texture, and the cinnamon adding that cozy hint of spice.
- Ripe bananas: Use bananas with brown spots for maximum sweetness and mashability.
- Eggs: They provide structure and richness to the bread.
- Sweetener of choice (maple syrup recommended): Adds a natural, mild sweetness that pairs beautifully with banana.
- Mild oil or melted butter (avocado oil recommended): Keeps the bread moist without overwhelming the flavor.
- Pure vanilla extract: Enhances the overall aroma and taste.
- Ground cinnamon: Brings a warm, spicy note that complements the bananas perfectly.
- Baking soda and baking powder: These help your bread rise beautifully and stay light.
- Salt: Balances the sweetness and elevates the flavors.
- Almond flour (not almond meal): The star ingredient that gives this bread its signature tender crumb and nutty taste.
- Cooking spray: For greasing the pan to prevent sticking and ensure easy removal.
How to Make Almond Flour Banana Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray so your banana bread slips out easily after baking. This simple step saves you from any sticky disappointments later.
Step 2: Mash the Bananas
Peel three medium-large, super ripe bananas and mash them in a large bowl until perfectly smooth. The riper the bananas, the sweeter and more flavorful your bread will be.
Step 3: Mix the Wet Ingredients
To the mashed bananas, add three large eggs, a quarter cup of your preferred sweetener (maple syrup adds a fantastic depth), a quarter cup of mild oil such as avocado oil, and one teaspoon of pure vanilla extract. Whisk everything together until it’s beautifully combined and smooth.
Step 4: Combine Your Dry Ingredients
In a separate bowl, mix three cups of almond flour, one teaspoon ground cinnamon, one teaspoon baking soda, one teaspoon baking powder, and a quarter teaspoon salt. This dry blend creates the structure and flavor layers for your bread.
Step 5: Bring It All Together
Slowly add your dry mixture into the wet ingredients, folding gently just until everything is combined. Overmixing can make the bread dense, so stir with care.
Step 6: Pour and Smooth
Pour the batter evenly into your prepared loaf pan and smooth the top with a spatula to ensure an even bake and a beautiful finish.
Step 7: Bake to Perfection
Place the pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This step brings a wonderful golden crust and a tender inside.
Step 8: Cool Before Slicing
Allow your loaf to cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely. This resting time helps the bread set perfectly for neat slices.
How to Serve Almond Flour Banana Bread Recipe
Garnishes
Sprinkle a little cinnamon sugar on top or spread a dab of creamy almond butter for an added layer of indulgence. Fresh sliced bananas or a drizzle of honey can also bring a fresh, bright touch to every slice.
Side Dishes
Pair this banana bread with a hot cup of coffee or tea for a cozy morning or afternoon treat. A dollop of Greek yogurt and some fresh berries on the side make an excellent wholesome breakfast combo.
Creative Ways to Present
Cut your almond flour banana bread into small cubes to serve as a fun, bite-sized snack at gatherings, or use it as a base for a sweet breakfast parfait layered with yogurt and fruit. Wrapping slices individually makes them perfect for on-the-go munching.
Make Ahead and Storage
Storing Leftovers
Keep your leftover banana bread in an airtight container at room temperature for up to three days. For longer freshness, store in the refrigerator where it will last about a week without losing moisture.
Freezing
This almond flour banana bread freezes beautifully. Wrap it tightly in plastic wrap and then foil, or use a resealable freezer bag. Frozen banana bread keeps well for up to three months, ready to thaw whenever a craving strikes.
Reheating
When you’re ready to enjoy leftovers, warm slices gently in the microwave for 15-20 seconds or toast them lightly to revive that fresh-baked feel. Adding a little butter or nut butter on top after heating makes it taste like new.
FAQs
Can I substitute almond flour with regular flour in this Almond Flour Banana Bread Recipe?
While you could, almond flour provides a unique moistness and nutty flavor that regular flour can’t replicate. Using all-purpose flour will change the texture and flavor significantly, and you may need to adjust liquid ratios.
What makes banana bread gluten-free in this recipe?
The key is the almond flour, which contains no gluten. By avoiding wheat or other gluten-containing flours, this recipe caters well to those with gluten sensitivities or celiac disease.
How important is the ripeness of the bananas?
Very important! The riper the bananas, the sweeter and more flavorful your bread will be. Brown-spotted bananas are best because they mash easily and add natural sugar.
Can I add nuts or chocolate chips to this Almond Flour Banana Bread Recipe?
Absolutely! Chopped walnuts, pecans, or dark chocolate chips are delightful additions that add texture and bursts of flavor. Just fold them in gently with the dry ingredients.
Is this recipe suitable for someone following a low-carb diet?
Yes, since almond flour is low in carbs compared to regular flour, this banana bread can fit into many low-carb eating plans. Just be mindful of the natural sugars from the bananas and sweetener.
Final Thoughts
This Almond Flour Banana Bread Recipe is more than just a tasty treat — it’s a warm hug in bread form that brings comfort and joy to any table. With its simple ingredients and easy steps, baking a nourishing, flavorful loaf couldn’t be more enjoyable. I truly hope you give it a try and find it as delightful and addictive as I do!
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Almond Flour Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Flour Banana Bread is a moist, gluten-free loaf made with ripe bananas, almond flour, and natural sweeteners. Perfect for a healthy breakfast or a snack, it’s easy to prepare and packed with wholesome ingredients that deliver delicious flavor and texture without traditional wheat flour.
Ingredients
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Other
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray to prevent sticking.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas until smooth and no large lumps remain, creating a creamy base for the bread.
- Combine wet ingredients: Add the eggs, sweetener (such as maple syrup), mild oil or melted butter, and vanilla extract to the mashed bananas. Whisk well until fully combined and smooth.
- Mix the dry ingredients: In a separate bowl, thoroughly mix the almond flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute all leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to ensure a tender crumb.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the bread: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Allow the banana bread to cool in the pan for 15 minutes before transferring it onto a wire rack. Let it cool completely before slicing to retain structure and flavor.
Notes
- Make sure the bananas are very ripe with brown spots for the best sweetness and moisture.
- Using almond flour rather than almond meal ensures a lighter texture.
- Do not overmix the batter once dry ingredients are added to avoid a dense loaf.
- If you prefer a sweeter bread, increase the sweetener slightly, but remember almond flour is naturally rich and moist.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
