If you sweet, simple treat to take those overly ripe bananas off your hands, this almond flour banana bread will do. Almond flour is the only flour required, and all the other simple ingredients are likely in your pantry right now.
Table of Contents
Banana bread is one of the very first recipes I made out of a cookbook I got when I was 13 years old. It holds a lot of nostalgia for me and brings me back to why I love cooking and baking in the first place.
It’s probably why I have so many banana bread recipes here on WMM. Just look at this paleo banana bread, classic healthy banana bread, healthy pumpkin banana bread, healthy chocolate banana bread, nutella banana bread and the famous healthy banana cake.
The (no fuss) ingredients:
- Blanched Almond Flour: blanched means that the skins have been removed from the almonds prior to turning it into flour. The package will state this!
- Mashed bananas: we measure this in cups rather than the amount of bananas because bananas can vary so greatly in size and the recipe can vary based on this.
- Eggs: to help bind it all together.
- Full fat canned coconut milk: This adds more fat to the recipe.
- Coconut sugar: for structure and a little more sweetness.
- Unsalted butter, vegan butter or coconut oil: all 3 of these options work well in this recipe. It just depends if you want it dairy free or specifically paleo.
- Baking soda and baking powder: these are both leavening agents that helps the bread rise. Because there isn’t anything acidic in this recipe to react with baking soda, we’re adding baking powder as well which has the acidic component.
- Salt and cinnamon: For flavor!
Note: jump to the recipe card at the end of this post for the full, printable recipe.
How to make almond flour banana bread
- Preheat the oven to 350°F then spray a 9×5 inch loaf pan with nonstick spray and line it with parchment paper so there’s an overhang on the sides to easily remove the bread once it’s baked.
- Add the melted oil/butter and mashed bananas to a large mixing bowl and stir together with a fork. Next, add the eggs, coconut milk, and vanilla and stir again until no yellow streaks remain.
- In a separate medium bowl, mix together the dry ingredients. Add them to the wet ingredients and gently stir with a rubber spatula until just combined. Be careful not to over-mix the batter.
- If you’re adding any additional ingredients like nuts or chocolate chips, add them here and gently fold to combine.
- Pour the batter into the prepared baking pan and smooth it evenly into each corner of the pan. You can add more chocolate chips or nuts to the top or slice a banana in half lengthwise and lay it on top.
- Bake in the preheated oven for 40 minutes then check the bread and tent the top with foil to avoid over-browning then continue baking for another 20-25 minutes or until the top is set and a toothpick insert in the center comes out clean.
Almond flour facts
- What does blanched mean? This simply means the almonds have been peeled to remove the skin prior to grinding into a flour. This is what you want for this recipe!
- How does almond flour affect baking? Almond flour is high in fat and helps keep baked goods moist and tender.
- Can I use almond flour instead of all purpose flour? Almonds are full of healthy fats and fiber, but they’re protein and gluten (or lack there of) structure is completely different. It’s not always a 1:1 ratio and because of that, it’s best to stick to a recipe that specifically calls for almond flour.
Recipes subs and swaps
- Instead of full fat coconut milk: use plain greek yogurt or dairy free yogurt.
- Make it paleo: use the coconut oil as the fat and swap the baking powder for 2 teaspoons of lemon juice or apple cider vinegar.
- Instead of coconut sugar: use light brown sugar or 1/2 cup honey.
- Make them muffins: Line a 12-cup muffin pan with liners. Spray the liners with non stick spray and bake for 20-22 minutes at 350°F.
Top 3 tips for almond flour banana bread
- Ripen bananas quickly: bake unpeeled bananas on a baking sheet at 250°F for 15-20 minutes.
- Pre-mash the bananas to make sure you get the exact amount of banana for the baking ratios.
- Don’t over mix! This can result in a tough (instead of soft and tender) bread.
Common questions and troubleshooting
Why you should measure the mashed banana: bananas vary in size and can greatly impact the ratios of this recipe. Measuring the mashed banana ensures you get the exact amount of banana regardless of the size of them.
Why is my banana bread not fluffy? The more you mix the batter, the tougher the finished bread can be. Mix just until the lumps are gone.
Can the bananas be too ripe? The only time the bananas could be too ripe is if they start to mold. As long as they’re ripe with brown specks (or even more ripe), you’re good!
How to Store and Freeze
- Store: wrap it in plastic wrap then place it in an air tight container.
- Fridge: it will last up to 7 days
- Freezer: it will last up to 4 months
- Serve: allow it to thaw (if frozen) in the fridge then microwave for 15-20 seconds and serve with almond butter or grass-fed butter
More recipes to make with ripe bananas:
- Healthy banana muffins (one bowl!)
- Chocolate chip banana baked oatmeal
- Paleo banana bread
- Healthy banana bread
- Healthy banana cake
Almond Flour Banana Bread
If you need a sweet, simple treat to take those overly ripe bananas off your hands, this almond flour banana bread will do. Almond flour is the only flour required, and all the other simple ingredients are likely in your pantry right now.
Save this Recipe!
Enter your email and we’ll send it directly to you.
Servings: 12 large slices
Ingredients
- 1/3 cup coconut oil you could also use butter or vegan butter, melted and cooled
- 1 1/2 cups mashed bananas about 3 large bananas
- 2 eggs
- 1/4 cup full fat canned coconut milk greek yogurt works too
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar light brown sugar works too
- 21/2 cups blanched almond flour packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Optional: 3/4 cup walnuts pecans or dark chocolate, or another banana to top
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350·°F. Spray a 9×5 inch loaf pan with nonstick spray and line it with parchment paper so there’s an overhang on the sides to easily remove the bread once it’s baked.
- Add the butter (or coconut oil) and mashed bananas to a large mixing bowl and stir together with a fork. Add the eggs, coconut milk, and vanilla and stir again until no yellow streaks remain.
- In a separate medium bowl, mix together the coconut sugar, almond flour, baking soda, baking powder, salt and ground cinnamon.
- Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared baking pan and smooth out the top evenly to each corner. Bake in the preheated oven for 40 minutes then tent with foil (to avoid overbrowning) and bake another 15-20 minutes (55-60 minutes total). A toothpick inserted in the center should come out clean.
- Allow to cool in the pan for 10 minutes then use the overhang of the parchment paper to lift the bread out of the pan. Finishing cooling on a wire rack. Serve room temperature or warm with butter or almond butter.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Make them muffins: Line a 12-cup muffin pan with liners. Spray the liners with non stick spray and bake for 20-22 minutes at 350°F.
Ripen bananas quickly: bake unpeeled bananas on a baking sheet at 250°F for 15-20 minutes.
Store in the fridge: Wrap it in plastic wrap then place it in an air tight container and store in the fridge for up to 7 days.
Store in the freezer: Wrap it in plastic wrap then place it in an air tight container and store in the freezer for up to 4 months.
Serve: Allow it to thaw (if frozen) in the fridge then microwave for 15-20 seconds and serve with almond butter or grass-fed butter
Nutrition
Serving: 1slice | Calories: 267kcal | Carbohydrates: 19.2g | Protein: 4.8g | Fat: 12.1g | Cholesterol: 31mg | Sodium: 221.3mg | Fiber: 1.6g | Sugar: 12.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Added dark chocolate chips and this banana bread sooo good!
My sister-in-law was visiting and she needs to eat gluten free. We gave this recipe a try and everyone enthusiastically agreed that it was the best banana bread ever! It is now our standard recipe!
Thank you Lisa! That means so much! I tested this recipe several times to get it just right so I appreciate hearing this!
Nice. I have yet to read Goodnight Mister Tom though have had it for ages.