Best Almond Flour Banana Bread [Gluten Free]

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.

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

1. Preheat the oven to 350°F then spray a 9x5 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.
2. 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. 
3. 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. 
4. If you're adding any additional ingredients like nuts or chocolate chips, add them here and gently fold to combine.
5. 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.
6. 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.

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 ½ 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.

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.

5 from 3 votes

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Course: Bread, Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 large slices

Calories: 267kcal

Author: Molly Thompson

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Ingredients

• ⅓ cup coconut oil you could also use butter or vegan butter, melted and cooled
• 1 ½ cups mashed bananas about 3 large bananas
• 2 eggs
• ¼ cup full fat canned coconut milk greek yogurt works too
• 1 teaspoon vanilla extract
• ½ cup coconut sugar light brown sugar works too
• 21/2 cups blanched almond flour packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• Optional: ¾ 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 9x5 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.

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

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!