What if you could bake a loaf of banana bread that was not only incredibly delicious but also naturally gluten-free, packed with wholesome ingredients, and unbelievably moist and tender? If that sounds like a dream, then you are in the right place! Welcome to my favorite Almond Flour Banana Bread recipe.
This isn’t just a gluten-free substitute for the classic; it’s a spectacular loaf in its own right. We’re swapping out traditional flour for finely ground almonds, which creates the most amazing texture. The crumb is incredibly soft, rich, and tender, with a wonderful, nutty flavor that perfectly complements the sweetness of the ripe bananas.
Whether you follow a gluten-free diet or are simply looking for a more nourishing, yet still indulgent, version of your favorite comfort bake, this recipe is for you. It’s a simple, one-bowl wonder that will fill your home in Cologne with the most amazing, cozy aroma.
A Healthier, Gluten-Free Classic
My journey into gluten-free baking has been a delicious adventure, and almond flour has been my number one discovery. I quickly learned that it’s not just a “substitute” for regular flour; it’s a magical ingredient that creates a uniquely wonderful texture. Because of its high protein and healthy fat content, almond flour produces baked goods that are exceptionally moist, rich, and tender.
This recipe is a celebration of that. It’s a testament to how delicious and satisfying wholesome baking can be. By using almond flour, we create a loaf that is naturally gluten-free and paleo-friendly. We swap refined sugar for the natural sweetness of maple syrup, and the result is a banana bread that feels like a treat but is also wonderfully nourishing. It’s the perfect guilt-free way to enjoy a classic comfort bake.
Why You’ll Love This Almond Flour Version:
- Naturally Gluten-Free & Paleo-Friendly: This loaf is made with simple, wholesome ingredients, making it perfect for a variety of dietary needs.
- Incredibly Moist and Tender: Thanks to the magic of almond flour and ripe bananas, this bread has a soft, rich crumb and will never be dry.
- Lower in Carbs & Higher in Protein: Compared to traditional banana bread, this version is a more nutrient-dense and satisfying choice.
- A Simple, One-Bowl Recipe: Everything comes together in one bowl in just a few minutes. It’s wonderfully easy and fuss-free.
Ingredients & Equipment
For the Almond Flour Banana Bread:
- Very Ripe Bananas: 3 large, mashed well (about 1 ½ cups).
- Eggs: 3 large, at room temperature.
- Maple Syrup (Ahornsirup): 80 ml (⅓ cup).
- Melted Coconut Oil or Unsalted Butter: 60 ml (¼ cup).
- Vanilla Extract: 1 teaspoon.
- Finely Ground Blanched Almond Flour (fein gemahlenes Mandelmehl): 336g (3 cups).
- Baking Soda (Natron): 1 teaspoon.
- Ground Cinnamon: 1 teaspoon.
- Salt: ½ teaspoon.
- Optional Add-Ins: 1 cup of chocolate chips or chopped walnuts.
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A large mixing bowl.
Time Estimates
- Prep Time: 10 minutes
- Bake Time: 45-55 minutes
- Total Time: Approximately 1 hour
Step-by-Step Instructions
This one-bowl wonder couldn’t be simpler!
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the two long sides to easily lift the bread out later.
Step 2: Mix the Wet Ingredients In a large bowl, mash the very ripe bananas until they are smooth. Add the eggs, maple syrup, melted coconut oil (or butter), and vanilla extract. Whisk everything together until it’s completely combined, smooth, and slightly frothy.
Step 3: Add the Dry Ingredients Add the almond flour, baking soda, cinnamon, and salt directly to the bowl with the wet ingredients.
Step 4: Combine the Batter Switch to a rubber spatula and stir the ingredients together until just combined. The batter will be thick, more like a scoopable batter than a pourable one. If you’re using any add-ins like chocolate chips or nuts, gently fold them in now.
Step 5: Bake Spoon the thick batter into your prepared loaf pan and spread it into an even layer with your spatula. Bake for 45-55 minutes. The bread is done when the top is a deep golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Step 6: COOL COMPLETELY This step is very important for flourless bakes! Let the banana bread cool completely in the loaf pan on a wire rack. Almond flour bakes are more delicate when warm, and cooling completely allows the structure to set properly. Once cooled, use the parchment handles to lift it out before slicing.
Notes, Tips & Variations
- Use Fine Almond Flour, Not Almond Meal: For the best, most tender texture, be sure to use finely ground blanched almond flour. Almond meal, which is coarser and often contains the skins, will result in a heavier, grittier loaf.
- Don’t Underbake: While nobody wants a dry loaf, it’s important not to underbake almond flour goods as they can be overly “wet” or gummy in the center. A clean toothpick is the best sign that it’s perfectly cooked through.
- Delicious Add-Ins: This bread is a perfect canvas for your favorite additions. One cup of dark chocolate chips or toasted, chopped walnuts are both fantastic choices.
- Storage is Key: Because of its high moisture content, almond flour banana bread should be stored in an airtight container in the refrigerator. It will last for up to a week and is delicious served chilled or at room temperature.
The Best Almond Flour Banana Bread Recipe
Ingredients
- 3 large very ripe bananas mashed
- 3 large eggs
- 80 ml ⅓ cup maple syrup
- 60 ml ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 336 g 3 cups finely ground blanched almond flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- Optional: 1 cup chocolate chips or chopped walnuts
Instructions
- Prep: Preheat oven to 175°C (350°F). Line a 9x5 inch loaf pan with parchment paper with an overhang.
- Mix Wet: In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, melted oil, and vanilla until smooth.
- Combine: Add the almond flour, baking soda, cinnamon, and salt to the bowl. Stir with a spatula until just combined. Fold in any optional add-ins.
- Bake: Spoon the thick batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- COOL: Let the bread cool completely in the pan on a wire rack before lifting it out and slicing. This is a crucial step for the bread to set properly.
Notes
- For the best texture, use finely ground blanched almond flour, not coarse almond meal.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Chocolate chips or toasted walnuts are delicious additions.
Frequently Asked Questions (FAQ)
1. Can I use almond meal instead of fine almond flour? You can, but the texture will be quite different. Almond meal is ground more coarsely and often contains the almond skins, which will result in a denser, heartier, and more rustic loaf. For a lighter, more tender, and cake-like crumb, I highly recommend using finely ground blanched almond flour.
2. Why is my almond flour banana bread so dense and moist? That’s the magic of almond flour! Unlike wheat flour, almond flour doesn’t contain gluten, which is what creates the airy, chewy structure in traditional breads. Instead, the structure comes from the eggs, and the texture is naturally denser, richer, and much more moist due to the high-fat content of the almonds. It’s a feature, not a flaw!
3. Can I make this recipe egg-free or vegan? Baking without both gluten (from the almond flour) and eggs can be very tricky, as the eggs are providing all of the structure and lift in this recipe. While I haven’t tested it myself, you could try substituting the 3 eggs with 3 “flax eggs,” but be aware that the loaf will likely be much denser and more fragile.
4. How should I store almond flour baked goods? Because almond flour baked goods are so high in moisture and fat, they are more prone to spoiling than traditional baked goods. It’s best to store this banana bread in an airtight container in the refrigerator. It will stay fresh and delicious for up to a week. It’s fantastic straight from the fridge or you can let it come to room temperature before enjoying.
Ready for a Healthier Slice of Heaven?
This is one of my favorite “healthy-ish” treats to have on hand for a quick breakfast or a satisfying afternoon snack. It’s so nourishing and delicious, you’ll forget it’s good for you! I hope you love this simple and wholesome bake. If you make it, please leave a comment and a star rating below!
For more wholesome baking and healthy comfort food, be sure to follow me on Pinterest and Instagram. Enjoy every single bite! And try my Banana Nut Bread.