Almond Flour Banana Bread
Soft, moist, and packed with real banana flavor, this almond flour banana bread recipe is one of those bakes that earns a permanent spot in your weekly rotation. Made with finely ground blanched almond flour instead of all-purpose flour, it comes together in a single bowl, bakes up golden and tender, and happens to be naturally gluten-free, grain-free, and dairy-free.
Equipment
- Large mixing bowl
- Fork or potato masher
- Whisk
- Rubber spatula or wooden spoon
- 9x5-inch loaf pan
- Parchment paper
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Wire cooling rack
- Toothpick or skewer - for testing doneness
Ingredients
- 3 large very ripe bananas - about 300g / 10.5 oz mashed, roughly 1 1/4 cups
- 2 cups blanched almond flour - 200g, super-fine, not almond meal
- 2 large eggs - at room temperature
- 3 tablespoons pure maple syrup - 60ml, or honey
- 2 tablespoons coconut oil - 30ml, melted and slightly cooled, or light olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup chocolate chips or chopped walnuts - 85g, optional add-in
Instructions
- Preheat oven to 350°F (175°C) or 160°C fan-forced. Line a 9x5 inch loaf pan with parchment paper, leaving overhang on long sides.
- Mash the 3 very ripe bananas in a large bowl using a fork or potato masher until mostly smooth with a few small lumps remaining.
- Add eggs, maple syrup, melted coconut oil, and vanilla to the mashed bananas. Whisk vigorously until smooth, frothy, and fully combined.
- Add almond flour, baking powder, baking soda, cinnamon, and salt to the bowl. Stir with a rubber spatula until a thick, smooth batter forms. Do not over-mix.
- Fold in chocolate chips or walnuts if using, reserving a small handful to scatter on top before baking. Use a gentle folding motion.
- Pour batter into prepared loaf pan and spread evenly. Scatter reserved mix-ins over the top. Bake for 50-60 minutes, tenting with foil at 40 minutes if browning too quickly.
- Test for doneness with a toothpick; it should come out with a few moist crumbs. Cool in pan for 20-30 minutes, then lift out using parchment and cool completely on a wire rack before slicing.
Notes
- Use super-fine blanched almond flour only. Almond meal produces a gritty, dense loaf.
- Ripe bananas with brown or black spots are essential for sweetness and moisture. If not ripe enough, bake unpeeled at 300°F (150°C) for 15-20 minutes until skins turn black.
- Do not over-mix the batter. Stir just until combined to avoid a gummy texture.
- Cool completely before slicing to prevent a gummy, crumbly texture. Patience is key.
- Check oven temperature with an oven thermometer if possible, as almond flour breads brown quickly.
- Use room temperature eggs for a smoother, more even batter texture.
- Store at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- To reheat, toast slices or warm in a low oven (300°F / 150°C) for 5 minutes.
- For a vegan version, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- This recipe can be made into 12 muffins; bake at 350°F (175°C) for 22-26 minutes.