Cooking and Serving: 70 minutes | 10 slices bread
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 70 minutes | Servings: 10 slices bread
Ingredients
Expert Tips
Notes
* Key ingredients & substitution suggestions
* Almond Flour Banana Bread Recipe
* Storage instructions
* The perfect texture: With the right type of blanched almond flour and a bit
of coconut starch, plus 3 eggs, this banana bread has a tender crumb that
isn’t crumbly or greasy.
* Just sweet enough: Ripe bananas are plenty sweet, so we only need to add a
bit of pure maple syrup and less than 1/2 cup of sugar.
* Really satisfying: The richness of almond flour makes baked goods so filling
without weighing you down—and filling you up just enough with one slice at a
time. No carb hangover like can happen if you make banana bread with wheat
* Tastes really “regular”: Even though it’s not made with an all purpose flour,
you still just taste tender, fragrant, flavorful banana bread.
ingredients for almond flour banana bread in small round bowls with ingredient
for almond flour banana bread in small round bowls with ingredient names
KEY INGREDIENTS & SUBSTITUTION SUGGESTIONS
Scroll to the recipe card for details on how much of each ingredient you’ll use,
how you might replace them where possible, if necessary:
* Almond flour: the main component of this recipe, it must be the kind that has
a fine texture made of almonds that have had their skins removed, or
blanched. I really like these brands: Wellbee’s, Blue Diamond, nuts.com,
Costco’s Kirkland brand
* Coconut flour: the fiber in coconut flour helps provide some structure and
helps absorb some of the moisture in the almond flour. You can replace this
with 1/2 cup (70 grams) tapioca starch/flour, but the bread will be more
* Bananas: use the ripest bananas you can find, and measure out 300 grams of
peeled bananas to mash for sweetness, structure, moisture, and of course the
flavor of banana bread.
* Eggs: provide structure, rise, and help bind the flours together. If you’re
egg-free, you can try using 3 “chia eggs” in place of 3 eggs (3 tablespoons
ground white chia seeds mixed with 3 tablespoons lukewarm water), but I’m
really not sure that would work. You can also try using flax eggs, if you’re
used to baking with them, although they’ll add a competing flavor.
* Melted butter: adds moisture, richness, and flavor. If you’re dairy-free, use
* Baking powder: adds rise in this quick bread.
* Salt: brings out the other flavors and balances sweetness.
* Cinnamon: adds depth of flavor and aroma to the bread.
* Maple syrup or honey: adds sweetness, depth of flavor and extra moisture.
* Granulated sugar: adds sweetness, tenderness and helps the loaf brown in the
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ALMOND FLOUR BANANA BREAD RECIPE
Prep Time: 15 minutes mins
Cook Time: 55 minutes mins
Total Time: 1 hour hr 10 minutes mins
Yield: 10 slices bread
almond flour banana bread sliced
flour banana bread sliced
This moist, tender almond flour banana bread is naturally grain free, low in
carbs, and tastes like the “real” thing!
* 3 (300 g) peeled small ripe bananas
* 4 tablespoons (56 g) unsalted butter, melted and cooled briefly
* 3 (150 g (weighed out of shell)) eggs, at room temperature
* 3 tablespoons (63 g) maple syrup, or honey
* ⅜ cup (75 g) granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon kosher salt
* 1 teaspoon ground cinnamon
* ¼ cup (28 g) coconut flour
* 1 ½ cups (180 g) finely ground blanched almond flour, (not almond meal; See
* Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf
pan with unbleached parchment paper and set it aside.
* In a large bowl, place the bananas, and mash them fully with a fork.
* Add the melted butter, eggs, syrup or honey, sugar, baking powder, salt,
cinnamon, and coconut flour.
* Whisk to combine. The mixture will be relatively thin.
* Add the almond flour on top of the melted butter and eggs mixture.
* Mix to combine fully. The batter will be very soft.
* Scrape the batter into the prepared loaf pan and spread it into an even
layer. Score the raw loaf down the center with a butter knife or offset
* Place the pan in the center of the preheated oven and bake for about 50
minutes, or until the top is relatively firm to the touch and the loaf is
golden brown all over.
* If the loaf still isn’t firm on top, reduce the oven temperature to 325°F and
continue to bake until done (usually about another 10 minutes). A toothpick
inserted in the center of the loaf may continue to come out seeming a bit
tacky even when the loaf is done baking, but be sure the center feels firm to
* Remove the pan from the oven and allow the bread to cool undisturbed for
about 10 minutes. Transfer the loaf to a wire rack to cool completely,
without the pan liner.
* Slice thickly, and serve. Store leftover slices in a sealed container at room
temperature for up to 3 days.
* For longer storage, wrap slices individually in freezer-safe wrap and freeze
for up to 3 months. Defrost at room temperature and refresh in the toaster
oven for less than 1 minute.
Choosing an almond flour.
You must use a superfinely ground, blanched almond flour in this recipe. That
just means that the almonds have had their skins removed, and that they’re
ground finely, with any larger pieces sifted out.
Here are the brands I can recommend:
* Kirkland superfine blanched almond flour (Costco’s house brand)
* Wellbee’s superfine almond flour
* Nuts.com super-fine almond flour
* Blue Diamond finely sifted almond flour
Nutritional information.
Nutritional information is an estimate per slice based on a 10-slice loaf of
almond flour banana bread, based on online nutrition calculators, and should not
Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 228mg | Potassium: 161mg | Fiber:
4g | Sugar: 16g | Vitamin A: 234IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Almond flour has a tendency to burn if you bake it at high temperatures, in a
dark pan, or for too long. If your oven has a tendency to run hot, like mine
does, use a standalone oven thermometer, or just lower the temperature a bit so
the bread doesn’t burn on the outside before it bakes all the way through.
I have seen almond flour baked goods stick to even brand new nonstick baking
pans, so be sure to lightly grease and line your loaf pan with parchment paper.
Let the paper overhand the edges, too, so you can use them to lift the bread out
CHOOSE YOUR ALMOND FLOUR CAREFULLY
There are a lot of brands of almond flour to choose from, but not all of them
work consistently well or well at all. Make sure you are using a superfinely
ground almond flour, not almond meal, and choose from one of a few really good
brands. Unfortunately, Bob’s Red Mill’s superfine almond flour is really
inconsistent in quality, so sometimes it works great, and other times, baked
goods come out very oily. Here are the brands I like:
* Kirkland superfine blanched almond flour (Costco’s house brand)
* Wellbee’s superfine almond flour (I buy it on Amazon.com)
* Nuts.com super-fine almond flour
* Blue Diamond finely sifted almond flour (I find it at my local grocery store,
overhead image of 3 slices of light brown banana bread with brown flecks on
image of 3 slices of light brown banana bread with brown flecks on white paper
Is this almond flour banana bread Paleo?
This banana bread recipe is grain free, but it has butter, which is dairy, and
refined white sugar. To make it Paleo, replace the granulated sugar with coconut
palm sugar and the melted butter with melted virgin coconut oil.
Can I make this bread with almond meal instead of almond flour?
No! Almond meal is much more coarsely ground than almond flour, and is made with
almonds that haven’t been blanched to remove the skins. It doesn’t combine well
or blend smoothly like almond flour.
Can I make muffins with the same batter?
I haven’t tried to make muffins with this batter, but I think it would work.
Just use a standard 12-cup muffin tin, lined with muffin tin liners, and fill
each of the wells 3/4 of the way full. Bake them at 325°F for about 22 minutes,
but it may take less time. Or, you could try use our recipe for almond flour
you’d prefer to use a rice based flour blend, try our classic gluten free banana
Why is my banana bread so fragile?
Did you use almond meal instead of almond flour or make other ingredient
substitutions? If you didn’t use a finely ground and/or sifted almond flour, the
bread will be more fragile, and more oily. Otherwise, it may not have baked all
the way through. Try slicing it, handling the individual slices carefully and
placing them in the toaster oven at 325°F to finish baking until firmer.
Why didn’t my bread rise?
Check the date of your baking powder. If it wasn’t fresh, it won’t provide the
proper rise and almond flour tends to be heavy so it really needs fresh
leaveners. Did you try to use an egg replacer and it didn’t work. A lot of the
rise comes from the eggs. If the bread rose in the oven and then sank as it
cooled, your oven was probably too hot so the outside cooked before the inside
had a chance to set all the way through.
stack of 5 slices of brown almond flour banana bread on white tray with blue
of 5 slices of brown almond flour banana bread on white tray with blue border
After you have baked and cooled the bread, you can store it in a sealed
container, sliced or unsliced, at room temperature for up to 3 days.
For longer storage, wrap slices individually in freezer-safe wrap and freeze for
up to 3 months. Defrost at room temperature and refresh in a 300°F toaster oven
for a minute or two or just toast for a regular toasting cycle.
An overhead view of a loaf of banana bread with 4 slices on a white surface
overhead view of a loaf of banana bread with 4 slices on a white surface