You know, there’s nothing quite like the smell of banana bread baking—it takes me right back to weekends with my grandma.
She’d whip up the fluffiest loaves, and we’d slather slices with butter fresh out of the oven.
These days, I’ve made it my mission to tweak the classic to fit my gluten-free lifestyle, and this almond flour version?
It hits all the right notes—moist, sweet, and full of that comforting banana flavor we all love.
Plus, it’s packed with natural goodness and perfect for a guilt-free treat!
Tips & Variations
- Substitutions:
- No coconut oil? Use olive oil or melted butter.
- For a vegan twist, swap eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Flavor Boosts: Add a pinch of nutmeg or ginger for a spiced kick.
- Texture Tweaks: Love crunch? Toss in sunflower seeds or shredded coconut.
Serving Suggestions
I like slicing this bread thick, smearing it with almond butter, and topping it with a drizzle of honey. Serve it as a breakfast treat with coffee or as a cozy dessert warmed up with a dollop of whipped cream.
Almond Flour Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Gluten Free
Description
A gluten-free banana bread made with almond flour, naturally sweetened, and perfect for a healthy snack or breakfast.
Ingredients
- 2 cups almond flour (blanched, finely ground)
- 1/4 cup tapioca flour (optional for better texture)
- 1 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas (mashed; about 1 1/4 cups)
- 2 large eggs (room temp)
- 1/4 cup pure maple syrup (or honey for non-vegan)
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional, but cozy)
- 1/3 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven: Set to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, tapioca flour, baking soda, salt, and cinnamon (if using).
- Blend wet ingredients: In another bowl, mash the bananas until smooth. Whisk in eggs, maple syrup, melted coconut oil, and vanilla extract.
- Combine: Gradually stir the dry ingredients into the wet mixture. Fold in the walnuts or chocolate chips, if desired.
- Pour into pan: Spread the batter evenly in the prepared loaf pan.
- Bake: Place in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze slices for up to a month.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~210
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
