Almond Flour Banana Bread Recipe

almond flour banana bread grain free Most people decide to make banana bread once they find a few overripe bananas on the countertop. After you try this easy almond flour banana bread recipe, we suspect you’ll buy a few more bananas than you can eat — just as an excuse to make a loaf.

There’s a good chance you’ve tried a grain-free banana bread recipe or two and found that it was too dry, too dense, it crumbled to pieces, or it lacked the flavor of the banana bread that you grew up with. The solution? The perfect blend of almond flour, coconut flour, and tapioca starch creates a batter that bakes into a soft loaf, holds together for effortless slicing, and tastes like warm and cozy banana bread from your childhood.

Keep in Mind When Making Banana Bread

Ripe bananas make for perfect banana bread. The riper the banana, the sweeter the bread. For this recipe, we used fairly ripe bananas and found that about 6 tablespoons of coconut sugar were plenty for a sweet bread. If you’re not sure, you can taste the batter prior to adding the eggs to adjust the sweetness to your liking. Feel free to add in cinnamon, or swap out the walnuts for a different nut like pecans.

Almond Flour Banana Bread Recipe

Servings: 10

Time in the kitchen: (45 minutes, including 35 minutes bake time)

Ingredients

  • 1 slightly overfilled cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup softened/slightly melted salted butter
  • 1/4 cup smooth almond butter
  • 1 tsp. vanilla extract
  • 3/4 cup fine almond flour
  • 1/4 cup + 2 tbsp. coconut sugar, granulated monk fruit sweetener or Swerve
  • 1/4 cup tapioca starch
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 large eggs
  • 1/2 cup walnut pieces

Directions

Preheat your oven to 350 degrees Fahrenheit. Mash the bananas in a large bowl. Add in the butter, almond butter and vanilla and mash them in with the banana.

Add the almond flour, sweetener, tapioca starch, coconut flour, baking soda and baking powder and mix. Add the eggs and mix until well combined. Fold in about 1/2 of a cup of chopped walnuts.

Line a loaf pan with parchment paper. Loaf pans vary in size but we used a 9”x5”. Pour the batter into the loaf pan and place the remaining walnut pieces on top.

Baking times will vary based on the size of your loaf pan, but aim for 30-35 minutes, or until the bread is golden on top and feels fairly firm to the touch. Allow the bread to cool before slicing.

If you have extra bananas, this almond flour banana bread recipe easily doubles and freezes well by the slice or by the loaf.

Nutrition Information (1/10 of loaf, made with natural sweetener):

Calories: 212
Total Carbs: 12 grams
Net Carbs: 9 grams
Fat: 16 grams
Protein: 6 grams

Nutrition Information (1/10 of loaf, made with coconut sugar):

Calories: 245
Total Carbs: 21 grams
Net Carbs: 18 grams
Fat: 16 grams
Protein: 6 grams

About the Author

Priscilla Chamessian

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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12 thoughts on “Almond Flour Banana Bread Recipe”

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    1. Base it on your own preferences or check a recipe for conventional banana bread. Try anywhere from 1/4 to 1/2 teaspoon of salt. Most sweet recipes do need some salt. Otherwise they will taste flat. In fact, you might want to add a pinch of salt even if you do use salted butter.

    2. Hi Chris! I’d add a good pinch, maybe a 1/4 tsp. I recommend tasting the batter prior to adding the eggs and add salt to taste. Hope you enjoy!

  1. Can you make these as muffins?? We don’t have a bread pan.

    1. Yes definitely! You’ll just need to adjust the baking time. I’d check them around 13-15 minutes and bake until the tops are golden.

  2. This is a great recipe. I’m allergic to bananas, they make my chronic diarrhea problems 50 time worse. Too many tummy troubles with bananas. So I’m going to substitute brocolli and chicken for an extra health boost.

    1. Hi Nancy! I haven’t personally done so, but from past baked goods I’ve made I’m fairly certain it should be fine to sub at a 1:1 ratio.

  3. Thanks so much for the recipe. Mine are just now coming out of the oven. I doubled the recipe (because of course, I don’t expect to be satisfied with just one!) and then since my loaf pans are smaller than yours, I made several muffins with the leftover batter. They are wonderful! I’ve been wanting banana bread for a while now, and this is hitting the spot. I skipped the nuts, just so you know, and it turned out fine.

  4. This is an excellent recipe. In fact, it is my favorite banana bread recipe, grain-free or not. Very moist and delicious, and perfect for Mother’s Day brunch. We used slightly less coconut sugar than the recipe calls for and it came out great.