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    Home » Bread

    Almond Flour Banana Bread

    Published: Apr 1, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    slice of almond flour banana bread on a white plate next to a cup of coffee

    Almond flour banana bread is soft, tender, and full of bananas!  This quick-bread recipe is the perfect afterschool snack, lunchtime treat or toasted with butter for a naughty breakfast!

    loaf of almond flour banana bread on a black wire rack

    This recipe took me quite a few tries to get right. Almond flour isn't an even swap for all-purpose flour, you see almond flour carries more moisture. So naturally, the bread is going to be more tender and more delicate. Normally I add sour cream or Greek yogurt to banana bread to make sure the quick bread is extra moist and delicious but adding it with almond flour made the bread way too moist, it fell apart.

    I took out the sour cream and also upped the amount of almond flour and found the perfect texture. Almond flour banana bread is more delicate but absolutely delicious.

    Almond provides such great flavor, I love it in my Bakewell tart recipe, almond flour brownies, and my almond chocolate chip cookies.

    slice of almond flour banana bread on a white plate next to a cup of coffee

    Let's get to the recipe.

    Jump to:
    • 🥚 Ingredients
    • 📖 Instructions for Almond Flour Banana Bread
    • 🍌More banana bread recipes
    • Recipe Card
    • Recipe Ratings & Comments

    🥚 Ingredients

    • Butter. You can use salted or unsalted, but if you use salted then I would omit the salt in the recipe. You could also use melted coconut oil.
    • Light Brown Sugar. Since brown sugar is made with molasses it provides much more moisture and flavor than plain granulated sugar. The recipe only calls for ½ a cup but if you don't want to add the sugar feel free to omit it for sugar-free banana bread. Some recipes call for maple syrup if doing that I would omit the butter so the bread doesn't come out too wet. But I love the flavor of butter and I love a little sweetness so for me this combo works best.
    • Large Eggs. Use large eggs at room temperature. To get eggs to room temperature place them in a bowl of warm water for 5 minutes.
    • Pure Vanilla Extract. Adding vanilla to the batter makes for the best flavor. Don't use the
    • Bananas. Your bananas need to be very ripe. The browner the banans get the more natural sweetness occurs in the fruit. To ripen unripe bananas place bananas on a baking tray and bake them for 20 minutes at 350F/180C. The bananas will ripen, most likely turning black, let them cool before removing the skin.
    • Almond Flour. Make sure you use almond flour not almond meal.
    • Salt. Just a smidge makes all the difference.
    • Baking Soda. This leavening agent helps give the quick bread its rise and lift.

    You could always add some chopped walnuts or chocolate chips, I would add ¾ cup of each.

    📖 Instructions for Almond Flour Banana Bread

    Preheat the oven to 350F/180C and grease a 9X5 loaf pan.

    Whisk together the almond flour, salt, and baking soda.

    almond flour, salt, and baking soda mixed together in a glass bowl

    In a large bowl mix together the butter, sugar, eggs, and vanilla.

    melted butter, eggs, vanilla, and brown sugar in a glass bowl

    Once it's all fully combined add bananas and use a potato masher to mash them. Mix until the banans are evenly distributed.

    mashed bananas added to wet ingredients for a banana bread recipe
    wet ingredients for banana bread in a glass bowl (

    Gently fold in the dry ingredients until just combined.

    almond flour banana bread batter in a glass bowl

    Pour into the prepared pan. If you want to sprinkle optional brown sugar on top for a sweet/ crunchy topping. My mom always did this with banana bread so I always do too ! 🙂

    almond flour banana bread sprinkled with brown sugar before baking

    Bake for 48-53 minutes or until a toothpick inserted in the center comes out clean. I would check the bread at 30 minutes and rotate the pan, if the top is darkening too much place a piece of foil on top to protect it.

    Let the bread cool at least 30 minutes before removing from pan. I find it easiest to place the wire rack face down on the banana bread and then flip.

    Let the bread cool on a wire rack.

    sliced loaf of almond flour banana bread on a black wire rack

    Store leftover slices at room temperature unless you live in a warm climate store in the fridge! Banana bread lasts for up to 4 days.

    Keep in mind that the banana bread is more delicate than when banana bread is made with all-purpose flour.

    🍌More banana bread recipes

    Another gluten-free or grain-free banana bread recipe my readers love is my oat flour banana bread.

    Strawberry banana bread is a delicious take on the classic strawberry banana combo.

    And who doesn't love chocolate? Chocolate chip banana bread is a favorite of mine.

    Check out all my banana bread recipes. And make sure to check out these delicious almond flour cookies, I can't wait to make them!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

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    Recipe Card

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    sliced loaf of almond flour banana bread on a black wire rack

    Almond Flour Banana Bread

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    Almond flour banana bread is soft, tender, and full of bananas!  This quick-bread recipe is the perfect afterschool snack, lunchtime treat or toasted with butter for a naughty breakfast!

    • Total Time: 1 hour
    • Yield: 8-10 Slices 1x

    Ingredients

    Units Scale
    • 2oz (¼ Cup) Melted Butter
    • 100 grams (½ Cup) Light Brown Sugar
    • 2 Large Eggs, at room temperature
    • 2 Teaspoons Pure Vanilla Extract
    • 3 Medium Bananas, very ripe
    • 336 grams (3 Cups) Almond Flour
    • ½ Teaspoon Salt
    • 1 Teaspoon Baking Soda
    • Optional Topping: 3 Tablespoons Brown Sugar

    Instructions

    1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
    2. In a medium bowl whisk together the almond flour, salt, and baking soda.
    3. In a large bowl mix together the butter, sugar, eggs, and vanilla.
    4. Add bananas and use a potato masher to mash them. Gently fold in the dry ingredients until just combined.
    5. Pour into prepared pan. Sprinkle optional brown sugar topping.
    6. Bake for 48-53 minutes or until a toothpick inserted comes out clean. Let cool at least 30 minutes before removing from pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    loaf pan

    Loaf Pan

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 50
    • Category: Snack
    • Method: Bake
    • Cuisine: American
    • Diet: Gluten Free

    Keywords: almond flour banana bread, gluten free banana bread, almond banana bread

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Reader Interactions

    Comments

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    1. Bridgette says

      June 20, 2021 at 9:57 pm

      Best Banana Bread I have ever Made!!!! New favorite recipe!!!!

      Reply
      • Elizabeth Waterson says

        June 21, 2021 at 2:38 pm

        Yay! so happy to hear this Bridgette! I appreciate you coming back to review the recipe, if you try another one may I ask that you leave a star rating too please? Google and other readers see the star rating more easily to rank the recipe! Thanks again and so glad you enjoyed it! XX Liz

        Reply
    2. Zee says

      October 14, 2021 at 8:54 am

      This was the best banana bread ever! It was moist and delicious. I made it for a friend who suffers from many allergies. She was able to eat it and loved it. Thank you for sharing!

      ★★★★★

      Reply
    3. Margie says

      March 05, 2022 at 6:22 am

      Very moist and delicious, added some chocolate chips so maybe the grandkids will eat!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 05, 2022 at 10:38 am

        Thank you so much Margie for the lovely review, I really appreciate it! Have a lovely weekend! XX Liz

        Reply
    4. stella says

      March 21, 2022 at 1:52 pm

      First time using almond flour for Banana Bread and it came out great! My family also loved it! Thanks!

      ★★★★★

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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