Almond Flour Banana Bread

Whether you’re avoiding gluten or just looking for a nutrient-packed twist on classic banana bread, this almond flour banana bread recipe is worth a try. When I first went gluten free, one of the things I worried about most was giving up my favorite baked goods—banana bread included. Thankfully, almond flour came to the rescue and quickly became one of my favorite baking ingredients.

Made simply by grinding almonds, almond flour is a sneaky way to add more nutrition to your favorite baked goods. It brings healthy fats, protein and fiber to baked goods, and gives this banana bread a tender texture that’s every bit as satisfying as the classic version’s.

This banana bread with almond flour recipe makes four mini loaves, so you can enjoy one now and stash the extras in the freezer or share a loaf (or two!) with friends and neighbors.

Almond Flour Banana Bread Ingredients

• Almond flour: For the most tender banana bread, use fine-ground almond flour made from blanched almonds (almonds with the skins removed). Don’t swap in almond meal, which has a coarser texture and can make baked goods turn out heavy and dense.
• Leavening agents: This recipe uses both baking soda and baking powder to help the banana bread rise and create a soft crumb. Since almond flour doesn’t contain gluten, these leaveners provide the structure and lift that help keep the loaf light rather than dense.
• Cinnamon: A little cinnamon adds warm, cozy flavor and pairs beautifully with ripe bananas.
• Eggs: Bring your eggs to room temperature before mixing the batter. Room-temperature eggs mix into batter more easily than eggs straight out of the fridge.
• Bananas: Those spotty, ripe bananas sitting on your counter? This is their moment. The riper the bananas, the sweeter and more flavorful your banana bread will be. You’ll need three to four medium bananas to give you enough mash for this recipe.
• Sugar: Regular granulated sugar helps create a tender crumb and adds just the right amount of sweetness. Since ripe bananas naturally bring plenty of sweetness, this recipe only needs 1/2 cup of added sugar.
• Applesauce: Unsweetened applesauce replaces much of the oil you’d find in a traditional banana bread recipe. It keeps the loaf moist and tender while adding a little natural sweetness.
• Oil: Just a couple of tablespoons of canola oil help keeps the banana bread moist and tender. Because ripe bananas and applesauce add plenty of moisture, you don’t need much oil. You can swap in another neutral oil like avocado or vegetable oil if that’s what you have on hand.
• Vanilla: Vanilla extract rounds out the flavors and enhances the bananas’ natural sweetness.

Directions

Step 1: Whisk the dry ingredients

Preheat your oven to 350°F. In a large bowl, whisk together the almond flour, baking soda, baking powder, cinnamon and salt until they’re evenly combined.

Step 2: Make the batter

In a separate bowl, whisk together the eggs, mashed bananas, sugar, applesauce, oil and vanilla until the mixture is smooth. Add the wet ingredients to the dry ingredients, and stir just until they’re combined.

Step 3: Bake the breads

Divide the batter between four greased mini loaf pans measuring 3×5-1/2-inches. Bake the loaves for 50 to 55 minutes, or until a toothpick inserted in the centers comes out clean. Loosely cover the loaves with foil after 30 minutes in the oven to keep the tops from over-browning.

Step 4: Cool the breads

Let the banana bread loaves cool in the pans for 10 minutes. Carefully remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing them.

Almond Flour Banana Bread Variations

• Add a mix-in: Fold in 1/2 cup of chocolate chips or chopped baking chocolate for pools of melty chocolate in each slice, or try adding chopped walnuts or pecans for crunch. Before baking, sprinkle the loaf with a few extra chocolate chips or chopped nuts for a bakery-style finish.
• Fold in blueberries: Make blueberry-banana bread by adding fresh or frozen blueberries to the batter. If using frozen berries, stir them in straight from the freezer to help prevent streaking.
• Add fiber: For an easy fiber boost, stir 2 to 3 tablespoons of ground flaxseed into the batter or replace the eggs with flax eggs. Flaxseed absorbs liquid, so you may need to add an extra tablespoon or two of applesauce if the batter seems especially thick.
• Swirl in peanut butter: Dollop a few tablespoons of natural peanut butter over the batter, then gently swirl it with a knife before baking.
• Try different spices: Add a pinch of nutmeg, ground ginger or cardamom along with the cinnamon for a slightly different spiced flavor.
• Make it tropical: Fold in shredded unsweetened coconut and chopped macadamia nuts for a fun tropical-inspired banana bread.

How to Store Almond Flour Banana Bread

Once your almond flour banana bread loaves have cooled completely, wrap them tightly or store them in an airtight container. They’ll keep at room temperature for three to five days or in the refrigerator for up to one week.

Can you freeze almond flour banana bread?

Absolutely! Since this almond flour banana bread recipe makes four mini loaves, you can enjoy one now and freeze the rest for later. Wrap each cooled loaf tightly in storage wrap, then place it in a freezer-safe bag or airtight container. Freeze the mini loaves for up to three months.

When you’re ready for another loaf, thaw it overnight in the refrigerator or let it sit at room temperature for a few hours before slicing it. If you like warm banana bread, pop a slice in the microwave for a few seconds to bring back that freshly baked feel.

Almond Flour Banana Bread Tips

Is banana bread with almond flour gluten free?

Yes! Because this recipe uses almond flour instead of wheat flour, this banana bread is naturally gluten free. Just be sure to double-check the labels on your other ingredients and any mix-ins like chocolate chips to make sure they’re also gluten free if you’re baking for someone with celiac disease or a gluten sensitivity.

Can you bake almond flour banana bread in a standard loaf pan?

You can bake the batter in a standard loaf pan instead of four mini pans, but the texture may turn out slightly different. Almond flour can be a little tricky to bake with because it doesn’t contain gluten, which helps provide structure in traditional quick breads. Our Test Kitchen found that baking the batter in four mini loaf pans creates more golden edges and prevents the center from sinking.

If you’d prefer to bake one large loaf, transfer the batter to a greased 9×5-inch loaf pan and bake it at 350° for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent it with foil during the last 15 to 20 minutes of baking.

Can you make almond flour banana bread into muffins?

Yes! This almond flour banana bread recipe can be adapted to make banana muffins. Just like the mini loaves, the smaller size helps the muffins bake evenly and develop plenty of delicious golden edges. Divide the batter among greased or paper-lined muffin cups, filling each about two-thirds full. Bake the muffins at 350º for 20 to 25 minutes, or until a toothpick inserted in the centers comes out clean.

What are some ways to serve almond flour banana bread?

Almond flour banana bread is delicious on its own, but it’s also easy to dress up for breakfast, brunch or dessert. For a more filling breakfast, spread a warm slice with butter, cream cheese, peanut butter or almond butter, or serve it with fresh berries and Greek yogurt. Lightly toasting it also brings out the nutty flavor of the almond flour.

If you have leftovers, think beyond a simple slice. Thick pieces make fantastic French toast, while day-old banana bread can be cubed and baked into a cozy bread pudding. You can even layer cubes into a yogurt parfait or trifle, or place a scoop of vanilla ice cream between two slices for a twist on homemade ice cream sandwiches.