Easy Almond Flour Banana Bread (Perfected Recipe!)

Name: Easy Almond Flour Banana Bread (Perfected Recipe!)
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 12
Ingredients: ▢ 1 cup mashed bananas, about 2 small-medium bananas; ▢ 3 eggs; ▢ 1/2 cup brown sugar (see recipe notes for alternative sweeteners); ▢ 1/4 cup oil (vegetable, coconut, avocado, or grapeseed); ▢ 1 teaspoon vanilla extract; ▢ 3 1/3 cups almond flour; ▢ 1/2 teaspoon ground cinnamon; ▢ 1 teaspoon baking powder; ▢ 1/2 teaspoon baking soda; ▢ 1/4 teaspoon salt

by Melissa Erdelac

12 servings

1 hr

Enjoy a classic banana bread flavor with this easy quick bread recipe! One bowl almond flour banana bread comes together in minutes to make a gluten-free, dairy-free, and grain-free healthy snack enjoyed by all!

easy almond flour banana bread perfected recipe

Best banana bread made with almond flour

Don’t throw away those ripe bananas! Overripe bananas are perfect for gluten-free baking and can be used in many recipes, such as gluten-free banana bread, banana filling, and almond flour pancakes.

Since our baking community loves these almond flour banana muffins so much, the recipe was adapted to make a fluffy, sliceable loaf perfect for snacking or gluten-free breakfasts. It comes together in one bowl, with no special equipment or ingredients required!

Add-ins and modifications

This quick bread is perfect for mix-ins! Have a sweet tooth? Add some chocolate chips! In the mood for a salty crunch, add some chopped nuts.

White or dark chocolate chips – 1 cup
Fresh blueberries – 1 cup
Chopped walnuts, almonds, or pecans – 1/2 cup
Dried cranberries – 1 cup
Shredded coconut – 1/2 cup
Butterscotch chips – 1 cup (read label to make sure they are gluten free)
Creamy peanut butter or almond butter– 1/2 cup
Flaxseed -1/4 cup flaxseed meal
Spices – 1/4 teaspoon nutmeg, allspice, or ground cloves

Easy Almond Flour Banana Bread (Perfected Recipe!)

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Recipe details

Yield 12 servings
Time spent: Prep time: 5 Minutes Cook time: 55 Minutes Total time: 1 hr

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Per serving

% Daily value

Ingredients

▢ 1 cup mashed bananas, about 2 small-medium bananas
▢ 3 eggs
▢ 1/2 cup brown sugar (see recipe notes for alternative sweeteners)
▢ 1/4 cup oil (vegetable, coconut, avocado, or grapeseed)
▢ 1 teaspoon vanilla extract
▢ 3 1/3 cups almond flour
▢ 1/2 teaspoon ground cinnamon
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon baking soda
▢ 1/4 teaspoon salt

Instructions

Preheat oven to 350°F. Liberally grease a 8X4 inch loaf pan. To release easily, cut a piece of wax or parchment paper to size and place on the bottom of the pan.
In a large bowl, mash the bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.
To the mixture add the almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries gently stir those in.
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until the top in fully set and golden brown. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
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Tips

For the best dome shape, use an 8X4 inch loaf pan. If you don’t have an 8X4 pan, use a 9X5 pan, but set the timer and check your bread 10 minutes sooner.
Measure the mashed bananas for best results. Through testing the recipe, I found varying sized bananas drastically yields different amounts. One cup mashed bananas equals about 2 medium, but it’s always best to measure before adding.
For a crunchy sugar coating, sprinkle turbinado sugar on top before baking.
Error on the side of slightly overbaking, not necessarily when toothpick comes out clean. This will ensure all the excess moisture has evaporated and your bread is cooked through.
For banana bread lower in carbs, replace the brown sugar with a sugar free substitute, such as 1/2 cup monk fruit sweetener.
Generally a paleo diet avoids sugars and sweeteners. If they are used, it’s best to opt for unrefined sugars. Luckily bananas contains natural sweetness on its own, so replace the brown sugar with 1/4-1/3 cup pure maple syrup, honey, or coconut sugar
Once the bread has completely cooled, wrap it in aluminum foil and store at room temperature up to 3 days. Avoid covering in plastic wrap because it will trap in moisture, making the bread soggy.
To freeze, wrap securely and then place in a ziplock freezer bag. Freeze up to 3 months. Alternatively, slice the bread first, before freezing, to pull out slices as needed.

Comments

Trudy on Jul 19, 2022

Love banana bread but have been avoiding due to diabetes. Can’t wait to try this with a sugar free sweetener. Thanks for posting!

2 Reply
- Dawn on Jul 30, 2022
  
  I WOULD DO THE SAME TRUDY.
  
  Like
Rosalind Franklin on Jul 31, 2022

These are American recipes…no one else uses ‘ cups’ . What are they equivalent to? Would appreciate some guidance. Thank you. Rosalind

Like Reply
- Janet on Jul 30, 2023
  
  One cup equals 8 ounces. Easy conversion from there.
  
  Like

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Easy Almond Flour Banana Bread (Perfected Recipe!)

Easy Almond Flour Banana Bread (Perfected Recipe!)

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