Almond Flour Banana Bread


Almond Flour Banana Bread

It may sound crazy to start a recipe post for Almond Flour Banana Bread with a declaration that our family eats grains. In fact, we thoroughly like grains and have no issues consuming them. We enjoy homemade pancakes, homemade bread, and homemade pizza. Just to name a few.

I understand that some people truly can not tolerate gluten, but I believe organic and/or prepared grains are a good choice for many people, including our family. You can read more about how our family eats here.

With that said, I am going to share a banana bread recipe made with a grain-free flour, almond flour.

Almond Flour - THE BEST Banana Bread Grain-Free

Last year a friend was looking to go in on a bulk almond flour order from Honeyville. I’m always game for trying “new” real food so I went in on a few pounds. At first I was clueless on how to use it!

I experimented.

This grain-free almond flour banana bread gets rave reviews! Plus, no oils or processed sugars are needed for this recipe.

Some of my experiments were total flops and others were more than praiseworthy. This recipes is one of those praiseworthy results.  Perfectly moist,  naturally-sweetened, and absolutely delicious. So heavenly, it’s now a regular staple on our breakfast table and quite simply the best banana bread ever, whether you consume grains or adhere to a grain-free diet.

This grain-free almond flour banana bread gets rave reviews! Plus, no oils or processed sugars are needed for this recipe. This grain-free almond flour banana bread gets rave reviews! Plus, no oils or processed sugars are needed for this recipe.

I regularly break out the almond flour for its moist texture when baked and added nutritional benefits. The texture it provides baked goods cannot be matched by any wheat variety which is why this almond flour banana bread is simply the best. Trust me, friend!

This grain-free almond flour banana bread gets rave reviews! Plus, no oils or processed sugars are needed for this recipe.

This grain-free almond flour banana bread gets rave reviews! Plus, no oils or processed sugars are needed for this recipe.

Almond FlourTHE BEST Banana Bread Grain-Free

Almond Flour Banana Bread



  1. Preheat the oven to 350ºF.
  2. Grease a large bread pan with butter or coconut oil.
  3. In a large bowl mix together the dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
  4. In a medium size bowl, whisk together the eggs. Add in the honey, yogurt, mashed bananas, and vanilla. Whisk together until combined.
  5. Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts.
  6. Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm.
  7. Allow to cool. Remove from pan.
  8. Slice and enjoy with lots of pastured butter!

This grain-free almond flour banana bread gets rave reviews! Plus, no oils or processed sugars are needed for this recipe.

More Recipes You May Like:

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Almond Flour Lemon Poppy Muffins

Almond Flour Lemon Poppy Muffins

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  • Susan says:

    Can’t wait to try this – just got a huge bag of almost flour so love recipes where you can use just that flour instead of 5 or 6!

    • Georganne Karvunis-MacCallum says:

      This was great. I usually feel these recipes are too dense. This one rose. I used applesauce for the honey. 10 grams of protein and 4 grams of fiber per slice. Makes for a good breakfast.

      • Kristin Marr says:

        Wonderful, Georganne Karvunis-MacCallum! I’m so glad you loved the bread.

        • Marlene Lesley says:

          Hi I made your Almond Flour banana bread today. delicious and simple to make. However, it’s not low carb enough for my needs. What can I substitute for the honey that’s not sugar based? Love the almond flour (although I substituted Almond Meal from Trader Joe’s..much cheaper and just as good for this cake).

          • Kristin Marr says:

            Hey Marlene, I’m so glad you enjoyed the bread!
            I’m not sure there is a good substitute for the honey. In this particular recipe, I’m afraid the texture may change if the honey is left out. You could try leaving it out all together, but again, I’m not sure if the bread will come out the same.

          • Keri says:

            Way late to this. But have you tried coconut syrup? It still has the “carbs” but is lower glycemic so it doesn’t spike blood sugar as bad. It’s a staple for us!

          • Kristin Marr says:

            Great suggestion, Keri!

  • Erik says:

    Great recipe, and there is definitely a reason that gluten-free is popular today – whole wheat kills, and scientists are slowly starting to prove it, but linking it to autoimmune disease and cancer.

  • Lori Vellardito says:

    Cannot wait to make this! Would it be possible to substitute 0% fat yogurt in place of the whole milk? It’s all I have on hand. Thank you! Lori

    • Kristin says:

      We only use whole milk products, so I haven’t tried fat free yogurt, but I bet it would still come out great. The yogurt adds great moisture! Let me know how it comes out! It’s delicious.

  • I made this recipe on Friday night and I have to tell you that this is the most delicious banana nut bread I have ever had. This will be my standard from now on! The yogurt is a great idea, too. Did not bother with any fat free anything. Live a little, I say!

    • Kristin says:

      So glad you liked it! It’s a favorite in our house. The yogurt really does make it so moist. I must have moist banana bread. Full fat all the way 🙂

  • terry says:

    whereas i totally appreciate as many gluten free recipes as possible, it’s really hard to read all the “we love gluten and eat it and bread and pancakes and pizza” stuff. having to be gluten free totally stinks sometimes and makes eating challenging. add to that being a lifelong vegetarian and, well… i miss pizza. i miss bagels. i hate not being able to eat out freely because of cross contamination. maybe because you eat gluten you don’t realize how challenging it can be sometimes, so instead of leaving your site and slamming the door, i just want to say maybe be a little less woo-hooo we can eat gluten. it would make me, and maybe others like me, well, it would just be nicer. that’s all. thanks, and sorry if i seem snippy. i’m hungry and i really want a bagel.

    • Kristin says:

      I am sorry. It took a couple years of rich healing foods to get to the point that I can enjoy properly prepared grains. Hope you enjoy the banana bread. Are you planning to make it?

      • Kristin says:

        I guess having a comments section invites people to give their opinion… but seriously, coming on to someone’s page and telling them what they should or shouldn’t say is a bit like going to someone’s house and telling them how they can act there. If Terry doesn’t like what you have to say, there are plenty of other gluten-free sites. This is my first time on your site, and it sounds like your diet is pretty similar to what ours was a few months ago. We recently went gluten free for my husband and daughters. Do I miss pizza? sure, but honestly, I didn’t seem to have gluten problems before, but even I wouldn’t go back. You are improving her gluten-free life by contributing this recipe. It was great by the way.

      • Jacqui says:

        While Terry lacked tact, I understand his/her “feelings”, so perhaps I can help build a bridge. Those of us who have obvious reactions to even mild contamination with gluten find it almost impossible to eat out. Eating out is a wonderful convenience for those who can. Due to lack of education, folks like you can be termed as eating with “a gluten free preference”. That muddies the water for us, because they begin to believe that it’s a preference for all of us. Therein lies a huge problem. Those preparing and serving gf food grow lax in handling it. And we, in turn, end up in the ER of a hospital, or in our beds at home for anywhere from 2 days to 2 or 3 weeks. Once you’ve suffered from this ignorance not only once, but several times, you realize you’re placing the quality of your life in someone else’s hands who may or may not hurt you. And sometimes you just cannot pack food to take with you, for example, when I travel internationally. I’m suspicious that Terry is one of those people, who like me, become very ill. I apologize for Terry’s manner, but would ask that you all try to look past that to the injury that brings Terry to that point of desperation. Hope this helps. Thank you!
        And thank you very much for the recipe. I plan to make it tomorrow. 🙂

      • Chris says:


        fwiw, I’m glad you included the part about your family eating grains. I have celiac, but I hate using such a high glycemic load food as rice flour as the basis for cooking bread, and I am also suspicious of the “grading on a curve” that most gluten free recipes seem to get. the fact that your family can eat wheat but actually chooses to eat this wheat-free bread was of important informational value to me when deciding to make this recipe. it was very appropriate. thank you for posting this recipe. going off to make it presently!

    • Ann McKay says:

      Have you tried Udis or Against the Grain Bagels? Against the Grain also make an awesome frozen pizza and baguettes.

  • Debbie F. says:

    Made this bread, for the first time, this morning as a Birthday Gift for my gluten free friend. She loves banana bread as do I. I have been gluten free for 5 months due to celiac’s dx. I used no fat greek yogurt and used 1/2 cup of coconut and 2 cups of almond flour. Tryed this because my breads always seem to sink in the middle. My banana’s were frozen so my wet ingredIent’s are always a little “wetter”. The bread came out of the oven just beautiful and did not :sink”at all.
    Love your site and thanks for this recipe.

  • April says:

    Really, really good recipe! This is my first time baking banana bread without traditional flour and you couldn’t tell the difference, great flavor. The only unusual thing that happened for me was that the bread REALLY stuck to the bottom of the pan, even though I heavily sprayed it with coconut oil before cooking. I’ll make this recipe again, no doubt!

  • This looks delicious! I only have greek yogurt here right now. Do you think that would work?

  • Shana B says:

    Could this still work using Almond Meal? I couldn’t find any blanched almond powder

  • My family LOVES this bread – recently I decided to do a Paleo challenge, which means this is great, except for the yogurt. Any idea what I could use in place? I wasn’t sure what the yogurt really added to the recipe, so not sure what to use for replacing? Maybe some applesauce instead? Thanks!

  • Rhonda says:

    Wow! This is the very 1st GF recipe w almond flour thats turned out so moist & so absolutely delicioys!! I love that you used honey instead of sugar. So much healthier. Do u have a GF recipe that’s just as tasty for choc chip cookies?

    • Kristin says:

      Thank you so much! It really is delicious. We love this bread. Right now we use sprouted wheat to make our cookies. I haven’t tried a gluten alternative. I think I should start working on a recipe. Thank you for the suggestion!

  • zac says:

    very good. it is very moist and rich, and unfortunately hard to stop eating.

  • says:

    The second time I made this recipe, I added 1/2 cup of cocoa powder and made it into muffins, very good!

  • krsy says:

    Kristin, A really good recipe… before reading all the comments I did substitute the yoghurt (was out) with applesauce. The bread is oh so tasty but took 10-12 minutes longer in my oven and even though the bottom was crusty the center in some places was very moist. Probably the applesauce is culpable (and/or my wonky oven?). All this did not preclude the bread from being devoured anyway. 🙂

    This recipe is a keeper and next time I will make sure to have yoghurt on hand. Thank you!

  • KateRobs says:

    I made this bread, it’s fantastic!

  • Vonnie says:

    This morning I really wanted something like a muffin, but using almond flour. Since I love every one of your recipes I’ve tried, I checked for “almond flour”, and voila! This is absolutely delicious bread – don’t notice it’s not made with wheat flour. Thanks for all your work!
    P.S. I also had some pumpkin puree to use and made this recipe – also yummy – you might like to try it too!

  • Mary Ann McLachlan says:

    I love this recipe, my very favorite.

  • ATodd says:

    I was looking for a recipe to try almond flour with and I am so glad I found this one! I was recently having a bad fibromyalgia flare up and some of the research suggests cutting out products with processed wheat (invokes a painful inflammatory response in the body) as well as refined sugar so this was perfect. I made it this afternoon and it tastes great. I did not have yogurt on hand so I used some sour cream instead and it did not seem to affect the taste although normally I will use the yogurt.

  • Marla says:

    Should all-purpose gluten free flour (ingredients = whole grain brown rice flour, potato starch, rice flour and tapioca flour) work in lieu of almond flour, or is there something about almond flour that’s crucial to the bread’s success?

    • Kristin Marr says:

      Hi Marla, I’m not sure how an all-purpose gluten-free flour would do in this recipe as I’ve never used one. If you choose to experiment, I’d love hear how it worked.

  • Kimberly says:

    Hi Kristin, Thank you for sharing this beautiful recipe. I just baked it and had lovely results! I look forward to exploring your site and recipes more.

  • Polly says:

    Do have the nutritional info

  • Jessica says:

    I’m doing “strict” paleo right now for a challenge at my xfit gym, so I subbed applesauce for the honey. Still delicious!

  • Jane says:

    I can’t wait to make this recipe. I don’t have any yogurt on hand. do you think I could substitute milk or butter (I have 2% and half&half on hand). This sounds amazing.

  • Amy Ensminger says:

    Can I substitute almond/coconut milk for the yogurt in the banana bread recipe? If so how much would you suggest. Thanks!!!!

  • Regan says:

    I just made this, but I substituted the almond flour for half almond meal and half cashew meal! It’s all I had. I also substituted the yogurt for 2 tablespoons coconut oil. I added some pecans and dried cranberry and poured the mixture into 12 muffin cups. DIVINE!!! This recipe is delish and I can testify that it works well with the almond meal! I can’t wait for breakfast!

  • elizabeth says:

    i made this recipe this morning and calculated the nutritional info… the bad news is: sadly, even trying to get 12 servings out of this bread, it still weighs in at 240 calories per slice with almost 15 grams of fat. mine also ended up pretty brown after 45 minutes of baking.

    the good news: tastes great! thanks for the recipe! i will make it again and try to find a way to make it a little lighter.

  • Ann says:

    Hi is it possible to include the calories to this …it would be appreciated ….vey popular in my house….regards Ann

    • Kristin Marr says:

      Hi Ann, We don’t count calories (so I don’t post the info), but I know there are a couple sites online that allow you to input a recipe and the site calculates the nutritional info. If you scroll above, I believe another reader calculated the calories posted here in the comments. Hope that helps :).

  • Lucille says:

    Thanks for the recipe, I didn’t follow it exactly as I didn’t have almond ‘flour’ or yoghurt but it provided a fantastic base to experiment from – I used freshly ground almonds with a little banana flour and tapioca flour, and used coconut rice milk in the wet mix. I also didn’t have runny honey so used a mix of honey and coconut palm sugar instead (I am chronically unable to follow recipes..!), similarly with walnuts, used pecans instead. Used a food processor to blend the dry, then the wet ingredients, then hand mixed the lot. This banana bread is delicious! Thanks again 🙂

  • Emily says:

    I don’t know what I did wrong with this recipe. The outside ended up over cooked and the inside was raw and mushy. The only thing I can think of is that instead of 1/2 cup raw honey I used 1/4 cup Agave syrup and 1/4 cup spun honey. The salvageable portions tasted good though 🙂

    • Kristin Marr says:

      Oh no, Emily. I’m sorry it was mushy and raw. I don’t use agave, so I don’t have much experience with how it bakes, but that may be the issue. I believe agave is a bit runnier and than honey (which tends to be thick). You may try adding a few tablespoons of coconut flour to absorb the extra liquid if you’d like to try again with agave.

  • Kathryn says:

    This bread is awesome! I’m choosing to eat grain/refined sugar free for a couple days each week. This fits the bill. All six of my children loved it. I will be recommending this to my family and friends on my blog with proper acknowledgement. Thanks!

  • Carole says:

    I made this following exactly your instructions and it could not be better.. Thx for this beautiful recipe and site 🙂 :). I will surely try more recipes 🙂 🙂

  • alyssa says:

    Loved this! Made it tonight for my GF daughter. She is going to be so excited in the morning!! Question: since we are in fall and everything is PUMPKIN. Have you tried this with pure pumpkin instead of the bananas? Just curious. Thank you!!

  • Anne says:

    Loved this banana bread! Next time I will have to grease my pan better (or use parchment paper) because a big chunk got stuck to the bottom.

  • Jesus-in-the-City says:

    This recipe is EXCELLENT!

    I made a few substitutions:

    I had to sub 1/2 cup hazelnut flour because I ran out of the almond flour
    I subbed 1/4 cup of a can of coconut milk (the thick kind) for the yogurt (my kids are dairy sensitive right now)
    I subbed 1/4 cup of cacao powder for the walnuts, cuz I’m pregnant and craving chocolate
    I subbed 1/2 tspn stevia for the honey cuz I’m on a sugar free diet
    And I added 1 banana, using 4 bananas, just to make up for the added powder from the cacao and the loss of the honey, making sure to keep the moistness

    It turned out EXCELLENT, super happy with this! Thank you SO much!!!

  • I absolutely love, love, love your blog. It is so perfect and this recipe looks fantastic. I can’t wait to try it. 🙂

  • Vivian says:

    I’ve been making this for awhile now but always end up with a very wet banana bread. What am I doing wrong?

    • Kristin Marr says:

      Hey Vivian, The banana bread should be very moist (the nature of using almond flour). If you’d like a drier version, I’d recommend adding 1/4 cup of coconut flour to the recipe.

  • Vivian says:

    Oh ok…but mine falls apart kinda wet. Is that how it’s supposed to be?

  • Sophie says:

    Thanks for the awesome recipe Kristin. I was looking to use up my bag of almond flour and how lucky am I to change upon this. Just baked it and it was you are so right – it IS the best banana bread ever!! I did omit the honey though (as I was baking for a little baby) and added some raspberries. It still turned out beautifully. Can’t thank you enough for it has truly made my day… I’m usually a horrible baker but this was delicious! 🙂

    • Kristin Marr says:

      Thank you so much for sharing, Sophie! I love the raspberry addition…great idea! Enjoy the amazing banana bread, and congrats on a gorgeous and yummy loaf :).

  • Suzanne and Kiersten says:

    My daughter and I made this bread today for the first time and had a crazy idea to toss in some blackberries. Not so crazy after all! Super good bread. We’ll be making this one a lot!

  • Carol says:

    I made this bread today and was skeptical because I haven’t been having much luck with low carb baked goods. This was amazing! Thank you so much! I had to make a few adjustments, as I only had 1/2 c honey, so I substituted Splenda for the other half, and I didn’t have whole milk yogurt, so I used my husband’s low carb banana cream pie yogurt. YUMMY!
    I also took your way of baking it, using the parchment paper. No sticking. 🙂

    • Kristin Marr says:

      I’m so glad you loved it, Carol!! Isn’t the parchment trick awesome?! It’s the only way I bake these days.

      • Carol says:

        Hi Kristin,
        I have already ranted and raved about this banana bread, as well as having made it a staple in our house. I was wondering if you ever thought of making a pumpkin-banana bread? Would that even be do-able? Just a thought.

        • Kristin Marr says:

          Hey Carol, Great idea! I haven’t tried an almond free pumpkin/banana bread, but I love the idea!! I wonder if replacing the yogurt with pumpkin might work? Thank you for the great idea–I’m going to give it a try.

          • Carol says:

            Well Kristin, I bit the bullet. I made Banana-Pumpkin Muffins!
            I used your recipe, but I used 2 bananas, and added 1/2 c pumpkin puree,
            and instead of cinnamon and nutmeg, I used 1 1/2 tsp of pumpkin-pie spice.
            I put this into a 12 c muffin tin lined with paper cups and baked them at
            350 for 15 minutes.
            After 15 minutes, I added another 10 minutes because they were not quite done.
            They were delicious! Next time though, I would only use 1 banana, and use 1 cup pumpkin puree, because they still tasted more like banana. I would also add 2 tsp pumpkin pie spice because I felt 1 1/2 wasn’t quite enough.
            The only other thing I would do is look to see if any stores have parchment paper muffin tin liners! LOL The muffin did kind of stick to the paper. 🙂
            Thank you again for a terrific recipe.

  • Ramona says:

    Any suggestion on what I could substitute for yogurt? We are dairy free right now because of my daughter’s health issue. Coconut cream? Or extra eggs?

  • Alex says:

    This sounds wonderful! Is it possible to substitute the yogurt for coconut oil? I have found similar recipes that use coconut oil instead.

  • zee says:

    This is the best just like you said OMG!!!!! I cant believe how simple this was to make the only thing i did differently was use coconut milk yogurt instead whole milk yogurt and it still turned out very very yummy this will definitely be a family favorite in our house whole thank you so much for this wonderful recipe. Best BANANA BREAD EVER!!!!!!!

  • Jessie says:

    I just made this except I ran out of almond meal/flour, so I just substituted it for hemp protein, banana flour, hazelnut meal and more nuts ( I had a bit left of each and wanted to use it up, so I ended up with probably 3 cups of dry), and added an extra banana so it had enough moisture from the extra dry ingredients, I used greek yogurt and coconut sugar because I didn’t have enough honey either haha.
    It was delicious and moist, I even gave my mum some. I like recipes like this you can adapt it to what ever and it still turns out great.

  • Joy Hall says:

    Never underestimate the power of leaving a great recipe online!

    I have made your banana bread twice now and it is truly scrumptious! Based on ingredients I had on hand, the second time around I tossed in 1 additional (making 4 total) very overripe banana and I substituted date sugar for all but a heaping tablespoon of the honey and incorporated 1/8 cup of chia seed to dry ingredients to help absorb the extra moisture of the 4th banana. It worked well, yielding a sort of light, poppy seed like crunch to the bread (not to mention extra fiber, which is a plus for me). Yummikins all the way around. Thank you for publishing and helping me satisfy my sweet tooth in a healthy, practical way!

  • Larry says:

    I have stage IV cancer and trying to heal naturally so must be gluten free. A little doesn’t hurt but free for the most part. I have been mostly dairy free for many years but for some occasional organic cheese on homemade pizza so the yogurt is out and I’m going to try coconut cream. Will let you know how it goes. Thanks for the recipe. ( :

  • Larry says:

    Coconut cream was divine. Best banana bread I’ve ever had. Thank You !

  • Laura says:

    Just made these and I have used almond flour for about 3 years so when I saw everyone saying this is the best banana bread ever I was a little skeptical . I only swapped out the honey for maple syrup and made them into muffins so they would be portable for me and my husband. OMG THESE WERE THE BEST I HAVE EVER MADE!! you have made me very happy I’m already thinking of other fruit and nuts to change them up . Thank you, thank you, thank you!

  • Jill S. says:

    Thank you for this recipe! It is my favorite banana bread.

  • Yvette says:

    Banana Bread is in the oven. I used coconut flour and Greek yogurt. I tasted batter and oh yum-oh!! First time I bake GF anything. My kids can’t wait until morning to try it!!!

  • Renee says:

    This is a fantastic recipe and so easy! I’ve left off the whole milk yogurt before, only because I didn’t have it and have substituted skim milk, but the whole milk yogurt makes a huge difference in the texture and height the cake achieves while baking. I used Annie’s brand strawberry whole milk yogurt and it was incredible. The strawberry flavor does not affect the flavor of the banana bread at all, but it so delicious.

  • Veronica Pert says:

    Do you have the nutritional breakdown of this bread. I’m type 2 diabetic and was wondering how many carbs it has in it?

  • Becky says:

    This recipe is fantastic! My boyfriend is currently on a grain-free, sugar-free, dairy-free diet, but I’ve been craving banana bread for ages, so I am super happy that I stumbled on this recipe. 😀

    I had to make some tweaks: I used 1/8 c coconut yogurt in place of the dairy, and reduced the honey to 1 tbsp to counter the sugar in the yogurt. I had no nutmeg in the house, so I just added a bit more cinnamon. I also used 5 bananas to make up for the volume and moistness of the missing yogurt and honey.

    I decided to make mini-loaves instead of 1 large loaf, and added a layer of fresh blueberries in the middle of each one.

    They turned out amazing. Dense and filling but moist and perfectly sweet without ANY sugar. Thank you so much for posting this. I think it just became a staple in our house. 😀

  • Kal says:

    I made this today and it is delicious!! my whole family loved it!! I will make this again.

  • Eveuntoadam says:

    I had high hopes for this bread, based on all the positive comments. Moist is definitely not the word I would use to describe this bread. It was absolutely mushy with a wonderful crust. I waited to remove it from the pan after it had cooled, only to find a puddle of liquid at the bottom of the pan. I did make a couple of alterations based on another comment: added another banana, added 1/4 cup cocoa, no honey and no nuts. The batter was not too runny and looked normal compared to other almond flour bread/muffin recipes I’ve tried. I have put it back in the over to dry out, if possible, for the next hour or two at a lower temp. If you can offer any suggestions as to why I ended up with such a soggy, but nice crust, mess of a bread, I am all ears.

    • Kristin Marr says:

      Hey Eveuntoadam, Oh no, I’m sorry to hear that. To be honest, I’m not really sure what may have happened. Somehow the bread didn’t actually bake inside, from what it sounds like, but I have no idea why that happened. My only thought as to what may have caused this is the batter was missing the eggs, or there was an issue with the kind of almond flour used. I wish I could be of more help.

  • Eveuntoadam says:

    Thank you for your quick reply to my problem. I double checked to make sure I was not crazy thinking I had added eggs if I had not, and yes, there were the shells in the trash to prove my sanity. The problem could be the graininess of the almond flour, as you suggest. The flour is fresh and so I know it’s not that. I use Anthony’s blanched almond flour. I do not want to add another flour to balance the wetness. I want the almond flour to be enough and I want to get this right. I will be trying it again soon.

  • Karenm says:

    Can I use banana extract instead of bananas as Im low carb. Would it be too dry

  • Diana says:

    Recipe sounds like exactly what I’m looking for!

    I’m just wondering if you could give me a bit of guidance in terms of the size of bananas you used. (We’ve currently got really small ones, so I’m not sure whether to try out the recipe with 3 or even 4 of them!)

    Do you have any idea how many cups or grams of smashed banana you usually get from your 2-3 bananas?

  • Yvette says:

    Thank you so much for this amazing recipe!! We have recently cut out wheat and sugar and love nut flours and natural sugar alternatives such as honey and maple syrup. This is the best banana bread recipe! I used it to make muffins and used Kefir as that is what I had, and added frozen blueberries. They were the most moist muffins I have ever made and soooooo much healthier. Thank you again, and now you have another follower!!! 🙂

  • Gwen B. says:

    Excellent Recipe. This is now my favorite Grain Free Banana Bread and I’m very grateful. I’ve made 1 loaf with yogurt and made one loaf with heavy cream. Both were perfection. I’m excited because even my picky family is enjoying this. We’ve tried and failed with other GF recipes in the last 4 years. Yours has won them over!

  • Theresa says:

    I made my banana bread for the very first time. This is an AMAZING recipe. Thank you for sharing. I’ve been avoiding baking and most sweets available out there (my husband and I both strive to stay fit and healthy). This recipe is revolutionary to our life. Now we can enjoy sweet which we both LOVE but stay healthy. Yay! 🙂

    This banana bread recipe is sooo good that my husband and I couldn’t stop eating! lol So next time I plan to reduce honey to 1/3 cup. And mix 1.5 cup almond flour with 1 cup coconut flour to save us some calories & fat. Do you think that’ll still taste good?

    • Kristin Marr says:

      Hey Theresa, Yay! I’m so glad you both loved the banana bread. I haven’t tried coconut flour in this recipe, so I’m not sure about the ratio, but it’s worth a try. I might try using 1/2 cup coconut flour for the first test. Let me know how it goes.

  • Laura says:

    Incredibly moist and delicious treat! I had to substitute for the yogurt, and I used Coconut Cream, it worked well. It was the consistency of greek yogurt, and the fat content mimicked whole milk well. Thank you for the gluten free recipe, that even my gluten indulgent husband will eat happily!

  • Karin says:

    Hi Krisin. I live in Colorado, so perhaps the altitude has something to do with it? I followed your banana bread recipe and had difficulty baking through to a texture that didn’t seem uncooked in the middle. Baked the recommended temp and time, with goopy results, then baked for another 15 min & still soft in the middle. Wondering what I’m doing wrong? Could it be the yogurt? I’ve made banana bread often, but wondering what’s making it difficult to bake throughout? Any suggestions?

    • Kristin Marr says:

      Hey Karin, I don’t have any experience with almond flour and higher altitudes :(. We’re at sea level here in Florida. Have you baked with almond flour at a higher altitude before? I wonder if it’s the almond flour, or something else is happening.

      From searching around online, it seems like the following steps may help if the almond flour is the issue:
      1. Increasing the oven temperature by 25 degrees, and baking the bread for longer (if needed).
      2. Decreasing the baking soda.
      3. Decreasing the sweetener slightly by a couple of tablespoons.

  • Wouldn’t you know, I had 3 ripe bananas sitting on my counter! In the oven now, can’t wait to enjoy a slice!

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