Welcome to the only banana bread recipe you’ll ever need! Whether you’re gluten-free or looking for a breakfast or sweet treat made with healthy, nourishing ingredients, look no further than this almond flour banana bread. It’s made with no oil, butter, or refined sugar. But you’ll never know because it’s perfectly moist and sweet. It’s the perfect recipe to make when you have extra bananas or overripe bananas about to go bad.
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What readers say…
“Best banana bread in the history of the world. I am seriously in love with almond flour for baking, pancakes, et. al. Everything turns out SO MOIST. This banana bread recipe is off the chart.”
Roxanne
What Makes This Recipe So Incredibly Good
In our family, we consume grains, like einkorn and spelt. It’s not uncommon for us to enjoy homemade einkorn pancakes, sourdough bread, and einkorn muffins.
I’ve also come to love gluten-free flour, particularly recipes made with almond flour. This gluten-free banana bread recipe has become a favorite with our whole family. Here’s what I love about this recipe.
- Simple, Nourishing Ingredients: We’re all about simple, real food. This recipe is the perfect example of how a few simple pantry ingredients come together to create the most delicious banana bread.
- Super Moist: Almond flour makes incredibly moist baked goods. From the softest chocolate chip cookies and bread to pancakes.
- Natural Sweetness: Typical banana bread is made with added sugar, from brown sugar to cane sugar. Instead, this healthy recipe is a quick bread you can feel good about. It’s naturally sweetened with blanched almond flour or almond meal, honey or maple syrup (or stevia for a low-carb option), and extra ripe bananas.
- Zero Gluten: This bread is 100% gluten free and the perfect treat, make-ahead breakfast, or snack for anyone with a gluten intolerance or celiac disease.
Ingredients
To make the best almond flour banana bread, you’ll need a few simple ingredients:
- 2 1/2 cups blanched almond flour
- 1/4 cup arrowroot flour starch
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe yellow bananas
- 3 eggs
- 1/2 cup maple syrup or honey
- 1/4 cup plain whole milk yogurt or a dairy-free yogurt
- 1 tsp pure vanilla extract
What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.
How to Make, Step by Step
To make this recipe, you’ll need a large mixing bowl, medium-size mixing bowl, and 9×5-inch loaf pan. Preheat the oven to 350ºF. Line the bread pan with parchment paper.
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.
Step 2: Combine Wet Ingredients
In a medium bowl, mash the bananas. Add eggs, maple syrup or honey, yogurt, and vanilla extract. Whisk until thoroughly combined.
Step 3: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients. Stir until combined. If you’re adding chocolate chips, walnuts, or dried fruit (see suggestions in next section), stir the ingredient into the batter now.
Step 4: Bake
Pour batter into the prepared loaf pan. Bake, in the center of the oven, for 60 minutes or until the center is firm. Insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.
Let the bread cool for at least 20-30 minutes on the top of the stove or a wire rack. Remove the bread from the pan by lifting the parchment paper out of the pan. Almond flour sets as it cools, so it’s important to avoid cutting the bread during this time.
Add-Ins
I love plain banana bread, but sometimes it’s fun to add mix-ins. Here are a few ideas…
Dark Chocolate Chips: Add 1/2 cup of milk chocolate chips or dark chocolate chips to the batter, stir to combine. Or use cacao nibs.
Walnuts: Add 1/4-1/2 cup chopped walnuts to the batter, stir to combine.
Dried Cherries or Cranberries: Add 1/4-1/2 cup of dried fruit, like dried cherries or cranberries, to the batter and stir to combine.
Variations
Make this recipe dairy free, egg free, or sugar free. Or, instead of bread make paleo banana bread muffins.
Dairy Free: This recipe calls for yogurt. Use plain Greek yogurt, whole milk yogurt, or make it dairy-free with a plain plant-based yogurt.
Sugar Free: Instead of honey or maple syrup, some readers have used 1/2 cup applesauce or 1/2 teaspoon stevia. I haven’t tried these sweetener variations, but readers have experienced great success with these sugar-free substitutions.
Egg Free: Some readers who need an egg substitute have used flax eggs. Instead of real eggs, make a flax egg by combining flax seeds and water. How to make your own flax egg (you’ll need 3 flax eggs). This variation may result in a flat bread (a bit more dense), but still delicious.
Pumpkin Bread: If you love this healthy banana bread, try making the pumpkin variation. Use 1 cup pumpkin puree instead of mashed bananas. Follow this pumpkin bread recipe.
Make Muffins: Most quick bread recipes are easily turned into muffins by decreasing the baking time. Spoon the batter into a muffin pan with muffin liners. Bake for 22ish minutes or until firm on top. You could also make mini muffins; just use a mini muffin pan. Or, for a flourless muffin recipe, make flourless almond banana muffins.
What’s the best almond flour to use?
Almond flour is made by grinding almonds into a powder. The flour is commonly used to make keto and low carb treats. It can be used to make cake, muffins, cookies, breads, or as a binder in meatballs or meatloaf (a gluten-free alternative to breadcrumbs).
There are two different types of almond flour…
Blanched almond flour: Made by grinding up almonds with the almond skin removed. This is done by dropping the almonds in boiling water, then cooling the almonds and peeling away the skin. Once the skin is gone, the almonds are “blanched.” Blanched almond flour is a yellow/cream color, and is typically light and fluffy. It’s ideal for making pastries, cakes, and breads.
Almond meal: Made by grinding up almonds with the skin. This flour is typically brown, has a coarse texture, and results in heavier, dense baked goods.
Which is best? I’ve used both almond flour and almond meal to make this bread recipe with great success. I prefer fine almond flour for a lighter texture, but almond meal may also be used in this recipe.
Can I substitute all purpose flour for almond flour?
All purpose regular flour is not a substitute for almond flour in this banana bread recipe or other almond flour bread recipes.
Almond flour, with the absence of gluten, doesn’t perform the same as a gluten-based flour like all purpose, whole wheat flour, or einkorn flour.
If you’d like to make a regular banana bread, with a gluten flour, make this einkorn and spelt bread recipe or einkorn maple-banana muffins. Einkorn is easier to digest than wheat, so it’s my preferred gluten flour.
Pro Tips for Best Results
1. Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is probably not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.
2. Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the bread batter to the pan.
How to Store and Freeze
Because this bread is so moist, it doesn’t dry out in the fridge. Once the bread cools, store the loaf in an airtight container or bag for up to 1 week in the fridge. Eat at room temperature, cold, or reheat a slice in the microwave or a toaster oven.
The bread is even better the next day, so make this recipe for a prep-ahead meal for breakfast, a snack, or a dinner side dish. I’ll share a few serving ideas under the printable recipe, below.
Freeze the bread, once fully cool, in a freezer bag for up to 3 months. Freeze the bread whole or sliced.
Almond Flour Banana Bread
Equipment
- bread pan 9×5-inch loaf pan
- large bowl
- medium bowl
Ingredients
- 2 1/2 cups blanched almond flour (260g)
- 1/4 cup arrowroot flour starch (34g)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas totally 1 1/4 cups once mashed (340g)
- 3 eggs
- 1/2 cup maple syrup (134g) or honey
- 1/4 cup plain whole milk yogurt (58g) or a dairy-free yogurt
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Line a bread pan with parchment paper, or grease with butter or coconut oil.
- In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.
- In a medium bowl, mash the bananas. Then whisk in the eggs, maple syrup, yogurt, and vanilla extract. Whisk until thoroughly combined.
- Add the wet ingredients to the dry ingredients, and stir until combined.
- Pour the batter into a bread pan. Bake the bread, in the center of the oven, for 60 minutes, or until the center is firm. You can insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.
- Allow the bread to cool for at least 20-30 minutes. Remove the bread from the pan by lifting the parchment paper out of the pan.
- Slice and enjoy. Store any leftover bread in a bag or large airtight container. Store the bread in the fridge for up to 1 week.
Video
Notes
Nutrition
Try these simple, reader-favorite recipes that are naturally gluten-free.
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Serving Ideas
Serve this bread as a sweet treat, breakfast, lunch, or snack (one of my favorite 31 healthy and easy snacks). Serve a slice by itself, topped with butter or almond butter, or serve a slice of bread with one of these delicious recipes for a complete meal.
For Breakfast
- Scrambled Eggs
- Spinach Feta Omelette
- Ham and Cheese Omelette
- Omelet Cups
- Healthy Yogurt Bowls
- Serve a slice with a homemade chai latte, iced chai tea latte, or pumpkin spice latte.
For Snack
- Spread two slices of bread with cream cheese to make a banana bread sandwich (also a great lunchbox meal)
- Top a slice of bread with butter or your favorite nut butter
- Serve with a cheese stick or rolled up turkey
- Enjoy a slice with a piece of fruit
For Dinner
- Serve as a side dish with a vegetable (frozen roasted vegetables are delicious) and chicken (whole roasted chicken or crispy chicken thighs)
- Serve as a side dish with a bowl of soup
- Serve on the side of a big salad, like Kale and Romain Caesar Salad
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.
Thank you, Kimberly. So glad you liked the bread. It’s a favorite in our house :).
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?
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.
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.
So glad you enjoyed the bread. It’s a favorite in our house 🙂
I love this recipe, my very favorite.
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! http://www.realfoodwholehealth.com/2013/12/grain-free-gluten-free-pumpkin-spice-muffins-with-cinnamon-cream-cheese-spread/
I made this bread, it’s fantastic!
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!
The second time I made this recipe, I added 1/2 cup of cocoa powder and made it into muffins, very good!
Love that idea! Thank you for sharing. I think I’ll give it a try.
How long did you bake this recipe as muffins?
Hey Terri, My guess is around 20-25 minutes.
very good. it is very moist and rich, and unfortunately hard to stop eating.
lol. Yes, that is the problem :). So glad you liked it.
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?
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!
What about using almond milk? I believe that should still fall in the paleo category.
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!
You could try raw milk, but that’s not paleo either. It is pretty important to the recipe.
Can I replace applesauce for the yogurt? I don’t have it on hand. Or can I replace it with almond milk and if so how much? Thanks!
I might try the milk. Applesauce is usually used as an oil replacement. I haven’t tried to sub it out though with milk, but that would be my best guess.
Someone above used pumpkin puree instead and said it was amazing
Could this still work using Almond Meal? I couldn’t find any blanched almond powder
I haven’t tried almond meal, but a few people have reported it worked well.
I just made this with Almond meal and it is fabulous!
Wonderful, Diane! Enjoy!!
This looks delicious! I only have greek yogurt here right now. Do you think that would work?
Yes that should work great. It’s delicious!
Thanks! I think I’m going to try it today!
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!
Thanks. So glad you liked it! I occasionally have that issue with baked goods as well.
When making banana bread I use parchment paper in the loaf pan, just trim at the top. comes perfect with no sticking.
Awesome, Denise!
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.
So happy to hear that. We love it! Thank you for sharing 🙂
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.
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?
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.
Thank you, Kristin. Glad you enjoyed the recipe :).
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. 🙂
Thank you, Jacqui. Enjoy the bread :).
Kristen,
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!
You’re welcome, Chris. I’m glad our story helped :). Enjoy the bread!!
Have you tried Udis or Against the Grain Bagels? Against the Grain also make an awesome frozen pizza and baguettes.
Hey Ann, I haven’t tried any of those recipes/products yet. Thank you for sharing!
I realize I’m responding to this years after the original comment but here goes….
First, the recipe looks awesome and is baking in the oven as I write this. Thank you Kristin for the recipe.
Second, I can’t really believe someone has the nerve to come to your site, take advantage of your free recipes and then tell you that you shouldn’t celebrate your family’s food culture. I know myself and I know that if I go to the grocery store on an empty stomach, I tend to make poor choices. Make this commenter should follow the same approach when leaving comments on a food blog. Try having a snack first to avoid making “snippy” and self-pitying complaints.
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!
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 🙂
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
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 used 1/3 cup Greek yogurt, worked out great. I also used 1/4 cup agave and 1/4 cup Xyitol. Instead of honey. It was moist and yummy.
Hey JM, I’m glad your version worked out so well.
I used organic pumpkin in place of the yogurt and it turned out AMAZING!!
So glad you’re enjoying the bread, Kayla.
I’m trying to make a vegan version. How much pumpkin did you use to replace the milk?
oh yum!! next time I’m doing that. Right now my first try is in the oven. Can’t wait to try it
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.
Thank you. Gluten can be very dangerous, literally a killer, for some people. I have written an article on gluten here: https://livesimply.me/index.php/2013/07/17/gluten-friend-or-foe/. Enjoy the banana bread 🙂
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!
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.
Wonderful, Georganne Karvunis-MacCallum! I’m so glad you loved the bread.
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).
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.
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!
Great suggestion, Keri!
How many carbs in the banana bread
According to our nutritional calculator, the loaf has 291 grams of total carbs.
You can use Agave honey. It’s sweeter, denser and less carbs
You can use date paste – mashed dates softened with a bit of water – in place of honey. It’s thick and very sweet, but the dates are slower-acting carbs than honey or agave.
I was going to try to use Cary’s sugar-free syrup instead of honey to lower the carb count.
Rice malt syrup works as a good honey replacement
Do you know how many carbs there are per serving? My father is a diabetic and has to count carbs. We are trying to find alternative baking tips for him.
Hey Tonya, I don’t. According to our nutritional calculator, the loaf has 291 grams of total carbs. I’m guessing you could divide your number of slices by this number?
Love this bread! I’ve not cooked with almond flour before, and was afraid the bread would be too dense, but it was both light and fluffy, while also being hearty. The sweetness factor was just right. The best banana bread I’ve ever made. Thank you for the recipe. Do you have a carrot cake recipe by chance?