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
I really want to try this recipe. I have a question though…. does it really work without any leavening?
Hey Rhonda, I wouldn’t skip the leavening agent: baking soda.
Thanks, made this last night and we all like it, even my grandbaby. I have been trying to find a good gf banana bread but nothing has turned out well till now. Here are my changes for personal preference and/or what I had: maple syrup instead of honey, left out walnuts, threw in blueberries, skipped nutmeg, kefir for yogurt. Success!
Awesome, Belinda. Your modifications sound amazing!
Made this today and it was super yummy! I didn’t have enough almond flour, so used 1 1/2 cups almond flour and 1 cup whole wheat flour. I used 1 1/2 tsp baking powder instead of soda, since I can taste soda in baked goods. The whole family loved it, even though it was “healthy!” :o)
Awesome, Kara! Great adjustments.
Hello Ms. Kristin,
We made a double batch, just because it sounded so yummy.
Oh my goodness!
We were NOT disappointed : )
Thank you for all you do!
Hey freidia, I’m so glad you’re loving the bread. Yay! Thank you :).
Tried the recipe, amazing! I was a couple of tablespoons short on almond flour and used flax meal for the missing amount, Turned out just right. Looking at Corrie Ann’s comment, this might have done just the trick, keeping it from getting it too wet. The only problem is, I can’t stop eating it 🙂
Kerstin – I was thinking adding ground flax seed would fix the issue. I will give it a go the next time. 🙂
Thanks for the recipe. Mine turned out waaaaaaay to wet. I had to do a double bake it. Since bananas can vary in size, I think that is where things went wrong. I am going to fiddle around and see if I can get to something that will work every time. It tastes great!
Thanks for sharing, Corrie Ann. Good idea.
Followed the recipe exactly – using coconut oil in the pans – but should’ve followed the PICTURE and used parchment paper! I cannot get them (made 2) out of the pans :(. I’m sure they will taste great, but baker…beware!
Thanks for sharing, Sandy. Enjoy!
Very moist! Not too sweet so perfect for breakfast (if you like very sweet banana bread, I would suggest a tad more honey). Thank you for the recipe!
I’m glad you liked it, Clarissa!
I tried making it with almond meal, but it didn’t come out right. The almond meal soaked up all of the liquid and the dough was very dry. I tried adding more liquid, but it wouldn’t “liquify.” 🙁 I guess there is more of a difference between almond flour and almond meal than I thought.
The taste though was very good! The honey and almond flavor with banana was so sweet and delicious!
I’ll have to try again sometime with almond flour.
Hey Lynn, Thanks for the feedback. I don’t recommend using almond meal in this recipe. You really do need blanched almond flour to make this. For something like pancakes, the substitution may work, but not with a delicate bread or baked good.
Just made this recipe last night. I try to not eat wheat when possible so I love the idea of baking with almond flour. This recipe turned out almost perfect. The taste is great! However, the middle unfortunately sunk and was a little too gooey in the center. I tried baking it for an extra 10 minutes, but this didn’t help much. It’s still edible, but I’m wondering if there’s something I could do next time to fix the sinking issue. This is a problem that I have encountered many times baking with almond flour and I’d love to find a solution! Any suggestions?
Thanks for the recipe!
Hey Joanna, Almond flour is naturally moist, so it won’t have the dry texture that gluten flours produce. A slightly-sunken center is normal when working with just almond flour, but the center should still be cooked. The center shouldn’t collapse, but it won’t have that perfectly domed center that’s normal for a gluten-based quick bread. To help with that, you could try moving the bread to the center of the oven (or the place where the heat is evenly distributed). Another thing that may help is trying a different pan–usually ceramic pans cook a bit more evenly. Metal pans can cause the outside to cook/brown quickly, but could result in an uncooked center while the outside looks really brown. Those are just my initial thoughts. Another idea for this particular recipe is to make muffins, and reduce the time.
One option for helping the center rise a bit is to add some arrowroot starch–that should help. You wouldn’t need a lot, maybe 1/4 cup?
Hello,
Is there anything we can substitute for the yogurt if it needs to be dairy free? Thanks.
Hey Stephanie, I would use a dairy-free yogurt made with coconut milk, almond milk, or cashew milk.
I made this bread as specified in the recipe, and it was delicious. I would line my pan with parchment paper next time, as I used a dark bread pan and the edges were slightly too brown. I think parchment paper might help with that. I have printed this recipe to save it for future use. Future, like…next week! thanks for the recipe, Kristin!
Hey Kimberly, Thanks for sharing your recipe success. Yes, parchment should definitely help with that!
Hi, Kristin, I followed your recipe exactly, except my yogurt was fat-free. This banana bread is delicious! I would post a photo but I’ve already had a slice.
Awesome, Vivian! I’m so glad you’re enjoying the bread.
Hi there,
Your recipe calls for a large bread pan. What are the dimensions for this pan? I have a basic loaf pan, and put all the batter in it. I hope i used the right one! Its in the oven now!
Hey Christine, A basic loaf pan is perfect!
This is the best banana bread I have ever had!!?
I’m so glad you’re enjoying it, Clara!
Hi Kristin,
Just wondering if you know approx how many net carbs in each slice. I’m on the keto diet, and your banana bread looks awesome!
Wouldn’t you know, I had 3 ripe bananas sitting on my counter! In the oven now, can’t wait to enjoy a slice!
Awesome, Amy! I can’t wait for you to enjoy a slice.
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?
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.
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!
Hey Laura, I’m so glad you’re enjoying the banana bread. Thank you for sharing the substitution–that’s very helpful for future recipe creators.
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?
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.