Almond flour banana bread is so moist and delicious you’ll want every last crumb! – Paleo, low sugar, and gluten-free!
You guys, this banana bread is SOOOOOOO freaking good!
I was on a quest to make a delicious almond flour bread that did NOT taste like eggs and after a couple of tries, I think I nailed it! Why would banana bread taste like eggs? Well, because almond flour is so dense it usually requires an extra egg to help it fully bake without being mushy. However, I can really taste that extra egg in just about any almond flour bread recipe I’ve ever tried and I don’t love that. I want eggs with my banana bread, not in the taste of it, ya feel me?
So I played around a few times until I got the right amount of flax and leavening to replace the egg while keeping the finished product moist and delicious the way banana bread should be! My nephew definitely approved, he ate almost 3 slices while his mom was gone at a hair appointment! This then required me to explain why he wasn’t hungry for dinner. Whoops! I’m sorry, but also not because there is no greater compliment than when a kid eats something you make!
KJ on the other hand (my two-year-old for those of you new around here) did not touch it. Didn’t even lick it. You win some, you lose some I guess! haha
The crust on this bread is slightly darker than banana bread made from other flours, but, its taste is far superior (in its own way.) Almond flour has a delightful nutty sweet taste to it that’s really unbeatable in baked goods. And the extra fat in the almond flour creates a super moist inside that you can only replicate in regular banana bread by adding a ton of extra oil. In this bread, you don’t need any extra oil because the natural heart-healthy oil in the almond flour does it for you!
And speaking of health, this bread is also much lower in carbohydrates and sugar than your typical banana bread, again, thanks to the almond flour! It’s also more filling, just one of the many reasons I love baking with almond flour!
That doesn’t stop me from slathering it in butter (or ghee) though! Because, warm banana bread always deserves a sliver of butter!
How to Make Almond Flour Banana Bread
You make this easy quick bread in just ONE bowl! Mash your bananas, add your wet ingredients, mix, and add in your dry ingredients, mix again and BAM you are done! I HIGHLY suggest adding parchment paper to your loaf pan prior to adding the batter for easy removal of the bread and easy cleanup.
Swaps & Substitutions
Let’s talk swaps and substitutions!
Bananas – Make sure to select ripe (spotted and very yellow) bananas or your banana bread will not be very sweet! The more yellow the bananas the sweeter they are! Also, make sure to measure 1 cup of mashed banana. Too much banana can result in a banana bread that seemingly didn’t bake all the way and is too wet/mushy. Not enough banana can make the bread seem not sweet enough or banana flavored enough!
Eggs – Do not omit or substitute. If you like to use flax eggs or other substitutes know that I haven’t tried them in this recipe because almond flour is VERY dense and generally requires eggs to help bind and rise the bread. If you do try a substitute I would steer towards something like Bob’s Red Mills Egg Replacer, but proceed at your own risk! If you try it, let us know how it turns out in the comment section!
Vanilla Extract – optional, for flavor. Recommended not to omit.
Maple Syrup – you can substitute any LIQUID sweetener for maple syrup such as honey or agave. I know someone will ask about using something like monk fruit, erythritol, or other low-calorie options. For a variety of reasons, I don’t really use those very often in my baking so I’m not very familiar with them, if you try them please let us know how it turned out in the comments!
Baking Powder & Baking Soda – do not omit. However, baking powder is not paleo-friendly, you’ll need to make your own baking powder if you want to stay paleo compliant.
Blanched Almond Flour – do not omit or substitute. I have what feels like a million recipes for banana bread, each is slightly different based on the flour type. Almond flour is higher in fat and protein than other flour so you can’t swap it out on a 1 to 1 basis for any other flour. Looking to use another type of flour? Try my VERY POPULAR oat flour banana bread (gluten-free) or banana oatmeal bread (made with whole wheat flour and rolled oats, not gluten-free though.) Also, please use almond FLOUR and not almond MEAL in this recipe!
Ground flax – You may substitute one additional egg for the ground flax if you chose. However, my issue with most almond flour quick bread recipes is that they taste WAY too eggy, it angers me. Ya know? I want banana bread, not banana bread with an egg after taste. I specifically worked on this recipe so that it would only have two eggs instead of the standard three in most almond flour bread recipes.
Cinnamon and Nutmeg – adjust to your taste preferences!
How to Store & Freeze
Storing: You can store this bread on the counter for up to three days, but I prefer to transfer it to the fridge after 24-48 hours so that it doesn’t dry out or start to develop mold (this depends on the climate you live in.) In the refrigerator, this bread should be good for up to a week, but ours doesn’t usually last that long before getting eaten up!
Freezing: Let your banana bread cool COMPLETELY, either overnight on the counter or in the fridge. You can then wrap your bread with plastic wrap and place it in a gallon-size freezer bag to freeze for up to 3 months. Do not slice before freezing as it may dry out.
Thawing and reheating: Defrost under refrigeration or on the counter. Reheat in a toaster oven or microwave for delicious bread that tastes like you just baked it!
More Quick Bread Recipes To Try:
- Paleo Coconut Almond Banana Bread (uses almond flour)
- Almond Flour Cupcakes
- Healthy Blueberry Poppyseed Bread (uses almond flour)
- Paleo Cinnamon Raisin Bread (uses almond flour)
For more delicious recipes with almond flour as well as tips for selecting and storing almond flour, check out this post!
Almond Flour Banana Bread
- Preheat oven to 350F and line a metal loaf pan with parchment paper.
- In a large bowl, mash bananas with a fork.
- Add eggs, vanilla extract, and maple syrup. Mix well to combine.
- Add in the remainder of the ingredients - baking powder, baking soda, almond flour, ground flax, cinnamon, and nutmeg. Mix until combined.
- Pour batter into loaf pan and bake for 40-45 minutes or until bread is golden brown and an inserted toothpick comes out clean.
- Let cool for 10 minutes in the pan and then remove bread from pan and let cool for ten more minutes on a cooling rack.
- 9 x 6 Pan: Short, shallow pans work better than a taller, more narrow bread pan for this recipe.
- Flour: Do not substitute the type of flour in this recipe.
- Sweetener: substitute any other LIQUID sweetener like honey, agave, or other.