Banana Bread With Almond Flour – Easy, Gluten Free & Full of Flavor

This almond flour banana bread is a soft, moist, gluten free loaf made from ripe bananas, almond flour, eggs, and maple syrup. It’s a quick, one-bowl banana bread with almond flour that fits clean eating plans without sacrificing flavor. This easy banana bread recipe is perfect for breakfast, snack, or even a quick dinner when you want something homemade and simple.

It’s one of those healthy banana bread almond flour recipes that delivers a tender crumb, golden crust, and balanced sweetness. The combination of almond flour and ripe bananas gives it a melt-in-your-mouth texture that stays moist for days.

The texture depends on almond flour, which bakes up tender without the need for starches or gums.

Bananas act as both sweetener and binder, so the structure stays firm without being dry.

The wet-to-dry ratio is critical. In this recipe, 2 ½ cups of almond flour balance 3 bananas and a mix of eggs, maple syrup, and coconut oil.

Other banana bread recipes sometimes rely on too much oil or flour. This version uses the natural fat from almond flour and coconut oil to create moisture that feels light, not greasy.

Ingredient Choices That Matter

Spotty bananas bring depth and natural sweetness. Underripe bananas won’t mash easily or provide enough moisture. Let them ripen until fully freckled. That’s when the flavor softens and blends smoothly into the batter.

I use blanched almond flour instead of almond meal. The finer texture gives a cleaner crumb. If you’ve baked Fluffy Almond Flour Pancakes, you’ll know how big of a difference the flour grind makes.

Maple syrup adds a mild caramel flavor that complements banana. It also disperses evenly into the batter. Honey works too, but the taste becomes more forward and slightly floral.

Coconut oil brings richness without dairy. Melt it fully before mixing so it doesn’t clump when added to the cold eggs or bananas.

A bit of cinnamon rounds everything out. It warms the flavor, but doesn’t overpower it. Just a half teaspoon does the job.

Spotlight on Almond Flour

Almond flour gives this bread its tender texture and golden crust.

It behaves differently than all-purpose flour. It doesn’t absorb moisture the same way, which is why this recipe has no milk or yogurt added.

Good almond flour should feel soft between your fingers, never gritty. Avoid almond meal for this loaf, unless you’re going for something denser and more rustic.

If you’re new to almond flour baking, try this recipe before moving to other banana recipes with almond flour. It’s forgiving and consistently reliable.

How to Make It Moist and Even

Mash the bananas until soft but not watery. Small chunks add texture but don’t leave them too large, or the loaf may bake unevenly.

Mix the wet ingredients well before adding the dry. The smoother the mixture, the more evenly it will bake. A handheld whisk works best here.

Use a flexible spatula when stirring in almond flour. It helps keep the batter airy instead of overmixing it.

Optional add-ins like chocolate chips, blueberries, or walnuts can be folded in once the batter is ready. I often use chopped walnuts, but if I want something sweeter, I’ll go for dark chocolate.

I’ve also used the same technique when testing Matcha Banana Bread with almond flour. That batter behaves in a similar way.

How to Tell When It’s Ready

Check the loaf at 50 minutes with a toothpick. If it comes out clean or with a few moist crumbs, it’s done. If there’s wet batter, it needs 5–10 more minutes.

The top should be golden with a slight crack in the center. That’s a good sign.

If the crust browns too fast, loosely tent it with foil for the last 10 minutes.

Let it cool fully before slicing. Cutting it too soon can cause the center to compress.

Troubleshooting Tips

If the bread sinks in the center, the bananas may have been too wet or the oven too hot.

If it’s crumbly, the batter may have been undermixed or too dry. Try adding an extra tablespoon of oil next time.

If it sticks to the pan, line it fully with parchment or grease more thoroughly. This is especially important when using coconut oil.

Dry edges can also result from overbaking. Watch closely during the final 10 minutes.

Variations to Try

Add ½ teaspoon cardamom for a floral twist. It pairs well with banana. Fold in ⅓ cup dark chocolate chips or chopped pecans before baking.

Use ¼ cup honey instead of maple syrup if you want a sharper sweetness. Add ½ teaspoon espresso powder to the batter for depth. I like doing this when I serve it with coffee.

How to Store Almond Flour Banana Bread

Keep it at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week. Slice before storing to make it easier to grab.

Freeze individual slices with parchment between them, then wrap tightly. Thaw at room temperature or warm in the toaster oven.

The loaf stays soft even after freezing, which makes it great to prep ahead.

Extra Tips That Help

Weigh the almond flour if you can. Measuring by volume can vary too much.

Use a metal loaf pan. Glass pans often cause uneven baking in this recipe.

Let the eggs come to room temperature so the batter mixes smoothly.

Try this technique with other gluten free banana bread recipes or even adapt it into muffins for portion control.

How to Serve It

Warm with almond butter or tahini on top. Sliced thick with yogurt and berries.

Toasted lightly and served with coffee. Next to a savory egg scramble for a quick dinner.

Topped with a spoonful of jam, especially fig or raspberry. If you’re baking already, consider adding a batch of Healthy Almond Flour Cookies to the tray. It’s an easy way to use up the rest of the flour.

Save This Recipe for Later

Pin this healthy banana bread almond flour recipe so you always have a gluten free option ready.

Tried it already? Let me know in the comments. I’d love to hear your favorite variation or what you served it with!