Nutritious banana bread made from almond flour

Looking for a nutritious twist on the classic banana bread? This Almond Flour Banana Bread is sweetened with maple syrup and ripe bananas, and together with finely ground almond flour, it becomes a gluten-free banana bread alternative!

The BEST Almond Flour Banana Bread!

I love a good banana bread, but even better when it’s good for you too! Almond flour is a fantastic option if you’re looking for a grain-free, low-carb alternative or just want to up the nutrients in your baking. It’s a great source of healthy fats as well as vitamins and minerals. Yes, that means you can enjoy this Almond Flour Banana Bread Recipe guilt-free! Tastes delicious too.

You can make this almond flour banana bread ahead of time and freeze slices for on-the-go snacking.

Ingredients in Almond Flour Banana Bread

• almond flour – Note that almond flour is different from almond flour! This recipe calls for almond flour, which is made from blanched almonds. I like Bob’s Red Mill finely ground almond flour.
• baking powder + baking powder – for ascension.
• Cinammon – is it really banana bread without cinnamon? Feel free to add a sprinkling of nutmeg and ginger if you like!
• Salt – This helps boost the sweetness, but feel free to leave it out if you’re watching sodium levels
• bananas – Make sure they are VERY ripe. Ideally heavily mottled or brown.
• maple syrup – Sweetener of your choice. You can replace this with honey if needed.
• eggs – 3 large eggs. You use more eggs since almond flour is super absorbent.
• Pure vanilla extract – You can replace this with almond extract if you wish.
• chocolate chips – Use dairy-free chocolate chips if desired. Feel free to skip it, but chocolate + banana bread is always a good idea.

How to make Almond Flour Banana Bread

STEP 1: MIX DRY INGREDIENTS

In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and sea salt.

STEP 2: STIR IN WET INGREDIENTS

Add banana puree, maple syrup, eggs and vanilla extract. Mix well. Fold in chocolate chips if you like.

STEP 3: BAKING BANANA BREAD

Pour the batter into the loaf tin and bake on the middle shelf for 50-60 minutes. Test it with a toothpick and if it comes out clean, the bread is done. Let cool in pan for 20 minutes, then transfer to a wire rack to cool completely.

Simple swaps + substitutions

Sub in nuts – not a fan of chocolate chips? Feel free to mix in 1/2 cup chopped walnuts or pecans.

Bake as muffins – Prefer to enjoy almond flour muffins? Simply line a muffin tin and spread the batter evenly. Bake for 20-25 minutes or until peaks spring back and pass toothpick test.

Replace vanilla with almond extract – Fancy an extra dose of almond flavor? Replace the vanilla extract with almond extract

DO NOT CHANGE FLOUR – I know it’s tempting to try this with a different flour, but I encourage you not to! Almond flour is very finicky and requires the perfect dosage of ingredients. It is therefore essential to use almond flour and no other type of flour (including almond flour!).

storage + freezing

For storage: To preserve flavor and texture, I recommend wrapping in aluminum foil and storing on the counter for 2-3 days. Store in the refrigerator for longer storage.

Freeze: Cut into individual slices. Place a sheet of parchment paper between each slice, then store in a Ziploc bag in the freezer for up to 3 months.

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