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Almond flour banana bread sliced on a plate with coffee on the side
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4.97 from 28 votes

Almond Flour Banana Bread Recipe

The one and only Almond Flour Banana Bread recipe you need. Sweetened with a little bit of coconut sugar and ripe bananas, this low-carb banana almond loaf is gluten-free, dairy-free, wheat-free, and paleo friendly.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Aysegul Sanford

Ingredients

Wet Ingredients:

  • 1 Tablespoon vegetable Oil, plus 1 teaspoon for greasing the pan (coconut oil, avocado oil, grapeseed oil would all work) (14g)
  • 2-3 Ripe Bananas Brown-Speckled, Medium Bananas, mashed, about 1 ¼ cups (300g)
  • 3 large eggs at room temperature
  • ⅓ cup (70g) Coconut Sugar OR ¼ cup (84g) Maple Syrup/Honey
  • 1 Tablespoon Apple Cider Vinegar (15g)
  • 1 teaspoon Vanilla Extract (4g)

Dry Ingredients:

  • 2 cups Almond Flour (240g)
  • ¼ cup Ground Flaxseed (28g)
  • 1 teaspoon Ground Cinnamon (3g)
  • ¾ teaspoon Baking Soda (4g)
  • 1 teaspoon Baking Powder* (4g)
  • ½ teaspoon Fine Sea Salt (2g)
  • ¼ cup Semi-Sweet Chocolate Chips 60g plus 2 Tablespoons (30g) extra for sprinkling on top

Instructions

  • Preheat the oven to 350 degrees F. Grease an 8X4 or 9x5 inch loaf pan with 1 teaspoon oil and line with a piece of parchment paper in the middle, with excess hanging out of the sides (this helps for easy removal).
  • In a medium bowl, whisk together the oil, mashed bananas, eggs, coconut sugar OR maple syrup/honey, apple cider vinegar and vanilla extract.
  • In a large bowl, whisk together the almond flour, flaxseed, cinnamon, baking soda, baking powder and salt. 
  • Mix dry and wet ingredients together. Fold in the chocolate chips, if using.
  • Transfer to the prepared loaf pan, smooth the top and sprinkle with chocolate chips, if using, gently pressing them onto the surface. Bake 55-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 
  • Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  • Slice and serve.

Video

Notes

  • Want to turn these into muffins instead? If so, simply divide the batter equally in a 12-cup muffin tin and bake in a pre-heated 375 F degree oven for 30-35 minutes.
  • For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
VARIATIONS:
  • Banana Nut Bread: Add ½ cup unsalted, lightly toasted nuts, such as walnuts or pecans.
  • (Flourless) Banana Bread with Dried Fruit: Add ¼ - ½ cup dried cranberries, raisins or diced Turkish apricots.
  • (Gluten-Free) Banana Coconut Bread: Add ½ cup unsweetened, shredded coconut to really bring out all that coconut flavor!
  • Banana Spice Bread: As I mentioned before, I only used 1 teaspoon of cinnamon to keep the flavors cleaner. But if you enjoy banana bread with a kick of warming spices, add another 1 teaspoon cinnamon or mix it up with ¼ teaspoon each ground allspice, nutmeg, and cloves.

Nutrition

Calories: 254kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 277mg | Potassium: 161mg | Fiber: 5g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg

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