If you’re looking for a flavorful and nourishing treat, this almond flour banana bread is the perfect bake. Made with simple plant-based ingredients and naturally free of gluten, this loaf is soft, moist, and wonderfully satisfying. Whether enjoyed as breakfast, a midday snack, or a cozy dessert, it delivers all the comfort of traditional banana bread with a wholesome twist.
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Why You’ll Love This Recipe
This banana bread checks all the boxes. It has a rich, tender texture that stays moist for days. It’s allergy-friendly, made without gluten, dairy, or eggs, yet it doesn’t sacrifice on taste or structure. With only one mixing bowl for dry and another for wet, the prep is quick and easy. It’s sweetened just right with ripe bananas and coconut sugar, and customizable with nuts or chocolate.
Ingredients You’ll Need
Blanched Almond Flour (2 ¼ cups)
This finely ground flour makes the loaf soft and delicate. It’s essential for a gluten-free bake with a light crumb.
Arrowroot Flour or Cornstarch (¼ cup)
Acts as a stabilizer, helping the loaf stay together once baked.
Ground Flaxseed (¼ cup)
Adds structure in place of eggs, plus fiber and healthy fats.
Coconut Sugar or Light Brown Sugar (¼ cup)
A mild sweetener that brings warmth and balance.
Baking Soda (1 tsp)
Allows the loaf to rise and remain fluffy.
Ground Cinnamon (½ tsp)
Adds a touch of warmth and depth to the flavor.
Sea Salt (¼ tsp)
Elevates the other flavors and brings everything together.
Very Ripe Bananas (3 medium, mashed)
Serve as a natural sweetener and moistener. The riper, the better.
Ripe Yellow Banana (1, sliced)
Adds visual appeal and a touch of extra sweetness when placed on top.
Avocado Oil or Other Neutral Oil (2 tbsp)
Keeps the loaf moist without affecting the flavor. Coconut or canola oil also work well.
Vanilla Extract (1 ½ tsp)
Enhances the sweetness and aroma.
Chopped Walnuts or Pecans (½ cup)
Give the bread a pleasant crunch and nutty undertone.
Vegan Chocolate Chips (½ cup)
Optional but delicious, they melt into the bread for a little indulgence.
How to Make Almond Flour Banana Bread
Creating this banana bread is a straightforward process that requires minimal cleanup. You’ll prepare the dry and wet ingredients in separate bowls, then mix them together, fold in any add-ins, and bake. The banana slices on top create a beautiful golden look and a subtle caramelized flavor once baked.
Step-by-Step Instructions
Step 1: Preheat and Prepare Pan
Set your oven to 350°F and line an 8×4-inch loaf pan with parchment paper, or lightly grease it.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the almond flour, arrowroot or cornstarch, flaxseed, sugar, baking soda, cinnamon, and salt.
Step 3: Mix the Wet Ingredients
Mash the ripe bananas in a separate bowl. Stir in the oil and vanilla until smooth.
Step 4: Mix Wet and Dry Together
Pour the banana mixture into the dry ingredients and stir until fully combined and no dry spots remain.
Step 5: Fold in Add-ins
Gently mix in the chocolate chips and chopped nuts, distributing them evenly throughout the batter.
Step 6: Fill the Pan
Pour the batter into the loaf pan and smooth the top.
Step 7: Add the Banana Slices
Slice the remaining yellow banana and arrange the slices on top of the batter for an attractive finish.
Step 8: Bake
Place the loaf in the oven and bake for 40 to 45 minutes. When a toothpick inserted into the center comes out clean or with a few crumbs, it’s ready.
Step 9: Cool Completely
Let the loaf rest in the pan for about 30 minutes. Then transfer to a wire rack to cool fully before slicing.
Helpful Tips
Use only blanched almond flour for the best texture
Don’t skip cooling — slicing too soon can cause the loaf to fall apart
For extra moisture and flavor, make sure your bananas are deeply ripened
Customize your loaf with seeds, dried fruits, or even shredded coconut
Line your loaf pan with parchment paper to lift it out easily and prevent sticking
Details
Flavor: Sweet banana with warm cinnamon and melted chocolate
Texture: Moist and soft, yet sturdy enough to slice cleanly
Occasion: Great for breakfast, snacks, or light dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings
Notes (Optional Variations or Substitutions)
Substitute the chocolate chips for dried blueberries or raisins
Skip the nuts for a smoother texture or replace them with sunflower seeds
Add a tablespoon of maple syrup for an extra boost of sweetness
Try a pinch of nutmeg or cardamom for a spiced version
Top with rolled oats or chopped nuts before baking for added texture
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 403 kcal |
| Carbohydrates | 32 g |
| Protein | 10 g |
| Fat | 30 g |
| Saturated Fat | 4 g |
| Sugar | 14 g |
Frequently Asked Questions
Why is almond flour banana bread more moist than regular banana bread?
The natural fats in almond flour retain moisture, keeping the bread tender and soft for longer.
Can almond flour banana bread be made without eggs?
Yes, this version uses flaxseed as a plant-based egg alternative that works perfectly for texture and structure.
How do you keep almond flour banana bread from crumbling?
Let the loaf cool completely before slicing, and be sure to use both flaxseed and arrowroot to hold everything together.
Is almond flour banana bread keto or low carb?
While lower in carbs than traditional recipes, it’s not keto due to the bananas and sugar.
Storage Instructions
Room Temperature: Store in a sealed container for up to 3 days
Refrigerator: Keeps fresh for up to 5 days when chilled
Freezer: Wrap well and freeze for up to 3 months. Let thaw at room temperature before serving
Almond Flour Banana Bread | Moist, Healthy, and Naturally Gluten-Free
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
A soft and moist almond flour banana bread made with wholesome, gluten-free, and plant-based ingredients. Perfect for breakfast or snack.
Ingredients
2 ¼ cups blanched almond flour
¼ cup arrowroot flour or cornstarch
¼ cup ground flaxseed
¼ cup coconut sugar or light brown sugar
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp sea salt
3 medium ripe bananas (mashed)
1 ripe yellow banana (sliced for topping)
2 tbsp avocado oil or neutral oil
1 ½ tsp vanilla extract
½ cup chopped walnuts or pecans
½ cup vegan chocolate chips
Instructions
1. Preheat oven to 350°F and prepare an 8×4-inch loaf pan.
2. Whisk dry ingredients together in a large bowl.
3. Mash bananas in a separate bowl, then mix in oil and vanilla.
4. Combine the wet mixture with the dry ingredients.
5. Fold in chocolate chips and nuts.
6. Pour batter into the loaf pan and smooth the top.
7. Add banana slices on top of the batter.
8. Bake for 40–45 minutes until a toothpick comes out clean.
9. Cool in pan for 30 minutes, then transfer to a rack to cool fully before slicing.
Notes
Use only blanched almond flour for best results.
Allow loaf to cool completely before slicing to prevent crumbling.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Banana Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 403
- Sugar: 14g
- Sodium: 221mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Conclusion
This almond flour banana bread is a reliable go-to recipe that delivers rich flavor and a soft, comforting bite. Made with better-for-you ingredients and minimal effort, it’s a great way to enjoy a classic favorite in a healthier way. Bake it once, and it’ll quickly become part of your regular rotation. Don’t forget to experiment with your own toppings or add-ins to make it truly yours.