Almond Flour Banana Bread Recipe

This Almond Flour Banana Bread is a moist, tender treat that’s as wholesome as it is delicious. Made with almond flour, it’s naturally gluten-free and packed with rich, nutty flavor that pairs perfectly with the sweet, caramelized bananas.

The texture is soft yet satisfying, with a golden crust that’s just the right amount of crisp. In just 20 minutes of prep, you’ll have a batter ready to bake into a comforting loaf that fills your kitchen with irresistible warmth.

In under an hour and 15 minutes, you’ll have a loaf that’s perfect for breakfast, snacks, or dessert. Each slice offers a delightful balance of sweetness and subtle nuttiness, with a hint of cinnamon that ties it all together.

Whether you’re sharing it with friends or savoring it solo, this banana bread is a crowd-pleaser that feels indulgent yet nourishing. It’s the kind of recipe you’ll want to make again and again.

What You’ll Need for Almond Flour Banana Bread

• 1½ cups (6 oz/170 g) Easy Almond Flour Baking Mix
• ¾ cup (2¼ oz/64 g) gluten-free quick-cooking oats (or regular oats if gluten-free isn’t needed)
• ⅔ cup (5 oz/142 g) granulated sugar (can substitute with coconut sugar for a less refined option)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 medium bananas (ripe, with brown spots for sweetness)
• 2 large eggs, room temperature
• ⅓ cup (2½ fl oz/71 ml) whole milk, room temperature (can use almond milk for a dairy-free option)
• ¼ cup (2 fl oz/57 ml) vegetable oil (or melted coconut oil for added flavor)
• 1½ teaspoons vanilla extract

How to Make Almond Flour Banana Bread

1. Preheat your oven to 350°F (180°C). Butter a 9×5 inch (23×12½ cm) loaf pan and line it with parchment paper for easy removal. Set aside.
2. In a medium bowl, combine the Easy Almond Flour Baking Mix, oats, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.
3. In a separate medium bowl, finely mash the bananas with a fork until smooth. Whisk in the eggs, milk, oil, and vanilla extract until fully combined.
4. Pour the dry ingredients into the bowl with the wet ingredients. Mix by hand just until combined—do not overmix.
5. Transfer the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Store at room temperature in an airtight container for up to 3 days.

Delicious Toppings to Elevate Your Banana Bread

Take your almond flour banana bread to the next level with these tasty toppings! Spread a layer of almond butter or cream cheese for a creamy twist. For a touch of sweetness, drizzle with honey or sprinkle with chopped walnuts or dark chocolate chips before baking. These additions make each slice even more irresistible!

How to Store and Reheat for Freshness

Keep your banana bread fresh by storing it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm slices in the microwave for 10-15 seconds or toast them lightly for a crispy edge.

Easy Recipe Variations to Try

Customize this recipe to suit your taste! Swap the granulated sugar for maple syrup or coconut sugar for a natural sweetness. Add chopped nuts, dried fruit, or shredded coconut to the batter for extra texture. For a chocolatey twist, fold in cocoa powder or chocolate chunks before baking.

Time-Saving Tips for Busy Bakers

Short on time? Prep the dry ingredients ahead and store them in a sealed container. Mash the bananas the night before and refrigerate them in a covered bowl. When ready to bake, simply combine the wet and dry ingredients for a quick and easy process. This way, you can enjoy fresh banana bread with minimal effort!

Essential Equipment for Perfect Results

To ensure your banana bread turns out perfectly, use a 9×5 inch loaf pan and line it with parchment paper for easy removal. A fork or potato masher works great for mashing the bananas, and a whisk helps combine the wet ingredients smoothly. Don’t forget a cake tester or toothpick to check for doneness!

Almond Flour Banana Bread Recipe

Shaziya

This Almond Flour Banana Bread is a moist, tender treat that’s as wholesome as it is delicious. In just 20 minutes of prep, you’ll have a batter ready to bake into a comforting loaf that fills your kitchen with irresistible warmth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 minute min

Servings 8 people

Ingredients

  

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• 1½ cups Easy Almond Flour Baking Mix 6 oz/170 g
• ¾ cup gluten-free quick-cooking oats 2¼ oz/64 g
• ⅔ cup granulated sugar 5 oz/142 g
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 medium bananas
• 2 large eggs room temperature
• ⅓ cup whole milk room temperature, 2 ½ fl oz/71 ml
• ¼ cup vegetable oil 2 fl oz/57 ml
• 1½ teaspoons vanilla extract

Instructions

 

• Preheat your oven to 350°F (180°C). Butter and line with parchment a 9×5 inch (23×12 ½ cm) loaf pan. Set aside.
• In a medium bowl combine the Easy Almond Flour Baking Mix, oats, sugar, baking powder, baking soda, cinnamon, and salt.
• In a separate medium bowl, finely mash the bananas with a fork. Whisk in eggs, milk, oil, and vanilla.
• Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined.
• Pour the banana bread batter into the pan and bake for about 55 minutes, until a cake tester comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 3 days.

Keyword almond flour, banana bread, easy recipe, gluten-free, healthy baking

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