Best Almond Flour Banana Bread Recipe: Moist and Gluten-Free

There’s something wonderfully comforting about banana bread—the familiar sweetness, the cozy aroma that fills your kitchen, the irresistible first slice while it’s still a touch warm. This almond flour version captures all of that charm with a few delightful twists: it’s naturally gluten-free, supremely moist, and delicately sweet without being heavy or cloying. If you’ve been searching for a loaf that’s tender, flavorful, and just as good for breakfast as it is for an afternoon treat, this Almond Flour Banana Bread is ready to become your new favorite.

You can expect a bread that’s plush and slightly custardy from ripe bananas, with a satisfying crumb that’s sturdy enough for slicing. It’s simple to make, flexible with mix-ins, and excellent for meal prep and freezing. Whether you’re new to baking with almond flour or already a fan, this recipe walks you through every step with reassuring detail and plenty of practical tips.

What Makes This Almond Flour Banana Bread Worth Baking

Almond flour brings a naturally nutty sweetness and a tender crumb that transforms humble banana bread into something luxurious. It’s a great option if you’re avoiding gluten or just want a moist loaf that stays delicious for days. Because almond flour is higher in protein and fat than traditional wheat flour, you’ll get a satisfying slice with a gentle sweetness, a soft center, and golden edges. Think of it as banana bread with a quiet elegance—familiar, but a little more special.

What You’ll Need for Almond Flour Banana Bread

• Almond flour (2½ cups / about 250 g): The backbone of the loaf. Choose fine, blanched almond flour for a soft, even crumb and consistent rise.
• Very ripe bananas (3 medium): Provide natural sweetness, moisture, and that classic banana flavor. Speckled or spotty bananas are best.
• Eggs (3 large, room temperature): Help bind and lift the batter, giving structure that almond flour alone can’t provide.
• Maple syrup or honey (2–3 tablespoons): Adds depth and a hint of caramel-like sweetness without overpowering the bananas.
• Melted coconut oil or unsalted butter (¼ cup): Contributes moisture and richness; coconut oil keeps the loaf dairy-free.
• Vanilla extract (1–2 teaspoons): Enhances the banana and almond notes with warm, aromatic flavor.
• Ground cinnamon (1 teaspoon): A gentle spice that rounds out the sweetness and adds cozy warmth.
• Baking powder (1 teaspoon): Works with the eggs to lift the bread.
• Baking soda (½ teaspoon): Reacts with the banana acidity to create lightness and tenderness.
• Fine sea salt (¼ teaspoon): Balances sweetness and makes flavors pop.
• Optional mix-ins (½–¾ cup total): Think toasted walnuts or pecans for crunch, dark chocolate chips for indulgence, or blueberries for bursts of juiciness.
• Optional topping: A sliced banana or a sprinkle of turbinado sugar for a pretty, lightly crackly top.

How to Make Almond Flour Banana Bread, Step by Step

1. Prep the pan and oven. Heat your oven to 350°F (175°C). Line a 9×5-inch loaf pan (or 8½×4½-inch) with parchment paper, leaving an overhang on the long sides for easy lifting. Lightly grease the exposed ends.
2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth with just a few small lumps. You’ll need about 1¼ to 1½ cups of mashed banana.
3. Whisk the wet ingredients. To the bananas, add eggs, melted coconut oil or butter, vanilla, and maple syrup. Whisk until the mixture looks cohesive and glossy.
4. Combine the dry ingredients. In a separate bowl, whisk together almond flour, cinnamon, baking powder, baking soda, and salt. This helps evenly distribute the leaveners and spice.
5. Bring it together. Add the dry ingredients to the wet and stir with a spatula until just combined. Stop as soon as no dry streaks remain to keep the crumb tender.
6. Stir in the extras. Fold in chocolate chips, chopped nuts, or berries, if using. Keep mix-ins light to avoid weighing down the loaf.
7. Fill the pan. Scrape the batter into your prepared pan and smooth the top. If you like, lay a long slice of banana on top or sprinkle a little turbinado sugar for sparkle.
8. Bake. Bake for 50–60 minutes, until the top is deep golden and a tester inserted in the center comes out mostly clean, with a few moist crumbs. If the top browns quickly, tent loosely with foil at the 35–40 minute mark.
9. Check doneness precisely. For extra certainty, use an instant-read thermometer: the center should reach around 200–205°F (93–96°C).
10. Cool in the pan. Let the bread rest in the pan for about 15 minutes; this helps it set so slices hold together.
11. Cool fully on a rack. Lift the loaf out using the parchment and let it cool at least 1 hour before slicing. Cooling is crucial for a neat slice and the best texture.
12. Slice and enjoy. Use a sharp, serrated knife to cut into even slices. Serve plain, with a pat of butter, or a swipe of almond butter.

Time & Prep At-a-Glance

Here’s a snapshot to help you plan your bake. The cooling time is just as important as the bake itself, especially with almond flour breads, which firm up as they rest.

When is it ready to enjoy? Once the loaf is cool to the touch and slices cleanly—usually after 60–90 minutes of cooling—you’re good to go. The flavor deepens by the next day, so it’s wonderful as a make-ahead treat too.

Pro Tips for Best Results

• Use very ripe bananas. Spotty, fragrant bananas give the best sweetness and texture. If your bananas are just yellow, roast them (unpeeled) at 300°F/150°C for 15–20 minutes to concentrate their flavor.
• Choose blanched, fine almond flour. Almond meal (ground with skins) can make the loaf denser and grittier. If almond meal is all you have, sift it to remove larger bits.
• Measure with care. If possible, weigh the almond flour. If using cups, fluff it first, then spoon and level to avoid packing in too much.
• Don’t overmix. Stir until just combined once dry and wet meet. Overmixing can compress the batter and reduce lift.
• Mind the bake color. Almond flour browns faster than wheat flour. If the top is getting dark before the center is done, tent loosely with foil.
• Check internal temperature. A 200–205°F (93–96°C) center is a reliable sign the loaf is set. It’s far better than guessing.
• Cool completely. Almond flour breads are delicate when hot. Cooling allows the crumb to tighten, leading to clean slices.
• Make it your own. Stir in toasted nuts or seeds for crunch, a handful of dark chocolate for richness, or a ribbon of cinnamon-sugar for a cozy swirl.
• Going dairy-free or lower sugar? Use coconut oil instead of butter and reduce the maple syrup if your bananas are very ripe. You can also use a 1:1 baking sweetener (like a monk fruit-erythritol blend), though browning and moisture may differ slightly.
• For muffins: Portion batter into a lined muffin tin and bake at 350°F/175°C for 18–22 minutes. They’re perfect for grab-and-go breakfasts.
• Storage smarts: Keep at room temperature for 2–3 days (wrapped), refrigerate up to 1 week, or freeze slices up to 3 months. Wrap well to retain moisture.

Nutrition at a Glance

These numbers are approximate and will vary based on brands, exact bananas, and mix-ins. The following is for one slice when the loaf is cut into 10 slices.

Note: Optional chocolate chips, nuts, or a sugared topping will adjust these values, especially fats and sugars.

Your Questions, Answered

Can I use almond meal instead of almond flour?

Yes, but expect a slightly denser, more rustic texture and a speckled appearance due to the skins. For the best crumb, choose fine, blanched almond flour; if using almond meal, try sifting to remove larger bits and avoid overmixing.

Is there an egg-free option?

Almond flour relies on eggs for structure, so swapping them out can be tricky. If you need to experiment, use 3 flax “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg, rested until gelled) and bake as directed, but know the loaf will be more fragile and may require extra bake time. Muffins are more forgiving with egg-free versions.

How should I store and freeze banana bread?

Cool completely, then wrap tightly. Keep at room temperature for 2–3 days or refrigerate up to 1 week. For longer storage, slice and freeze with parchment between slices in an airtight bag or container for up to 3 months. Rewarm slices in a low oven or toaster for the best texture.

A Warm Send-Off

Baking a loaf of Almond Flour Banana Bread is the kind of simple, meaningful ritual that turns a regular afternoon into something a little brighter. From the first whiff of cinnamon and banana to the last satisfying slice, it’s a recipe that brings comfort without fuss—and invites you to pause and savor.

Whether you enjoy it with morning coffee, pack it into lunchboxes, or share it warm with a friend, this loaf has a way of gathering people around the table. Here’s to golden edges, tender crumbs, and the small joys of baking at home. If you try a fun twist—chocolate chips, blueberries, or a nutty topping—I’d love to hear how yours turns out. Happy baking!