The BEST healthy Almond flour banana bread is super moist & fluffy and is only 210 calories and 9g net carbs per serving. It’s sweetened with maple syrup, made with ripe bananas and coconut oil, and the perfect touch of cinnamon in every bite.
Making and eating bread is one of my favorite pastimes. 🙂 Once you try it, you will totally understand my obsession. The aroma of freshly baking bread is enough to make me drool, and it makes that first bite pure heaven.
Almond flour gives the bread a lovely nutty flavor that goes so well with the bananas and other ingredients. The texture is so fabulous you wouldn’t even know that it doesn’t have flour in it if you didn’t make it yourself. Take it to your next potluck or party and everyone will be so excited about it.
More Delicious Banana Bread Recipes
While you are at it, you should check out some of my other yummy banana bread recipes too.
WHAT YOU NEED TO MAKE ALMOND FLOUR BANANA BREAD
- Ripe bananas: Using ripened bananas will make the bread turn out much better than using bananas that aren’t all the way ripe. It will taste sweeter too.
- Large eggs: Whenever possible it’s helpful to use room temperature eggs when baking.
- Maple syrup: You can use maple syrup or even honey if you want to. Both are great natural sweetener options.
- Coconut oil: While I love the flavor and texture of coconut oil, you can also swap it for butter or avocado oil instead.
- Vanilla extract: This bread is amazing with a little bit of pure vanilla extract. You could also use almond extract for some added almond goodness.
- Almond flour: Using almond flour is a great option if you eat gluten-free.
- Cinnamon: Adding a little bit of spicy cinnamon is perfection in this banana bread.
- Baking soda, Baking powder, Salt: The baking powder and soda will give you the correct rise in the bread.
HOW TO MAKE ALMOND FLOUR BANANA BREAD
This banana bread is so easy, and it comes together in a snap. The part that takes the longest is part is waiting for it to bake, but it’s a great time to clean up and work on other things.
Warm your oven to 325 degrees and line your baking pan with parchment paper. Mash the bananas in a large mixing bowl and mix in the eggs, maple syrup, coconut oil, and vanilla with a whisk.
Add in the almond flour, cinnamon, baking soda, baking powder, and salt until everything is incorporated. Then transfer the bread dough to the loaf pan and bake for 50 minutes or until they are cooked all the way through.
Once you remove the bread from the oven, let it cool on a cooling rack, then slice and serve.
Optional Banana Bread Variations
What I enjoy about this particular recipe for banana bread is that it’s really versatile and you can add in all sorts of things. Add in 1/2 cup of any of the following:
- Pecans
- Walnuts
- Chocolate Chips
- Raisins
How To Store Almond Flour Banana Bread
Wrap up the cooled banana bread then put it into a storage container. It will last 2-3 days on the counter or in the refrigerator. It tastes fabulous when it’s been chilled for a while or at room temperature. We like to make a loaf to have around for an easy snack or quick breakfast too.
More Yummy Almond Flour Recipes
If you enjoy this almond flour bread, try these additional almond flour recipes. They are so good.
- 90 Second Keto Bread
- Healthy Almond Flour Brownies
- Almond Flour Banana Pancakes
- Almond Flour Pumpkin Muffins
Almond Flour Banana Bread
Ingredients
- 2 ripe bananas, about 1 cup mashed
- 2 large eggs
- 1/2 cup maple syrup, or honey
- 1/4 cup coconut oil, melted (can sub with butter or avocado oil)
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup chocolate chips or favorite add-ins
Instructions
- Preheat the oven to 325F. Line a 9×5 loaf pan with parchment paper or grease with butter and set aside.
- Add the bananas to a large mixing bowl and mash. Add the eggs, maple syrup, coconut oil, and vanilla. Whisk to combine.
- Stir in the almond flour, cinnamon, baking soda, baking powder, and salt just until fully combined. Gently fold in chocolate chips or add-ins, if using.
- Transfer mixture into prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes then transfer to a cooling rack and allow to completely cool before slicing.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
Great recipe. Have you ever made it as mini muffins?
Yes works great too! Just bake for 10-12 minutes.
This was so good! The only bummer is that my family loved it and ate it all in a day so I had to make another the same day! It has a great flavor and texture. This is will be a staple in our house!
Amazing! Light and moist. Super delicate crumb. Added roasted pecans and choc chips. This is definitely not for 15 servings, maybe that’s recommended based on calories. But it’s only 8 servings and that’s with leaving everyone wanting more! Will definitely make again! Thank you!
Moist and delicious
Delicious. For sweetener, I used a mix of agave and honey – just what I had around the house …and it turned out great. I also used the same recipe and made into muffins. Baked 350 for 20-25 min! Yum
Thanks for the feedback and those sound like delicious substitutions!
The batter looked delicious. I substituted molasses for maple syrup. It smells wonderful in the oven, but I can’t seem to get it baked enough. Maybe the molasses was a bad idea.
Made this last night and it turned out great! Very moist, so much so that it crumbles a bit, but very satisfying. Sliced, warmed up, with a little bit of butter – it takes like a big warm banana pancake! I used avocado oil instead of coconut and added chopped walnuts. Yum!
Just made this and it’s delicious. The crust is so nice and chewy. I sprinkled chopped pecans on top and skipped the cinnamon. Used better instead of coconut oil as I find coconut oil flavor can be a bit overpowering. Definitely saving this recipe! Oh and I baked it at 325 then upped it to 350 half way through.
Thanks for taking the time to leave a review and share a photo, Jo!
I’ve never used coconut oil. Do I use the type in a jar–do you just scoop it out because I see that you say to melt the coconut oil after measuring out the 1/4 cup. I also saw liquid coconut oil in the store-I don’t know what that’s all about! Thank you!
I use the type where you scoop out! I’m not sure about the liquid but most coconut oil will harden at room temp.
The flavor is delicious, but it just wouldn’t cook thru on the inside. I exchanged the oil for applesauce, which usually works, but maybe not for this recipe???
Anyway, I baked it for 1.5 hrs and it just wouldn’t cook in the middle.
I will try it again as so many seem to have had great results, without the applesauce!
Best Banana Bread recipe, soft, moist, you can taste the banana. I used honey and added some coconut sugar to the dry ingredients. Blueberries on top for decoration.
It can be really challenging to find gluten-free recipes that have good texture and flavor. This delicious almond flour banana bread has both! I followed the recipe exactly except that I didn’t use the parchment paper as a liner because I didn’t have any. I would recommend using it because the bread will be easier to remove from the pan. Thank you for posting a delicious gluten free recipe for those of us who have gone gluten free and have reduced the sugar in our lives for health reasons.
Perfectly sweet and delicious crumb/texture! I used manuka honey, salted butter, Saigon cinnamon, chopped walnuts, a hint of nutmeg, and topped with Guittard chocolate chips. I cooked it for 50 minutes in a glass loaf pan on the convection bake setting. Thank you for the wonderful and healthy recipe! 👏🍌
So glad you enjoyed it, Bianca! 🙂
Completely disagree! This is my go to recipe for banana bread, which turns out perfectly moist and absolutely delicious each time I make it. My family and I love it! A big thank you to the author for sharing this recipe!
Thank you for your lovely review. I’m so happy you loved it!
Fabulous recipe. Make this every week. Family and friends love it!
Wow! 🍌🍞🤓 Thank you for sharing this wonderful recipe! This is now my absolute favorite banana bread recipe, without using sugar or flour. It is so tender, tasty, and super easy to make. I added sugar free chocolate chips, as you suggested as an option. I cooked using a silicone loaf pan, at 325° for 48-50 minutes.
My daughter and son-in-law (he is type 1 diabetic) loved it so much, they asked me to make a loaf for their household! I used sugar free syrup for their loaf, since the bananas will raise his sugar level.
This is above a 5-star recipe! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Made this and it was awesome, maybe a little too moist in the middle. Made it again as muffins, with 1 cup of bananas, and it’s divine!! Next time I’m adding walnuts, but it’s excellent on its own.
Thanks for the feedback!
So happy I stumbled on this recipe! Always trying to cut the amount of sugar and white flour we eat in this household and this is the perfect sweet treat. I always add Lily’s semi-sweet baking chips and we love it! Super easy to make also!
We have been working on eating more whole foods and cutting sugar. This banana bread is soooo good. Not super sweet but still really delicious. The last time I made it I added a flax, chia and coconut mixture. It felt like the sweetness got cut a little more but it also increases the fiber content. We all still loved it. I am literally making this once a week.
This recipe was super easy. I cooled the loaf for 10 minutes as indicated and then flipped it over. It all fell apart. I will definitely make again, but use parchment paper and cool at least 30 minutes before removing from the pan. The loaf is super yummy. I added chopped walnuts.
Great recipe! I could tell this wasn’t going to be sweet enough for me so I added 1/3 cup of brown sugar and it was delicious! I also used vegan butter instead of oil and it turned out great!
Used honey & vegan butter and also added walnuts. Had to cook mine a little over an hour but it came out perfect! Great recipe. This was added to our favorite list!
I’m trying to cut the ingredients that aren’t as healthy. this recipe with almond flour verses regular flour has a difference in texture, but not bad at all. I added part maple syrup and a little brown sugar. always tastes better the next day. thanks for some of the recommendations as to improvise with other ingredients.
Can you make this with flax eggs?
not sweet enough, i should’ve added more honey
We used honey and sampled a bit. It wasn’t sweet enough for our taste so we added an 1/8 cup of maple syrup and it really did the trick. Thanks for the recipe!