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
I added half a cup macadamia nuts, half a cup coconut and a half a cup of chocolate it was terrific. It made three mini loaves for only 45 minutes in the oven.
I. Love this banana bread. I’ve made it twice. Delis 👍♥️
This is amazing banana bread! I’d say even better than with regular flour, or in my case, gluten free 1-1 flour. I doubled the recipe and made 2. I also added a couple extra bananas and a bit of almond extract… Wow. Another reviewer said it doesn’t serve up 15 servings or something, rather more like 8… I’d have to agree and the slices are not thick even with 8.. maybe 10 if you’re slicing slivers haha. This is definitely being added to the dessert roster, thank you!
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!
I subbed unsweetened applesauce for the oil and it was still very good. I used the maple syrup as the recipe directed and the banana bread was perfectly sweet. Will make this for our church bake sale. Thanks for the recipe.
I also used applesauce .. I topped it with monk fruit / walnuts and cinnnamon, it was so good!
I make this weekly and add something new each time to switch it up! Super moist and delicious. I buy everything from Costco so by the end of the week my bananas are ready to be made into this delicious bread. Perfect treat for mid day coffee break. Happy Baking!
I followed the recipe exactly, and I added dark chocolate chips and 2T each of chia seeds and hemp hearts for extra nutrition. It came out great, so moist and delicious, more like a cake than a bread. I had to eat it with a fork. I’ll definitely make this again!
Wow. I made this recipe, instead of the loaf I made cupcakes. This yielded 14 cupcakes; I made two of the cupcakes chocolate banana, by adding a teaspoon of Dutch processed cacao powder- I wish I would’ve made ALL of them chocolate banana! They’re sooo delicious! I increased the temp to 350 and baked them for 30 minutes. Thank you very much for this recipe! God bless you!
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.
Layla – My husband has a very special banana bread he always makes and it’s loaded with fat and sugar. I asked him to try your recipe and he was willing. It was excellent! He always sprinkles a tiny bit of crunchy sugar on top prior to baking and leaves the bread in the oven for an additional 20 minutes after shutting off the oven. It gives it such a nice crust. The banana bread was delightfully moist inside, with a lovely texture throughout, and the flavor was just amazing! A true blessing for two diabetics just trying to eat better. Thanks!!
I made this with the addition of walnuts. I can see this is a wonderful recipe. Unfortunately my coconut oil has an overpowering coconut taste. I’m going to try the next batch using Avacado oil. Or maybe 1/2 & 1/2.
My batter is really thick, almost like a dough. Is this normal?
This is one of the easiest and delicious bznzn bread I have ever made. I added dates and walnuts and chocolate chips
Made this with avocado oil and as muffins. Added cacao nibs and chocolate chips. Delish.
Read through the comments and I think people may not be allowing the almond flour to hydrate? I find this recipe does have a lot of liquid, so letting the almond flour hydrate for a while before baking really helps with the final product.
How long do you let it hydrate?
I’m very particular about my banana bread. And although I was searching for a healthier version, I did not by any means think it would be THIS good!!
It’s delicious, moist and has the perfect amount of sweetness. (I added chocolate chunks to the batter) I will not be going back to making banana bread with white flour, white sugar and butter again.
The best part is, it was super easy to make!
It was easy to make. It was super moist and fell apart when cut. I added walnuts and half the amount of maple syrup it called for. The bread tasted ok. Maybe it needs all the maple syrup.
This recipe turned out great and produced some really yummy banana bread. I subbed 1/4 cup sugar in place of maple syrup/honey, and grape seed oil instead of coconut oil. I also sifted the almond flour and other dry ingredients, though I’m not sure it was necessary. Also added walnuts and chocolate chips. Followed the rest of the recipe as written. It was done after just 50 minutes in the oven. It came out moist but not gooey as others have experienced. Will definitely make again, next time with even less sugar as long as my bananas are ripe enough.
This is a staple in my house. I use only two bananas and I use 1/2 c of coconut flour and 2 c of almond. It’s not as dense it turns out to be delicate and delish. The first time I made it by the original recipe it was too gooey in the middle.
This is my go to banana bread now. I have also added ground flax seed sometimes adds to the nuttiest. And I have used chopped dates walnuts and chocolate chips so delicious.
How much ground flax seed?
Do you think this recipe would work the same if I substituted the almond flour for pecan flour. For some reason the possibility of this intrigues me
I have not tried it with pecan flour so I am not sure if it will work but please do update us if you give it a try 🙂
Why did my mix cone out so dry?
Came out perfect. Added walnuts and dairy free chocolate chips. Best stores in fridge.
Nutrition info is for “one slice”. How many slices are you cutting from the loaf?
I got 8 slices.
I made this with molasses and honey instead of maple syrup, turned out well. I read after that one should pack almond flour like one would pack brown sugar and I didn’t do that. If I had, it might be slightly fluffier, less dense and mushy. But, I love a mushy banana bread, so I have no complaints. The molasses made the dough darker, of course, just as yummy.
Tried this recipe and it came out really delicious! I baked mine in the mini loaf pan from Pampered Chef and baked perfectly for 50 minutes. Moist and sweet! I used the coconut oil and honey in this recipe and I added roasted pecans and a little bit of chocolate chips! The flavors were perfect throughout as I could taste the bananas, cinnamon, vanilla!! I will use this recipe again and again!
Awesome recipe! It came out amazing!
I have been making banana bread “conventional” for years and was so excited to try this one with Almond flour!
Well I followed this recipe exactly and it just was too wet?!
I bake it for way more time then recommended. Had to cover it to not burn top of it.
Honesty I am perplexed as I measured exact and baked it at correct temp and all?
Is this recipe gluten free
Baked at 325F for over and hour had to increase temp and cover……. took very long to bake but in the end it was delicious. I added walnuts.
Great recipe. Everyone in the family loved it. I switched out maple syrup with Keto sugar free syrup and used avocado oil instead of coconut oil. It came out super moist and yummy. Thank you ❤️
So glad the recipe worked out for you!
I don’t normally post comments but this recipe is that good!! I read through the comments & saw some people said you should use 2 cups of almond flour instead of 3 & then others said it came out just fine so I decided to go with 2 & a half cups. I don’t have baking powder on hand so I just mixed baking soda with lemon juice. I also made these into muffins instead of a loaf. It made 12 muffins & I made 4 chocolate chip, 4 walnut & 4 blueberry. AMAZING! Can’t wait to share!
How long did you bake as muffins?
I substituted one of the cups of almond flour for coconut flour. I also put them into muffin tins instead of a pan and baked for about 20 minutes! They were delicious and I froze the rest. I have perfect muffins whenever I want! They are DELICIOUS! (I also added pecans to the top as well). I love this recipe! Thanks!!
I had the same issue as a few others. Baked it for close to 90 minutes and it was still very underdone in the middle and the outside was starting to get pretty crusty. However, it tasted delicious! Just had to eat it with a fork 😉
I am an avid baker and this is the densest hockey puck of a loaf I have ever made. So disappointed! Doesn’t turnout anything like the photo and I only used 2 cups of almond flour!
Any chance you can provide measurements in grams rather than cups?
I’m so sorry Aisha, we measure by cups in the USA so I’m not too familiar with the metric system but there are many online tools that can convert the recipe over for you!
I’ve made several banana breads using almond flour and this recipe tops them all! So delicious. I especially love how it is not overly sweet.
Hi how much is i cup measures to I mean in grams or ml (240 ml or 250 ml)
1 cup almond flour is about 95 grams.
Thank you for the prompt reply. Tried the recipe and it turned out perfect 👌
Awesome, so glad to hear that!
I dont bake át all. First time trying this recepie, i ran out of almond flour so only used 2 cups of almond flour and 1 cúp of coconut flour, turned out perfect. So moist and delicious . I also added 1/4 cúp of chopped pecan to it. So goood, will make its again, maybe with chocolate chips….yummy
Very yummy! It is definitely different than normal banana bread, but still good! I added some dark chocolate chips and it turned out good. Came out of the oven a little underdone in the middle, but I still liked it that way!
Your recipe is good, I’ve came back twice to make it however you allow so many video ads I can’t even read the freaking recipe because the videos constantly take over my screen. Not worth the hassle anymore.
Sorry about the ads. We need the needs in order to pay our employees and keep this content free <3
This bread came out perfectly! I love how moist it is. Next time, I might add just a little less coconut oil, as it was quite dense. My whole family loved it.
Mine came out good – not too oily but not very sweet. I wonder if I used some monk fruit sweetener instead of the maple syrup?
I actually used monkfruit sweetener and it tasted amazing. I used the brown sweetener.
I think this recipe would be better as muffins. It took forever to cook and even after 90 minutes it was severely underdone in the middle.
This recipe is the best!! It came out just as you described. I did substitute butter for the coconut oil. It has become another favorite for my family. Thank you!!
My bread came out soooo oily. I used the exact amount in the recipe and it’s so much that it masks the flavor of the banana, cinnamon and maple syrup. Anyone else’s come out like this?
Yes! I followed the recipe exactly as written and even baked it longer, hoping to solve for some of the moisture but that didn’t work. It was so moist that it practically disintegrated when my husband and daughter would pick up the slices and try to eat it. I’m going to try making it again and maybe use less oil ??
Can I substitute flax egg for the eggs?
Yes, it should work!
How much coconut oil??
1/4 cup! 🙂
can the banana bread be made in the microwave
I haven’t tried it in the microwave so I can’t say without further recipe testing. I would test it out with a very small batch- maybe in a mug!