Almond Flour Banana Bread

Why You’ll Love This Recipe

This almond flour banana bread is a crowd-pleaser for those who are looking for a healthier version of traditional banana bread. It’s incredibly easy to make, with just a few simple steps, and delivers a deliciously moist and fluffy loaf. With the sweetness from ripe bananas and maple syrup, it’s naturally sweetened without refined sugar, making it an ideal snack or breakfast option for those following a low-carb or keto diet. Plus, it’s versatile — you can customize it with your favorite add-ins like chocolate chips, nuts, or dried fruit.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

• 1/2 cup chocolate chips or favorite add-ins (optional)

Directions

1. Preheat your oven to 325°F (163°C). Line a 9×5 loaf pan with parchment paper or grease with butter, then set it aside.

2. In a large mixing bowl, mash the bananas until smooth. Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk together until well combined.

3. Stir in the almond flour, cinnamon, baking soda, baking powder, and salt. Mix just until the ingredients are fully incorporated.

4. Gently fold in the chocolate chips or your preferred add-ins if desired.

5. Pour the batter into the prepared loaf pan and smooth out the top.

6. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

7. Remove from the oven and allow to cool for 10 minutes. Then, transfer the banana bread to a cooling rack and let it cool completely before slicing.

Servings and Timing

• Servings: 15 servings

• Prep time: 10 minutes

• Cook time: 50 minutes

• Total time: 1 hour 10 minutes

Variations

• Add-ins: Customize the banana bread by folding in chocolate chips, chopped nuts, dried fruit, or even a handful of coconut flakes.

• Sweetener alternatives: You can swap maple syrup for honey, agave nectar, or stevia if you prefer.

• Dairy-Free: For a dairy-free option, use coconut oil instead of butter, and ensure your add-ins are dairy-free as well.

• Spices: Feel free to add other spices like nutmeg or a dash of ginger for additional flavor complexity.

Storage/Reheating

• Storage: Store the almond flour banana bread in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it to extend its shelf life for up to a week.

• Freezing: To freeze, wrap individual slices or the whole loaf tightly in plastic wrap or aluminum foil and store in a freezer-safe bag for up to 3 months.

• Reheating: To reheat, simply microwave individual slices for 20-30 seconds or warm them in the oven at 325°F for 5-10 minutes.

FAQs

1. Can I use regular flour instead of almond flour?

You can, but it will change the texture and make it higher in carbs. Almond flour keeps the bread moist and fluffy while keeping the recipe low-carb.

2. How ripe should the bananas be?

Use bananas that are fully ripe and have plenty of brown spots. This will ensure maximum sweetness and flavor.

3. Can I substitute the maple syrup?

Yes, you can use honey, agave syrup, or another sweetener of your choice. Keep in mind that the flavor and sweetness might slightly change.

4. Can I make this banana bread without eggs?

You can use flax eggs or chia eggs as an alternative. For one egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for 5-10 minutes to thicken.

5. Can I make this recipe vegan?

Yes, by using a plant-based sweetener like maple syrup and replacing the eggs with flax or chia eggs, you can make this recipe vegan.

6. Can I use a different oil?

Yes, you can substitute the coconut oil with butter, avocado oil, or olive oil. However, coconut oil adds a subtle flavor that pairs well with the banana bread.

7. How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s done. If the toothpick has wet batter on it, bake for a few more minutes.

8. Can I add protein powder to the batter?

Yes, you can add a scoop of protein powder, but you might need to adjust the moisture levels by adding a little extra liquid, such as almond milk, to keep the texture moist.

9. Can I make mini banana breads with this recipe?

Absolutely! Simply divide the batter among smaller loaf pans and reduce the baking time to around 25-30 minutes. Check for doneness with a toothpick.

10. Is this banana bread gluten-free?

Yes, almond flour is naturally gluten-free, so this banana bread is perfect for anyone following a gluten-free diet.

Conclusion

Almond Flour Banana Bread is a delightful, healthy option for anyone craving a tasty, low-carb treat. Whether you’re following a keto or gluten-free diet, or just looking for a wholesome snack, this recipe is a great choice. It’s simple to make, customizable, and offers a perfectly moist and fluffy texture that will have everyone coming back for more. Try it out today!