This Almond Flour Banana Bread is a moist, tender treat that’s as wholesome as it is delicious. Packed with the natural sweetness of ripe bananas and the nutty richness of almond flour, every bite offers a satisfyingly soft crumb with a hint of warmth. Perfect for breakfast or a cozy snack, it’s gluten-free and full of flavor, ready in just one hour from start to finish.
The aroma of cinnamon and bananas wafting through your kitchen is irresistible, promising a slice of comfort. With its golden crust and melt-in-your-mouth texture, this bread is a crowd-pleaser that feels indulgent yet nourishing. Whether you’re baking for yourself or sharing with loved ones, it’s a recipe that delivers joy in every bite.
Ingredients for Almond Flour Banana Bread
- 4 large eggs (room temperature for easier mixing)
- 1 large banana, mashed (ripe bananas work best for sweetness)
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract (optional, for extra banana flavor)
- 1 ½ cups fine almond flour (ensure it’s finely ground for best texture)
- 2 tablespoons coconut flour
- ⅓ cup sugar (or granulated sugar-free sweetener for a low-carb option)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chopped walnuts (or substitute with pecans or omit for nut-free)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly spray an 8-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- Mix wet ingredients: In a large bowl, combine the eggs, mashed banana, melted butter, vanilla extract, and banana extract (if using). Whisk until smooth and well combined.
- Combine dry ingredients: In a separate medium bowl, add the almond flour, coconut flour, sugar (or sweetener), cinnamon, baking soda, and salt. Stir until evenly mixed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated and no lumps remain.
- Add walnuts: Gently fold in the chopped walnuts (or your preferred nuts) into the batter.
- Transfer to pan: Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle additional chopped walnuts on top for extra crunch.
- Bake covered: Cover the loaf pan with aluminum foil and bake for 20 minutes.
- Bake uncovered: Remove the foil and bake for an additional 15-20 minutes, or until the center is fully cooked. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Delicious Toppings & Serving Ideas
Take your Almond Flour Banana Bread to the next level with a drizzle of honey or a smear of almond butter. For a sweet treat, top with a dollop of whipped cream or a sprinkle of cinnamon sugar. Serve warm with a cup of coffee or tea for a cozy breakfast or snack.
Storage & Reheating Tips
Store your banana bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, slice and warm in the microwave for 10-15 seconds or toast lightly for a crispy edge. For longer storage, wrap tightly and freeze for up to 3 months.
Recipe Variations to Try
Swap the walnuts for pecans or dark chocolate chips for a different flavor twist. If you prefer a nut-free version, omit the nuts entirely or replace them with seeds like sunflower or pumpkin seeds. For a lower-sugar option, reduce the sugar to ¼ cup or use a sugar-free sweetener.
Time-Saving Tips for Busy Bakers
Mash your banana and measure all ingredients the night before to save time. Use a stand mixer or hand mixer to combine wet and dry ingredients quickly. If you’re short on time, skip the foil step and bake uncovered for 30-35 minutes, checking for doneness with a toothpick.
Common Questions Answered
Can I use regular flour instead of almond flour?
No, almond flour is essential for this recipe’s texture and moisture.
What if I don’t have coconut flour?
Replace it with an extra 2 tablespoons of almond flour.
How do I know when it’s done?
Insert a toothpick into the center—if it comes out clean, your bread is ready!
Almond Flour Banana Bread
Ingredients
- 4 large eggs
- 1 large banana mashed
- 2 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract
- 1 ½ cup fine almond flour
- 2 tablespoon coconut flour
- ⅓ cup sugar or granulated sugar free sweetener
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chopped walnuts
Instructions
- Pre-heat oven to 350F. Spray the inside of an 8-inch loaf pan with cooking spray or line it with parchment paper.
- In a large bowl add the eggs, banana, butter, and vanilla. Mix until smooth.
- In a separate medium bowl add the almond flour, coconut flour, sugar, cinnamon, baking soda, and salt. Stir until combined.
- Add the dry ingredients into the wet ingredients and mix until well combined.
- Stir in the chopped nuts.
- Transfer the batter to the loaf pan and if desired, top with additional nuts.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the center is cooked through.