Moist Almond Flour Banana Bread

This incredibly moist and tender Almond Flour Banana Bread is a total knockout! It’s made in a few simple steps with healthy and wholesome ingredients, making it a fantastic healthy snack or light breakfast. Naturally gluten-free and plant-based, this banana bread with almond flour is worlds better than traditional recipes!

A classic treat loved by nearly all, no healthy baking recipe arsenal is complete without a better-for-you banana bread recipe! Today, I have you covered with the recipe I’ve made for years: healthy banana bread with almond flour.

Sweet and rich, with a tender and moist crumb, I’m borderline embarrassed to realize it took me this long to share it with you (see my earlier notes about how important such a recipe is)! Baby J and I make it monthly, if not a few times a month. Toasted and brushed with vegan butter or coconut oil, it makes a satisfying snack or light meal we both love.

I also love how nutritious and healthy it is—naturally gluten-free and plant-based, but unsuspecting snackers will never know the difference! Serve it with your favorite coffee or matcha (dairy-free milk or hot chocolate for the kids!) for rave reviews so enthusiastic you may do like I did and shelve your wheat flour banana bread recipes!

For more healthy banana recipes, check out my Banana Brownies, Banana Cardamom Smoothie, Banana Nice Cream (3 Flavors!), and Banana Mochi Cake.

Why You’ll Love This Almond Flour Banana Bread Recipe

The verdict is in: making bread with almond flour is simply the best! This quick bread recipe is…

• Delicious and Nutritious: This totally tasty quick bread proves that wholesome recipes can be just as good —if not better— than their traditional counterparts. The bread is incredibly tender, moist, and flavorful while being high in plant-protein and fiber, lower in carbs, and processed sugar-free.
• Simple and Quick: Whisk up the batter in less than 10 minutes, and the oven does the rest! No stand mixer, expensive appliances, or hard-to-find ingredients required.
• Naturally Gluten-Free & Plant-Based: No gluten or animal products? No problem! Almond flour is naturally gluten-free, and using flaxseed means we don’t need eggs, making this bread great for those with dietary restrictions.

Ingredients

Ready for the best banana bread using almond flour? Here’s what you’ll need:

Blanched Almond Flour: Ensure the best textured bread by using blanched almond flour, or flour that is made with almonds that have had their skins removed. Natural almond flour (made with skin-on almonds) is coarse, resulting in a heavy crumb. Measure the flour by gently spooning it into measuring cups and leveling off the tops.

Bananas: Grab three medium overripe bananas (the more brown spots, the better!) and one yellow banana to top the bread.

Arrowroot Flour: This helps keep the banana bread with almond flour light and fluffy. You will need 1/4 cup. Don’t have arrowroot flour? Swap the same amount of cornstarch.

Flaxseed: Not only does ground flax add fiber and healthy omega-3s to the bread, but it also helps to bind it, helping the bread to rise without using any eggs.

Coconut Sugar: For a sweet, caramel flavor! Coconut sugar keeps the recipe processed sugar-free, but you can substitute tightly packed light brown sugar if needed.

Avocado Oil: Adds a touch of richness to the almond flour banana bread recipe. You will only need 2 tablespoons. If needed, substitute another neutral-flavored oil like olive oil, melted coconut oil, or canola oil.

Vanilla Extract: For the best warm and sweet flavor, use pure vanilla extract.

Nuts: Chopped pecans or walnuts add crunch, nuttiness, and healthy fats. Cut them finely for even distribution throughout the bread.

Chocolate Chips: For a touch of rich chocolatey flavor! Using vegan chocolate chips keeps the recipe plant-based. Dark or semi-sweet mini chocolate chips can be used.

Baking Soda, Cinnamon, and Salt: Baking soda helps to leaven the bread, ground cinnamon adds a warm sweetness, and salt enhances all the flavors!

How to Make Almond Flour Banana Bread

Let’s get baking! Here’s how to make this melt-in-your-mouth bread:

• Prepare. Preheat the oven to 350°F and grease or line an 8×4-inch loaf pan with parchment paper.

• Combine Dry Ingredients. In a large mixing bowl, combine the almond flour, arrowroot flour, flaxseed, coconut sugar, baking soda, cinnamon, and salt. Whisk together until well combined.

• Combine Wet Ingredients. In another mixing bowl, mash the bananas. Then, stir in the oil and vanilla extract until well combined.

• Mix Wet and Dry. Pour the wet mixture into the dry ingredients. Stir well.

• Add Mix-Ins. Fold the chopped nuts and chocolate chips into the batter.

• Pour the batter into the loaf pan and spread it evenly with a spatula or spoon.

• Top. Thinly slice the third yellow (not overripe) banana and place it on the batter. This gives the bread a beautiful split banana top.

• Bake the bread 40-45 minutes or until a toothpick inserted comes out clean.

• Cool. Transfer the pan to a wire cooling rack and allow it to cool at room temperature for about 30 minutes or until cooled through before slicing. For quicker cooling, remove the loaf from the baking pan using the parchment paper and let it cool directly on the rack.

Recipe Variations

This banana bread recipe with almond flour is quite perfect as-is ;), but you’re always welcome to make any of the following swaps to add your own touch:

• Chocolaty: Whisk 1/2 cup of cocoa powder with the dry ingredients for a rich and fudgy banana bread.
• Buttery: Swap 2 tablespoons of melted vegan butter for the oil for light buttery undertones.
• Dried Fruit: Stir in 1/2 cup of dried cranberries, chopped dried apples, or apricots for a chewy, fruity twist.

Storage Directions

• Storing: Once cooled completely, bread can be stored in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
• Freezing: The cooled bread can also be frozen in a freezer-safe container for up to 3 months. Defrost it at room temperature for 1-2 hours until thawed through.

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