How to make banana bread with almond flour

The Ingredients

Almond flour- Either blanched almond flour or almond meal can be used. I recommend the blanched variety, as it yields a much better texture.
Granulated sweetener of choice- White sugar, brown sugar, coconut sugar, or a brown sugar substitute.
Baking powder- Gives a little fluffiness and slight rise to the bread.
Salt- Brings out the sweetness of all the other ingredients.
Cinnamon- A must for any good banana bread recipe.
Bananas- Overripe bananas, mashed.
Eggs OR flax eggs- You can use either large eggs or egg substitutes, like flax eggs. I’ve used both interchangeably.
Coconut oil- Refined coconut oil that is measured in its melted state. You can also use softened butter.
Vanilla extract- Gives a slight vanilla flavor and essential for all baked goods!
Chocolate chips- optional, but I love folding through some sugar free chocolate chips.

The Instructions

Start by mixing your dry ingredients in a large mixing bowl. In a separate bowl, whisk together your wet ingredients and mix well, until combined. Next, combine your wet and dry ingredients until combined. Fold through your chocolate chips, if using them.

Now, transfer your batter into a loaf pan. Bake the bread for 40-50 minutes, or until a skewer comes out mostly clean. Remove the banana bread from the oven and let cool in the pan completely, before slicing.

Expert tips for success

Do not over-bake the banana bread as it continues to cook as it cools down.
Oven makes and models differ. While my bread took around 45 minutes, yours could take closer to 60 minutes. As always, do the skewer test to see.
Add some tin foil over the top of the loaf to avoid overcooking the tops.
For some added texture, add some chopped walnuts or even some raisins, especially if you love banana nut bread.

Storing and freezing instructions

To store: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.
To freeze: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months.

More banana bread recipes to try

Vegan banana bread
Coconut flour banana bread
Chocolate chip banana bread
Cinnamon swirl banana bread
Raspberry banana bread

Frequently Asked Questions

Does almond flour rise with baking powder?

Almond flour doesn’t rise as well as traditional flours when baking powder is added to it. However, it provides some structure.

Is almond flour healthier than regular flour?

Almond flour is lower in carbs and higher in protein than regularly flour. It’s also popular in keto desserts. However, it is higher in fat and calories.

Why is my banana bread so dense?

If you find your banana bread dense, it’s because of over-baking. Remember, the banana bread continues to bake as it is cooling down in the pan.

How do I prevent the top of the banana bread from burning?

If you notice the top of the banana bread is browning too soon, cover it with tin foil around the 20-minute mark.

Almond Flour Banana Bread

This almond flour banana bread is so moist and tender, it's the perfect use of leftover bananas! Naturally gluten free, it uses simple and delicious ingredients.

4.99 from 291 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 12 Slices

Calories: 195kcal

Author: Arman

Ingredients

2 cups almond flour blanched almond flour
2 tablespoon granulated sweetener of choice
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 large bananas mashed
2 large eggs or flax eggs * See notes
1/2 cup coconut oil or butter, softened
1 teaspoon vanilla extract
1/2 cup chocolate chips of choice optional

Instructions

Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together your banana, eggs, coconut oil, and vanilla extract. Combine your wet and dry ingredients and mix until combined. If using chocolate chips, fold them through at the end.
Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let the loaf cool completely, before slicing it up.

Notes

* To make flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Let it form a gel, around 10 minutes. TO STORE: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.

Can I replace all purpose flour with almond flour?

Can you Substitute Almond Flour for Regular Flour? Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

Is there a trick to baking with almond flour?

Baked goods using almond flour tend to bake faster. If you're trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don't burn).

What is the best flour substitute for banana bread?

Healthy Flour Alternatives For Banana Bread.

Whole Wheat Flour. ... .

Whole Wheat Pastry Flour. ... .

White Whole Wheat Flour. ... .

Almond Flour. ... .

Coconut Flour. ... .

Buckwheat Flour. ... .

Chickpea Flour. ... .

Conclusion. There are plenty of choices to have when it comes to baking banana bread, recipes, ingredients, and process..

How does almond flour affect bread?

When you add almond flour to yeast-based recipes, bread or rolls will be moister and more tender — good if you're talking soft dinner rolls, not so good for crusty/chewy breads or pizza crust. Rise may or may not be affected. Note: The addition of almond flour won't necessitate a change in pan size.