This almond flour banana bread is gluten-free, grain-free, dairy-free, and full of delicious flavor! Packed with protein, it is super easy to make and is perfect for breakfast, as part of a packed lunch, an after snack with coffee, or as dessert! The bread is moist, has just the right sweetness, and is full of banana flavor. It's sure to become a quick bread favorite!
This almond flour banana bread was inspired by my other gluten-free banana breads as well as my flourless dessert recipes. I wanted to see if I could make a banana bread that had the texture and taste of "regular" banana bread, but that didn't contain any grain or starches. I also wanted it to be easy, with simple ingredients, and delicious!
Ingredients
- Very ripe bananas
- Almond flour
- Baking powder
- Baking soda
- Almond butter
- Eggs
- Maple syrup
- Vanilla extract
Instructions
In a mixing bowl, combine the almond butter and maple syrup and whisk until fully blended.
Add the eggs, vanilla, and apple cider vinegar and whisk until smooth.
Add the almond flour, baking powder, and baking soda to the wet ingredients and use a wooden spoon or rubber spatula to combine.
Peel the bananas and mash them very well into a liquidy pulp.
Add the mashed bananas to the mixing bowl and whisk everything together until just combined.
Pour the batter into the parchment-lined loaf pan. Bake the banana bread for 50-60 minutes, until it is golden brown on top and a toothpick inserted in the middle comes out clean.
Serving Suggestions
Enjoy a slice of almond flour banana bread for breakfast, tucked into a packed lunch, or as an afternoon snack with Pick-Me-Up Coffee Milk Tea, Poached Pear Ginger Tea, Ginger Milk Tea Latte, Yummy Cuppa English Tea Latte, or Soothing Ginger Honey Tea, or your favorite hot beverage! Top a slice with a scoop of vanilla ice cream or fresh whipped cream for a scrumptious dessert!
Serving Tip: Serve the almond flour banana bread COLD! Besides the fact that the quick bread lasts a little longer when stored in the fridge, it taste delicious cold! I like the flavor and texture and it is less crumbly. Give it a try!
Commonly Asked Questions
Can I substitute regular gluten-free flour for the almond flour?
No, this recipe is meant to work specifically with almond flour and it cannot be subtituted 1:1 with regular gluten-free flour without affecting the final result.
What can I substitute the almond butter with?
Besides other nut butters, you can also substitute with Greek yogurt or cottage cheese.
What can I substitute the maple syrup with?
Substitute the maple syrup with honey or another liquid sweetener. Using a liquid sweetener is preferred since it adds moisture to the bread.
Why add apple cider vinegar?
The acidity from the vinegar gives an extra boost to the baking powder and baking soda to give the banana bread a bit of extra height. It can be omitted, if desired; the banana bread will just be a little shorter.
How long with the banana bread last?
Store in a food container at room temperature for 2-3 days. It will last up to a week if stored in the refrigerator (my preferred method).
Can I freeze the banana bread?
Yes! Wrap the banana bread in plastic wrap and store in a resealable freezer bag for up to 4 months.
Other Recipes You Might Like
If you are looking for more delicious gluten-free quick bread recipes, check out these great options:
I went through a number of attempts to get this recipe exactly how I wanted it. It had to be moist but not "wet", airy but not too crumbly, and full of banana flavor. I think you're going to love the results! It's packed with protein and delicious and you would never guess that it's gluten-free and grain-free. You'll be amazed at how easy it is to whip up and how wonderful your kitchen smells as it bakes! It's a winner of a recipe that you'll want to make on repeat!
~ Lisa.
Almond Flour Banana Bread
Ingredients
Dry Ingredients:
- 180 grams almond flour (see Recipe Notes regarding volume)
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
Wet Ingredients:
- ½ cup unsweetened almond butter
- ¼ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (lemon juice okay)
- 3 very ripe large bananas (see Recipe Notes regarding weight)
- ½ teaspoon cinnamon (optional)
Optional Fillings (add ½ cup):
- Chocolate chips
- Chopped walnuts
- Chopped dried fruit
Equipment
Instructions
- Preheat oven 350F/180C.
- Line your loaf pan with parchment paper. Set aside.
- In a mixing bowl, combine the almond butter and maple syrup and whisk until fully blended.
- Add the eggs, vanilla, and apple cider vinegar and whisk until smooth.
- Add the almond flour, baking powder, and baking soda to the mixing bowl. Use a wooden spoon or rubber spatula to combine.
- Peel the bananas and mash them really well into a liquidy pulp.
- Add the mashed bananas to the mixing bowl and whisk everything together until just combined..
- Pour the batter into the parchment-lined loaf pan.
- Bake the banana bread for 50-60 minutes, until it is golden brown on top and a toothpick inserted in the middle comes out clean.
- Let the banana bread rest in the loaf pan for about 10 minutes. Use the parchment paper to lift the bread out and transfer to a cooling rack. Allow to cool completely before slicing. Tastes fantastic refrigerated!
Notes
- 180 grams almond flour is approximately 2 cups.
- 3 large bananas should yield about 450 grams without the peels.
- This recipe is meant to work specifically with almond flour and it cannot be subtituted 1:1 with regular gluten-free flour without affecting the final result.
- Substitute the almond butter with other nut butters, Greek yogurt, or cottage cheese.
- Substitute the maple syrup with honey or another liquid sweetener. Using a liquid sweetener is preferred since it adds moisture to the bread.
- The acidity from the vinegar gives an extra boost to the baking powder and baking soda to give the banana bread a bit of extra height. It can be omitted, if desired; the banana bread will just be a little shorter.
- Store in a food container at room temperature for 2-3 days. It will last up to a week if stored in the refrigerator (my preferred method).
- Wrap the banana bread in plastic wrap and store in a resealable freezer bag for up to 4 months.
- This recipe was inspired and adapted from, but not limited to, Mama Knows Gluten-Free Almond Flour Banana Bread, and Chocolate Covered Katie's Almond Flour Banana Bread, and James Bok's High Protein Banana Bread.
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