Almond Flour Banana Bread is moist, tender, and naturally sweetened with maple syrup. Made with nutrient-dense almond flour, this loaf is gluten-free and grain-free, comes together in one bowl, and is lightly studded with dark chocolate chips for a little indulgence.
I almost always have bananas on hand and tend to buy extras because they’re perfect for quick baking projects. My family loves classic banana nut bread, but lately I bake with less wheat flour and prefer grain-free options that still feel comforting and delicious.
This Almond Flour Banana Bread uses finely ground almond flour for a tender, slightly nutty crumb. It’s sweetened with pure maple syrup—no refined sugar—and uses eggs to provide the structure that’s missing when you leave gluten and grains out.
The batter mixes up easily in one bowl, and the loaf works well for breakfast, an afternoon snack, or a light dessert. Dark chocolate chips are optional but highly recommended if you want a touch of decadence without overwhelming the wholesome flavors.
Whether you follow a gluten-free or paleo lifestyle or simply enjoy baking with almond flour, this recipe is a reliable, crowd-pleasing alternative to traditional banana bread.
Why you’ll love this recipe
- Moist and tender: almond flour keeps the loaf soft without refined flour.
- Good structure from eggs: four eggs help hold the bread together in grain-free baking.
- No refined sugar: sweetness comes from maple syrup and ripe bananas.
- One-bowl mix: minimal dishes and quick prep.
- Freezer-friendly: slice and freeze for easy breakfasts or snacks.
- Versatile: suitable for breakfast, snack time, or a lighter dessert.
Recipe ingredients
- Almond flour: Use finely ground blanched almond flour for the best texture. Do not use almond meal, which is coarser and includes skins.
- Bananas: Use overripe bananas—dark spots mean more natural sweetness and moisture.
- Eggs: Four large eggs give the loaf structure since there’s no gluten or starch.
- Oil: Extra virgin olive oil works well; feel free to substitute avocado oil or melted coconut oil.
- Maple syrup: Pure maple syrup keeps the bread naturally sweet. Honey can be used as a substitute; coconut sugar would require adjustments.
- Vanilla extract: Optional but adds depth.
- Dark chocolate chips: Optional; choose dairy-free chips if you want the recipe to be dairy-free/paleo.
Full ingredient quantities and the printable recipe are included below in the recipe card.
How to make banana bread with almond flour
The recipe is straightforward and requires very little prep. Everything mixes in one bowl, making it ideal for busy mornings or simple weekend baking.
Pro tip: Use finely ground almond flour for the best crumb. Almond meal will create a coarser texture.
- Mash the bananas in a large bowl until smooth.
- Whisk in the eggs, oil, maple syrup, and vanilla until combined.
- Add almond flour, baking powder, baking soda, and salt. Whisk until mostly smooth, then fold in chocolate chips if using.
- Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 55–60 minutes, or until the center is set and a toothpick comes out mostly clean. Cool completely before slicing.
Tips for Success
- Prefer finely ground almond flour: it yields a lighter, more delicate crumb than almond meal.
- Use very ripe bananas: darker bananas provide more natural sweetness and moisture.
- Check doneness carefully: almond flour loaves can appear done on the surface while the center still needs time. A toothpick should come out mostly clean.
- Cool fully before slicing: the loaf is very moist; cooling lets the structure set so slices hold together.
- Measure almond flour accurately: spoon and level or weigh for best results. Too much almond flour makes the loaf dense. (1 cup almond flour ≈ 96 g)
Recipe FAQs
No. Almond flour contributes both moisture and fat, so it can’t be swapped 1:1 with coconut flour, oat flour, or standard all-purpose flour in this recipe without changing proportions and texture.
Almond flour banana bread is naturally moister and slightly denser than wheat-based versions. The almond fat creates a rich texture while the eggs provide structure, resulting in a tender, flavorful loaf.
More almond flour recipes you’ll love:
- Almond flour cake
- Almond flour pancakes
- Almond flour cranberry orange muffins
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social channels to share your results.
Almond Flour Banana Bread
10 slices
Equipment
- Loaf pan
- Mixing bowl
- Whisk
Ingredients
- 3 medium bananas (about 1 cup mashed)
- 4 large eggs
- 1/4 cup extra virgin olive oil (or preferred oil)
- 1/4 cup pure maple syrup (sub with honey if desired)
- 1 teaspoon vanilla extract
- 2 cups finely ground almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- Mash the bananas in a large bowl. Add the eggs, oil, maple syrup, and vanilla; whisk until combined.
- Add the almond flour, baking powder, baking soda, and salt. Whisk until the batter is mostly smooth, then fold in the chocolate chips if using.
- Pour the batter into the prepared pan, spread evenly, and bake on the middle rack for 55–60 minutes, until the loaf is golden and a toothpick inserted in the center comes out mostly clean. Cool completely on a wire rack before slicing.
Notes
- Pro tip: finely ground blanched almond flour gives the best texture; almond meal will be grainy.
- Use dairy-free chocolate chips to keep the recipe dairy-free and paleo, or omit them entirely.
- Store at room temperature up to 3 days, refrigerated up to one week, or freeze for up to 3 months.
Nutrition
Serving: 1 slice • Calories: 276 kcal • Carbohydrates: 18 g • Protein: 8 g • Fat: 20 g • Saturated Fat: 3 g • Polyunsaturated Fat: 16 g • Cholesterol: 75 mg • Sodium: 196 mg • Fiber: 4 g • Sugar: 11 g
Nutrition is estimated using a food database and is intended as a guideline only.