Gluten Free Almond Flour Banana Bread Recipe

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 makes a satisfying breakfast, snack, or dessert. A handful of dark chocolate chips adds just enough indulgence without overpowering the wholesome flavors.

I usually keep extra bananas on hand because they’re perfect for quick baking. If you’re reducing wheat flour or following a gluten-free or paleo approach, almond flour is a great option that yields a rich, slightly nutty loaf with excellent moisture.

This Almond Flour Banana Bread relies on a few simple ingredients and minimal prep. The batter mixes easily in a single bowl, and the result is a tender, flavorful loaf that holds together well thanks to the eggs and the natural fat in the almond flour.

The dark chocolate chips are optional but recommended for a touch of decadence. Use a dairy-free brand if you want the bread to stay paleo-friendly, or omit them for a simpler loaf.

If you enjoy baking with almond flour, try other almond-based loaves and muffins for variety.

Why you’ll love this recipe

• Almond flour keeps it moist without refined white flour.
• Four eggs provide structure — essential in grain-free baking where gluten is absent.
• Naturally sweetened with maple syrup, so no refined sugar is needed.
• One-bowl batter for minimal cleanup.
• Freezer-friendly and great for meal prep.
• Versatile — perfect for breakfast, snacks, or a lighter dessert.

Recipe ingredients

• Almond flour — Use finely ground blanched almond flour for a light, tender crumb. Avoid coarse almond meal (which includes skins) for best texture.
• Bananas — Overripe bananas (very spotty or nearly black) offer the best sweetness and moisture.
• Eggs — This recipe uses 4 eggs to add structure and lift in the absence of gluten.
• Oil — Extra virgin olive oil works well; you can also use avocado oil or melted coconut oil.
• Maple syrup — Swap with honey if preferred. If you try coconut sugar, you may need to increase the amount because it’s less sweet.
• Vanilla extract — Optional but adds depth of flavor.
• Chocolate chips — Dark chips are recommended; choose dairy-free chips if you want to keep the loaf dairy-free and paleo.

See the recipe card below for exact quantities and full instructions.

How to make banana bread with almond flour

This almond flour banana bread requires very little prep and just a few ingredients. It mixes up quickly in one bowl and bakes into a moist, tender loaf.

Pro tip: Use finely ground almond flour (blanched) for the best crumb. Almond meal can make the loaf grainy and heavier.

1. Preheat oven to 350°F (175°C) and grease a standard loaf pan.
2. Mash the bananas in a large bowl. Add the eggs, oil, maple syrup, and vanilla; whisk until the mixture is smooth and combined.
3. Stir in the almond flour, baking powder, baking soda, and salt. Whisk until there are no dry lumps, then fold in the chocolate chips if using.
4. Pour the batter into the prepared pan and bake on the middle rack for 55–60 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Allow the loaf to cool completely before slicing.

Tips for Success

• Use finely ground almond flour. Blanched almond flour gives a lighter texture; almond meal is coarser and heavier.
• Use very ripe bananas. The best banana bread comes from very spotty or soft bananas — they add sweetness and moisture.
• Don’t underbake. Because almond flour retains moisture, the loaf may look done on the surface before the center is set. Check with a toothpick.
• Cool completely before slicing. Cooling lets the structure set so slices hold together instead of crumbling.
• Measure almond flour accurately. Spoon and level or weigh it. Too much almond flour makes the bread dense (1 cup almond flour ≈ 96 g).

Recipe FAQs

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 media so I can see your creation.

Almond Flour Banana Bread

Servings: 10 slices

Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins

This Almond Flour Banana Bread is moist, gluten-free, grain-free, and naturally sweetened with maple syrup. It comes together in one bowl, freezes well, and is easy to make.

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 almond flour, finely ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup dark chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
2. Mash the bananas in a large bowl. Add the eggs, olive oil, maple syrup, and vanilla; whisk until well combined.
3. Add the almond flour, baking powder, baking soda, and salt to the wet ingredients. Whisk until smooth, then fold in the chocolate chips if using.
4. Pour the batter into the prepared pan and spread evenly. Bake for 55–60 minutes or until golden and a toothpick inserted in the center comes out mostly clean. Cool completely on a wire rack before slicing.

Notes

• Pro tip: Use finely ground blanched almond flour for the best texture. Almond meal will yield a grainier loaf.
• Use dairy-free chocolate chips to keep the loaf dairy-free and paleo, or omit them entirely.
• Store at room temperature up to 3 days, refrigerated up to 1 week, or freeze for up to 3 months.

Nutrition (per slice)

Serving: 1 slice · Calories: 276 kcal · Carbohydrates: 18 g · Protein: 8 g · Fat: 20 g · Saturated Fat: 3 g · Fiber: 4 g · Sugar: 11 g · Sodium: 196 mg · Cholesterol: 75 mg

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