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Sliced moist almond flour banana bread on a wooden cutting board

Almond Flour Banana Bread

This Almond Flour Banana Bread is incredibly easy to whip up, gluten-free, and packed with flavor, making it the perfect treat for any time of the day!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium-large ripe bananas, mashed The riper the bananas, the sweeter your bread.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon Don't skip the cinnamon for added flavor.
  • 1/2 cup granulated sugar Can be substituted with maple syrup, coconut sugar, or sugar-free sweetener.
  • 2 large eggs Can substitute with flax eggs for a vegan option.
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups superfine blanched almond flour Be careful with measuring as it can vary in density.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Add the eggs (or flax eggs), sugar, and vanilla extract. Mix well.
  4. In a separate bowl, combine almond flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and stir until fully combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Wrap individual slices in plastic wrap or store in an airtight container.