If you’re looking for a banana bread that’s soft, nutty, and full of flavor — without a trace of regular flour — this Almond Flour Banana Bread is the recipe you’ll bake on repeat. It’s perfectly moist, naturally gluten-free, and sweetened with ripe bananas and a touch of honey. The first time I made it, I was trying to use up a bunch of overripe bananas and had just enough almond flour left in the pantry. I threw everything together, crossed my fingers, and what came out of the oven was a tender, golden loaf that disappeared before it even cooled.
Now, it’s one of my favorite bakes to make on lazy weekends, right next to my Soft Butter Pecan Cookies and Coconut Cream Pie Bars. This banana bread has all the cozy nostalgia of the classic recipe but with a naturally nutty flavor that makes it even better.
Almond Flour Banana Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, mash the bananas with a fork until mostly smooth.
- Add eggs, melted coconut oil, honey, and vanilla. Mix until fully combined.
- Stir in almond flour, baking soda, salt, and cinnamon. Mix just until smooth. Fold in optional mix-ins if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Almond Flour Banana Bread
This Almond Flour Banana Bread checks every box: it’s easy, naturally gluten-free, and made with real ingredients you probably already have. The almond flour keeps it moist and tender, while the bananas add natural sweetness. You can serve it plain, toast a slice with butter, or even turn it into French toast for breakfast.
If you love wholesome desserts like my Pear and Ginger Pudding Cakes or Lemon Cream Cheese Cookies, you’ll love how this banana bread delivers comfort with a lighter twist.
Ingredients You’ll Need
For the Banana Bread:
- 3 medium ripe bananas, mashed
- 2 ½ cups almond flour
- 3 large eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Optional Mix-ins:
- ½ cup chopped walnuts or pecans
- ¼ cup chocolate chips
- 1 tablespoon flaxseed meal (for texture)
If you’re a fan of simple, naturally sweetened bakes, this loaf sits perfectly alongside my Banana Bread Muffin Cookies and Coconut Lime Bars.
How to Make Almond Flour Banana Bread
Step 1: Preheat and Prep
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a large bowl, mash ripe bananas with a fork until smooth. A few small chunks are okay — they add texture.
Step 3: Add Wet Ingredients
Stir in eggs, melted coconut oil, honey, and vanilla until fully combined.
Step 4: Add Dry Ingredients
Add almond flour, baking soda, salt, and cinnamon. Mix until smooth. If you’re adding nuts or chocolate chips, fold them in gently.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick comes out clean.
Step 6: Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm with butter or almond butter.
Just like my Caramel Coconut Macaroon Thumbprints, this recipe proves that baking can be both simple and special — perfect for every home baker.
Tips for Perfect Almond Flour Banana Bread
- Use ripe bananas: The darker the peel, the sweeter and moister the loaf.
- Don’t overmix: Almond flour batter is delicate; stir until just combined.
- Let it cool fully: This helps the loaf set and slice cleanly.
- Add texture: Nuts or seeds give a nice crunch to balance the softness.
These same baking tips make my Hawaiian Pineapple Coconut Thumbprint Cookies turn out soft and chewy every time.
How to Store and Reheat
Storage: Keep the bread covered at room temperature for up to 3 days or in the fridge for a week.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight or reheat in the toaster.
Reheating: Warm a slice in the microwave for 15 seconds for that just-baked taste.
If you love make-ahead bakes, this loaf stores beautifully — just like my Soft Pumpkin Spice Cookies).
Flavor Variations
- Chocolate Chip Banana Bread: Add dark chocolate chips for an indulgent twist.
- Walnut Cinnamon Swirl: Fold in chopped walnuts and a sprinkle of cinnamon sugar.
- Blueberry Almond Loaf: Stir in fresh or frozen blueberries before baking.
- Coconut Banana Bread: Add shredded coconut and use coconut oil for tropical flavor.
Like my Coconut Cream Pie Bars), this recipe invites you to get creative — the almond flour base makes every version tender and rich.
Frequently Asked Questions
1. Can I use almond meal instead of almond flour?
Yes, but the texture will be slightly denser. Almond flour gives the best crumb.
2. Can I make this banana bread without eggs?
You can use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), though the loaf will be softer.
3. How do I make almond flour banana bread moist?
Use very ripe bananas and don’t overbake. The natural oils in almond flour keep it tender.
4. Is this banana bread keto-friendly?
It can be — simply replace honey with a keto sweetener like monk fruit syrup.
The Final Bite
This Almond Flour Banana Bread is everything you want in a homemade loaf — moist, nutty, and naturally gluten-free. It’s the kind of bake that fills your kitchen with warmth and comfort, perfect for breakfast, snacks, or dessert. Each slice is tender, flavorful, and just sweet enough.
Serve it plain, toast it with a pat of butter, or drizzle it with honey — however you enjoy it, it’s a loaf that feels both wholesome and indulgent.