Almond Flour Banana Bread Recipe
Almond flour has no gluten to develop, so the crumb stays tender and moist without any risk of overworking the batter, while extra eggs and well-ripened bananas provide the structure and lift that flour usually supplies.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Servings
- 10
Ingredients
- 3 medium ripe bananas, mashed
- 2 cups blanched almond flour
- 3 large eggs, large
- 1/3 cup honey
- 1/4 cup melted coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup walnuts, chopped
Nutrition per serving
- Calories
- 302
- Protein
- 8g
- Carbs
- 23g
- Fat
- 22g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 325°F (165°C), lower than a typical flour-based loaf, since almond flour browns faster. Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
- 2In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- 3Whisk the eggs, honey, melted coconut oil, and vanilla into the mashed bananas until fully combined.
- 4In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt to break up any clumps.
- 5Add the dry ingredients to the wet ingredients and fold together with a spatula just until no dry streaks remain. Fold in the chopped walnuts.
- 6Pour the batter into the prepared pan and smooth the top with the spatula.
- 7Bake for 50-60 minutes. If the top is browning too quickly around the 30-minute mark, tent the pan loosely with foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 8Cool in the pan for 20 minutes, then use the parchment overhang to lift the loaf out onto a wire rack to cool completely, at least 1 hour, before slicing.
Tips & variations
- Use finely ground blanched almond flour, not coarse almond meal with skins on; almond meal makes a gritty, denser loaf that doesn't rise as evenly.
- Swap the honey for an equal amount of maple syrup for a slightly less sweet, more neutral flavor.
- Stir in 2 tablespoons of coconut flour along with the almond flour if the batter looks very wet; coconut flour absorbs a lot of liquid and firms up the crumb.
- Add 1/2 cup chocolate chips in place of or alongside the walnuts for a sweeter loaf.
Storage & reheating
Because almond flour has a much higher fat content than wheat flour, this loaf spoils faster at room temperature. Store it wrapped tightly in the refrigerator for up to 5 days, or freeze whole or sliced for up to 3 months. Thaw at room temperature or warm individual slices in a 300°F oven for about 8 minutes.
Tips from the Tulo kitchen
- Weighing the almond flour instead of scooping with a cup gives far more consistent results, since packed almond flour can weigh 30-40% more than lightly spooned flour.
- If the loaf sinks slightly in the center after cooling, it was likely underbaked in the middle; check for doneness with an internal temperature of about 200-205°F next time instead of relying on time alone.
FAQ
Can I substitute all-purpose flour for the almond flour in this recipe?
Not in a 1:1 swap. Almond flour has no gluten and much more fat and moisture than wheat flour, so the ratios of eggs and liquid in this recipe are built specifically around it; a straight substitution will produce a wet, dense, undercooked loaf.
Why is almond flour banana bread more moist and dense than regular banana bread?
Almond flour has no gluten network to trap air and hold a light structure, and it carries significantly more natural fat than wheat flour, so the finished loaf is naturally denser and richer rather than airy.
Why did my loaf sink in the middle?
This usually means it came out of the oven before the center finished setting. Almond flour batters look deceptively done on top; check the very center with a toothpick or a thermometer reading around 200-205°F before pulling it.
Can I make this loaf nut-free by leaving out the walnuts?
The walnuts are optional and can be left out, but note the almond flour itself is a tree nut product, so this recipe as written cannot be made fully nut-free.
