Looking for a nutritious twist on classic banana bread? This almond flour banana bread is sweetened with maple syrup and ripe bananas and comes together with finely ground almond flour for a gluten-free banana bread alternative!

The BEST Almond Flour Banana Bread!

I love a good banana bread but even better if it’s also good for you! Almond flour is a fantastic option if you’re looking for a grain-free, low carb alternative or just to up the nutrients in your baking. It’s a great source of healthy fats as well as vitamins and minerals. Yes, this means you can enjoy this almond flour banana bread recipe without the guilt! It also tastes delicious.

You can prep this banana bread with almond flour in advance and freeze slices so you can have a snack on the go.

Ingredients in Almond Flour Banana Bread

• Almond flour – note that almond flour is different from almond meal! This recipe requires almond flour which is made from blanched almonds. I like the finely ground almond flour from Bob’s Red Mill.
• Baking powder + Baking Soda – for rise.
• Cinnamon – is it really banana bread without cinnamon? Feel free to add a pinch of nutmeg and ginger if you’d like!
• Salt – this helps to amplify the sweetness but feel free to omit if watching sodium levels
• Bananas – make sure they are VERY ripe. Ideally heavily spotted or brown.
• Maple syrup – Sweetener of choice. You can replace this with honey, if desired.
• Eggs – 3 large eggs. You’re using more eggs as almond flour is super absorbent.
• Pure Vanilla extract – you can replace this with almond extract, if preferred.
• Chocolate chips – use dairy-free chocolate chips if desired. Feel free to omit but chocolate + banana bread is always a good idea.

How to Make Almond Flour Banana Bread

STEP 1: MIX DRY INGREDIENTS

In a large mixing bowl whisk together almond flour, baking powder, baking soda, cinnamon and sea salt.

STEP 2: STIR IN WET INGREDIENTS

Add in the mash bananas, maple syrup, eggs and vanilla extract. Stir to combine well. Fold in chocolate chips, if desired.

STEP 3: BAKE BANANA BREAD

Pour batter into loaf pan and bake on center rack for 50-60 mins. Test using a toothpick and if it comes out clean, loaf is done. Allow to cool in pan for 20 minutes and then remove to cool completely on a wire rack.

Easy Swaps + Substitutions

Sub in nuts – not a fan of chocolate chips? Feel free to sub in 1/2 cup of chopped walnuts or pecans.

Bake as muffins – Prefer to enjoy almond flour muffins? Just line a muffin tin and divide batter evenly. Bake for 20-25 minutes or until tops spring back and they pass the toothpick test.

Swap vanilla for almond extract – want an extra dose of almond flavor? Replace the vanilla extract with almond extract

DO NOT SWAP FLOURS – I know it’s tempting to try this with another flour but I encourage you not to! Almond flour is very finicky and requires the perfect measurement of ingredients so please be sure to use almond flour and not a different type of flour (including almond meal!)

Storage + Freezing

For storage: To maintain flavor and texture I recommend wrapping in tinfoil and storing on counter for 2-3 days. For longer storage keep in the refrigerator.

To Freeze: Cut into individual slices. Place a sheet of parchment paper between each slice and then store in a ziploc bag in the freezer for up to 3 months.

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