Almond Flour Banana Bread Recipe

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5 from 9 votes

This moist, tender almond flour banana bread is naturally grain free, low in carbs, and tastes like the "real" thing!

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Quick bread

Cuisine: American

Keyword: almond flour, almond flour banana bread, bananas, coconut flour, eggs

Servings: slices bread

Author: Nicole Hunn

Ingredients

3 peeled small ripe bananas
4 tablespoons unsalted butter melted and cooled briefly
3 eggs at room temperature
3 tablespoons maple syrup or honey
⅜ cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ cup coconut flour
1 ½ cups finely ground blanched almond flour (not almond meal; See Recipe Notes for brand suggestions)

Customary - Metric

Instructions

Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
In a large bowl, place the bananas, and mash them fully with a fork.
Add the melted butter, eggs, syrup or honey, sugar, baking powder, salt, cinnamon, and coconut flour.
Whisk to combine. The mixture will be relatively thin.
Add the almond flour on top of the melted butter and eggs mixture.
Mix to combine fully. The batter will be very soft.
Scrape the batter into the prepared loaf pan and spread it into an even layer. Score the raw loaf down the center with a butter knife or offset spatula.
Place the pan in the center of the preheated oven and bake for about 50 minutes, or until the top is relatively firm to the touch and the loaf is golden brown all over.
If the loaf still isn’t firm on top, reduce the oven temperature to 325°F and continue to bake until done (usually about another 10 minutes). A toothpick inserted in the center of the loaf may continue to come out seeming a bit tacky even when the loaf is done baking, but be sure the center feels firm to the touch.
Remove the pan from the oven and allow the bread to cool undisturbed for about 10 minutes. Transfer the loaf to a wire rack to cool completely, without the pan liner.
Slice thickly, and serve. Store leftover slices in a sealed container at room temperature for up to 3 days.
For longer storage, wrap slices individually in freezer-safe wrap and freeze for up to 3 months. Defrost at room temperature and refresh in the toaster oven for less than 1 minute.

Notes

Choosing an almond flour.

You must use a superfinely ground, blanched almond flour in this recipe. That just means that the almonds have had their skins removed, and that they're ground finely, with any larger pieces sifted out.

Here are the brands I can recommend:

Kirkland superfine blanched almond flour (Costco's house brand)
Wellbee's superfine almond flour
Nuts.com super-fine almond flour
Blue Diamond finely sifted almond flour

Nutritional information.

Nutritional information is an estimate per slice based on a 10-slice loaf of almond flour banana bread, based on online nutrition calculators, and should not be relied upon.

Nutrition