Almond Flour Banana Bread Recipe

There’s something about the smell of banana bread drifting from the oven—sweet bananas, warm cinnamon, and toasted nuts—that makes a kitchen feel like home.

This almond flour banana bread is a cozy, tender loaf with a golden, slightly crisp edge and a moist, cake-like crumb. It’s a feel-good bake that comes together quickly, perfect for busy mornings, relaxed Sunday suppers, or an afternoon pick‑me‑up.

It suits home bakers of all levels, especially gluten-free eaters, meal-preppers, and anyone craving a not-too-sweet treat.

I started leaning on this recipe during a hectic workweek, when overripe bananas and a single bowl turned into breakfasts and snacks for days. A warm slice with coffee instantly softened the stress of back-to-back meetings.

It’s equally at home on a brunch table, tucked into lunchboxes, or sliced for last-minute guests. Ready to bring this almond flour banana bread to life?

Why You’ll Love It

• Delivers rich banana flavor with a tender, moist crumb every time
• Stays naturally gluten-free thanks to almond flour and tapioca starch
• Mixes up in one bowl with simple, wholesome pantry ingredients
• Adapts easily with chocolate chips, walnuts, or your favorite add-ins
• Freezes beautifully for make-ahead breakfasts, snacks, or dessert cravings

Ingredients

• 3 large bananas, very ripe — heavily spotted for sweetness and moisture
• 3 large eggs, room temperature — warmer eggs mix more evenly
• 60 ml maple syrup — pure maple syrup for best flavor
• 60 ml coconut oil, melted and cooled — use refined if you prefer no coconut taste
• 5 ml vanilla extract — real vanilla gives deeper flavor
• 240 g almond flour, finely blanched — extra-fine grind for a tender crumb
• 30 g tapioca starch — helps bind and improve texture
• 5 g baking powder — make sure it’s fresh for proper rise
• 2 g baking soda — balances acidity from bananas and maple syrup
• 2 g fine sea salt — enhances overall flavor
• 3 g ground cinnamon — freshly opened for best aroma
• 80 g dark chocolate chips (optional) — choose 60–70% cacao for balance
• 40 g chopped walnuts (optional) — toast lightly for more nuttiness

Step-by-Step Method

Preheat the Oven & Prepare the Pan

Preheat the oven to 175°C (350°F). Lightly grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper, leaving some overhang for easy lifting. Set the pan aside.

This step guarantees the batter can go straight into a hot oven, helping the bread rise properly and bake evenly from the start.

Mash the Bananas

Place the very ripe bananas in a large mixing bowl. Mash them thoroughly with a fork or potato masher until mostly smooth, leaving just a few small lumps if you like texture.

Well-mashed bananas distribute sweetness and moisture evenly, helping the loaf stay tender, flavorful, and naturally sweet without needing much additional sugar.

Whisk in the Wet Ingredients

Add the eggs, maple syrup, melted and cooled coconut oil, and vanilla extract to the mashed bananas. Whisk until the mixture looks smooth and cohesive, with no streaks of egg remaining.

Properly combining these wet ingredients now creates a stable base that will help the dry ingredients incorporate easily without overmixing the batter later.

Combine the Dry Ingredients

In a separate mixing bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, fine sea salt, and ground cinnamon. Break up any almond flour clumps with the whisk.

This step evenly disperses the leaveners and seasonings so the banana bread rises uniformly and has consistent flavor in every slice.

Fold Wet & Dry Mixtures Together

Pour the dry mixture into the bowl with the wet ingredients. Use a rubber spatula to fold gently, scraping the sides and bottom of the bowl.

Mix only until no dry pockets of flour remain. Avoid vigorous stirring, which can make the loaf dense. A few small lumps are fine as long as everything looks mostly incorporated.

Add Chocolate Chips & Walnuts

Sprinkle in the dark chocolate chips and chopped walnuts, if using. Fold them gently through the batter until they’re evenly distributed.

Try not to overmix at this stage. Adding the mix-ins last helps keep them from sinking and ensures each slice has a pleasant balance of chocolate, nuts, and moist banana crumb.

Fill the Pan & Smooth the Top

Transfer the batter into the prepared loaf pan, using the spatula to scrape every bit from the bowl. Spread the batter evenly and smooth the surface so it bakes level.

If desired, sprinkle a few extra chocolate chips or walnuts on top. A smooth, even surface encourages attractive browning and consistent baking throughout the loaf.

Bake Until Golden & Set

Place the pan in the preheated oven on the middle rack. Bake for 45–55 minutes, or until the top is golden brown.

Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil for the final 10–15 minutes of baking.

Cool in the Pan Briefly

Remove the loaf pan from the oven and place it on a cooling rack. Let the banana bread cool in the pan for 10–15 minutes.

This resting time allows the structure to set slightly, making it easier to remove without breaking. Avoid slicing immediately, as the bread is very delicate when piping hot.

Transfer, Cool Completely & Slice

Carefully lift the loaf out of the pan using the parchment overhang or gently loosen the edges with a knife. Place it directly on the cooling rack and let it cool for at least another 10 minutes, preferably longer.

Once mostly cool, slice with a sharp serrated knife. Serve warm or at room temperature, and enjoy the tender, moist crumb.

Ingredient Swaps

• Use honey or agave instead of maple syrup, or white/brown sugar plus 1–2 tablespoons milk for moisture.
• Swap coconut oil with melted butter, ghee, or any neutral oil (canola, sunflower, light olive).
• Replace tapioca starch with arrowroot, cornstarch, or potato starch in equal amounts.
• Make it nut‑free by using oat flour or a gluten‑free all‑purpose blend instead of almond flour (texture will be more cake‑like; you may need 2–4 extra tablespoons liquid).
• Omit chocolate chips and walnuts or replace with seeds (pumpkin, sunflower), dried fruit, or shredded coconut.

You Must Know

• Doneness – If the center looks set but the toothpick still shows a thin, gooey streak, leave it in for 5–10 more minutes until you see just a few moist crumbs; almond flour loaves firm up as they cool but fully raw batter will stay dense and gummy.
• Avoid – To prevent a soggy, sunken middle, steer clear of using more than 3 large bananas (about 350–380 g peeled); too much moisture overwhelms almond flour and stops the loaf from rising properly.
• Troubleshoot – If the top is deep brown by 30 minutes but the center still jiggles when you nudge the pan, tent with foil and keep it in at 175°C (350°F) until the middle only has a slight wobble; this lets the inside reach doneness without scorching the crust.
• Scale – For two loaves, double everything but divide the batter evenly by weight (each pan gets about half of the total grams); this guarantees both loaves rise to the same height and finish within the same 45–55 minute window.
• Flavor Boost – For a more pronounced banana-caramel note, use bananas that are heavily speckled and soft, then add 10–15 g extra maple syrup and a pinch (1–2 g) more cinnamon; the extra sugar and spice deepen flavor without making the batter runny.

Serving Tips

• Serve warm slices with a pat of butter or drizzle of almond butter.
• Pair with Greek yogurt and berries for a more filling breakfast or snack.
• Plate with a dusting of powdered sugar and extra chopped walnuts for presentation.
• Serve toasted slices alongside coffee or tea for an afternoon treat.
• Top with a spoonful of whipped cream and a few dark chocolate chips for dessert.

Storage & Make-Ahead

Almond flour banana bread keeps well, tightly wrapped, in the fridge for up to 5 days.

It’s perfect for making ahead: bake, cool completely, then slice.

Freeze slices in a single layer, then store in a bag or container for up to 3 months; thaw or lightly toast before serving.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven for 8–10 minutes.

Or on a covered stovetop skillet over low heat.

Banana Bread in Pop Culture

Once you’ve warmed up a slice and the kitchen smells like toasted banana and almonds, it’s easy to see why banana bread keeps showing up in our movies, TV shows, and social feeds.

It’s the shorthand for comfort: the “I’m okay” loaf on a sitcom kitchen counter, the breakup bake in a rom-com, the quiet background hero in a family drama.

When my feed filled with homemade loaves, it felt bigger than a baking trend. Banana bread became the script we all knew by heart—mashing, stirring, waiting—while the world felt unscripted.

Your almond flour version slips right into that story: familiar, but a little glow-up. Every slice feels like a cameo from calmer times, with a nutty, golden edge.

Final Thoughts

Now that you’ve got the basics down, give this almond flour banana bread a try and see how you like it fresh from your own oven.

Feel free to tweak the mix-ins, sweetness, or spices to make it perfectly yours.

Frequently Asked Questions

Can I Make This Almond Flour Banana Bread Completely Sugar-Free or Keto-Friendly?

Yes, you can, and I’d swap maple syrup for a keto sweetener, use extra banana for moisture, maybe add nuts. You’ll lose some caramel sweetness, but the tender crumb and cozy banana aroma stay.

How Do I Adjust Baking Time for Mini Loaves or Muffins With This Batter?

I’d bake mini loaves 22–28 minutes and muffins 16–20, checking early. I watch for domed, deep-golden tops and a toothpick with just moist crumbs—like the cozy banana treats Grandma pulled from her old oven.

What’s the Best Way to Prevent Almond Flour Banana Bread From Sinking in the Middle?

I keep it from sinking by using fresh leavener, not overmixing, and baking fully—center hitting about 95°C. Let it cool in the pan 15 minutes so the tender crumb sets like Sundays at grandma’s.

Can I Safely Add Protein Powder Without Drying Out the Banana Bread?

Yes, you can, but keep it modest—about 20–30 grams, and use whey or a baking blend. I’d add an extra tablespoon of mashed banana or oil, so the crumb stays tender, moist, and softly nostalgic.

Is This Recipe Suitable for People With Tree Nut Allergies, and What Are Alternatives?

It’s not safe for tree nut allergies since almond flour’s front and center. You could swap in oat flour or a gluten‑free blend; I’d add a touch more fat or banana to keep that tender, cozy crumb.