Irresistible Almond Flour Banana Bread Recipe to Delight You

The aroma of freshly baked almond flour banana bread wafts through the air, tantalizing your senses with its nutty sweetness and warm undertones. Each bite offers a delightful blend of soft, moist banana and the subtle crunch of almond flour, creating a comforting experience that feels like a warm hug on a chilly day.

I remember the first time I baked this heavenly treat; my kitchen filled with laughter as my kids eagerly awaited their first slice. It was a rainy afternoon, and nothing felt better than indulging in this deliciously fragrant loaf while watching the clouds roll by. Almond flour banana bread is perfect for breakfast, snacks, or even dessert—it’s just that versatile!

I still chuckle when I think about how my friends devoured this bread at our last brunch—it disappeared faster than I could say “banana!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Use bananas that are well overripe; they should be brown with lots of spots for maximum sweetness.

• Almond Flour: Opt for finely ground almond flour for a smoother texture; avoid using almond meal which can be coarser.

• Eggs: Large eggs work best here; they help bind everything together and add moisture.

• Honey or Maple Syrup: Both options provide natural sweetness; choose based on your preference for flavor.

• Baking Soda: This will help your bread rise beautifully; make sure it’s fresh for optimal results.

• Vanilla Extract: A splash of pure vanilla extract adds depth and enhances all the flavors in this recipe.

• Salt: Just a pinch elevates all the flavors; don’t skip it!

• Cinnamon (Optional): Adding cinnamon brings warmth and spice to every bite—totally worth it if you’re feeling adventurous!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with nonstick cooking spray to prevent any sticky situations later.

Mash those Bananas!: In a large bowl, mash three ripe bananas until smooth—this is where the magic begins. Use a fork or potato masher for optimal squishing power!

Mix Wet Ingredients: Stir in two eggs, half a cup of honey or maple syrup, and one teaspoon of vanilla extract into the mashed bananas. Blend until well combined and smooth.

Add Dry Ingredients: Gently fold in two cups of almond flour, one teaspoon of baking soda, and a pinch of salt into the wet mixture. Be careful not to overmix; we want that lovely texture!

Pour into Loaf Pan: Transfer the batter to your greased loaf pan, smoothing out the top with a spatula. If you’re feeling fancy, sprinkle some sliced almonds on top for added crunch.

Bake Away!: Place the loaf in your preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the edges are golden brown and a toothpick comes out clean from the center.

Now that you’ve got this delightful almond flour banana bread baking away in your oven, go ahead and imagine how amazing your kitchen will smell! Enjoy each moment leading up to that first warm slice—it’s well worth it!

Perfecting the Cooking Process

Start by mashing ripe bananas first to ensure even mixing. Combine dry ingredients while the oven preheats to 350°F. Then, mix wet and dry ingredients together for a smooth batter.

Add Your Touch

Feel free to add nuts, chocolate chips, or spices like cinnamon for extra flavor. You can also substitute maple syrup for honey if you prefer a different sweetness.

Storing & Reheating

Store your almond flour banana bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for one week or freeze slices for up to three months.

There was that one time I made almond flour banana bread for a brunch, and everyone kept asking for seconds! It felt so rewarding when they said it was the best they’d ever had.

FAQ

Can I use regular flour instead of almond flour?

Yes, but it will alter the texture and flavor significantly.

How can I make this recipe vegan?

Substitute eggs with flaxseed meal mixed with water for a vegan version.

What makes almond flour banana bread healthier?

Almond flour is lower in carbs and higher in healthy fats compared to regular flour.

Print

Almond Flour Banana Bread

---

• Author: Mark Taylor
• Total Time: 1 hour 10 minutes
• Yield: Approximately 10 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the comforting aroma of freshly baked almond flour banana bread, a delightful blend of sweet, ripe bananas and nutty almond flour. Perfectly moist and versatile, this banana bread is ideal for breakfast, snacks, or dessert. With its golden crust and tender interior, each slice is a warm hug on chilly days. Easy to prepare, this recipe will quickly become a family favorite!

---

Ingredients

Scale 1x2x3x

• 3 ripe bananas (mashed)
• 2 cups finely ground almond flour
• 2 large eggs
• 1/2 cup honey or maple syrup
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp cinnamon (optional)

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the ripe bananas until smooth.
3. Mix in the eggs, honey or maple syrup, and vanilla extract until well combined.
4. Gently fold in the almond flour, baking soda, salt, and optional cinnamon until just combined.
5. Pour the batter into the greased loaf pan and smooth the top.
6. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 160
• Sugar: 6g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 0.8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg

Keywords: For added flavor, mix in nuts or chocolate chips before baking. This recipe can be made vegan by substituting eggs with flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water for each egg). Store leftovers in an airtight container at room temperature for up to three days or refrigerate for one week.