Name: Easy Almond Flour Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 large overripe bananas, mashed (about 1 ½ cups); 3 large eggs; ¼ cup maple syrup or honey; 1 teaspoon pure vanilla extract; 2 ½ cups almond flour (superfine blanched); 1 teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon salt; Optional: ½ cup chopped walnuts or chocolate chips

Moist, tender, and naturally sweet, this Easy Almond Flour Banana Bread is a go-to recipe when I want something wholesome yet indulgent. Made with ripe bananas and almond flour, it’s gluten-free, dairy-free, and refined sugar-free, making it perfect for breakfast, snack time, or even a light dessert. The natural sweetness of bananas pairs beautifully with a touch of maple syrup, and the texture is soft with just the right amount of density.

Why You’ll Love This Recipe

I love how this banana bread comes together in one bowl with minimal fuss. It’s naturally sweetened, meaning I don’t have to rely on processed sugar, and almond flour keeps it moist and nutrient-rich. Plus, I can easily switch things up with add-ins like walnuts or chocolate chips. Whether I’m on a gluten-free diet or just craving a cleaner treat, this loaf always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large overripe bananas, mashed (about 1 ½ cups)

3 large eggs

¼ cup maple syrup or honey

1 teaspoon pure vanilla extract

2 ½ cups almond flour (superfine blanched)

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

Optional: ½ cup chopped walnuts or chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment paper or greasing it lightly with oil.

In a large bowl, I whisk together the mashed bananas, eggs, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined.

Next, I stir in the almond flour, baking soda, cinnamon, and salt, mixing until everything is just combined.

If I’m adding walnuts or chocolate chips, I fold them in gently at this point.

I pour the batter into the prepared loaf pan and smooth out the top evenly.

Then I bake the bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields 10 slices of banana bread.

Prep Time: 10 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 210 kcal per slice

Variations

When I want to change things up, I like to:

Use dark chocolate chips for a dessert-like twist

Add chopped pecans instead of walnuts for a nuttier flavor

Mix in shredded coconut for added texture

Use a swirl of almond butter or peanut butter before baking

Add a dash of nutmeg or cardamom for extra warmth

Storage/Reheating

I store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes beautifully—I wrap individual slices and keep them in the freezer for up to 3 months. To reheat, I simply microwave a slice for about 20–30 seconds or toast it lightly for a warm and satisfying bite.

Related Recipes:

Moist Banana Bread

FAQs

How ripe should the bananas be for this recipe?

The riper, the better. I use bananas with lots of brown spots—they bring the best sweetness and moisture to the bread.

Can I substitute almond flour with another flour?

This recipe is specifically designed for almond flour, so using something like coconut flour or all-purpose flour will change the texture and moisture balance. I recommend sticking with almond flour for best results.

Is this banana bread freezer-friendly?

Yes, I often freeze extra slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They keep well for up to 3 months.

Can I make this recipe vegan?

Since the recipe uses eggs, it’s not naturally vegan. However, I’ve had success using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) as a substitute, though the texture becomes a bit denser.

What’s the texture of this bread like?

It’s moist, tender, and a bit denser than traditional banana bread due to the almond flour. I find it incredibly satisfying and not crumbly at all.

Conclusion

This easy almond flour banana bread has become one of my favorite healthier bakes. It’s simple, delicious, and packed with nutrients, making it perfect for both everyday snacking and sharing with friends. I love how versatile it is—and how I never feel guilty enjoying a slice (or two). Whether I’m eating gluten-free or just craving something wholesome, this loaf is always a winner.

📖 Recipe: