This almond flour banana bread has simple ingredients, plus a texture and taste that’s really similar to typical banana bread. Since bananas are naturally sweet, this recipe has just a touch of added honey.
I shared my all-time favorite healthy whole-what banana bread a while back, and today, I’m sharing the new almond flour banana bread recipe that my mom has started making!
My parents both follow mostly grain-free diets, so she’s started making a lot of recipes like this. While I generally do eat some grains, especially oats and rice, I always enjoy finding delicious, new recipes that fit a variety of dietary needs.
Why Use Almond Flour?
There are a lot of alternative flours out there, including coconut flour, almond flour, chickpea flour, oat flour, and more.
Usually, in terms of texture and taste, almond flour recipes turn out pretty similarly to recipe that use white or wheat flour (more so than coconut flour recipes, for example).
I really like that this recipe using almond flour tastes similar to the banana bread I knew and loved growing up.
Recipes that call for oat flour are also typically a good bet for gluten-free diets, and I may work on a recipe for oat flour banana bread next!
Where to Buy Almond Flour
One downside of using almond flour is that it can be a bit pricey, but we often buy it at Costco for a great deal. You can also often buy almond flour in the bulk bins of a regular grocery store or just in a bag on the regular shelves.
I’ve also seen it at Trader Joe’s, Whole Foods, Kroger, and a bunch of other grocery stores. Depending on the store, you’ll likely find it in the health food section or possibly in the the baking aisle.
Banana Bread Baking Tips
• For easier clean-up: The next time I make this almond flour banana bread, I’ll line the loaf pan with parchment paper. I use this natural unbleached parchment paper!
• To prevent the top of your banana bread from getting too brown: Loosely cover with aluminum foil for the last 20 minutes or so of baking.
• To enjoy later: Wrap well and store in the fridge for up to a few days, or freeze for up to a few months. You can freeze the whole loaf, or I often wrap individual slices or half of a loaf in plastic wrap and then place it inside of a plastic bag to make sure it’s fully protected from freezer burn.
If you try this almond flour banana bread recipe, leave a comment & star rating below or take a photo and tag me @livbane on Instagram! I’d love to see!
Mom's Almond Flour Banana Bread
- 3 ripe bananas, mashed
- 3 eggs, beaten
- 3 Tbsp. honey or pure maple syrup
- 2 tsp. pure vanilla extract
- 2 1/2 cups almond flour*
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 cup chopped walnuts, pecans, or dark chocolate chips
- Preheat the oven to 350ºF and spray a 9x5 inch loaf pan with cooking spray or line with unbleached parchment paper.
- In a large bowl, mash bananas and then whisk in eggs. Stir in honey and vanilla until combined.
- In a separate small bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, salt. Add the dry ingredients to the liquid ingredients in the large bowl. Stir until almost combined, then add the chopped nuts and stir until combined, being careful not to over-mix.
- Pour the batter into the greased or lined loaf pan and bake for 50-60 minutes until the center is firm when jiggled, and a toothpick inserted into the center comes out mostly clean. Cover with aluminum foil during the last 20 minutes of baking if the bread is starting to brown too much.
- Run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for at least an hour. Carefully invert from the pan and allow bread to finish cooling on a wire rack.
- Enjoy right away or wrap leftover banana bread well in plastic wrap or aluminum foil. Store in the fridge for up to 3 days, or freeze the wrapped loaf or individual slices in a freezer-bag for up to 2-3 months.
My mom lightly adapted this recipe
Recipe video by If You Give a Blonde a Kitchen
My new “go-to” recipe 🙂
Mine, too! 🙂
Made it yesterday. Turned out GREAT! I followed recipe using pure maple syrup for the sweetener. I had 4 banana’s. I also had to take out a bag of Bob’s red mill wheat bran to get to other ingredients so decided to ad 1/4 cup for extra banana. I realize it is now not gluten free….. but…..extra fiber!
I made this today. It is super easy to make. I used maple syrup and was delighted in the flavor. I will make this many more times. Thank you for such a yummy recipe.
I didn’t see yogurt in the list of ingredients. Do you need it?
Janice Leon says
I read through everything see wrote about this recipe and after the whole recipe she wrote in her notes:
*2022 update: After making this recipe for several years, I no longer add yogurt.
I made your recipe recently, I did use 4 Bananas and 1/4 cup of Hemp Seed Hearts.
I made 3 small pans, so I could share with friends. It turned out 5 stars, everyone loved it!
PS…I didn’t use nuts either!
Urvi Dalal says
We made these for a birthday lunch! Delicious! So flavorful. The dark chocolate chunks added a level of depth abs sophistication. Thank you!
So glad you enjoyed!!
I just made these, and they’re so yummy! I subbed the whole-milk yogurt for coconut yogurt just to make it dairy-free, and it was amazing. Thanks for sharing this awesome recipe. Paleo approved 🙂
I’m so glad you enjoyed this banana bread recipe! 🙂
Wonderful flavor and nice texture. I substituted maple syrup in place of honey (best not to heat honey). I had 4 bananas so added a smidge more almond flour, also 1/4 tsp. baking powder for a little extra leavening. Split the batter into 2 smaller loaf pans, cooked through nicely. Did I say it tastes yummy? It does! Thanks for the recipe
I just tried it and it came delicious thank you for the recipe best banana cake ever
I’m so glad to hear it!
Antonia Jensen says
Thank you for this delicious and surprizingly easy recipie. My husbands responce? ” NOM, NOM, NOM!!”
Haha I love it! So glad your husband enjoyed!
I’m a live in carer and baked this cake with 2 bananas and my client and her family love it. My client says it melts in her mouth and for the past days, she says is there any more of your cake Peace haha. Thanks for sharing the recipe xxx
So glad to hear it!!
This banana bread is so moist and amazing!
Hi Yvonne! I’m so glad you enjoyed this banana bread! Thanks for reporting back 🙂
I made this sugar free with just bananas adding the sugar. I subbed 1/2 cup of almond flour with whey protein powder and added in sugar free chocolate chips. So delish and so filling! Thank you for this amazing recipe!
So glad you enjoyed this banana bread and thanks for sharing your adaptations!
So how much yogurt do you use in the recipe. It is not listed in ingredients but directions call for yogurt.
I didn’t see yogurt in the list of ingredients. Do you need it?
Janice Leon says
I read through everything she wrote about this recipe and after the whole recipe she wrote in her notes:
*2022 update: After making this recipe for several years, I no longer add yoghurt.
How much whey protein did you use in your substitution?
Thank you for sharing your recipe. My Mom liked your banana bread 🙂
So glad your mom enjoyed it!!
Trying this right now but I added 1 cup of water to the mix. I hope and pray it comes out well. Thanks for sharing
CHARLENE BEUKES says
How did it turn out because I added 1.5 cups of water because my dough was very dry almost powdery! It’s in the oven now so I’m holding thumbs!
Charlene Beukes says
Ok not my brightest moment I used coconut flour and not almond flour but mistake . This explains the dry dough..it doesn’t taste very nice either
I used coconut flour and it still was very dry compared to the video. I added a lot of almond breeze to thin the batter but it still did not have the same consistency. I’m curious about people following the recipe and it turning out without adding more liquid. Will see in an hour or so. Wish me luck!
Hi Fran! Coconut flour is extremely absorbent and soaks up a ton of liquid, so it’s not a good sub for almond flour. Sorry that this recipe didn’t work out for you!
Anit Singh says
Hi, just wondering can I use almond yogurt as I am dairy intolerant. Thank you
I haven’t personally tried it, but I believe that should work!
Clara Gardner says
I used it with out any yogurt and it was still moist and so amazing. I was so proud. My first time ever baking banana bread.
Thank you for this comment! I don’t have any yogurt on hand and was scanning the comments for what to do.
Did you do any replacement for yogurt?
I just left it out! Tasted fine!
Didnt use yogurt was amazing!
I use plain almond milk yogurt. A winner
This was the best Banana Bread! it was so moist. Thank you for sharing
Loved this! I left the bananas a little chunky and it turned out wonderfully moist. I did use fresh ground nutmeg. I also do WW and it came out as 6sp for one slice (1/12 as per recipe)
So glad you enjoyed this banana bread and thanks for reporting back! 🙂
Would Greek yogurt work?
OMGG!! I am a banana bread connoisseur and I have to say this might be the best banana bread I have ever had! I added raisins with the walnuts and it truly tasted like perfection. I also put some fresh honey and PB on top and had a cold cup of almond milk on the side. No guilt either because the ingredients are pretty clean.
I’m so glad you love this banana bread, Ashley! Your additions sound delicious!
Lara Sarvian says
This is truly a great recipe the whole family keeps asking me to make!! Thanks for the recipe!!
Yay, I’m so glad your family loves this banana bread!
Alessa Carbajal says
Just did mine today and it was a huge success!! The smell in my apt is amaaazing. I switched to greek yogurt and added blueberries and some oatmeal on top. Probably will be baking this again soon. Thanks so much for sharing this.
Mmm, sounds delicious! So glad you enjoyed, Alessa!
Natalie Lloyd says
Can you sub maple syrup for the honey?
Hi Natalie! You can!
Judy Wilson says
What would be your recommendation for cooking time, oven temp same? If I made this recipe & used muffin tin for muffins instead of loaf pan for bread.
Hi Judy! I’d start with 15-17 minutes at 350 degrees, checking with a toothpick that comes out almost clean to see when they’re done!
We loved it! Any chance you have a pumpkin bread version?
I don’t have an almond flour pumpkin bread yet, but that’s a great idea! Thanks, Ida!
Jatana Galant says
Finally, a great good for you banana bread!! I added a little stevia and a little less honey. Thanks so much!
So glad you enjoyed this and thanks for sharing your adaptations!!
BRONWYN ZIEGLER says
Perfection! I have never used almond flour for banana bread before, but I made this exactly per the recipe except I used kefir instead of yogurt. It’s absolutely the best banana bread I’ve ever had!
I’m so glad to hear it!!
I absolutely love this recipe. I made it without the yogurt/sour cream as talked about in the comments, however, would you be kind enough to tell me how much for the next time I make it wondering if it will add much more but is very moist without it. Thank you so much for sharing.
Christine R Frick says
I changed the recipe a bit by using sour cream instead of yoghurt (had no yoghurt!) and used 4 mashed bananas – then I took 1 whole banana and sprinkled salt all over it. Once the batter was in the baking dish I laid the banana on top and baked it all. When you slice it, each slice gets a chunk of the salty banana and its delicious. My new favorite dessert! with real whipped cream
Lisa Teriipaia says
Mahalo for sharing your Mom’s recipe:) I was just searching on line to make this type of healthy banana bread, never used almond flour. My grand daughter is Autstic and has gluten issues, which effects brain and gut. So I’m happy to try this recipe! Blessings with much Aloha, Lisa
Absolutely delicious! I usually try to stick to a recipe the first time I make it, but I only had vanilla greek yogurt and was out of honey. I swapped out agave syrup and cut it back a bit due to the sugar in the yogurt. It was perfect! All four of my boys approve, thank you!
So glad you and your boys loved this recipe! 😀
I only had 1 cup of almond flour so I ground 1 1/2 cups of oatmeal and made oat flour. It came out wonderful.
Terry Novorr says
I used sour cream instead of yogurt and a honey/syrup combo.
Used mace instead of nutmeg, and added toppings of chopped pecans and Bits o Brickle halfway through cooking time, while top was still soft.
Served with whipped cream to provide a creamy second texture.
Next time, I may add some more Heath Bits o Brickle inside the bread as well as on top.
Wonderful recipe, thank you for sharing!
Thanks for reporting back, Terry! Your adaptations sound delicious!
Judy Shimizu says
Would you happen to have any special instructions using a bread machine for this recipe?
Hi Judy! I’ve only heard of using a bread machine for yeast breads, so I’m not sure about that unfortunately!
Emily Urban says
This was incredible! Just like the banana bread I used to make before going gluten free! I’m not even kidding. I have tried SO many recipes. None compare! I omitted the cinnamon, nutmeg, and nuts because I don’t care for that in my banana bread. My daughter thought it was too much banana. We’ll try it with a little less next time. I suppose that part depends on the size of your bananas. We also used sour cream because that’s what I had on hand. Thank you!!
Such a great recipe! I prepared exactly as written and it was delicious. Very nice flavour and not too sweet which I loved! The difference between a traditional (sugar and fat-laden) banana bread recipe and this one was texture; this produced a nice light loaf. This one is a keeper! Finally an almond flour treat worth making again, thank you!
Hooray!! So glad you enjoyed!
Mary Q says
In the process of making, have you tried freezing this banana bread. Trying to get a jump on Thanksgiving baking.
Hi Mary! Yes, it freezes really well!
I made it tonight and they turned out very moist and delicious i used sour cream.
Thanks for the recipe.
Yay!! So glad 😀
Hi, just finsihing off our first loaf from the weekend. Added more nuts – for a mixture of pecan and walnut, then topped with springle layer before going into the oven. Big hit with my husband and son! Delicious – thanks!
I used stevia rather than honey to make it sugar free.. Best banana bread ever. Should have lined the pan with parchment paper as it stuck.
Arianna Theisen says
Just made this last night for breakfast this morning! Turned out wonderful and shared the recipe with my mom and sister. I did a mix of pecans and walnuts since thats what I had in the pantry. Will definitely be making it again!
This banana bread recipe hits the spot just as much as traditional, less healthy versions. I made it according to the recipe and it turned out super moist and packed with banana flavor. I will be using the recipe again. Thanks for sharing!
Vivianne Méndez says
Today is my son’s birthday and he loves banana bread. Since we are trying to go gluten free I decided to make your recipe, it turned out perfect! He loved it!
So glad! Happy birthday to your son 😀
What can I use instead of honey?
Hi Beth! I’ve also used pure maple syrup.
Great recipe. Came out super moist even in the dry climate we live in. I can’t believe there is no butter or sugar! Excellent!
So glad to hear it!
I make this banana bread yesterday ! It turn out Awesome ! I didn’t have yogurt nor sour cream , so I used almond milk . Instead of honey I used half of 1/4 cup maple syrup, and a few raisins. The tip of covering the bread with aluminum foil for the last 20 minutes was key. I am very happy with this recipe !!!thanks.
So glad you enjoyed this banana bread!
did you use the same amount of almond milk as was called for on the yogurt/sour cream? i don’t have those either!
Amazing!!! I made adjustments to this recipe- took out walnuts and added a few dark chocolate chips. Made muffins instead of loaf- so 18-20 minutes in oven not the time they suggest. And I skipped the nutmeg. Simply delicious!!!
So glad you enjoyed this recipe as chocolate chip banana muffins– YUM!
By far the best gluten-free banana bread I have ever made. The consistency and texture was perfect. I added the chocolate chips as well. Such a fantastic recipe. I am enjoying this creation right now.
I made this tonight. It was delicious! I made a sugar free version and was happy with the results. It wasn’t as sweet as a traditional banana bread but it was really good. I added sugar free chocolate chips and walnuts.
It’s in the oven! I only had 2 bananas so decided to try it with Oikos Triple Zero Strawberry Greek Yogurt to add a little flavor in case there wasn’t enough banana. Then I saw my organic raw honey flavored with lemon and ginger zest and thought that might be good.
I’m hoping for some delicious banana bread soon! I’ll let you know.
This was great however I changed a couple ingredients to make it lower carb/ Keto
Replaced syrup with Swerve and Lily’s chocolate for chips! 🙂 I made a smaller serving and only 1 banana.
NADIA SAHAR says
Hello, Amazing recipe Thank you it came out just perfect and delicious, I also made one for my mother who is diabetic, for her i used half 1 1/4 cups almond flour and 1 1/4 cups barley flour, i skipped honey and cinnamon, and used one cup roasted crushed walnut and 1 cup dried cranberries, it was also delicious.
I loved this! I halved the recipe because I didn’t have enough almond flour, but used 2 bananas, no yoghurt, no nuts or chocolate and 1tbsp honey and 1 tbsp of agave syrup. I also didn’t have a loaf tin, so made a makeshift one out of foil in a tray and forgot to spray it! So it got stuck! But was still very good! Will be doing this again 😊
Hello is there a substitute for eggs as my mom is vegan hence if I can make without egg . Please confirm.
I haven’t tried an egg substitute in this particular recipe, but have you tried making a “flax egg”? As a vegan substitute for one egg, you can whisk together 1 Tablespoon flaxseed meal and 2.5 Tablespoons water and let it sit for a few minutes, and then add just like an egg. So in this recipe, you could try whisking together 3 Tbsp. flaxseed meal and 7.5 Tbsp. water (just shy of half a cup) and adding in place of the egg! It generally works pretty well!
Elizabeth H says
SO YUMMY!! This turned out amazing!! I’m new to cooking gluten free and was worried..but should not have been.
Would it be okay to make this in a cake pan?
Great recipe!! Very easy and clean up is a breeze!
I love to cook real food – and enjoy cutting, chopping, peeling, etc. However, I hate to back – due to the precision and patience and long recipes.
I do make banana bread (with sour cream) for work and believe it or not – some of my frequent places – like dentist office, car mechanics, and such. Making the banana bread is so much work to me – but they enjoy it so much. I would rather undertake a big chore like lasagna than back!
I have been cooking with almond and coconut flours for about a year as well as using a pure Stevia blend and pure Stevia. I have been reading alternate banana bread recipes for some time because I do love the regular banana bread I make but know it isn’t good for me. I am already fat – don’t need to continue indulging in ‘not good for me’ foods.
Your mom’s banana bread – I made it! It was so easy and mine turned out looking just like your pictures above. I had some roasted walnuts in a jar I have been nibbling on and dumped a good portion of those in the batter just before putting it all in the loaf pan.
I am sending you a virtual hug – I am so happy with the flavor, consistency, ease of making as well as clean up. It was late so I didn’t eat any until the next morning – I had let it sit on the counter overnight to cool and I was amazed at the texture and how moist it was!
Today I just had some after it has been in the frig and I am again amazed at this recipe. Thank you so much for sharing this with us. I am forever grateful to you.
Cheryl in SC
hate typos — I meant BAKE not BACK 🙁
Hi Cheryl, I’m so glad you enjoyed this banana bread!! I love that it’s just the right amount of sweetness but still relatively low in sugar. Roasted walnuts are a great addition. So wonderful to hear that you’ve found a new favorite recipe to use 😀
Kathleen Yip says
Thank you for sharing your delicious recipe! I added the sour cream, that was the first time I baked with it and so impressed with the texture.
This will be my go to Banana Bread/Muffin Recipe!
I’m so glad you enjoyed this recipe! 😀
I don’t have yogurt or sour cream but have unsweetened almond milk. How many cups of milk should I use? Plus, I don’t have honey or maple syrup but have Truvia. Should I use the same measurements as the honey?
Delicious! The only healthy banana bread recipe that tastes as good as the normal version. I used 3 Tbsp of xylitol instead of the honey or maple syrup and it worked perfectly.
Avery Weisman says
BEST TASTING BANANA BREAD EVER!!! Only thing is that its very moist and mushy the next day. How do I fix that next time?
Hi Avery! So glad you enjoyed it! It is definitely moist the next day. I usually freeze whatever’s leftover within a day or two, and I love toasting a piece of leftover banana bread in my toaster oven to crisp it up!
Great recipe…light and moist. Forwarded the recipe to my daughter and best friend!
Yay!! Thanks for sharing, Debbie!
Cynthia Gonzalez says
Mine didn’t turn out ,it was very mushy and grainy looking ,not sure if that’s normal since this is my first time using almond flour .
just made this… smelled so good had to cut it into when it was still warm!! came out great and so tasty!! i’m keto, so i only needed to substitute the honey for monkfruit! will definitely make this again!! thank you
My family and I like less cinnamon because we like to taste the bananas. The next time, I reduced the cinnamon to 1 teaspoon instead of 2. I ran out of almond flour on the second loaf and substituted a half cup of oat flour that I made from quick oats in my Ninja. It was delicious.
Have made it twice, and will continue! Followed the recipe exactly, without the 1/4 cup walnuts, and with 1/2 cup dark chocolate chips. SO GOOD! My daughter says it reminds her a bit of bread pudding, as it is very moist. It falls apart if you try to slice it warm from the oven, but firms up enough once cool. (But then we kept warming it and spreading butter on it to eat it as a snack!) Thanks for a great recipe!
Mmm sounds like an amazing snack! Thanks for reporting back 😀
Karen Scrivano says
Oh my goodness! Mus husband took one bite and said this”this is a keeper” We are both type 2 diabetics and so its lovely being able to use almond flour. I used fat free Greek yogurt as it was what I had. Followed the recipe exactly except I had 4 small bananas so threw in the extra one.
One thing you might consider is making them into muffins. I made muffin tops because that is how my husband loves them and it makes 12 so that turned out perfect for portion control. I baked them for 25 minutes and they were perfect! Crispy edges and moist center!
Thank you do much! And thanks to your mom as well!
Miglena Shoemaker says
Just made it, and is so delicious. I used cashew milk instead of yogurt or sour cream, and I add blueberries to it.
And also instead of honey or maple syrup I used monkeyfruit. Couldn’t wait the whole time to take it out of the pan, because I had to try it, and is way to good. Thank you for the receipe!
I’m so glad you enjoyed this recipe!! Thanks for letting me know 😀
By far the BEST Almond Flour Banana Bread I have ever tasted! Thank you SO much <3
So glad you enjoyed!
Just made it and it is delish! I had no milk or yogurt and so I replaced it with 1/4c of unsweetened applesauce and it turned out great and no sagging in the middle (like in the photo). Also I added about 1c of chopped walnuts. Thanks! I will be making this again. Oh also . . . I lined my loaf pan from handle to handle with parchment paper (with about 2 inches of paper past the handles for lifting) and buttered the paper and the unpapered sides so I could just life it out of the pan. Never tried that before and was pleasantly surprised! I let it cool in the pan for about 30 minutes and then lifted it out and placed it on cooling rack and removed the paper. All in all a successful baking experience. I use a 10×6 glass baking dish for breads. I find in the standard size they tend to be soggy in the middle for me. Never cook enough all the way through.
Excellent texture and flavour. The only change I made was to substitute the syrup/honey with 3T golden monkfruit sweetener. My kids dressed it with powdered sugar to add more sweetness :-); I would definitely make this again.
I’m so glad you enjoyed this recipe!
This is a great banana bread. The almond flour worked very well!
Yay! Glad you enjoyed it!
This banana bread is delicious! I was wondering if you could use the same recipe for pumpkin bread. Could you substitute the bananas for pumpkin puree?
Hi .. read the comments made me so excited to make bake tomorrow
May I ask if I don’t want to put any sweetener is it ok? Can I add a bit more banana n stead ?
Thank you in advance
Hi Kitty, you don’t have to add sweetener if you don’t mind a less sweet bread! The bananas do add a good bit of sweetness on their own 😀
Mmmmmm, smells amazing! Can’t wait to eat it. I did substitute half the honey for a quarter cup of Monk fruit to keep the sugar low. I hope it works! Thanks for the recipe.
sonia Mayoral says
can you use almond milk instead of whole milk
Yes, any type of milk should work!
This was such a great recipe!! For next time, can I substitute ground flaxseed for the whole eggs??
You can! For three “flax eggs,” combine three tablespoons of flaxseed meal and 9 tablespoons of water and allow to sit for about 5 minutes & use in place of the eggs.
Love the almond flour banana bread
Love this tip!
Loved this recipe!
Kimberlee A Malcolm says
Made this today. My first try with almond flour. I used monk fruit sweetener and added dried cranberries. Was delish! Think next time I will use one more banana! Thanks for the great recipe!