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
- 1/4 cup whole-milk plain yogurt or sour cream
- 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 or pecans (or sub 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, yogurt, 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 a 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