Almond Flour Banana Bread Recipe

Banana bread is one of those cozy, nostalgic bakes that always takes me back to childhood.

But as I started paying more attention to what I eat, I realized traditional banana bread, with its mountains of white flour and sugar, didn’t really fit into my daily routine. I didn’t want to give it up completely, though. That’s what led me to this Almond Flour Banana Bread.

This loaf is moist, tender, and packed with real banana flavor. It has that classic soft crumb you want in banana bread, but it swaps refined flour for nutrient-rich almond flour, making it naturally gluten-free and lower in carbs. It’s not “low-carb” in the keto sense if you’re using plenty of ripe bananas—but it’s certainly lower carb and way more blood sugar-friendly than the bakery versions.

I love making this on a lazy Sunday morning, coffee mug in hand, with music playing in the background. It’s my kind of therapy. And the best part? It’s ridiculously easy.

Why Bake Banana Bread with Almond Flour?

Almond flour is my favorite gluten-free baking staple. It’s ground from blanched almonds into a fine, soft flour that behaves surprisingly like wheat flour in quick breads and muffins. It keeps banana bread moist thanks to its natural fats and adds a subtle nutty flavor that pairs beautifully with sweet banana.

Unlike some alternative flours that can make bakes dense or dry, almond flour keeps this loaf tender and delicate without any extra fuss. Plus, it’s higher in protein and healthy fats, so it’s more satiating than traditional flour-based banana bread.

Making Banana Bread More Wholesome

I’ll be honest: ripe bananas have natural sugar. There’s no truly sugar-free banana bread if you want real banana flavor. But this recipe keeps things in balance by skipping refined sugar and using a low-carb-friendly sweetener to enhance the natural sweetness.

You get all the classic banana bread experience without the sugar overload. Even if you’re not strictly low-carb, it’s a smarter way to bake.

My Favorite Ingredients for Almond Flour Banana Bread

Through many experiments (and many happy taste-testers), I landed on this lineup. Superfine almond flour forms the base, giving the loaf its soft, cake-like crumb. Overripe bananas bring all the natural sweetness and deep banana flavor you want.

For sweetener, I use a low-carb granulated sweetener like erythritol or monk fruit blend—it melts in seamlessly without spiking blood sugar. Eggs bind everything while adding richness. Melted butter brings that irresistible moistness and flavor. Vanilla extract gives warmth, while baking powder and a pinch of salt ensure it bakes up just right.

If I’m feeling fancy, I’ll throw in chopped walnuts or sugar-free chocolate chips. But the base loaf is so good it doesn’t need anything extra.

How to Make Almond Flour Banana Bread

Ingredients

• 2 cups superfine almond flour
• 3 medium overripe bananas (about 1 1/4 cups mashed)
• 3 large eggs
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1/3 cup granulated erythritol or monk fruit blend
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/2 cup chopped walnuts or sugar-free chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal. I always line mine—I love the clean edges and easy lift-out when it’s done.

In a large bowl, mash the bananas thoroughly with a fork until mostly smooth. Don’t worry about a few small lumps—they add character to the finished bread.

Add the eggs, melted butter, vanilla extract, and your low-carb sweetener to the bananas. Stir everything together until smooth and fully combined. I love this step because the batter turns this beautiful golden color, smelling sweet and buttery even before baking.

Add Dry Ingredients

Sprinkle in the almond flour, baking powder, and salt. Stir gently until you have a thick, cohesive batter. Don’t overmix here—just blend until no streaks of flour remain. If you’re adding walnuts or chocolate chips, fold them in at this stage.

Pour the batter into your prepared loaf pan. Smooth the top with a spatula so it bakes evenly. I like to scatter a few extra walnuts or chips on top for a pretty finish.

Bake

Bake for 45–55 minutes, depending on your oven. I usually start checking at 45. The loaf should be golden brown on top and firm to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Remove the pan from the oven and let the bread cool in the pan for at least 15 minutes before lifting it out. I know it’s hard to wait, but it’s worth it—this resting time helps it set so you can slice cleanly.

Tips for the Best Almond Flour Banana Bread

Patience really pays off with banana bread. Letting it cool completely before slicing ensures the crumb holds together beautifully. I can’t tell you how many times I’ve rushed this step only to end up with slightly squished slices (still delicious, of course).

Using overripe bananas is key. The darker the peel, the sweeter and more flavorful your bread will be. This is the perfect recipe for those bananas languishing on your counter.

Quality almond flour makes a difference here. I always use superfine almond flour for the best texture. It gives the loaf that soft, tender crumb you expect in a good banana bread without any graininess.

If you want to switch things up, adding chopped walnuts, pecans, or sugar-free chocolate chips is always a hit. Sometimes I’ll swirl in a little sugar-free peanut butter for a fun twist. Banana bread is endlessly customizable, so don’t be afraid to make it your own.

Storing and Freezing

Almond flour banana bread keeps beautifully. Once cooled, store it in an airtight container at room temperature for 2–3 days. If you want it to last longer, refrigerate it—it stays fresh for up to a week.

It also freezes well. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy, just thaw at room temperature or pop them in the microwave for a quick warm-up.

Final Thoughts

This almond flour banana bread is proof that you don’t have to give up classic comfort foods when you’re eating mindfully. It’s rich, moist, naturally gluten-free, and packed with banana flavor in every bite. Whether you’re watching carbs, avoiding gluten, or just want a better-for-you option that doesn’t sacrifice taste, this recipe is one you’ll want to keep on repeat.

Baking it fills your home with that familiar, welcoming aroma—like a promise that everything is going to be okay. And honestly, we could all use more of that these days.

If you try this recipe, let me know how it turns out! I’d love to hear about your favorite add-ins or creative twists.