Almond Flour Banana Bread

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

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Prep Time 10

Cook Time 50

Servings: 4

Course: Side Dish

Ingredients Method Notes

Ingredients

2 cups almond flour
3 medium overripe bananas
3 large eggs
1/4 cup melted butter
1/3 cup granulated erythritol or monk fruit blend
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt

Method

Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, mash the bananas thoroughly with a fork until mostly smooth.
Add the eggs, melted butter, vanilla extract, and your low-carb sweetener to the bananas. Stir everything together until smooth and fully combined.
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.
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 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.

Notes

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).