This shockingly moist and delicious homemade almond flour banana bread recipe might be the best banana bread you’ll ever try.
The naturally gluten free banana bread recipe can also be oil free, dairy free, low carb, and vegan, with NO added sugar and no coconut flour required.
While I know almond flour can be expensive and isn’t always easy to find, the results of this healthy breakfast or snack recipe are absolutely worth it.
So if you’re wondering what you can make with almond flour, definitely give this recipe a try. Honestly, I wasn’t prepared for it to taste so good!
Also try these Keto Brownies – 8 ingredients
Forget everything you thought you knew about banana bread.
Without any white flour to weigh down the flavor, the wholesome and grain free banana bread has the most unbelievable melt-in-your-mouth texture.
I ate two slices with breakfast three hours ago, and I’m still dreaming about it.
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Low Carb Banana Bread
To make the banana loaf, I started by doubling this recipe for Keto Muffins, replacing the milk in the muffin batter with mashed banana.
But who ever heard of a banana bread with only half a cup of banana?
There were two extra bananas sitting on my counter, so I decided to throw them in too. Edible experiments are the best kind. And was it ever a good decision!
I’d planned to make the paleo bread for my parents when they came to visit, as a healthier breakfast option to help them eat fewer white carbs.
But I fell so in love that I ended up eating half the recipe by myself before they even arrived and thus had to make a second loaf to share.
It’s not a traditional texture at all… more like a dense and fudgy cheesecake texture. However it does make clean slices. I let the bread sit out overnight on the first night and then put leftovers in the fridge the next day.
*For nut-free, try this Flourless Banana Bread
Is the banana bread keto friendly?
Bananas are low in fat and sodium, cholesterol free, and packed with nutrition, including fiber, potassium, folate, vitamins and antioxidants.
However, bananas are also a high carb fruit, with over 20 grams of net carbs in one banana. This means that bananas are not keto diet friendly. So the idea of keto banana bread is an oxymoron.
(As someone who often adds bananas to smoothies, oatmeal, and baked goods, I don’t think I would be too great at following a keto diet.)
If you need a truly keto banana bread recipe, I recommend making your favorite basic regular keto bread recipe and just add banana extract for a banana flavor without as many of the carbohydrates.
The recipe below is lower carb than traditional banana bread. This one has about half the carbs of regular banana bread and around a third of the net carbs. There are 7 grams of net carbs in this banana bread recipe.
You also might like this Keto Pumpkin Bread
Is the almond flour banana bread recipe vegan?
Without any milk, cream, or butter, the recipe is already dairy free.
For the eggs of choice in the recipe, you can use either 2 tablespoons of Bob’s egg replacer mixed with 6 tablespoons of water, or it also works with flax eggs for a plant based version.
I’m sure there are other egg replacers I haven’t tried that will also work here, so be sure to report back with results if you try.
What is almond flour? Is it the same as almond meal?
Almond flour is a paleo and grain free flour made from blanched almonds that have been ground into a fine consistency.
The skins are usually removed after blanching, resulting in a light color and smooth finish. Almond flour gets its name due to its texture resemblance to wheat flour, but it contains no gluten.
Almond meal is also made from ground almonds but tends to have a courser texture and darker appearance due to the skins being left on the unblanched and unpeeled almonds.
While there are differences between almond flour and almond meal, the two can be used interchangeably in many low carb recipes, including the almond banana bread recipe below and in my Keto Peanut Butter Cookies.
Above, watch the almond flour banana bread recipe video
How to make almond flour banana bread
To make the recipe, start by preheating the oven to 325 degrees Fahrenheit. Grease or lining a standard 9×5 loaf pan with parchment paper.
Stir all of the almond banana bread ingredients to form a smooth batter.
Transfer to the prepared loaf pan, and bake on the oven’s center rack for 50 to 55 minutes, or until cooked through.
Let the banana recipe cook before going around the sides with a knife and very carefully popping it out onto a plate.
Let cool completely, then cover very loosely.
After one day, refrigerate leftovers in a covered container for up to five days. Or leftover banana bread can be sliced and frozen. Store with a layer of parchment in between each slice in an airtight container for a month or two. Defrost and enjoy.
Almond Flour Banana Bread
Ingredients
- 2 cups fine almond flour
- 3 overripe bananas
- 2 eggs, including the vegan options listed above or 2 flax eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
Instructions
- Grease or line a 9×5 loaf pan. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the loaf pan. Bake on the center rack 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully popping out. It is SUPER moist and fudgy. Refrigerate leftover up to 6 days, or slice and freeze for a rainy day.View Nutrition Facts
Video
Notes
Almond Flour Recipes
Hi Katie,
The texture of this bread looks very appealing. I’ve never used almond flour (I know, crazy, but I usually just use white AP flour, as I’m not on any particular diet). I’d like to try this recipe. It appears to have no sugar at all, except for the natural sweetness from the bananas. Does the bread have a sweetness to it, though, or would you recommend adding any sugar? I know that goes against the idea of “keto,” but I’m asking as someone who doesn’t follow any particular dietary rules or ideas, so I’m not intending to offend anyone on the keto or any other diet. Thanks in advance!
Lauren
It is lightly sweet thanks to the almond flour and the bananas. If you’re looking for a bread that is sweeter (like a dessert bread as opposed to a snack bread) feel free to add a few tbsp of sugar. But the bananas do add sweetness on their own.
Excellent advice, and thank you for writing back! I wasn’t sure how almond flour worked from a chemical standpoint and with different ingredients, so I felt I’d ask the experts!
This was perfect for me. As a diabetic it was sweet enough but it does seem strange to not any type of sweetener. As so moist!!!
I haven’t made this yet, but have a Banana Muffin recipe I make often, and it also contains no added sweetener. I know that the riper the bananas are, the sweeter they are, hence them being a higher carb fruit for diabetics to consume. I think everyone might find that your bread will be sweet enough and I cannot wait to make some this morning! Thank you for sharing your recipes!
The video shows to add milk but the instructions do not state this
Hi, that is the egg replacer 🙂
Love this simple, delicious recipe! My husband, LOVES banana bread. Unfortunately, I normally have to avoid bananas, as I live a keto lifestyle. I was thrilled to find your recipe that only has 7g net carbs and lots of healthy fat for me! At last, my hubby and I can enjoy the same dessert!!!! 👍🙂
I added 1/2 coconut sugar and it baked well! Trying to get used to the almond flour texture . So grainy to me .
Yum! So so so tasty Katie, on your commets on your eat in a day post, got to the bottom of the commets! https://lett-trim.today/vegan-day-in-the-life/%3C/a%3E%3C/p%3E
I left you a little commet I want you to see!!!
Thank you so much!
AWW! You guys are so so sweet!!!!!!!!!!!!!!!
Hi Katie, can’t wait to try this version… I bake banana bread regularly. So is there no added sugar in the recipe? My family does prefer more sweet.. so if I added 1/2 cup sugar, would the recipe still work?
Maybe start with 1/4 cup sugar? It’s lightly sweet on its own so 1/2 cup might make it too sweet. But this is just a guess, since we’ve never added any sugar. Be sure to report back if you try!
I Googled “almond flour banana bread recipe” and this one is the first that showed up in the search. Made it last night and it was delicious! I think adding the recommended third banana would have made it sweeter, but I added some semisweet chocolate chips on top which helped. I’ll make this one again!
So Wendy did you only use 2 bananas? I only have 2 bananas in the house.
Thanks.
Yes that’s right. Only 2 bananas
Made this yesterday and love it! I didn’t have a third banana, but subbed a large avocado and then added just a splash (maybe 1 tbsp) of keto maple syrup to make up for the sweetness. Honestly, probably not necessary unless you like things on the sweeter side.
I used Bob’s Red Mill egg replacer. I added the dry part to the dry ingredients and mixed, before adding the dry to the wet. This helps prevent the “egg” from clumping and makes the whole thing easier to mix.
Added carob chips too!
Very easy to make and so delicious!
Your avocado version sounds incredible!
The instructions say it turns out “fudgy.” How is that possible without chocolate? Do you mean a texture and not a flavor?
We’re not fans of this recipe. Much too gooey (referred to as fudgy by CCK). Doesn’t slice easily. Flavor doesn’t appeal to us. Followed recipe exactly as written. Never have issues with recipes.
Gooey and fudgy are not the same thing. Just bake yours longer and it should be good! Oven temperatures/time can vary (especially if you live in a humid climate, it’s a rainy day, or your oven is not calibrated). It should be firm enough to cut clean slices.
I’ve baked this recipe 3 times so far and I’ve had perfect clean slices everytime so YOU must be doing something wrong 🙂
why would you say that to someone? not everyone is perfect at baking or is aware of the challenges with cooking times. I noticed a lot of angry people on these comments. it is really sad to read. just want to know if people liked it or had issues I can avoid. and there is literal hate on various pages on this website, insults, half-hidden, uncalled for comments. I’m wondering if someone is hangry or bitter about something? maybe it is time to start moderating? or banning people. besides that, thanks for the recipes. hope to try this one.
I love this recipe. I make it often.
That means you didn’t bake it long enough. Ours came out perfectly….not only able to slice it cleanly, but when we break off pieces with our fingers, it’s just like cake.
Would almond extract work well as a substitute for vanilla extract?
This almond flour banana bread was delicious! I love the low carb numbers too 🙂
Fudgy is a description of consistency many bakers use. Drier than gooey but wetter than cake and not grainy or meally.
Often underbaking can result in a gooey result, but other factors uncluding altitude humidity (indoors and out) as well as your ingredients can change what the right baking time(and sometimes temp) actually is. Fresher ingredients are often more moist, so your “mistake” could be a fresher or moister almond flour. Substituting almond meal can make a big difference in moisture and consistency as well. While everyone can have different taste and consistancy preferences, the beauty of feedback is we can learn from others mistakes rather painlessly. If someone is saying a recipe is underbaked, they’re likely inferring they have made a experiences a similar result from a similar situation and are trying to help you. We are not our mistakes. Thankfully, the site hosts have created this site for everyone, even this still learning.
Gentle rec. When the product of gooey, try baking it longer. And remember the help of others who have already achieved the results you desired can be not only helpful but sometimes necessary to your goals. Good luck. Be patient with your self.
You might also try less than 3 bananas(try 2) and sub 1/4 c. granulated sugar. This should dry/stiffen the recipe some if you prefer.
Is there an ingredient missing? You mention milk in the article and in the list of ingredients I don’t see it.
Mentioned dairy
This dairy being butter
I don’t see any butter or oil in this recipe. Is this right?
No butter or oil needed 🙂
“Fudgy” implies texture, as she has written many times previously. She replaced the milk in the recipe upon which her new recipe is based with banana, as she stated. She doubled her keto muffin recipe, which called for milk, and she replaced milk with banana to create her new recipe. That’s how I interpreted her article, anyway.
Can you cook this in a round tin? How should I adjust cooking time?
Thank you Lydia
I’m just about to start making this recipe and noticed – the recipe says 1 Tablespoon Baking Powder…
that is more than is typically added to banana bread – so, just want to check…. is 1 Tbsp correct?
Delicious. I added a T of monkfruit sweetener. The texture was good- very moist (what CCK called fudgy), but sliceable.
I calculated calories in MyFitnessPal, and it came out to 146 calories per slice which is significantly more than listed. Did I do something wrong? I have type 1 diabetes, so accurate nutritional info matters.
Thank you so much for trying it! As for calories, it could just be a misprint in the database – we have seen almond flour brands listed with all sorts of different numbers. Or it could be a difference of eggs/flax eggs too. Did you do 12 slices? So glad it tastes good!
Hi CCKatie! A follower of yours for a long time! You always delight my healthy sweet side+! For this almond banana bread recipe which egg option did you choose to use?
Thanks!
~Sue in CT
Hi
This looks really good. I am going to try it. Also, I have everything except I oy have 2 bananas not 3. Can I use some banana extract or no better to go with 3 bananas ?
The nutritional facts are way off. ¼ cup of almond flour (Trader Joe’s or Bob’s Red Mill) has 170 calories, so two cups of almond flour would have 1,360 calories. The calorie count lists the calories for the whole loaf of bread with all the ingredients as only 996.
I’m a big fan and have made hundreds of your recipes but I’ve noticed a lot of mistakes on nutritional facts for recipes recently.
When you say two eggs in the recipe, do you mean that I can use two actual eggs or were you referring to the egg replacer?
If you’re not vegan then two eggs will work.
Yum! This turned out exactly per the recipe and was easy to slice even fresh out of the oven (because I couldn’t wait to try it). I used some homegrown bananas that I had in the freezer which were super sweet, so definitely did not miss the usual sugar/honey that most other recipes call for. Will definitely be making this again.
Same here. Couldn’t wait for it to cool but it was perfect!!!!!
I made this – it’s super easy and turned out nicely. I added cinnamon as I thought it would be a bit bland otherwise. It didn’t turn out fudgy – maybe the bananas were’t overripe enough? But it was really good the way it turned out, nice and light. I am ripening 3 more bananas to make this again soon because it was gone too fast!
This recipe made the best banana bread that I have ever had. The bananas added the right amount of sweetness- I did not miss the added sugar at all!
Thank you so much for your blog Katie, discovering this blog has been one of the best parts of my 2020. I am looking forward to continuing on following along in 2021 and making more of your delicious and nourishing recipes.
Thank you so much for trying it 🙂
Its in the oven now so can’t review yet. 325 degrees seems low. My oven seems lower than norm so I set it to 335 degrees. The batter was yummy if any indication. 🙂
After I first took it out of the oven last night I was disappointed because it seemed like the center wouldn’t set (was gooey not like bread). But this morning it is much better! It seems to need time to set. I think it will enjoy it very much! Thank you!
I am liking this bread but I do think it tastes too salty. Is it from the baking soda? Next time I will omit the salt in the recipe. Anyone else agree?
You can definitely lower or omit the salt if you want and it won’t change the texture 🙂
Did you use Baking Soda or Baking Powder. It makes a world of a difference! I’m about to try this myself! 🙂🙏🏽
Could also be your baking powder, make sure it’s aluminum free and that will help