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
Also, what did you use for eggs in the recipe video?
Absolutely delicious! I just began a gluten – free diet and this banana bread is going to help me with cravings! My 12 year old grandson made your black bean brownies and he entire family loved them. Thank you for developing these recipes for us on special diets.
Thank you all so much for trying the recipes 🙂
Hi Katie, I would like to make this today, it looks delicious. I have apples I need to use up. Any updates to the recipe if I throw in 1 chopped apple?
Thanks
Hello, if I add a cup of chopped apples do I need to add more flour? Thanks!
Hey Katie, been following your recipes for years now, thank you for your amazing recipes! Just wondering, how do you think the recipe would go if I subbed 1 cup of almond flour for 1 cup of oat or coconut flour?
Thanks!
We don’t know about this one, but the following can be made with oat flour! https://lett-trim.today/healthy-banana-bread/%3C/a%3E%3C/p%3E
I didn’t know what to expect because I’d never made almond flour banana bread before, but this was delicious!
Made it. Very easy to make. I added flax seeds and used 3 small eggs instead of 2 large. Overbaked, very dark brown but still moist. Easy to slice when cool. Check oven cooking times for your oven. I think 46 minutes would have been fine. Will definitely do again.
Thank you for trying it 🙂
Love the banana bread recipe. It was healthy and tasty & works for my FODMAP diet. Your website, tho, is so crowded with pop up ads, it jumps around & won’t even stay on the recipe. It was a little stressful. I’ve never used a website that does that.
Hi, thanks so much for the feedback! Trying to make the site not jump is a struggle we have been trying to fix for a while. But we aren’t running any popup ads (and never do) so are very worried about this. Are you seeing more ads here than what you see on other big food blogs? (If so, can you give us examples so we can send them to our ad network and maybe something isn’t working correctly…) And if you are able to take screenshots of one of the popup ads we would love to see that too, because those are definitely not sanctioned from us!
I think that almond flour is not quite the same as ground almonds? I have lots of ground almonds – can I use them in this recipe?
I was shocked that a recipe with so few ingredients could taste so good. This is delicious! Thank you, Katie!
Thank you so much for trying it 🙂
I don’t often leave comments however this banana bread deserves one. It is AMAZING – sweet, moist, and delicate. It almost reminds me of a pound cake, seriously that good. You have to be very gentle when slicing as it is very delicate especially warm out of the oven. Great recipe, clean ingredients – will be making again!
This made us so happy 🙂
I have made quite a few low carb banana bread and this is the most like the real thing. I do like my banana bread sweeter so I added 1/4 cup granular swerve. I actually think it ended up being more bread like and less fudgy, but in not sure since I didn’t try the recipe without it. Will definitely make this recipe from now on, I don’t have to search for banana bread recipes any more.
This made us so happy to read 🙂
I am so excited to try this recipe today. Although, I do have one questions about making sure it is Keto. I eliminate ALL banana and only add extract instead? Do you know, by chance, how much banana extract to add?
Hi, unfortunately we don’t know how/if taking out all of the banana will work because it’s changing the liquid/solid ratio in the recipe. You can definitely experiment (and be sure to report back if you do). Or if you want a keto bread recipe that is already keto, Katie does have this one if you might prefer it: https://lett-trim.today/keto-pumpkin-bread/%3C/a%3E%3C/p%3E
Hi! I just took this out of the oven and noticed it didn’t rise at all. I haven’t tasted it (I’m sure it’s delish) but it’s not as appealing looking. Has anyone tried a bit of apple cider vinegar to help with the rise?
It’s actually not supposed to rise much, it should be dense and fudgy in the best possible way! So it sounds like yours is still good!
I don’t have enough good things to say about this banana bread! It was fudgy and soft and sweet and unbelievably delicious!
Amazing !! Looks Delicious !!!