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
This was so good! We are mostly keto but make an exception every now and then, and this almond flour banana bread was worth the splurge!
Hi, I was looking for a recipe for a friend who can not have sugar of any kind, and came across this one. I made it for him, and he said it was good. Making it for my father in law who is diabetic. I didn’t see anything about a muffin version. And also can I switch the almond flour to regular flour?
Hi! You can definitely make the recipe in a muffin pan (we’d recommend a mini muffin pan for lighter/less dense muffins). Just reduce the baking time. For a recipe with flour, we’d probably go with this one instead: https://lett-trim.today/healthy-banana-bread/%3C/a%3E%3C/p%3E
Sounds so delicious, not to mention easy! I will use mini muffin tins . . . how long should they bake. Should I change the oven temperature?
TIA!
Maybe use this keto muffin recipe as a base, and add more time if needed! https://lett-trim.today/keto-muffins-recipe/%3C/a%3E%3C/p%3E
THIS BANANA BREAD WAS AMAZING!
We have made this 3 times and it’s a new favorite. Added fresh blueberries this time and it’s even more amazing!
Thank you so much!
This recipe was amazing! Even better than another paleo banana bread recipe I’ve been making for years! I made into muffins (9) so shortened cooking time to 25 min. I also added 1 tablespoon honey so it would be more appealing to my 11-year-old son. We both were huge fans! Thank you for another fantastic, healthy, delicious recipe!
Thank you both for trying it!
Made this today exactly as written and it is delicious! So easy and already had everything. Comes together in just a few minutes.
Love this recipe, I’ve made it a couple times now. I like that it’s so bare bones and naturally sweetened. I also wanted to mention that you get a higher rise if you cook it at 350°
Not sure how it is possible this got 5 stars. I followed the recipe exactly and am not new to cooking or baking. This recipe was salty so definitely recommend omitting salt or use 1/8 tsp if you must. Although it was moist and had good texture it needed sweeting because the bananas alone did not cut it. My family would not eat this at all.
Hi! It’s completely ok if the recipe was not for you – people have different tastebuds and that is what makes life interesting. Be sure to use ripe bananas, and feel free to add the optional additional sweetener like the recipe says, especially if you’re used to traditional banana bread recipes. It’s also fine to lower the salt if your family likes things with lower salt than some others might (my family loves it as-is). Once again, just a difference of tastes and doesn’t mean there’s anything wrong with either the recipe itself or the way you made it 🙂
This banana bread was to die for! This is SO MOIST and full of flavor. I can’t thank you enough for sharing this recipe. Life changing!!! This is a perfect snack when you’re craving something sweet, nutritious, and satiating. Side note, I used flax eggs and it came out perfect !!
I am now hooked on your site and can’t wait to try even more recipes!
Thank you so much! 🙂
(Katie)
This blog is definitely awesome and informative. I have found helluva interesting tips out of this blog. I ad love to go back over and over again. Thanks a bunch!
Thanks for yet another fantastic recipe <3 I ended up having to bake it for an additional 10 minutes, as it was not cooked through. I added 2 tbsp of maple syrup to bring the sweetness up a notch (which might also have contributed to the need for extra baking time.) Definitely making this again!
Delicious. Very tender, great banana flavor. Seemingly guilt-free. I made them as muffins because it’s easier for portioning, plus I had to cut the recipe in half due to a shortage of overripe bananas. It worked well—I increased the oven temp to 350 and decreases the baking time by about half.
Thank you so much for making it!
So moist and healthy yummy bread!
Followed the instructions, with one addition. I added 1/2 cup chocolate chips.
The outcome was delicious! So moist and the banana flavor was still outstandingly awesome.
This will be my go to recipe.
Thank you so much for making it!
This has become a popular family favorite. We make it about once a month but instead of a loaf, we make muffins and use avocado oil to grease the tray
So easy – thank you! I added sultanas and a couple of pecans – also a little cinnamon and nutmeg. But this is just perfect. I Recommend❤️
Your version sounds wonderful!