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
I made it this weekend with 3 bananas. Moist and tasty. I used my homemade vanilla in the recipe. It was a hit with the kids. The only thing missing was a few nuts which I will add next time.
I saved the recipe and will be making it again.
Thank you so much for making it!
The flavor is good, but the end product was more wet than moist after baking for 55 minutes. Does anyone know what the weight of the 3 bananas should be? Also how do you know when it’s done? Should the toothpick test work with this recipe?
Thank you!
Hi David, is your oven calibrated? Many ovens aren’t, and that could just mean yours might need extra baking time. Otherwise, are you in a super humid climate? Baking is a science so any one difference might just mean it needs more baking time, and it should work for you then. The toothpick test should work. Three bananas peeled should be around 300 grams after peeling.
In my banana bread recipe, I put a butter knife in the middle and take it out, when there is a tiny bit of bread on the knife, rather than a clean knife, if how we like it.
I am going to make this almond flour recipe tonight with adding Walnuts and 2 TBS of Maple Syrup as one person wrote that she did.
I just made this and it’s amazing! My kiddos even loved it. Do you think adding blueberries would be ok and not change the texture?
Thank you for making it, and yes you can definitely add blueberries 🙂
I made this and it was great…and very easy. My granddaughter is vegan and celiac, and she loved it! I used 6 Tbsp of “Just egg” to keep it vegan and it worked great, Thank you!
Thank you (and her) so much for trying it!
I made this recipe, it’s in the oven now but realized after I was pouring it into the loaf pan that there was no liquid added. In the video it looks like liquid was added. Am I missing something??
Hi Eeden, the liquid is the eggs or flax eggs. Did you use those? Almond flour recipes do not need a lot of liquid.
Hi Greetings from UK on Jubilee weekend… Help! how much does the almond flour weigh in grams. Also, how much does 3 bananas weigh in grams (peeled weight) I feel in baking I like to me precise in weights so I get the best results. Thank you for all the fabulous recipes and stay safe….. 🤗
I made this for my dad who is on keto. This recipe is easy, simple and delicious. I added spices such as; cinnamon and nutmeg and it turn perfect. I love this recipe and highly recommend even for who are not on keto.
This makes us so happy 🙂
Best banana bread recipe I’ve tasted. I use frozen overripe bananas
This turned out really well, although I had to bake it for about 15 extra minutes. The bananas I used were on the larger side, so the batter probably had extra moisture. I added cinnamon and nutmeg.
How many cups of mashed bananas is this?
Amazing recipe! It came out perfect!
Probably not often you read this, but this is a bit too sweet for me. So next time i will reduce the amount of vanilla extract!
This comment section is so funny.. comparing/arguing over the terms gooey to fudgy, and arguing about experienced bakers who understand texture vs inexperienced bakers who don’t. Yes, butter is dairy!!! 🤣 Reading the comments on this post was today’s dose of internet entertainment. Love the responses by the CCK Media team! 👍🏻
I’ve been following Katie for over 10 years now. My fav recipe of hers is the Healthy Chickpea Cookie Dough Dip–I made it as soon as the recipe came out in 2011, and many, many times since. I agree, a touch of baking soda adds to the true “I know i’m not supposed to be licking this spoon because it contains raw eggs” feeling, and I absolutely love the guiltless pleasure of her cookie dough dip. It’s so fun to check in Katie every once in a while!!! Love you Katie!!
Okay, this recipe is SO good! I’m 5 month postpartum and need to kick up the weight loss but still want a little something sweet to bake every now and then, so something sugar free and grain free is perfect for me right now. I didn’t have enough almond flour, so I used flax meal for the remaining 1/3 cup of the dry ingredients and it is great. I also only used 2.5 bananas. I baked it for like 65 minutes and the consistency is awesome! It holds together wonderfully, like real banana bread. Thanks for this fun and healthy(er) treat!
I used chia seeds for the flaxseed eggs since I’m sensitive flaxseed, and then folded in Hu chocolate chips. Turned out well. Thank you
Your version sounds delicious!
Good recipe, sweet enough without any sweetener.
My 2 cents: there is no need for the salt, the tablespoon of baking powder makes salty enough.
Hi Katie! Quick question re: almond flour. Do I need to pack it down, or leave it as it is poured into the measuring cup?
Thanks!
No need to pack! If you have a food scale, one cup equals 120g