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 added cinnamon and baked it in a 9×9 pan for 25-30 mins. and it cooked evenly.
Easy and delish!!
Omg I never leave reviews but this is SO GOOD I have to!! Knocked it out of the PARK with this one! You know those banana bread recipes that use like, pudding mix as secret ingredient? This is just like that but so simple and healthy?! Mind blown. I used a generic egg replacer mix and was pretty loose measuring, didn’t have enough banana so used vegan yogurt and lowered the flour amount a bit…and it still turned out so effortlessly perfect -texture, taste, all of it. Yay!!
This makes us so happy 🙂
This recipe comes out great for Me every single time. Thank You!! I make it for My diabetic Mother. And honestly, I don’t think I’ll ever use another recipe for banana bread. It is super moist. And definitely sweet enough! I really dislike overly sweetened banana bread. For those questioning whether to add sugar, don’t!! There is so much sugar in overripe bananas!
I generally add in Lily’s chocolate chips. At Mom’s request, I’ve only added walnuts this time. Hoping it will be just as good as previous batches.
Thank you so much for making it!
Sometimes when a recipe is so simple I won’t try it because I figure it can’t be that good. I was wrong! This was perfect for the 3 over ripe bananas I had in my counter. I love baked good but the amount of sugar and oil and white flour just made me stop eating them. This gave me the perfect amount of sweetness and the texture was nice and dense. Thanks for the recipe. I made zero changes.
Made it last night and had two slices for breakfast this morning. DELICIOUS!! Thanks for sharing
1/2 tsp of salt too salty for me. The texture was awesome! The bread was moist and even with salt the flavor came through.
This was delicious and even better than the banana bread I made with normal flour. Recommending it to all my friends
This was super simple to make and it tasted great too!!
Can you use frozen and thawed bananas in this recipe? Thanks!
Sure!
Just made this. I added 3/4 cup frozen organic cherries to it. Added 90 calories for the whole loaf. This was excellent. Very impressed. Very moist and flavorful. I also added some cinnamon to the top. Thanks!!
Could not believe this is low carb! We made the almond flour banana bread not expecting much and were blown away!
Love your healthy chocolate banana bread, but would like to try this with almond flour. Any suggestions for merging the two recipes? Chocolate banana bread with almond flour? Thanks!
I made this recipe as above and it was salty. Everything else about it was great. I will remake it with less than the called for salt.
A good, basic banana bread, but not up to the usual Chocolate Covered Katie standard I’ve come to expect. Nothing wrong with it, per se… it was just kind of “basic.” That said, it crumbs just like a dessert bread should. It wasn’t overly moist, but nor was it dry. So, I’d say overall that i’s a good base upon which to build. I could see adding a drizzle of chocolate sauce or, as I am about to do, a slather of cream cheese (vegan for those who prefer it) to each slice. I’ll bet that simple addition will make all the difference! 🙂 Thanks!
Let me “rephrase” my last rating. This is actually a great, if basic, banana bread. It seemed to improve after a day in the fridge — perhaps the flavors had a chance to blend. I suggest lightly toasting the slices before serving and adding either whipped cream cheese, or chocolate sauce. Yummy!
Only changes I made was skipping the salt and adding pecans – came out DELICIOUS. It is moist and topped my warm slice with butter….just delectable. Highly recommend!!