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 simply cannot believe how good this is with so few ingredients!! Yummy!
I just recently found out I have Celiac Disease….plus I’m a Type 1 Diabetic…AND I’m a picky eater!! A lot of the pre-made products are; GF BUT HIGH CARBS..OR LOW CARB BUT NOT GF!!! Thank you for this recipe..I HAVE TO WATCH WHAT I EAT, AND IT HASN’T BEEN EASY!! Your recipe has helped–I love Banana bread!!!!
This is really the best banana bread I’ve ever had! I added 30 g of soy protein and 30 g pea protein and it was marvelous!
Thank you!
I baked this 55 minutes and the top looked like it was going to burn so seemed fine but when I tried it, parts seem completely raw. Not sure if I need to cook it longer or if this is the intended texture.
Hi! Sometimes, depending on your oven, climate, humidity, type of pan material, etc., baked goods (especially breads) can cook faster on the top than in the center. If that ever happens, you can put a piece of foil over the top and continue to bake so the top does not burn 🙂
Very easy recipe. Is 1 tablespoon baking powder correct? There was quite a tang.
Loved it with some cream cheese
Hi MC, baking powder should not have a tang. Did you possibly use baking soda instead? So glad you liked the recipe!
OH. MY. GOODNESS. I never leave recipe reviews but THIS banana bread is not only healthy, but the absolute BEST banana bread I’ve ever eaten in my entire life. I didn’t think it was possible but WOW, truly, hats off!!!!!
This makes us so happy 🙂
Hi Katie
Ive made this twice but it has risen.
The written instruction say to combine all the ingredient together that is what Ive sone in tge order as listed, but video show you putting the alond flour with powder first.
Absolutely amazing!! Soo soft and moist. I added chocolate chips to add a little sweetness and it did not need any sugar. So great! All the recipes out there call for so much sugar! Also used flax eggs. Perfect!
Have made this three times and it gets better each time. I add chopped walnuts and back 55 minutes. 10-12 slices keeps shape pretty well. My husband lives this sugar-free breakfast bread and it meets our dietary requirements. Thanks, Katie!
This is my absolute favourite banana bread recipe ! It honestly tastes like what banana bread should taste like, not too sweet and you can actually taste the banana. It’s perfect! I use almond meal instead of almond flour because it’s much cheaper here in Aus but I personally love the texture. You are my go too gal for the best recipes! I make this at least once a week and I’m about to make it again tonight! Thank you for sharing the best recipes! ❤️
I made this recipe following the instructions to a T. the flavor is great, and the recipe was easy to follow. My only complaint is that the banana bread came out about 2” tall lol. It’s still good and we enjoyed it but I laughed cuz it was so thin. What could have caused this?
The vegan egg substitutes should be listed in the recipe instead of stating see above. It’s great that it’s in the story but not in the recipe. If I print it and leave the website I don’t have that info once I close the page. Most people will assume it’s in the recipe and find the printed copy does not have it.
This is absolutely delicious and so easy to make!
Love this recipe for the fact that there is no added sugar and it uses only a handful of simple ingredients, it tastes great, is moist and has good texture. I was a little skeptical about using a whole tablespoon of baking powder and if that would affect the flavor, but it was fine! I noticed that as it was cooling the loaf settled some and became flat, losing its rounded crest in the center, but the texture throughout the loaf was nonetheless consistent. Thanks for the great recipe!
My husband is obsessed. It’s the best banana bread I’ve ever made. I did add a dash of cane sugar. Thanks Katie!!! 🩷
No sweetener! I added 1/2 C sugar to this recipe and it turned out great.
I made the recipe but added apples and some chopped walnuts. I really enjoyed it! I was kind of nervous about not adding any sweetener but it is great! Healthy and delicious. It doesn’t give me the gross feeling later that a sugary desert would.