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Slices of moist, golden-brown almond flour banana bread on a wooden board with fresh bananas in the background.

Almond Flour Banana Bread

This moist and tender almond flour banana bread is naturally gluten-free and lightly sweetened with maple syrup or honey. Packed with warm cinnamon flavor and optional crunchy nuts, it makes a wholesome breakfast or snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 2 cups almond flour
  • 2 large eggs
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts or almonds optional
  • 2 tablespoons sliced almonds for topping

Equipment

  • 9x5-inch Loaf Pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, mash the ripe bananas until smooth with only small lumps remaining.
  3. Add the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk until fully combined and creamy.
  4. Stir in the almond flour, baking soda, baking powder, cinnamon, and salt. Mix gently until a thick batter forms. Do not overmix.
  5. Fold in the chopped walnuts or almonds if using.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the surface.
  7. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the banana bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice once fully cooled for best texture.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. This banana bread also freezes well when tightly wrapped.