Make this tender, sweet almond flour banana bread using a handful of easy to find ingredients. You're going to love how simple this recipe is to make.
This banana bread using almond flour is naturally grain free and full of healthy fats and protein.
It would be perfect for Sunday morning brunch, or any day of the week. For another delicious banana recipe, try our Almond Flour Banana Pancakes.
If you’re looking for a keto and low-carb option, check out our Keto Banana Bread recipe.
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Why you'll love it
Our Almond Flour Banana Bread is BIG and BOLD on banana flavor.
The banana extract gives it a boost that enhances the signature banana flavor, without the need for too many bananas.
This would be amazing toasted with butter slathered on top, with a cup of coffee. Or add keto chocolate chips and have it for dessert with a glass of milk.
Key ingredients
Eggs - The eggs help add structure to the banana bread.
Banana - There is only 1 banana in this recipe, but it adds flavor, sweetness, and nutrients like fiber.
Banana Extract - This gives the bread a boost of banana flavor that will quickly become a must for all banana recipes.
Almond Flour and Coconut Flour - The combination of the two flours will give the bread a light texture. We use this same combination in our low carb blueberry dump cake.
If you have any questions about this almond flour banana bread recipe, please leave a comment below and we will get back to you.
How To Make Almond Flour Banana Bread
Preheat the oven to 350 F. Spray the inside of an 8-inch loaf pan with cooking spray or line it with parchment paper; set aside.
In medium bowl add the almond flour, coconut flour, sugar, cinnamon, baking soda, and salt. Stir until combined.
In a large bowl add the eggs, banana, butter, and vanilla. Mix until smooth.
Add the dry ingredients into the wet ingredients and mix until well combined. Stir in the chopped nuts.
Transfer the batter to the loaf pan and if desired, top with additional nuts.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the center is cooked through.
For the complete list of ingredients and instructions, please see the recipe below.
Expert Tips
When using bananas in this recipe, the riper, the better.
If your banana is not quite there yet, you can still use it, just spend some extra time making sure the mash is fairly consistent and smooth. Green bananas will not work in this almond flour banana bread recipe.
If the batter becomes too thick, add 2 tablespoons of water and stir until combined.
Working With Almond Flour: When baking with almond flour, avoid scooping the flour with your measuring cup. Instead, to measure the almond flour, spoon the almond flour into the measuring cup and then level with the back of a knife.
If you scoop the measuring cup into the almond flour, it packs it down and you’ll end up with too much almond flour in your batter.
If you store your almond flour in the fridge or freezer, be sure to let it come to room temperature before measuring and mixing into your batter.
Now that you are an expert almond flour baker, whip up a batch of our almond flour blueberry muffins.
Variations
Feel free to add ½ cup - 1 cup of chocolate chips, for extra sweetness.
If you prefer a different kind of nut, pecans would be a great replacement for walnuts in this recipe.
Storage instructions
Your banana bread will last 2 to 3 days stored on the countertop in an airtight container. 4 to 5 days in the fridge.
You can freeze for up to 3 months. We recommend freezing individual slices, this way you can thaw exactly how much you need.
More almond flour recipes
Did you make this recipe? Please leave a comment below letting me know what you thought!
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📖 Recipe
Almond Flour Banana Bread
Equipment
Ingredients
- 4 large eggs
- 1 large banana mashed
- 2 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract
- 1 ½ cup fine almond flour
- 2 tablespoon coconut flour
- ⅓ cup sugar or granulated sugar free sweetener
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup chopped walnuts
Instructions
- Pre-heat oven to 350F. Spray the inside of an 8-inch loaf pan with cooking spray or line it with parchment paper.
- In a large bowl add the eggs, banana, butter, and vanilla. Mix until smooth.
- In a separate medium bowl add the almond flour, coconut flour, sugar, cinnamon, baking soda, and salt. Stir until combined.
- Add the dry ingredients into the wet ingredients and mix until well combined.
- Stir in the chopped nuts.
- Transfer the batter to the loaf pan and if desired, top with additional nuts.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the center is cooked through.
Notes
- Nuts can be left out, or use chopped pecans or sugar free chocolate chips in place of the walnuts.
- Your favorite low carb granulated sweetener can be used in this recipe. I suggest Lakanto or Swerve.
Sylvia
Oh my gosh! So easy, so flavorful! My (grown) kids loved it. Now it’s a special request for our Thanksgiving menu
cheryl
Wow! Amazing recipe . I’m pretty sure that this vanilla flavored banana bread with the goodness of almonds can rock any party!But just a question, can I use organic ghee instead of butter?Ghee has a unique nutty aroma which I love to add in my recipes. Once you know why ghee is healthier than butter, you will be surprised.
Four Score Living
Hi Cheryl,
We're so glad you like it. Yes, you can use melted and cooled ghee in place of the butter.
The Four Score Living Team