Easy Almond Flour Banana Bread (Gluten Free Recipe) (2024)

What Makes This Recipe So Incredibly Good

In our family, we consume grains, likeeinkornand spelt. It’s not uncommon for us to enjoyhomemade einkorn pancakes,sourdough bread, andeinkorn muffins.

I’ve also come to love gluten-free flour, particularly recipes made with almond flour. This gluten-free banana bread recipe has become a favorite with our whole family. Here’s what I love about this recipe.

• Simple, Nourishing Ingredients: We’re all about simple, real food. This recipe is the perfect example of how a few simple pantry ingredients come together to create the most delicious banana bread.
• Super Moist: Almond flour makes incredibly moist baked goods. From the softest chocolate chip cookies and bread to pancakes.
• Natural Sweetness: Typical banana bread is made with added sugar, from brown sugar to cane sugar. Instead, this healthy recipe is a quick bread you can feel good about. It’s naturally sweetened with blanched almond flour or almond meal, honey or maple syrup (or stevia for a low-carb option), and extra ripe bananas.
• Zero Gluten: This bread is 100% gluten free and the perfect treat, make-ahead breakfast, or snack for anyone with a gluten intolerance or celiac disease.

Variations

Make this recipe dairy free, egg free, or sugar free. Or, instead of bread make paleo banana bread muffins.

Dairy Free: This recipe calls for yogurt. Use plain Greek yogurt, whole milk yogurt, or make it dairy-free with a plain plant-based yogurt.

Sugar Free: Instead of honey or maple syrup, some readers have used 1/2 cup applesauce or 1/2 teaspoon stevia. I haven’t tried these sweetener variations, but readers have experienced great success with these sugar-free substitutions.

Egg Free: Some readers who need an egg substitute have used flax eggs. Instead of real eggs, make a flax egg by combining flax seeds and water. How to make your own flax egg (you’ll need 3 flax eggs). This variation may result in a flat bread (a bit more dense), but still delicious.

Pumpkin Bread: If you love this healthy banana bread, try making the pumpkin variation. Use 1 cup pumpkin puree instead of mashed bananas. Follow this pumpkin bread recipe.

Make Muffins: Most quick bread recipes are easily turned into muffins by decreasing the baking time. Spoon the batter into a muffin pan with muffin liners. Bake for 22ish minutes or until firm on top. You could also make mini muffins; just use a mini muffin pan. Or, for a flourless muffin recipe, make flourless almond banana muffins.

Can I substitute all purpose flour for almond flour?

All purpose regular flour is not a substitute for almond flour in this banana bread recipe or other almond flour bread recipes.

Almond flour, with the absence of gluten, doesn’t perform the same as a gluten-based flour like all purpose, whole wheat flour, or einkorn flour.

If you’d like to make a regular banana bread, with a gluten flour, make this einkorn and spelt bread recipe or einkorn maple-banana muffins. Einkorn is easier to digest than wheat, so it’s my preferred gluten flour.

How to Store and Freeze

Because this bread is so moist, it doesn’t dry out in the fridge. Once the bread cools, store the loaf in an airtight container or bag for up to 1 week in the fridge. Eat at room temperature, cold, or reheat a slice in the microwave or a toaster oven.

The bread is even better the next day, so make this recipe for a prep-ahead meal for breakfast, a snack, or a dinner side dish. I’ll share a few serving ideas under the printable recipe, below.

Freeze the bread, once fully cool, in a freezer bag for up to 3 months. Freeze the bread whole or sliced.

• 2 1/2 cups blanched almond flour (260g)
• 1/4 cup arrowroot flour starch (34g)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas totally 1 1/4 cups once mashed (340g)
• 3 eggs
• 1/2 cup maple syrup (134g) or honey
• 1/4 cup plain whole milk yogurt (58g) or a dairy-free yogurt
• 1 tsp pure vanilla extract

• Preheat the oven to 350ºF.

• Line a bread pan with parchment paper, or grease with butter or coconut oil.
  

• In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.
  

• In a medium bowl, mash the bananas. Then whisk in the eggs, maple syrup, yogurt, and vanilla extract. Whisk until thoroughly combined.
  

• Add the wet ingredients to the dry ingredients, and stir until combined.
  

• Pour the batter into a bread pan. Bake the bread, in the center of the oven, for 60 minutes, or until the center is firm. You can insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.
  

• Allow the bread to cool for at least 20-30 minutes. Remove the bread from the pan by lifting the parchment paper out of the pan.
  

• Slice and enjoy. Store any leftover bread in a bag or large airtight container. Store the bread in the fridge for up to 1 week.

The original recipe, published in 2013, did not include arrowroot starch. I’ve found this recipe works best with a small amount of arrowroot flour. You’re welcome to leave it out or use coconut flour instead. It does make a tremendous difference in the final texture of the bread. Keep in mind, you won’t see the addition of arrowroot in the video, as the video was made a few years ago.

Keto and Low Carb: This bread is lower in carbs than traditional banana bread recipes. It contains 24 grams of carbohydrates (21 net carbs, carbs minus fiber). Some readers make this recipe as a low-carb or keto banana bread and use 1/2 teaspoon stevia instead of honey or maple syrup for sweetener.

Muffins: Bake for 22-25 minutes, or until firm on top.

If you love this recipe, you’ll also love this pumpkin bread, waffles, almond-oat pancakes, and gluten-free chocolate chip cookies.

Try these simple, reader-favorite recipes that are naturally gluten-free.

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