Healthy Almond Flour Banana Bread

This almond flour banana bread is moist, fluffy, gluten-free, dairy-free, grain-free, paleo made in one bowl, and stays fresh for 3 days! I couldn't believe that there's no grains in this banana bread. It has a fluffy and tender crumb that is moist and delicious.

This almond flour banana bread is made with super simple ingredients, is grain-free, paleo, and is perfect for a quick breakfast or a snack! There is no artificial sugar in this recipe which makes it extra healthy!
If you liked this recipe, you should try our other breakfast recipes, like our bakery-style banana muffins, coffee cake muffins, lemon ricotta pancakes, pumpkin cinnamon rolls, and our apple turnovers.

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This almond flour banana bread is:

• Extremely easy to make.
• An extra moist banana bread that stays moist for 3 days!
• Made with simple ingredients.
• Perfect to make when you need a quick breakfast.
• Made in under an hour from start to finish.
• Is gluten-free, dairy-free, grain-free, and paleo!

Almond flour banana bread ingredients:

Before you start to make this almond flour banana bread recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Almond flour- we used almond flour in this recipe, but you can use oat flour or coconut flour. We used store-bought almond flour. The package should say “almond flour” or “fine almond meal”.
Baking soda – to allow the banana bread to rise.
Coconut oil- we melted our coconut oil in the microwave, but you can melt your coconut oil on the stovetop as well.
Cinnamon- we added cinnamon as we like the flavor and we feel like it fits great in this recipe. You can skip the cinnamon if you don't like cinnamon or if you are allergic.
Honey- we used honey for sweetener, the banana and honey add sweetness to this banana bread. you can switch out the honey with natural maple syrup.
Eggs- you will need 3 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chunks- we like adding dark chocolate chunks, this step is absolutely optional.

How to ripen bananas fast?

If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them into a ripe banana texture. OR bake the bananas unpeeled in a 150c (300f) for about 10 minutes.

How to make almond flour banana bread:

Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the melted coconut oil, eggs, vanilla extract, cinnamon, salt, and honey. Mix with a whisk until the mixture is well combined.

Add the almond flour, baking powder, and baking soda, and mix until just combined.
Add the chocolate chunks and lightly fold the mixture until it’s just combined.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chunks! Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Let the almond flour bread cool for at least 20 minutes before serving.

Tips for this recipe:

• Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
• Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
• Mesure you almond flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
• Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
• Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
• Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.

Frequently asked questions:

How do I store this almond flour banana bread?

It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.

Can I replace the honey with something else?

Yes! if you don't want to use honey, simply replace it with your favorite sweeteners like natural maple syrup or stevia!

How long will this banana bread last?

This banana bread will last for up to 4 days stored in an airtight container at room temperature.

Can I make this almond flour banana bread gluten-free?

This almond flour banana bread is naturally gluten-free!

Can I add nuts to this almond flour banana bread?

Yes! Banana bread tastes great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.

How long will this banana bread last?

This banana bread will last up to 4 days at room temperature or up to one week in the fridge. Cover the muffins with plastic wrap or foil to prevent them from drying out.

Can I freeze almond flour banana bread?

Yes, you can freeze banana bread after it cooled completely in an airtight freezer-friendly container for up to 3 months.

What flour do you use for this banana bread?

We used almond flour in this recipe, but you can use oat flour or coconut flour. We used store-bought almond flour. The package should say “almond flour” or “fine almond meal”.

How to serve almond flour banana bread?

We like to serve the almond flour banana bread as is with our morning coffee or tea on the side. There are many ways to upgrade your banana bread:

• Toppings- this banana bread can be topped with crumble topping (or streusel topping), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
• Spread- spread a slice of this banana bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!
• Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.

More breakfast recipes:

Pumpkin cinnamon rolls- These pumpkin cinnamon rolls are melt in your mouth soft, made with pumpkin puree and fall spices in the dough, filled with cinnamon filling, and topped with maple cream cheese icing. HIGHLY RECOMMEND!
Pumpkin muffins- This is the best pumpkin muffins recipe ever. I’m not exaggerating. These pumpkin muffins stay moist for days, and they have the best balance of flavors and sweetness.
Apple turnovers- These apple turnovers are so easy to make, come together in under an hour, and taste absolutely incredible. These apple turnovers are made with a delicious spiced apple filling and wrapped with flaky puff pastry.
Lemon ricotta pancakes- These lemon ricotta pancakes are fluffy, moist, and full of lemony flavor. These pancakes are made with lemon zest, lemon juice, and ricotta cheese that making these pancakes moist, extremely fluffy, and flavorful.
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