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healthy almond flour banana bread

Healthy Almond Flour Banana Bread

Rich and delish
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.
5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 370 kcal


  • 1 ½ cups Mashed bananas
  • ¼ cup Coconut oil melted
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • ¼ cup Honey
  • 2 ½ cups Almond flour
  • 150 g Dark chocolate chopped, optional
  • teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon


  • 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.


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!


Calories: 370kcalCarbohydrates: 28gProtein: 9gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 50mgSodium: 252mgPotassium: 252mgFiber: 6gSugar: 16gVitamin A: 99IUVitamin C: 3mgCalcium: 105mgIron: 3mg
Keyword almond flour banana bread, healthy almond flour banana bread
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