Almond Flour Banana Bread

Almond flour banana bread is a moist and absolutely delicious gluten free snack or sweet breakfast treat. This recipe is easy to make with unrefined sugar.

This is the best gluten free banana bread recipe, hands down! The bread is unbelievably delicious and moist. The eggs make the dough lighter than it would normally be with that much almond flour. Basically everything you’d want in a quick bread.

So delicious, so satisfying, so good.

Ingredients

The ingredients in this banana bread are simple and wholesome. Here’s a list of what you’ll need:

• Brown bananas, the browner they are, the sweeter your bread will be!
• Eggs
• Vanilla extract
• Pure maple syrup
• Olive or avocado oil
• Blanched fine ground almond flour
• Golden flax meal
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Optional: Chocolate chips and/or toasted pecans or walnuts

How to Make Almond Flour Banana Bread

Almond flour banana bread is so quick and easy to make. It can all be made in one bowl, with simple, easy to find ingredients.

1. Start by preheating the oven. A basic step, but easy to forget if it isn’t listed in the instructions. From here, prep the loaf pan. I use butter on a paper towel to thickly coat the pan.
2. From here, put all the wet ingredients into a bowl and mix.
3. Add dry ingredients, mix and then stir in chocolate chips and/ or nuts if you’re using them.

4. Pour batter into a loaf pan, bake and then remove from the oven. Let the bread cool in the loaf pan for a little while before removing and cooling completely. Slice and enjoy!

What does it taste like?

Since this recipe only uses almond flour, the quick bread is soft, tastes great, and doesn’t have that grainy texture that a lot of gluten free flours do.

I have tried many combos and this version tastes about as close to the real deal as you can get using a single gluten free flour option. To get the best texture, make sure to use blanched super fine almond flour.

Storing and Freezing

Almond flour banana bread keeps well since it’s nut based and nuts are fatty and help keep the bread moist. It reheats excellently as well if you like to eat your banana bread warm.

I often make two loafs at a time and slice and freeze one to have on hand. You can also freeze brown bananas anytime you have them and pull them out of the freezer to make banana bread at a later date.

There are three main ways to store banana bread:

Counter: If keeping on the counter, store bread in a tightly sealing container or tightly wrapped with foil or plastic (re-use a bag if possible to cut down on single plastic use). I just keep it in a big Snapware container and it keeps for 3-4 days.

Refrigerator: To prolong storage for another day or two, keep bread in a tightly sealing container or rightly wrapped in foil or plastic in the refrigerator. It will keep for up to five days stored this way.

Freezer: Freezing will preserve the banana bread the longest and makes for convenient, quick weekday breakfasts or snacks. To do this, pre-slice the bread, wrap tightly in plastic wrap and store in a freezer proof bag. I love these reusable gallon sized bags. It will keep for about 3 months in the freezer if wrapped well.

There are two ways to thaw banana bread from the freezer. The first is the slow thaw: pull a slice out and let it thaw countertop for a few hours or in the fridge overnight. OR, my usual method, the quick thaw: pull a slice of banana bread out and microwave for 30 – 90 seconds (time will vary significantly depending on microwave power level).

Other Almond Flour Recipes

Almond flour is one of my favorite ways to turn recipes gluten free. It doesn’t work in every recipe but some turn out just perfect with almond flour. Here are a few I’d recommend:

• These oat and almond flour waffles are so filling and great for a gluten free weekend brunch.
• These almond flour pancakes are loaded with almond flour and have a touch of almond extract to punch the flavor up.
• This sour cherry galette isn’t entirely gluten free, but it is entirely breakfast worthy.
• Lemon poppyseed pancakes are so light and delicious, and such a great way to start the day.

Other ways to use brown bananas

There’s no way around it, bananas have a short shelf life. Once you have a few good recipes for brown bananas up your sleeve though, you’ll be happy when you see brown spots start popping up. Here are a few of my favorites:

• Peanut butter banana muffins with oat flour – one of the most popular recipes on this site!
• This whole wheat coconut banana bread is so divine. If you like coconut, you won’t want to miss it!
• These banana ‘cookies’ are so full of wholesome ingredients plus chocolate chips, your kid will think they’re a treat.
• This chocolate zucchini banana bread is another favorite of mine – great way to sneak in some veggies that the kids are guaranteed to eat!
• A banana almond milk smoothie that tastes like horchata? Heck yes. It’s absolutely delicious and using a banana with a few spots makes it that much sweeter!