This banana bread with almond flour It’s so moist and tender and the perfect use for leftover plantains! Naturally gluten-free, it uses simple, wholesome ingredients.
It’s no secret that I love baking with almond flour. It is versatile, delicious and always gives fantastic results.
Desserts and sweets are my favorite to use, and I love trying new things! While I love using it to make some cookies and cupcakes, I love making banana bread when leftover bananas are sitting on my counter.
Baking banana bread with almond flour is a little different than traditional wheat-based banana bread or oat-based banana bread. It has a mild, nutty flavor and a slightly heavier texture. Anyway, that
table of Contents
- Ingredients needed
- How to make banana bread with almond flour
- Tips to make the best recipe.
- storage instructions
- Recommended tools to make this recipe.
- More Banana Bread Recipes to Try
- Frequent questions
- Banana Bread with Almond Flour
Why You’ll Love This Almond Flour Banana Bread Recipe
This Almond Flour Banana Bread is a household staple. While we love standard flour banana bread, there is something tastier and more delicious when we use the almond kind.
- It is moist, fluffy and with a tender crumb.. It ticks all the boxes for what a good banana bread recipe should contain!
- Lower in carbs than traditional banana bread. While it’s not completely low carb (try a keto banana bread instead!), it still has more than half the amount of sugar and carbs compared to traditional banana bread.
- Made in one bowl. No lengthy cleaning is required once the bread is baking.
- Easy to do without eggs.. You have the option of making it with eggs or an egg substitute.
Ingredients needed
If you’ve ever made any of my almond flour recipes, you probably have everything on hand. This is what you will need:
- Almond flour- Blanched almond flour or almond flour can be used. I recommend the blanched variety, as it produces a much better texture.
- Sugar- White sugar, brown sugar, coconut sugar, or a brown sugar substitute.
- Baking powder- It gives a little fluffiness and a slight rise to the bread.
- Salt- It brings out the sweetness of all the other ingredients.
- Cinnamon- A must for any good banana bread recipe.
- bananas- Overripe bananas, mashed.
- Eggs OR flax eggs- You can use large eggs or egg substitutes, such as flax eggs. I have used both interchangeably.
- Coconut oil- Refined coconut oil that is measured in its molten state. You can also use softened butter.
- Vanilla extract- It gives a light vanilla flavor and is essential to all baked goods.
- Chocolate chips– Optional, but highly recommended.
How to make banana bread with almond flour
- make the dough. Mix your dry ingredients in a large mixing bowl. Beat wet ingredients in a separate bowl and mix well until combined. Next, combine your wet and dry ingredients until just combined. Fold in the chocolate chips if using.
- bake the bread. Transfer your dough to a loaf pan. Bake the bread for 40-50 minutes or until a toothpick inserted comes out almost clean. Remove the banana bread from the oven and let it cool completely in the pan before slicing.
Tips to make the best recipe.
- Use ripe bananas. As with any banana baked good, the riper they are, the sweeter they will be.
- do not over mix. This bread bakes best when the ingredients are incorporated together. Over-mixing will result in a rubberier, denser bread.
- Cool bread properly. Slice the banana bread once it has completely cooled.
- Avoid over baking. This banana bread will continue to bake as it cools in the pan.
- add plugins. Elevate the texture of the banana bread by adding some chopped nuts, chocolate, or even berries.
storage instructions
Store: If you intend to enjoy your banana bread within two days, you can store it at room temperature in a sealed container. Store in the refrigerator for up to 1 week to keep longer.
Freeze: Place bread slices in a ziplock bag and store in the freezer for up to 6 months.
- mixing bowls. A standard in every good kitchen.
- Spatula. To mix the dough without the power of a whisk (no risk of over-mixing!).
- bread pan. The perfect size pan to produce the perfect bread.
More Banana Bread Recipes to Try
Frequent questions
Almond flour does not rise as well as traditional flour when baking powder is added to it. However, it does provide some structure.
Almond flour is lower in carbs and higher in protein than regular flour. It is also popular in keto desserts. However, it is higher in fat and calories.
If you find your banana bread dense, it’s because it was baked too long. Remember, banana bread continues to bake as it cools in the pan.
If you notice the top of the banana bread browning too soon, cover it with aluminum foil around the 20-minute mark.
No, coconut flour can be substituted for almond flour as it requires a different ratio of liquids. You may prefer to make banana bread with coconut flour.
Yes, white or wheat flour can be used instead of almond flour.
Prevent your screen from going dark
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Preheat oven to 180C/350F. Grease and line a loaf pan and set aside.
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In a large bowl, add your dry ingredients and mix well. In a separate bowl, mix together the banana, eggs, coconut oil, and vanilla extract. Combine your wet and dry ingredients and mix until just combined. If you are using chocolate chips, fold them in last.
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Transfer the dough to the lined pan and bake for 45-50 minutes, or until a toothpick inserted comes out almost clean.
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Remove from oven and allow bread to cool completely, before slicing.
STORE: If you intend to enjoy your banana bread within 2 days, you can store it at room temperature in a sealed container. To keep longer, store in the refrigerator for up to 1 week.
FREEZE: Place bread slices in a ziplock bag and store in the freezer for up to 6 months.
Service: 1sliceCalories: 195kcalCarbohydrates: 10gramProtein: 5gramFat: 19gramSodium: 101milligramsPotassium: 93milligramsFiber: 3gramVitamin A: 60UIVitamin C: 2milligramsCalcium: 70milligramsIron: 1milligramsNET CARBS: 7gram
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