Almond Flour Banana Bread
Banana bread gets an upgrade with almond flour! It’s the kind of treat that’s just as perfect with a cup of coffee as it is for an afternoon snack. You’ll want to bake this one again and again!
Step by Step Guide
1. Preheat your oven to 350°F (175°C). Line a loaf pan (8×4-inch works great) with parchment or grease it well.
2. Mash bananas in a large bowl. Whisk in eggs, honey, coconut oil, and vanilla until smooth.
3. Add almond flour, almond meal, baking soda, cinnamon, and salt. Stir until just combined—don’t overmix!
4. Pour batter into the prepared loaf pan. Smooth the top.
5. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
6. Cool in pan for 10 minutes, then transfer to a rack to finish cooling before slicing.
Variations & Substitutions
Toss in a handful of chocolate chips or chopped walnuts for extra crunch. Swap honey for maple syrup if you like a deeper sweetness, or use melted butter instead of coconut oil for a richer flavor.
Want a little spice? Add nutmeg or ginger. For a tropical twist, fold in shredded coconut or diced dried pineapple.
Tips & Tricks for Perfect Results
Always use super-ripe bananas—the spottier, the better. They mash easily and add natural sweetness. Don’t overmix the batter; gentle stirring keeps the loaf light.
Line your pan with parchment for easy lifting. If the top browns too quickly, tent with foil for the last 10 minutes. Let the bread cool completely before slicing for neat, tender pieces.
Storage & Reheating
Store your banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—it actually gets moister!
To freeze, wrap slices individually and pop them in a zip-top bag. Reheat in the microwave for 15–20 seconds or toast lightly for that fresh-baked warmth.
Almond Flour Banana Bread
Ingredients
- 3 ripe bananas medium, mashed
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 2 cups almond flour packed, not heaping
- 1/2 cup almond meal optional for texture, or use more almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan (8×4-inch works great) with parchment or grease it well.
- Mash bananas in a large bowl. Whisk in eggs, honey, coconut oil, and vanilla until smooth.
- Add almond flour, almond meal, baking soda, cinnamon, and salt. Stir until just combined—don’t overmix!
- Pour batter into the prepared loaf pan. Smooth the top.
- Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
- Cool in pan for 10 minutes, then transfer to a rack to finish cooling before slicing.
