Almond Flour Banana Bread is a simple, cozy loaf with a tender crumb and gentle banana sweetness. No fuss, just everyday ingredients, a bowl, and a loaf pan. Expect a moist slice that toasts beautifully, holds together well, and makes your kitchen smell like a slow Sunday morning.

Ingredients for this Almond Flour Banana Bread

3 very ripe bananas, mashed (about 1 1/4 cups or 300 g)
3 large eggs, at room temperature
1/4 cup melted coconut oil or unsalted butter
1 tsp vanilla extract
2 1/2 cups fine almond flour (not almond meal), spooned and leveled
1 tsp baking soda
1/2 tsp baking powder (gluten-free if needed)
1/2 tsp fine sea salt
1 tsp ground cinnamon
Optional sweetness: 1/4 cup maple syrup or honey
Optional mix-ins: 1/2 cup chopped walnuts or dark chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5 inch loaf pan (or 9 x 5 inch) with parchment, leaving a little overhang to lift later. Lightly grease the sides.
In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, melted oil or butter, vanilla, and maple syrup if using.
In another bowl, whisk the almond flour, baking soda, baking powder, salt, and cinnamon to break up any clumps.
Add the dry ingredients to the wet. Stir gently until just combined. The batter will be thick and a bit nubby, which is perfect. Fold in walnuts or chocolate chips if you like.
Scrape the batter into the prepared pan and smooth the top. Take a breath, then tap the pan on the counter once or twice to settle the batter.
Bake for 50 to 60 minutes, until the top is deeply golden, and a toothpick comes out clean or with a few moist crumbs. If it is browning too quickly, tent loosely with foil for the last 10 to 15 minutes.
Cool in the pan for 15 minutes, then lift out and cool on a rack until just warm before slicing. This rest helps the crumb set so it slices cleanly.

Serving note: it is lovely warm with a swipe of almond butter, or toasted the next day with a little butter and a sprinkle of cinnamon sugar. Simple pleasures.

Cook and Prep Times

Prep time: 15 minutes
Bake time: 50 to 60 minutes
Cool time: 30 to 60 minutes
Total time: about 1 hour 45 minutes
Yield: 1 loaf, about 10 slices

Nutritional information

Approximate per slice, based on 10 slices and using coconut oil. Optional mix-ins not included.

Calories: 238 per slice (about 259 if maple syrup is used)
Fat: 19 g
Carbohydrates: 13 g
Fiber: 3.5 g
Net carbs: about 9.8 g (about 15 g if maple syrup is used)
Protein: 7 g

These numbers are estimates. Bananas vary, and your almond flour brand will nudge things a bit.

Frequently asked questions

Can I make this without eggs?

Almond flour loaves lean on eggs for structure, so an egg-free version will be denser and may sink in the middle. If you want to try, use 3 flax eggs (3 tbsp ground flax + 9 tbsp water, rested until gelled) and bake as muffins for better success. They set more reliably in a smaller shape.

Is almond meal okay instead of almond flour?

Use fine almond flour if you can. Almond meal is coarser and includes more skin, which makes the bread heavier and a bit gritty. If almond meal is all you have, sift out the larger bits and expect a more rustic crumb.

How do I store and freeze it?

Cool completely. Store at room temperature for up to 2 days, wrapped or in an airtight container. For longer storage, refrigerate up to 5 days. To freeze, slice the loaf, wrap slices individually, and freeze for up to 3 months. Reheat from frozen in a toaster or a low oven until warm.