Almond Flour Banana Bread Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our scrumptious Almond Flour Banana Bread Recipe is bursting with banana flavor and moist texture, and it takes just 20 minutes to prepare. We took our Best-Ever Banana Bread recipe and gave it a clever tweak, so now gluten-free bakers can also enjoy our fan-favorite banana bread. 

• This recipe contains our amazingly versatile Easy Almond Flour Baking Mix that mimics the texture, structure, and properties of wheat flour.
• Plus, this banana bread has my secret ingredient: rolled oats! Oats make this banana bread incredibly soft and moist. It’s heavenly spread with softened butter or cream cheese.

If you’re avoiding gluten, we have plenty of baked goods recipes you’ll love! After you’ve tried this Almond Flour Banana Bread Recipe, check out our Almond Flour Oatmeal Raisin Cookies Recipe, Flourless Chocolate Almond Torte, Gluten-Free Lemon Blueberry Pound Cake, and Gluten-Free Chocolate Cupcakes. See our gluten-free recipe page for more tempting cookie, cake, and quick bread recipes.

Table of Contents

• What is Almond Flour Banana Bread?
• Tools You Need
• Key Ingredients and Why
• How to Make Almond Flour Banana Bread
• Can I Make Almond Flour Banana Bread in Advance?
• How to Store Leftovers
• FAQs
• Gemma’s Pro Chef Tips
• More Banana Bread Recipes

What is Almond Flour Banana Bread?

• Almond Flour Banana Bread is a gluten-free version of Bigger Bolder Baking-favorite Best-Ever Banana Bread Recipe. A plush soft texture, unbeatably moist crumb, and mellow and sweet fruity banana flavor, and the wonderful nuttiness of almond flour sets this loaf apart.
• I think this is the best almond flour banana bread because the almond flour and tapioca flour baking mix gives it both structure and tenderness!
• Bananas became available in the United States in the early 20th century, and banana bread, made with pantry basics and overripe fruit, was a thrifty choice for homemakers during The Great Depression.

Tools You Need

• Mixing bowls
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Kitchen scale (optional)
• 9×5 inch (23×12 ½ cm) loaf pan
• Parchment paper
• Whisk
• Wooden spoon
• Cake tester

Key Ingredients and Why

• Almond Flour Baking Mix

  • This banana bread uses a gluten-free flour mix made from two simple ingredients: ground, blanched almonds and tapioca flour (also called tapioca starch). It’s plant-based and paleo-friendly.
  • These two complementary ingredients combine to give this grain-free quick bread structure, a moist crumb, and a subtly nutty flavor. It gives the bread moisture and heartiness.
  • Almond flour is made from blanched, ground almonds and not almond meal, which is almonds ground with their skins on. It gives the banana bread a smooth, slightly chewy texture.

• Gluten-free oats

  • In this gluten-free banana bread recipe, rolled oats absorb and retain liquid to add moisture and a soft and chewy bite to the banana bread.
  • Don’t use steel-cut oats: stick with rolled oats, and you’ll get the right texture for this recipe.
  • It won’t yield the same results, but you can substitute ground flax or chia seeds starting at a 1:1 ratio.

• Granulated sugar

  • In this quick bread, sugar coats air bubbles to retain air, making the bread rise so the results are not dense.
  • Sugar contributes to the browning process through the Maillard reaction, leading to a visually appealing golden-brown color.
  • You can use the sugar substitute of your choice from my Sugar Substitute Chart, but note that the results may be different if you use an alternative sweetener.

• Baking powder

  • Baking powder contributes to the rise of the banana bread and helps give the bread a tender texture.
  • Did you know it’s easy to make your own baking powder and baking soda?

• Baking soda

  • Baking soda is a leavening agent that reacts with acid to create air bubbles to make the bread rise and give it lightness.

• Cinnamon and vanilla extract

  • Warm and aromatic cinnamon adds depth of flavor to the banana bread and balances the sweetness.
  • Vanilla enhances banana bread’s flavors with its delicate floral taste. Make your own pure vanilla extract with our simple recipe.

• Bananas

  • The riper, the better! Use brown, ripe bananas for intense natural sweetness and a more pronounced banana flavor. They’re also much easier to mash.
  • Generally, one medium banana without peel measures around 120-150g (4-5oz/ 1/3-1/2 cup).

• Eggs

  • Eggs provide protein to bind the ingredients together, forming a cohesive structure.
  • Use room-temperature eggs for the best results. See my post How to Get Room Temperature Eggs for tips.
  • If you prefer, you can use flax eggs in this banana bread recipe. Check out my Egg Substitute Chart for details and more shelf-stable options!

• Whole milk

  • Milk gives this bread moisture, tenderness, and rich flavor.
  • You can make my recipes for almond milk, oat milk, coconut milk, or other plant-based/dairy-free milk of your choice.

• Vegetable oil

  • Vegetable oil contributes moisture to the banana bread, giving it a delectable texture.
  • Vegetable oil is very close to 100% fat. The fat coats the flour protein particles to stop them from absorbing water to form gluten. With less gluten, the quick bread is softer and more delicate.
  • You can substitute cooled melted butter, ghee, or melted coconut oil for canola oil or vegetable oil.

How to Make Almond Flour Banana Bread

• Prepare to bake: Preheat your oven to 350°F (180°C). Butter loaf pan and line it with parchment paper.
• Mix the dry ingredients: Whisk together Easy Almond Flour Baking Mix, oats, sugar, baking powder, baking soda, cinnamon, and salt.
• Then mix the wet ingredients and combine the two mixtures: Mash bananas in a bowl. Mix in eggs, milk, oil, and vanilla. Add in dry ingredients and mix just until blended.
• Bake the bread: Pour the prepared batter into the prepared pan. Bake for 55 minutes until a cake tester comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Can I Make Almond Flour Banana Bread in Advance?

Yes, you can make Almond Flour Banana Bread in advance.

• Partially make the bread: To save time on baking day, mix the dry ingredients ahead of time and store in an airtight container on the counter for up to three days. Then add wet ingredients on the day of serving and bake.
• Bake the banana bread and freeze:
  • If you’re making Almond Flour Banana Bread in advance, I recommend freezing it instead of refrigerating it for the best texture.
  • Wrap the loaf with plastic wrap and place it in a freezer bag. Freeze for up to two months.
  • Thaw the bread in the fridge overnight before serving, and then bring to room temperature.

How to Store Leftovers

• At room temperature: Store leftover banana bread in an airtight container at room temperature for up to three days.
• In the freezer: Wrap leftover slices of bread well in cling film and place in a freezer bag. Freeze for up to two months.

FAQs

• How do I keep my banana bread from sinking in the middle?

  • Mix the wet and dry ingredients just until combined. Over-mixing can cause an unstable structure that will deflate.
  • Don’t open the oven while the bread is baking. Dramatic temperature changes can cause sinking.
  • Underbaking could cause the bread to sink. Be sure to keep it in the oven for the recommended time.

• Can I make Almond Flour Banana Bread in a different pan?

  • Yes, you can make Almond Flour Banana Bread in a different pan. An 8-inch square pan or a 9-inch round cake tin will work well.
  • If you want to make lunchbox snacks, you can also bake this recipe in mini-loaf pans or muffins. The baking time will depend on the pans’ size. Remove when a cake tester comes out clean.

• How do I make sure my banana bread is super-moist?

  • Mix the batter gently until just combined. Leaving lumps is totally fine. Over-mixing can develop the gluten in the flour, resulting in much tougher bread.
  • Use my secret trick: When the banana bread is done, remove it from the oven and cover it with aluminum foil while it’s still warm. Covering the bread with foil will steam the cake to make it extra soft and delicious, giving you a sticky top like you’d find with gingerbread.

Gemma’s Pro Chef Tips

• Be sure to check the label on your oats to ensure they are gluten-free. Although oats are naturally gluten-free, they can be cross-contaminated if processed in a facility that also processes grains containing gluten.
• Always line your loaf pan with parchment paper. This is such a heavy, large loaf, and you want to buy extra insurance that it will easily pop out of the pan.
• If you have the perfect bananas for bread but no time to bake, peel them, put them in an airtight container, and freeze until ready to use. Defrost at room temperature or in the microwave.
• You can “ripen” firm bananas in the microwave: pierce the skin all over with a knife, and then place the bananas on a plate and microwave for 30 seconds at a time until they are nice and soft.
• For some fun variations, stir 1 cup (5 oz/142 g) of blueberries or 1 cup (6 oz/170 g) of chocolate chips or chopped walnuts or pecans into your batter before baking!

More Banana Bread Recipes

• Sourdough Banana Bread
• Mia’s Family Banana Nut Bread
• Healthy Chocolate Banana Bread
• Warm & Comforting Pumpkin Banana Bread
• The Softest Sour Cream Banana Bread

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