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5 from 1 vote
A loaf of golden, moist, soft Almond Banana Bread is sliced and cooling on the wire rack.
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Almond Flour Banana Bread Recipe
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Make this Almond Flour Banana Bread and enjoy a richer, nuttier, gluten-free upgrade on the classic moist, soft, and sweet quick bread.

Servings: 8 people
Author: Gemma Stafford
Ingredients
  • 1½ cups (6 oz/170 g) Easy Almond Flour Baking Mix
  • ¾ cup (2¼ oz/64 g) gluten-free quick-cooking oats
  • ⅔ cup (5 oz/142 g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 3 medium bananas
  • 2 large eggs , room temperature
  • ⅓ cup (2 ½ fl oz/71 ml) whole milk, at room temperature
  • ¼ cup (2 fl oz/57 ml) vegetable oil
  • 1½ teaspoons vanilla extract
Instructions

  1. Preheat your oven to 350°F (180°C). Butter and line with parchment a 9x5 inch (23x12 ½ cm) loaf pan. Set aside.

  2. In a medium bowl combine the Easy Almond Flour Baking Mix, oats, sugar, baking powder, baking soda, cinnamon, and salt.

  3. In a separate medium bowl, finely mash the bananas with a fork. Whisk in eggs, milk, oil, and vanilla.
  4. Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined.
  5. Pour the banana bread batter into the pan and bake for about 55 minutes, until a cake tester comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Store at room temperature in an airtight container for up to 3 days.
Recipe Notes
  • 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!