Anyone else disappointed when they don't find overripe bananas on the counter so there’s an excuse to make banana bread?? I adore this quintessential quickbread so much that I could eat it Every. Single. Day.
That’s why I created this dynamite gluten-free, protein-rich, Almond Flour Banana Bread with NO ADDED SUGAR, but ALL OF THE DELICIOUS! So my family and I could enjoy this tender sweet bread full of good-for-you ingredients wherever we want!
So many banana breads might as well be cakes--full of processed sugar and fat. Sure, these kinds of treats are ok occasionally but are far from part of a healthy diet.
This Healthy Banana Bread is soft, satisfying, and just perfectly naturally sweet. It also isn’t hiding bad-for-you ingredients under the guise of a wholesome snack. These are real ingredients full of nutrients that I feel great about my family enjoying!
Protein from Almond Flour, healthy Omega-3 fatty acids from flaxseed meal, ghee, and walnuts, Potassium from bananas, Antioxidants from dark chocolate, and Anti-inflammatory compounds in cinnamon are packed into this mighty, but humble loaf.
Banana bread is the ultimate breakfast, snack, and dessert. It is portable and perfect for an on-the-go breakfast or packed into a lunchbox. A slice of this banana bread also makes an awesome after-school snack. And when you’re craving something sweet, either during that afternoon slump or after dinner, this protein-packed loaf hits the spot--without the dreaded sugar high and crash.
NO EGGS NO PROBLEM
My Almond Flour Banana Bread is gluten-free, paleo, and free of added sugars. Allergic to eggs? NO PROBLEM! Check the recipe card for an eggless version!
All of the specific ingredient amounts are listed in the printable recipe card at the bottom of this post.
Here is what you will need from the grocery store before you begin:
- Fine Almond Flour
- Dark Chocolate Chips
- Flaxseed Meal
- Baking Soda
- Baking Powder
- Ghee or butter
- Vanilla extract
The walnuts are optional. I think they give the bread extra protein and texture. I love making banana nut bread and walnuts are the best nuts for sweetbreads.
You can use either ghee or butter interchangeably. I prefer ghee because it is easier to digest since it is dairy-free.
- To prevent the banana bread from sticking to the pan, use parchment paper. This also makes cleanup easy
- If you don't have parchment paper, you can also grease the bottom and sides of the pan with oil or cooking spray. Make sure you spray it liberally and don't miss any spots.
- Almond flour bread takes a longer time to bake. To make sure that it's fully cooked, stick a toothpick into the middle of the bread and it comes out clean.
The entire recipe with all the detailed instructions is in the printable recipe card just a little further down. First, I have some photos of the entire process so that you can make your bread along with me and see what it looks like at each step.
In a large mixing bowl, mix all the dry ingredients together (1,2).
In another mixing bowl, mash the bananas and mix them up with the eggs, ghee, and vanilla (3, 4, 5, 6).
Add the dry ingredients to the wet ingredients. Stir everything gently, just until it is well combined (7,8).
Pour this mixture into the bread pan that is already greased or has parchment paper in it. Sprinkle the rest of the chocolate chips on top (9, 10).
Then, bake the bread at 350 degrees F for about 30 minutes. When it's done, let the bread cool on a cooling rack for about 15 minutes.
Eggless Banana Bread
Here is how to make banana bread without eggs:
- Whisk together 3 tablespoons of flaxseed meal with 9 tablespoons of water.
- Allow this mixture to sit for 5 minutes.
- Add that entire mixture to the banana bread batter instead of the eggs.
Please remember that it is normal for the middle of the eggless banana bread to sink a bit as the cake cools down.
No, this recipe is not a low-carb or keto recipe as it is because it uses dark chocolate chips that are not sugar-free. If you use sugar-free chocolate chips, this can certainly be a low-carb recipe. Just make sure you track the carbs you eat since this is still fairly high in carbs thanks to the bananas.
The best way to store banana bread is on the counter at room temperature. Just make sure and cover it up with foil or plastic wrap or a lid. This will last about a week.
Yes, you can freeze this bread. To do that, just wrap it tightly in aluminum foil and store it in a sealed zipper freezer bag. It will last about 6 months in the freezer.
The best way to help your bananas ripen faster is to place them in a paper bag for about a day.
Look for ultra-fine blanched almond flour. Do not use almond meal as it has bits of the nut skins in it, so it will make the bread have a grainy texture.
If you enjoyed this almond flour banana bread, then you will enjoy these baked recipes too.
- Instant Pot Banana Bread
- Instant Pot Zucchini Bread
- Healthy Quinoa Almond Date Truffles
- Almond Flour Brownies
Almond Flour Banana Bread
- 9 X 5 bread pan
- 2.5 cups fine almond flour
- ½ cup dark chocolate chips
- ¼ cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup walnuts chopped (optional)
- 3 very ripe bananas or 1 cup mashed
- 3 eggs
- 3 tablespoons ghee oil or butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons dark chocolate chips
- Preheat the oven to 350 degrees and line a 9 X 5 bread pan with parchment paper. Note: You can also grease the bottom and sides with oil or cooking spray.
- In a medium mixing bowl, mix all the dry ingredients together.
- In a large mixing bowl, mash the bananas with a fork, add eggs, ghee, vanilla. Mix well and then add in the dry ingredients. Stir until everything is just combined.
- Pour the mixture into the bread pan.
- Sprinkle the remaining chocolate chips on top. Bake for 350 degrees for 30 to 40 minutes or until a wooden skewer comes out clean.
- Allow the bread to cool on a cooling rack for 10 to 15 minutes before cutting into slices