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!
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This gluten-free Banana Bread is soft, satisfying, and just perfectly 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!
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 delicious loaf hits the spot--without the dreaded sugar high and crash.
Ingredients
All of the specific ingredient amounts are listed in the printable recipe card at the bottom of this post.
- Fine Almond Flour - Blanched almond flour, made from almonds without skins works best for this recipe. I highly recommend Costco's almond flour.
- Dark Chocolate Chips - add a rich, deep flavor that complements the natural sweetness of the bananas in this recipe. You can also use sugar-free chocolate chips, to make this a keto-friendly recipe.
- Flaxseed Meal - adds a slight nuttiness and keeps the banana bread soft and tender.
- Baking Soda & Baking Powder - essential leavening agents in banana bread so that the bread rises properly and achieves the desired light and airy texture.
- Cinnamon - adds a warm, spicy note that pairs beautifully with the sweetness of the bananas and the richness of the bread.
- Walnuts - although optional walnuts add a nice texture and a bite.
- Bananas - ripe bananas work best in this recipe. Tip: The best way to help your bananas ripen faster is to place them in a paper bag for about a day.
- Ghee or butter - I prefer ghee in this recipe but you can also use butter
- Vanilla extract - elevates the flavor of banana bread, making it more aromatic and enjoyable. Along with cinnamon, it enhances the natural sweetness making each bite delicious.
How to Make Almond Flour Banana Bread
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 (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.
Tips
- 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.
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.
Storing
The best way to store banana bread is at room temperature on the counter. Just be sure to cover it with foil, plastic wrap, or a lid to keep it fresh—it'll last about 4 to 5 days this way.
If you want to keep it longer, you can freeze it! Wrap the bread tightly in aluminum foil and place it in a sealed freezer zip-lock bag. It will stay good for about 6 months in the freezer.
More Easy Dessert Recipes
Recipe
Almond Flour Banana Bread
Equipment
- 9 X 5 bread pan
Ingredients
- 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
Toppings (optional)
- 2 tablespoons dark chocolate chips
Instructions
- 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
Rama says
Tried this! Yummy but the eggless version does not give a solid cake like texture but is a semi solid. Any change of ingredients required for a solid cake texture?
Archana Mundhe says
No ingredient changes but depending on the oven may need a longer bake time at slightly lower temperature.