Almond Flour Banana Bread

This almond flour banana bread transforms overripe bananas into a moist, tender loaf that's naturally gluten-free and perfect for a wholesome breakfast or afternoon treat. The almond flour adds a subtle nutty flavor that complements the sweet banana perfectly, while keeping the texture incredibly soft.

I created this recipe when my daughter was diagnosed with gluten sensitivity, and it quickly became our whole family's favorite weekend breakfast. Even my husband, who typically prefers traditional wheat flour baked goods, requests this version specifically.

Ingredients

• 3 ripe bananas mashed: Choose very ripe bananas with brown spots for maximum sweetness and the strongest banana flavor.
• 3 large eggs: These provide structure and richness since we're not using gluten.
• 1/4 cup maple syrup or honey: Natural sweeteners complement the banana flavor while keeping the recipe refined sugar-free.
• 1 teaspoon vanilla extract: Adds depth and warmth to the overall flavor profile.
• 2 1/2 cups almond flour: The foundation of our gluten-free bread that provides a moist texture and subtle nutty taste.
• 1 teaspoon baking soda: Ensures the bread rises properly despite having no gluten.
• 1/2 teaspoon cinnamon: Adds a warm spice note that enhances the banana flavor.
• 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
• 1/2 cup chopped walnuts or chocolate chips: Optional but adds wonderful texture and flavor contrast.

Step-by-Step Instructions

Preheat and Prep:

Start by preheating your oven to 350°F and preparing your loaf pan. I recommend lining with parchment paper with overhang on the sides for easy removal. This prevents any sticking issues that can happen with gluten-free batters.

Mix Wet Ingredients:

In a large bowl thoroughly mash your bananas with a fork until very few lumps remain. The riper your bananas the easier this will be. Then whisk in your eggs one at a time until fully incorporated. Add your maple syrup or honey and vanilla extract and whisk until the mixture is smooth and uniform. This creates the flavorful base of your bread.

Mix Dry Ingredients:

In a separate bowl whisk together your almond flour baking soda cinnamon and salt. Make sure to break up any clumps in the almond flour which tends to compact. Whisking the dry ingredients separately ensures even distribution of the leavening agents and spices throughout the batter.

Combine Wet and Dry:

Gradually add the dry ingredients to your wet mixture about one third at a time. Use a rubber spatula or wooden spoon to fold gently just until combined. Overmixing can make the bread dense so stop when you no longer see dry flour. If using fold in your walnuts or chocolate chips with just a few strokes.

Bake to Perfection:

Pour the batter into your prepared loaf pan and smooth the top with a spatula. The batter will be quite thick. Bake in the middle rack of your oven for 45 to 55 minutes. The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Serve:

Allow the bread to cool in the pan for exactly 10 minutes. This rest period helps the bread set up but removing it from the pan prevents it from becoming soggy. Then transfer to a wire rack to cool completely before slicing. This cooling time is crucial for the texture to develop fully.

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The almond flour is truly the star ingredient in this recipe. I once tried making it with store-bought almond meal instead of fine almond flour and was surprised by how much coarser the texture became. While still delicious it taught me that using blanched superfine almond flour creates that tender crumb that makes this bread so special to my family.

Storage and Freshness

This almond flour banana bread actually improves in flavor after sitting for a day as the moisture redistributes. Store it at room temperature wrapped in parchment paper then plastic wrap for up to 3 days. For longer storage refrigerate for up to a week though the texture will become slightly more dense. For the ultimate convenience slice the completely cooled loaf wrap individual pieces in plastic wrap and freeze for up to 3 months. Toast frozen slices directly from the freezer for a quick breakfast.

Perfect Banana Ripeness

The secret to the best banana bread lies in your bananas. For this recipe I always wait until my bananas are deeply speckled with dark spots covering at least 50% of the peel. These overripe bananas contain more convertible starches providing natural sweetness and the strongest banana flavor. In a pinch you can speed up ripening by placing bananas in a paper bag with an apple for 1-2 days or bake unpeeled bananas at 300°F for 15-20 minutes until blackened.

Flavor Variations

This versatile base recipe welcomes many creative additions. My family particularly enjoys a cinnamon streusel topping made with almond flour butter cinnamon and a touch of coconut sugar sprinkled over the batter before baking. For a tropical twist add 1/3 cup unsweetened shredded coconut and substitute coconut sugar for the maple syrup. Chocolate lovers can fold in dairy-free chocolate chips and a tablespoon of cocoa powder. During fall I often add pumpkin pie spice and a handful of cranberries for a seasonal adaptation that pairs perfectly with morning coffee.

Frequently Asked Questions

→ Can I substitute almond flour with another flour?

You can use oat flour for a nut-free alternative, but the texture may vary slightly.

→ How should I store almond flour banana bread?

Store at room temperature for up to 3 days, refrigerate for 5 days, or freeze for up to 3 months.

→ What can I use instead of maple syrup or honey?

You can substitute with agave syrup or another liquid sweetener of your choice.

→ Can I add extra ingredients like nuts or chocolate chips?

Yes, you can fold in 1/2 cup of chopped walnuts or chocolate chips for added flavor and texture.

→ Can I make this banana bread dairy-free?

The recipe is naturally dairy-free, but ensure your add-ins, like chocolate chips, are also dairy-free.