Almond Flour Banana Bread
A soft, tender banana bread made with almond flour, naturally sweetened with maple syrup or honey, and boosted with flaxseed for extra fiber. Gluten-free, nutrient-dense, and easy to make in one bowl—this recipe is perfect for breakfast, snacking, or meal prep. Optional chocolate drizzle makes it extra indulgent.
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 rubber spatula
- 1 9×5-Inch Loaf Pan
- Parchment paper (enough to line loaf pan)
- Nonstick spray (or butter for greasing)
- Nonstick spray (or butter for greasing)
- 1 Wire Cooling Rack
- (Optional) 1 small microwave-safe bowl (for chocolate drizzle)
Ingredients
For the Banana Bread:
- 1 ½ cups about 4 medium or 3 extra-large ripe bananas, mashed
- 3 large eggs
- ¼ cup pure maple syrup or honey
- 3 tablespoons canola oil melted coconut oil, or unsalted butter (cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg optional
- ½ teaspoon kosher salt
- 2 ½ cups blanched almond flour not almond meal
- ⅓ cup ground flaxseed meal or substitute with almond flour—do not use whole flaxseeds
For the Chocolate Drizzle (Optional):
- ¼ cup semi-sweet chocolate chips or chopped chocolate
- ½ teaspoon coconut oil
Instructions
- Prepare the Baking Pan and Oven: Start by positioning a baking rack in the center of your oven. Preheat the oven to 350°F (175°C). To prevent sticking, line a standard 9×5-inch loaf pan with parchment paper, leaving extra paper hanging over two sides like “handles.” This will make it easier to lift the bread out once baked. Lightly coat both the parchment and the pan with nonstick spray (or a thin layer of butter or oil).
- Mash the Bananas Until Silky Smooth: Place your peeled ripe bananas in a large mixing bowl. Using a fork, potato masher, or hand mixer, mash them until they are completely smooth with no visible chunks. You should end up with about 1 ½ cups of banana puree—if you’re short, mash an extra banana until you reach the correct measurement. Smooth bananas ensure the bread has an even texture and natural sweetness.
- Whisk the Wet Ingredients Together: To the mashed bananas, add the eggs, maple syrup (or honey), oil of choice, and vanilla extract. Whisk everything together until fully blended and slightly frothy. This step builds the moisture and flavor foundation of the bread, so mix well until no streaks of egg remain and the mixture looks creamy.
- Incorporate the Leavening and Spices: Sprinkle the baking powder, baking soda, cinnamon, nutmeg (if using), and salt directly over the banana mixture.Whisk again until all the powders disappear into the batter. This prevents clumps and ensures the leavening agents are evenly distributed, helping the bread rise evenly in the oven.
- Fold in the Almond Flour and Flaxseed: Now, add the almond flour and ground flaxseed meal on top of the wet mixture. Switch to a rubber spatula and gently fold the dry ingredients in, turning the batter from the bottom of the bowl upward. Stir only until no dry pockets remain—overmixing can make the loaf heavy. The batter should be thick, slightly grainy, and well-combined.
- Transfer Batter and Smooth the Top: Scrape the batter into your prepared loaf pan, using the spatula to smooth the surface evenly. Leveling the top helps the bread bake uniformly and prevents high peaks or cracks in the center.
- Bake and Tent with Foil: Place the pan in the preheated oven. Bake for 20 minutes, then carefully remove it and loosely tent the top of the loaf with aluminum foil. This prevents over-browning while the inside finishes baking. Return the pan to the oven and continue baking for another 20–25 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached.The loaf should be deep golden brown along the edges and slightly firm on top.
- Cool the Loaf Properly: Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for about 10 minutes—this resting period helps it firm up so it doesn’t fall apart when removed. Using the parchment paper “handles,” gently lift the loaf out of the pan and place it directly on the rack to cool completely before slicing. Patience here is key; slicing too early can cause the bread to crumble.
- Optional Chocolate Drizzle Topping: If you’d like to make your bread extra indulgent, prepare a quick chocolate drizzle: place the chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 seconds, then stir. Continue microwaving in 15-second bursts, stirring after each, until the chocolate is mostly melted. Remove from the microwave and stir until smooth—the residual heat will finish melting the chocolate. Drizzle over the cooled banana bread and let it sit for a few minutes to set.
- Slice and Enjoy: Once completely cooled, use a sharp serrated knife to slice the banana bread into 10 even pieces. Serve plain for a wholesome snack, or enjoy with the chocolate drizzle for a dessert-like treat. Store any leftovers in an airtight container lined with paper towels to preserve freshness.
Notes
- Use very ripe bananas for maximum sweetness and flavor. Spotty bananas are best.
- Do not overmix the batter once the almond flour is added; this keeps the bread light and tender.
- Tent the loaf with foil after 20 minutes to prevent the top from over-browning while the inside bakes through.
- Always cool completely before slicing—warm banana bread may crumble.
- For a richer flavor, substitute melted coconut oil or butter for the canola oil.
- The chocolate drizzle is optional but adds a lovely finishing touch for dessert-style serving.
- This recipe is naturally gluten-free and grain-free but tastes just as satisfying as classic banana bread.
- Ground flaxseed boosts fiber and nutrition; if unavailable, simply replace with almond flour.
- A wire cooling rack is essential—proper cooling helps the bread hold its shape.
- The bread is freezer-friendly and perfect for make-ahead meal prep.
