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Almond Flour Banana Bread

foxyrecipes
A naturally gluten-free banana bread made with almond flour, ripe bananas, and a bakery-style banana and almond topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 290 kcal

Equipment

  • Mixing bowls
  • whisk
  • Spatula
  • standard loaf pan
  • wire rack

Ingredients
  

Wet ingredients

  • 3 ripe bananas mashed (about 1½ cups)
  • 3 large eggs
  • ¼ cup honey or maple syrup
  • ¼ cup melted coconut oil or butter
  • 1 tsp vanilla extract

Dry ingredients

  • 2½ cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon optional
  • ½ cup chopped walnuts optional

Topping

  • Sliced banana and sliced almonds for arranging on top

Instructions
 

  • Mash the bananas and whisk in the wet ingredients
    Mash the ripe bananas in a large bowl until mostly smooth, leaving a few small chunks if you like texture.
    Add the eggs, honey, and vanilla extract, then whisk until smooth, glossy, and well combined with no streaks of egg remaining.
    almond flour banana bread recipe stage 1
  • Combine the dry ingredients and fold into the batter
    In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon if using, until evenly combined.
    Pour the dry mixture into the wet ingredients and gently fold together just until no dry streaks remain, being careful not to overmix.
    almond flour banana bread recipe stage 2
  • Pour, top, bake, and cool
    Grease a standard loaf pan, pour in the batter, and smooth the top. Arrange banana slices and sliced almonds neatly across the top, then bake at 350°F for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
    almond flour banana bread recipe stage 3

Notes

  • Use finely ground almond flour rather than coarse almond meal for the smoothest texture.
  • Do not skip the extra eggs, since they provide the structure gluten would normally give the loaf.
  • Let the loaf cool completely before slicing to avoid a gummy or crumbly center.
  • Store in the refrigerator for longer freshness, since almond flour baked goods hold moisture differently than wheat-based bread.
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