Almond Flour Banana Bread – NO Sugar Required!

This moist and delicious homemade almond flour banana bread recipe might be the best banana bread you’ll ever try!

The best almond flour banana bread

Forget everything you thought you knew about banana bread.

Without any white flour to weigh down the flavor, the wholesome and grain free banana bread has the most unbelievable melt-in-your-mouth texture.

I ate two slices with breakfast three hours ago, and I’m still dreaming about it.

This naturally gluten free banana bread recipe can also be oil free, dairy free, low carb, and vegan, with no sugar added and no coconut flour required.

While I know almond flour is often expensive and not always easy to find, the results of this healthy breakfast or snack recipe are absolutely worth it.

So if you’re wondering what you can make with almond flour, definitely give this recipe a try. Honestly, I wasn’t prepared for it to taste so good!

Also try these Keto Brownies (8 ingredients)

Step by step video

Above, watch the almond flour banana bread recipe video

Low carb banana bread

To make the banana loaf, I started by doubling this recipe for Keto Muffins, replacing the milk in the muffin batter with mashed banana.

But who ever heard of a banana bread with only half a cup of banana?

There were two extra bananas sitting on my counter, so I decided to throw them in too. Edible experiments are the best kind. And was it ever a good decision!

I’d planned to make the paleo bread for my parents when they came to visit, as a healthier breakfast option to help them eat fewer white carbs.

But I fell so in love that I ended up eating half the recipe by myself before they even arrived and thus had to make a second loaf to share.

It’s not a traditional texture at all… more like a dense and fudgy cheesecake texture. However it does make clean slices. I let the bread sit out overnight on the first night and then put leftovers in the fridge the next day.

*For nut-free, try this Protein Banana Bread

Almond flour banana bread ingredients

Almond Flour – You need two cups of almond flour for the quick bread. Do not substitute whole wheat or all purpose flour, because traditional flours will not work well here.

Bananas – This is a great way to use up those extra ripe bananas sitting on your kitchen counter. For a sweet caramel flavor, look for spotted or fully brown banana peels. If you want to use frozen bananas, peel them before freezing and thaw before mashing.

Eggs or Flax Seeds – Eggs act as a binder and leavening agent. They are an important component of almond flour recipes without gluten to provide structure. Vegans may use flax eggs (ground flaxmeal mixed with water) or prepared egg replacer.

Baking Powder – This is another leavening agent. The baking powder will give you a light, fluffy baked good with a tender crumb.

Salt – A half teaspoon of salt adds depth of flavor to the almond flour loaf, balancing out the natural sweetness of the bananas.

Vanilla Extract – Use pure vanilla extract instead of artificial vanilla flavoring for the best taste.

Optional Ingredients – I love to stir in a handful of mini chocolate chips or diced walnuts for a delicious crunch. You can also add a fourth cup of blueberries or finely chopped strawberries.

What is almond flour? Is it the same as almond meal?

Almond flour is a paleo and grain free flour made from blanched almonds that have been ground into a fine consistency.

The skins are usually removed after blanching, resulting in a light color and smooth finish. Almond flour gets its name due to its texture resemblance to wheat flour, but it contains no gluten.

Almond meal is also made from ground almonds but tends to have a courser texture and darker appearance due to the skins being left on the unblanched and unpeeled almonds.

While there are differences between almond flour and almond meal, the two can be used interchangeably in many low carb recipes, including the almond banana bread recipe below and in my Keto Peanut Butter Cookies.

Low Carb Banana Bread Recipe With Almonds

Is the almond flour banana bread recipe vegan?

Without any milk, cream, or butter, the recipe is already dairy free.

For the eggs of choice in the recipe, you can use either 2 tablespoons of Bob’s egg replacer mixed with 6 tablespoons of water, or it also works with flax eggs for a plant based version.

I’m sure there are other egg replacers I haven’t tried that will also work here, so be sure to report back with results if you experiment.

Is banana bread keto friendly?

Bananas are low in fat and sodium, cholesterol free, and packed with nutrition, including fiber, potassium, folate, vitamins and antioxidants.

However, bananas are also a high carb fruit, with over twenty grams of net carbs in one banana. This means that bananas are not keto diet friendly. So the idea of keto banana bread is an oxymoron.

(As someone who often adds bananas to smoothies, oatmeal, and baked goods, I don’t think I would be too great at following a keto lifestyle.)

If you need a truly keto banana bread recipe, I recommend making your favorite basic regular keto bread recipe and just add banana extract for a banana flavor without as many of the carbohydrates.

The recipe below is lower carb than traditional banana bread. This one has about half the carbs of regular banana bread and around a third of the net carbs. There are seven grams of net carbs in this banana bread recipe.

You also might like this Keto Pumpkin Bread

How to make almond flour banana bread

To make the recipe, start by preheating the oven to 325° Fahrenheit or 162° Celsius. Grease a standard 9×5 inch loaf pan with oil, or line the bottom with parchment paper.
Peel and mash the bananas well with a fork.
Combine the almond flour, baking powder, salt, eggs or egg free alternative, vanilla extract, and mashed bananas in a large mixing bowl. Stir well to form a smooth batter. Since the recipe is gluten free, there’s no need to worry about overmixing.
Transfer the batter to your prepared loaf pan, then bake on the center rack of the oven for fifty minutes.
Test for doneness by inserting a toothpick into the center of the loaf. It is done when the toothpick comes out mostly clean.
Let the recipe cool before going around the sides with a knife and very carefully popping it out onto a serving plate. Slice and enjoy. Alternatively, you may simply cut slices from inside the pan.
Ensure leftover banana bread is fully cooled before covering very loosely with cloth or paper towels.
The almond flour banana bread can be left out at room temperature overnight. For longer storage, refrigerate for up to five days in a covered container. Or freeze individual slices with a layer of parchment paper in between to prevent sticking. Frozen banana bread should be good for up to two months. Defrost and reheat before serving.

Easy Almond Flour Banana Bread (Added Sugar Free)

1. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease a 9×5 inch loaf pan with oil, or line the bottom with parchment paper.
2. Peel and mash the bananas well with a fork, then stir all almond flour banana bread ingredients in a large mixing bowl until smooth.
3. Transfer the batter to the prepared loaf pan. Bake on the center rack of the oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean.
4. Let cool, then slice from inside the pan or go around the sides with a knife and pop the bread out onto a serving plate.
5. Store cooled leftover banana bread loosely covered on the counter for up to one day or in a covered container in the refrigerator for up to four days. For longer storage, slice and freeze leftovers for up to two months.