Almond Flour Banana Bread

Sliced almond flour banana bread on a silver tray.

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Looking for a nutritious twist on classic banana bread? This almond flour banana bread is sweetened with maple syrup and ripe bananas and comes together with finely ground almond flour for a gluten-free banana bread alternative!


  • 2 cups finely blanched almond flour (I like Bob’s Red Mill)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • pinch of sea salt
  • 3 very ripe bananas, mashed
  • 1/4 cup maple syrup
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Line a 9 x 5 inch loaf pan with parchment paper or spray/grease with cooking spray, melted coconut oil or butter and set aside.
  3. In a large bowl whisk together almond flour, baking powder, baking soda, cinnamon and sea salt.
  4. Add in the bananas, maple syrup, eggs and vanilla extract. Stir to combine well.
  5. Fold in chocolate chips, if desired.
  6. Pour batter into loaf pan and bake on center rack for 50-60 minutes. Test using a toothpick and if it comes out clean, loaf is done.
  7. Allow to cool in pan for 20 minutes and then remove to cool completely on a wire rack.
  8. Wrap in tinfoil and keep on counter for up to 2-3 days. See notes above for freezing.

Keywords: almond flour banana bread