Almond Flour Banana Bread
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Made in just one bowl, this Almond Flour Banana Bread has an amazing springy texture, moist crumb and perfect golden brown top. Enjoy this gluten-free loaf for breakfast or a snack. Don’t skip the chocolate chips!
If you’re looking for more almond flour recipes, you may like my Almond Flour Pumpkin Bread!
We’re getting back into meal prep at our house, now that slow summer mornings are coming to an end. I love to make this easy banana bread on Sundays, so we have a breakfast option ready to go. This healthy banana bread recipe is also a super satisfying snack to have with an afternoon coffee!
You will love this gluten-free quick bread, made with simple ingredients. It’s a moist, springy loaf with no sinking in the middle, with a perfect golden brown top, amazing banana flavour and studded with chocolate chips. So much deliciousness going on!
Almond flour is my favourite gluten-free flour to use when baking for someone with celiac disease, or who is following a gluten-free diet. I find the blend of almond flour and arrowroot starch give a result that’s just as pleasing as regular banana bread made with wheat flour!
Here’s an overview of the ingredients and steps to make this gluten-free banana bread. See the recipe card below for all the details!
- Bananas – use overripe bananas (the brown spotty kind) for the best flavour and sweetness!
- Eggs – the binding ingredient in this recipe; use large-size eggs
- Brown sugar – for a little bit more sweetness. You can sub coconut sugar or skip it, if you prefer to use no added sugar.
- Coconut oil – you can also sub vegetable oil
- Vanilla extract
- Almond flour – the base of the bread. It’s really important to use a super-fine grind flour made from blanched almonds – this is different than almond meal. I use the Kirkland brand from Costco, but Bob’s Red Mill and Yupik brands are also great.
- Arrowroot starch – this ingredient helps the bread have a lighter, less dense texture than if you were using just almond flour alone. For quick breads, I prefer using arrowroot over coconut flour, because it has a more pleasing (less grainy) texture.
- Baking soda – for leavening and giving the nice browning on the top of the loaf
- Baking powder – for leavening
- Sea salt
- Chocolate chips – optional, but highly recommended!
How to make banana bread with almond flour
First, preheat the oven to 350 °F and line a 9″x5″ loaf pan with parchment paper. Grease the unlined sides of the loaf pan with cooking spray or coconut oil.
Next, mash the banana in a large mixing bowl. Measure the mashed bananas to be sure you have 1.5 cups, then add the remaining wet ingredients: eggs, brown sugar, melted coconut oil and vanilla extract. Whisk until smooth.
Then, add the dry ingredients to the banana mixture: almond flour, arrowroot starch, baking soda, baking powder, cinnamon and sea salt. Mix until well combined. Fold in the chocolate chips, if using.
Pour the batter to the lined loaf pan and spread it out with a spatula. Sprinkle with some more chocolate chips on top, then bake for 50 minutes, or until a toothpick stuck in the middle comes out clean. It should have a beautiful golden brown top, like the photo below.
Let the bread cool in the pan for 10 minutes, then carefully remove it from the pan and continue to cool on a rack for at least an hour.
Tips for success
Measure ingredients carefully. Be sure you have the right ratio of banana/almond flour/arrowroot (don’t skip measuring the mashed banana!). This will ensure you get a loaf that has the right texture and that doesn’t sink in the middle.
Don’t overcook. Start testing for doneness at 50 minutes. You want to avoid over-browning the top. If middle isn’t yet cooked and you find the top is getting too brown, you can cover it with foil for the remaining cook time.
Fully cool before eating. For the best texture and flavour, you’ll want to wait until it’s fully cooled before eating. It tastes even better the next day.
Frequently Asked Questions
Store it in an airtight container or a large zip top storage bag in the refrigerator. It will last up to a week in the fridge (if you don’t eat it before then!).
Yes! You can freeze it whole or in individual slices. Be sure it’s completely cool, then wrap it in plastic wrap, then in a freezer bag. Push out as much extra air as possible from the bag. It freezes well for up to 3 months.
If you froze an entire loaf, thaw it in the refrigerator overnight, until you can slice it easily. For individually frozen slices, you can thaw in refrigerator overnight, or defrost in the microwave.
Yes, the loaf itself is dairy free, so simply use a dairy-free chocolate chip brand or skip them altogether!
More gluten-free baking recipes
- Almond Flour Zucchini Bread
- Banana Mini Muffins
- Blueberry Oatmeal Cups
- Peach Crisp
- Cranberry Apple Baked Oatmeal
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Almond Flour Banana Bread
- 1 ½ cups mashed banana (about 3 large; use spotty brown ones for sweetness!)
- 3 large eggs
- 2 tablespoons brown sugar (can sub coconut sugar)
- 2 tablespoons coconut oil, melted (can sub canola oil)
- 2 teaspoons vanilla extract
- 3 cups almond flour (see note one)
- ¼ cup arrowroot starch (also called arrowroot powder/flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup semi-sweet or dark chocolate chips (plus more for sprinkling on top)
- Preheat the oven to 350 °F. Line the bottom of a 9"x5" loaf pan with parchment paper. Grease the sides with cooking spray or coconut oil. Set aside.
- In a large bowl, mash the banana. For the best texture, mash until it's very smooth without any lumps. Use measuring cups to be sure you have 1.5 cups. Add the eggs, brown sugar, coconut oil and vanilla extract. Whisk until smooth.
- To the wet ingredients, add the almond flour, arrowroot starch, baking soda, baking powder, cinnamon and sea salt. Continue to mix until the batter is well combined.
- Fold in the chocolate chips, making sure they're evenly distributed, then transfer the batter to the lined loaf pan. Use a spatula to spread the batter evenly in the pan. Sprinkle some more chocolate chips on top.
- Bake uncovered for 50 minutes, or until a toothpick stuck in the middle comes out clean.
- Cool in the pan for 10 minutes, then carefully remove the loaf from the pan and continue to cool on a wire rack for at least an hour. You may need to use a thin knife around the edges of the loaf to get it unstuck.
- Store in an airtight container or storage bag in the refrigerator and eat within 1 week.
- Be sure to use almond flour that is a super-fine grind made from blanched almonds. I have the Kirkland brand from Costco and I also like Bob’s Red Mill and Yupik brands.
- Recipe adapted from my Almond Flour Zucchini Bread.
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.