Gluten-free Banana Bread (Made With Almond Flour) Recipe

Gluten-free Banana Bread (Made With Almond Flour) Recipe

Welcome to our delicious gluten-free banana bread recipe made with almond flour! If you’re looking for a nutritious and satisfying treat that’s both gluten-free and bursting with flavor, you’ve come to the right place.

This recipe combines the natural sweetness of ripe bananas with the nutty goodness of almond flour, resulting in a moist and tender loaf that’s perfect for breakfast, snacks, or dessert. Whether you’re following a gluten-free diet or simply love the taste of homemade banana bread, this recipe is sure to become a favorite in your kitchen.

Plus, with simple ingredients and easy-to-follow instructions, even beginner bakers can whip up a batch in no time. Get ready to indulge in a slice of heaven with our gluten-free banana bread recipe – your taste buds will thank you!


  • 3 ripe bananas
  • 3 eggs
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup honey or maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • Optional add-ins: chopped nuts, chocolate chips, dried fruit, etc.


  • Preheat Oven: Begin by preheating your oven to 350°F (175°C). This step ensures that your oven reaches the optimal temperature for baking before you start preparing the batter. Preheating also helps ensure even baking throughout the process.
  • Prepare Loaf Pan: Prepare your loaf pan by greasing it with a little coconut oil or butter. Alternatively, you can line the pan with parchment paper, leaving some overhang on the sides for easy removal. Preparing the pan prevents the banana bread from sticking and makes for easier cleanup.
  • Mash Bananas: In a large mixing bowl, peel the ripe bananas and place them in the bowl. Using a fork or potato masher, mash the bananas until they form a smooth, lump-free puree. This step ensures that the bananas are well incorporated into the batter, adding sweetness and moisture to the bread.
  • Combine Wet Ingredients: To the mashed bananas, add the eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract. These ingredients provide moisture, flavor, and structure to the banana bread. Mix everything together until well combined, using a whisk or spatula.
  • Prepare Dry Ingredients: In a separate mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon (if using), and a pinch of salt. Whisk these dry ingredients together until they are evenly distributed. This step ensures that the leavening agents are evenly distributed throughout the batter, helping the bread rise evenly as it bakes.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until the dry ingredients are fully incorporated into the wet mixture. Be careful not to overmix, as this can lead to a dense and tough texture in the finished banana bread.
  • Add Optional Mix-Ins: If desired, fold in any optional mix-ins such as chopped nuts, chocolate chips, or dried fruit. These add-ins can enhance the flavor and texture of the banana bread, adding extra layers of taste and crunch.
  • Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula or spoon. Smooth the top of the batter to ensure an even rise during baking.
  • Bake Banana Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Keep an eye on the banana bread towards the end of the baking time to prevent over-browning.
  • Cool and Serve: Once the banana bread is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. This allows the bread to set slightly and makes it easier to remove from the pan. After 10 minutes, carefully transfer the banana bread to a wire rack to cool completely before slicing and serving.

Enjoy your homemade gluten-free banana bread made with almond flour! It’s best enjoyed warm or at room temperature, and can be stored in an airtight container for several days.


In conclusion, our gluten-free banana bread made with almond flour is a must-try recipe for anyone craving a wholesome and flavorful treat. With its moist texture, delightful aroma, and irresistible taste, this banana bread is sure to become a staple in your baking repertoire. Whether enjoyed fresh out of the oven or toasted with a dollop of almond butter, each bite is a true delight. So gather your ingredients and get ready to bake up a batch of pure deliciousness. Your friends and family will be impressed by your baking skills, and you’ll feel good knowing you’re nourishing your body with wholesome ingredients. Happy baking!


1. Is almond flour gluten-free?

  • Yes, almond flour is naturally gluten-free, making it an excellent option for those following a gluten-free diet. It’s made from finely ground almonds and adds a nutty flavor and moist texture to baked goods like banana bread.

2. Can I substitute almond flour with another type of flour in this recipe?

  • While almond flour is the preferred choice for this recipe, you can experiment with other gluten-free flours like coconut flour or oat flour. However, keep in mind that different flours may alter the texture and taste of the banana bread. Adjust the quantity accordingly and be prepared for some variation in results.

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