The last time I was looking through my recipe pages, one thing really struck me: I had no recipe for gluten-free banana bread. I thought that couldn’t be. If that was the case, it meant I hadn’t made banana bread in over 2 years, which seemed ridiculous because I can still clearly remember how soft and sweet and spicy and moist good banana bread should taste.
Somehow that was true and I realized I really needed to get with the program. As soon as some bananas turned brown, I mashed them up and made them into banana bread. Even without the gluten, this bread holds its shape with each thick, dense, moist and chewy slice and the flavor has just the right amount of spice and sweetness.
While I think coconut flour could make a texture slightly similar to regular banana bread, I used only almond flour in this loaf because I know what a hassle it is to go out and have to buy 15 different kinds of flour. I used vegetable oil but melted coconut oil would add a great boost of flavor and be slightly more healthy.
Almond Flour Banana Bread
Prep time: 15 minutes
Cook time: 55 minutes
Ingredients(Makes 1 loaf):
- 1 1/2 cups almond meal or almond flour
- 4 eggs
- 1/4 cup oil
- 3/4 cup light or dark brown sugar
- 3 medium bananas, mashed(about 3/4 cup banana puree)
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup walnuts(optional)
- 1/2 cup chocolate chips(optional)
Method:
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the almond flour, eggs, oil, sugar, mashed bananas, vanilla, cinnamon, nutmeg, baking powder, and salt until there are no clumps.
- Fold the walnuts, chocolate chips, or any other mix-ins you might want into the batter.
- Lightly grease a 5 x 10 or similar sized loaf pan and pour in the batter.
- Bake for 55 minutes or until a cake tester inserted in the center comes out clean.
- Remove from the oven and let cool completely before slicing.
This is really great with butter, peanut butter, chocolate hazelnut spread, or even all on its own. You should keep it wrapped up in the refrigerator in between meals so it lasts longer.
Yum, looks great! I often do that with my own recipes, go and look for something only to realize I haven’t made it yet! So strange because I did the SAME thing with banana bread today… only mine is made with coconut flour!
That bread looks great! I have never tried Almond meal in my breads, but have some in the pantry for pancakes and there are always brown bananas around for banana bread!
Dude. YES. So much yes. And I, for one, will be hanging out for your eventual coconut flour version. After all, spreading the coconut love and all that.
Sounds so good!! Does the almond flour make the bread taste nuttier?
It’s not really noticeable through the spices and the brown sugar
Just looking at it makes me hungry.
I have this in the oven right now! I had 3 overripe bananas just waiting to be made into bread! The only problem I have with your recipe is letting the bread cool before eating…OH NO…warm banana bread is the best! I’ll let you know what I think. You’re up against my Grandmas recipe, which I can’t have anymore because it is filled with gluten. I absolutely love your site and so far every thing I have made has been amazing. Thank you so much!
Wow! That looks so moist. I am going to book mark this recipe.
[...] Adapted from The Wannabe Chef [...]
[...] I have to say, that this gluten-free banana bread with almond meal is pretty good. I think it’s best served cold with a big dollop of whipped [...]
In the oven now….I subbed the sugar for hometown honey (3/4 cup)….tasted the batter before placing in the oven and it’s gonna be SCRUMPTIOUS! Can’t wait….45 minutes to go!!!
How did well did the honey work in the recipe? I have some wonderful local honey and would like to use it.
It worked out great! It took a little longer to cook than prescribed (I used the toothpick method to decide) but the end, it was wonderful.
This was very delicious! I did substitute Splenda for the brown sugar and it still tasted like traditional banana bread.
Substituted coconut oil and coconut sugar, and made it as muffins. Seriously the best GF/DF banana bread recipe I’ve found! Took it out of the oven at 9:30am, and just fought with my husband over who gets the last one. Thank you!
[...] week I made another loaf of almond flour banana bread. It didn’t have any chocolate chips or walnuts or Nutella swirls so it definitely needed [...]
This turned out AMAZING! I had to get it out of sight & in the refrigerator so I would stop snacking on it. I reduced the sugar to 1/2 cup but included the chocolate chips and it was really sweet. I might try making it w/o sugar next time if I include the choc chips again. Thanks for the recipe!
This is really yummy! It is super moist, almost wet, but I think it’s my fault because I didn’t take it out of the pan right away. Will definitely make it again. Thanks!
Made this last night and almost couldn’t stop snacking on it! It is sooooo good.
I had some almond meal I bought months ago and 4 overripe bananas that I didn’t want to waste, so in my search I found this recipe. I added a little extra almond flour to use up what I had as well as an extra banana, and then, had to add extra walnuts.
This was my first foray into gluten-free baking. I’m not a big baker anyway.
This was a total success! So moist, wonderful texture. Yes, it is nuttier due to the almond meal, I think.
Thank you! All I need now is a calorie count.
Calories wise I worked it out to be about 260 calories per 1/10 of the loaf. It might change depending on brands you use. Hope this helps!
It taste amazing. It was my first time using almond meal and it worked out so well! I had to cook it about 5mins longer than suggested thought, possibly my ovens fault!
Thanks for the recipe!
I made this yesterday, sub brown sugar with granulated sugar and oil for salted butter, did not add the salt…and it was absolutely delicious. My mother in law, sister in law, and I could not stop eating it. My kids loved it and had it as their before bedtime snack. Great recipe!!!
YUMMY!!! Its in the oven right now, I added Sour Cream also, I always add it to my b bread for moistness, I will let you know:) THANKS
I love this recipe, made it twice. I used coconut oil, only 1/2 cup brown sugar + 6 truvia packets, pecans and definately chocolate chips and some organic shredded coconut….I have to give this a “10″….Thanks for the recipe!!
One modification I used was to mix it in a blender on whip. I noticed it makes it a little more fluffy.
Hi,
This bread is awesome and very nice clicks….i have this bookmarked.
I don’t hv almond meal or flour at home, can i use whole almonds….toasted and powdered in food processor?
Cheers
Anu
Yes! That’s a great way to make your own.
No need to wrap a keep in the fridge this was so delicious it was eaten before it could spoil
In the oven now! Like usual I had 3 over ripe bananas on the counter. It is a terrible habit…buy them…don’t eat them…watch them go bad…? Been pretty gluten free for a few months just because. I mixed all wet first and all dry and then thru them together. Upped the spices a little and threw in a bit of ginger and allspice too. Little changes were: Used 3 eggs because that is what I had. Added a little applesauce to sub for that xtra egg. Did one cup of almond flour and 1/2 cup of besan flour and 1/4 cup coconut flour just to experiment. And since every quick bread I have made adds baking soda and powder I did both in this too. Threw in pecans and waiting for that moment when it starts to make the house smell soooo good. Thanks for the recipe!!
This banana bread is so moist and delicious. The only thing I substituted was 1/2 cup xylitol for sugar and a few drops of stevia for a touch more sweetness that we like. Great recipe. At this moment I have another pan in the oven.
Just came across your recipe and decided to make it. This almond flour bread came out great. It’s super yummy and I love it. I used virgin coconut oil and coconut palm sugar and also did not have any cinnamon or nutmeg. Next time I will make it with cinnamon.
I can’t wait to share this recipe with friends and family!
I also forgot to add that I made my own almond flour in the food processor and it came out great.
Hi – This is my first time using almond flour for bread. Mine came out very wet (the cake tester came out clean). I baked it for an extra 15 mts to see if that would help, but it is still too moist. What did I do wrong? Please help!
Hmm, that is hard to judge. It should definitely be moist when it is finished but baked enough that it holds together. The only thing that pops to mind is using too much oil.
Thanks a lot for your feedback! The bread tasted great even even though it seemed a little too moist. My husband finished the whole loaf in a day. We loved your bread!
My bread came out a bit too moist too the first time– could be the size of bananas as that really contributes to the moistness! The second time I made it (and every time since then) I have added 1/4 c all-purpose gluten-free flour and 1/4 c flaxseed meal, and the texture of the batter is just a little better to me. I have been making this bread at least once a week since I found this recipe!! Delicious!! (I have done with and without chocolate chips, too, and it is amazing both ways!!) I love mine cold with a thick smear of butter
Very good, but definitely too moist. (And I didn’t stray from the recipe). Perhaps 3 rather than 4 eggs?
To make it less moist I would reduce the oil in the recipe by half rather than the eggs
So I had a few browning bananas on my counter today and immediately started craving my mom’s banana nut bread. I googled a recipe with almond flour and found you…so glad I did. This bread is delish! I substituted the brown sugar for 1/2 cup of organic agave nectar. And my daughter has egg yolk allergy, so I used the whites only. I followed everything else as you said, and it came out beautifully! Tastes just like my mom’s that has white flour and sugar in it. Great job!
made this over the weekend.. it was great. I will need to adjust the time for my oven (almost to done at 50 minutes).
the family loved it! thanks
Sure would have been nice to have had an option to print without all the other ads and so forth. Just the recipe would have sufficed.
Made this last night! Followed the recipe, except used unsweetened applesauce for the oil…turned out great!! My kids love it as well:)
i made this just now and when i mixed everything together it wasn’t liquidy it was dryer and i had to press it into the pan. Is that how everyones was or did i do something wrong?
N
ps i substituted coconut flour and applesauce for oil.
coconut flour acts very differently than almond flour and absorbs a lot more liquid.
Excited to try this recipe! I recently started eating gluten free. Today, my son wanted me to bake banana bread today and I JUST bought almond flour for the first time. I googled both of those ingredients and came to your blog! Here’s to hoping it’s a hit with the family!
Thanks,
Jen
athomeinthenorthwestblog.com
Great recipe!
I swapped the sugar for 1/2 cup of maple syrup (minus oil, no need with the maple syrup). I also added 1/4 cup sunflower seeds 1/4 cup pepitas instead of nuts. Delish!
Cheers
Shan
Dearstephenking.wordpress.com
Doubled the recipe exactly for two loaves. Both turned out way too moist and I had to throw it all out. Was so bummed! But I’m a novice to gf baking so who knows. At least I tried!
Yesterday I was craving banana bread and tried a recipe from another website. It came out less than desirable. I decided to try again today with this recipe as muffins. I used coconut palm sugar instead of regular brown sugar. The cooking time for muffins was shorter. Yum! Yum! My only problem is not to overeat.
ive been wanting to try a gluten free banana bread for so long and this looks great! I am wondering though if you use blanched almond flour or if it even really matters what type you use. Also, how fine should the flour be?
just made this with a few “tweeks” (for one thing I used 1/2 a cup oat flour to replace 1/2 cup of the almond flour) It is VERY good. Thanks.
This recipe is delicious!! Thank you for sharing.