Almond Flour Banana Bread

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) 


  1. Preheat your oven to 350 degrees.
  2. 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.
  3. Fold the walnuts, chocolate chips, or any other mix-ins you might want into the batter.
  4. Lightly grease a 5 x 10 or similar sized loaf pan and pour in the batter.
  5. Bake for 55 minutes or until a cake tester inserted in the center comes out clean.
  6. 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.

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86 Responses to Almond Flour Banana Bread
  1. Leanne @ Healthful Pursuit
    June 4, 2012 | 4:27 pm

    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!

  2. Luvwhatyoudo
    June 4, 2012 | 10:36 pm

    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!

  3. Hannah
    June 5, 2012 | 7:56 am

    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.

  4. Steph@stephsbitebybite
    June 5, 2012 | 1:27 pm

    Sounds so good!! Does the almond flour make the bread taste nuttier?

    • Wannabe Chef
      June 5, 2012 | 3:12 pm

      It’s not really noticeable through the spices and the brown sugar

  5. Juicer
    June 5, 2012 | 3:28 pm

    Just looking at it makes me hungry.

  6. Renee
    June 5, 2012 | 10:49 pm

    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!

  7. Vita @ Juicer Depot
    June 5, 2012 | 11:44 pm

    Wow! That looks so moist. I am going to book mark this recipe.

  8. […] Adapted from The Wannabe Chef […]

  9. […] 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 […]

  10. Angela
    July 29, 2012 | 9:30 pm

    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!!!

    • Amy
      September 6, 2012 | 10:30 am

      How did well did the honey work in the recipe? I have some wonderful local honey and would like to use it.

      • Angela
        September 6, 2012 | 10:16 pm

        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.

  11. Sara
    August 7, 2012 | 10:20 pm

    This was very delicious! I did substitute Splenda for the brown sugar and it still tasted like traditional banana bread.

  12. Mara
    August 12, 2012 | 5:09 pm

    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!

  13. […] 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 […]

  14. Steph C
    September 9, 2012 | 5:54 pm

    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!

  15. Lulu
    September 17, 2012 | 9:40 am

    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!

  16. Lydia Sugarman
    September 18, 2012 | 11:34 pm

    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.

    • Ellie
      September 24, 2012 | 9:01 am

      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!

  17. Ellie
    September 24, 2012 | 8:59 am

    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!

  18. Just Another Mom
    October 7, 2012 | 2:20 pm

    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!!!

  19. nichole wood
    October 13, 2012 | 5:10 pm

    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

  20. Carol Leone
    October 30, 2012 | 11:46 pm

    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!!

  21. Ben
    November 2, 2012 | 8:24 pm

    One modification I used was to mix it in a blender on whip. I noticed it makes it a little more fluffy.

  22. anu
    November 7, 2012 | 6:52 pm


    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?


    • Wannabe Chef
      November 7, 2012 | 7:48 pm

      Yes! That’s a great way to make your own.

  23. Jacquie
    November 9, 2012 | 2:38 am

    No need to wrap a keep in the fridge this was so delicious it was eaten before it could spoil

  24. Jodie
    November 19, 2012 | 12:46 pm

    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!!

  25. Kathy
    December 1, 2012 | 11:43 pm

    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.

  26. Tasha
    December 8, 2012 | 7:53 pm

    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!

  27. Tasha
    December 8, 2012 | 7:55 pm

    I also forgot to add that I made my own almond flour in the food processor and it came out great.

  28. Thangs
    December 10, 2012 | 8:57 pm

    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!

    • Wannabe Chef
      December 12, 2012 | 2:53 pm

      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.

      • Thangs
        December 12, 2012 | 8:13 pm

        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!

        • Rachel
          April 3, 2013 | 3:09 pm

          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 🙂

  29. carol sanders
    December 14, 2012 | 11:44 am

    Very good, but definitely too moist. (And I didn’t stray from the recipe). Perhaps 3 rather than 4 eggs?

    • Wannabe Chef
      December 14, 2012 | 12:17 pm

      To make it less moist I would reduce the oil in the recipe by half rather than the eggs

  30. Holly
    December 27, 2012 | 10:07 pm

    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!

  31. Trace
    December 31, 2012 | 4:43 pm

    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

  32. Laura Woodward
    January 21, 2013 | 7:05 pm

    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.

  33. Jenn
    January 31, 2013 | 9:42 am

    Made this last night! Followed the recipe, except used unsweetened applesauce for the oil…turned out great!! My kids love it as well:)

  34. nmay
    February 24, 2013 | 12:09 pm

    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?


    ps i substituted coconut flour and applesauce for oil.

    • Wannabe Chef
      February 24, 2013 | 1:26 pm

      coconut flour acts very differently than almond flour and absorbs a lot more liquid.

  35. Jen {at home in the northwest blog}
    March 8, 2013 | 6:35 pm

    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!


  36. Shan
    March 16, 2013 | 10:06 pm

    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 🙂


  37. Bex
    April 4, 2013 | 11:49 am

    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!

    • Crystal
      January 24, 2014 | 1:10 am

      I have never had an issue with making nut flour breads. I used this variation:
      • 3 bananas mashed
      • 1 teaspoon vanilla extract
      • ¼ c honey or ½ c brown sugar (lower in carbs surprisingly)
      • 2 cups cashew flour
      • ½ cup almond meal
      • ½ teaspoon sea salt
      • 4 eggs
      • 1/4 cup olive oil
      • 3/4 teaspoon cinnamon
      • 1/2 teaspoon nutmeg
      Optional variations:
      • 1/2 cup walnuts(optional) (didn’t use)
      • 1/2 cup chocolate chips(optional) (didn’t use)
      • ¾ tsp baking powder (didn’t use)

      Baked at 350 for 1 full hour. Put into a smaller loaf muffin tray. Mine only held 8 and it makes 10. Made 8 first then filled the last 2 and filled the rest with 1/2 full water so I didn’t ruin my pan.

  38. Hollace
    April 7, 2013 | 12:38 pm

    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.

  39. syd
    April 13, 2013 | 9:03 am

    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?

    • Mary Spina
      September 10, 2013 | 2:29 pm

      Can’t wait to try this recipe. My grandson can only have pure sugar or sugar “in the Raw”. Can I use that instead of brown sugar? Or is there another substitute for brown sugar?
      Guess u can tell I am not a baker.

      • Wannabe Chef
        September 10, 2013 | 4:08 pm

        That substitute will work

  40. Jackie Smith
    May 6, 2013 | 4:27 pm

    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.

  41. Tina
    May 7, 2013 | 11:00 pm

    This recipe is delicious!! Thank you for sharing.

  42. dib
    August 5, 2013 | 6:45 pm

    In a pickle. I love banana bread but hate migraines. I’ve just learned I’m supposed to stay away from over-ripe bananas because they are high in tyramine and it’s a migraine trigger for me… Can I substitute some other fruit or simply use the ripe ones and add more sweetener?

    • Wannabe Chef
      August 5, 2013 | 7:38 pm

      Apple sauce is a good replacement for bananas in baked goods. You could also investigate whether ripe plantains would work. Not sure how similar they are chemically to bananas.

  43. Colleen
    August 7, 2013 | 1:05 am

    Oh dear. We are a low fructose family so left out the sugar and put in 1/4 cup rice malt syrup. It turned out like a big rectangle frittata! Tastes ok but does not look good enough for our visitors who are on the way as it’s just way too moist and not cakey. Drats. What should I have added or omitted do you think if making without sugar? Less egg? More almond? I’d like to have another try as see it has potential so any advice appreciated.

    • Wannabe Chef
      August 7, 2013 | 8:46 pm

      I don’t have much familiarity with low-sugar baking. An extra egg and 1/2 cup flour would make it taller but also denser. Maybe try whipping the egg whites seperately and folding it into the batter to keep it light.

  44. MaryAnn
    August 14, 2013 | 11:17 am

    We just made this bread and have it baking in the oven right now. We used 3 banana’s but our batter is very stiff more like dough – what did we do wrong ?

    • Wannabe Chef
      August 14, 2013 | 11:31 am

      That is hard to say. If the bananas were not ripe enough they might have been too starchy and that could have absorbed moisture.

  45. Margo
    August 16, 2013 | 8:32 pm

    I made the banana bread and I used coconut oil and Splenda. I added sliced almonds on top. Beautiful out of oven and it had creamy texture(maybe due to coco oil?) it reminded me of a moist bread pudding absolutely delicious ! This recipe of yours is a keeper thank you so much!

  46. Megan
    August 27, 2013 | 3:03 pm

    I don’t bake very often- and even less since I moved to Denver a few years ago. I have never been able to get the modifications right…regular bread always turns out to be a hard lump… Is there anything I need to modify for the high altitude to insure the ingredients all do what they are supposed to? And if my bananas aren’t really overripe (too sweet) is there something I need to change? Thanks!

  47. Caroline
    November 18, 2013 | 8:13 pm

    Thanks Evan – made the almond flour banana bread, all-in-all a very nice recipie!

    I have book marked your site and will return for more delicious recipies. By-the-way, I see you dropping the “Wannabe” before the word Chef kiddo – I see food in your future. Bake on my friend.

    I used Stevia instead of brown sugar (worked just fine) and added chopped walnuts too!

    Appreciate the site – Caroline

  48. Liza Ribacoff
    December 17, 2013 | 9:12 pm

    I just baked the banana bread with blueberry and walnuts, but when I tried to take it out from the loaf after it was completely cold the bottom got stuck and a small part of it got stuck in the pan. Maybe I should put wax paper at the loaf pan, not to have this problem in the future?

    • Wannabe Chef
      December 17, 2013 | 9:46 pm

      wax paper and/or a greasing agent are definitely important for the loaf to come out of the pan easily. It’s strange that the bottom would be a cooler temperature. Sounds like it would be a problem with uneven oven temperatures.

  49. Layla
    January 3, 2014 | 2:18 am

    Just made this and it turned out great taste-wise! The batter was a little wetter than expected, and if you have a weak oven like I do I would suggest baking for closer to an hour five. Flavor-wise, delish!

  50. Almond Meal Banana Bread
    March 6, 2014 | 10:42 pm

    […] original recipe comes from the Wannabe Chef, but as usual, I like to mess with recipes and add my own twist. Although we aren’t following […]

  51. Will
    March 10, 2014 | 9:06 pm

    Very good flavor but, a little too moist. Is it really just 1 1/2 cups of flour? The batter seemed a little to “wet” when I finished adding the ingredients and mixing as compared to other banana breads I have made. I like the taste and will make it again with 2 cups of flour.

    • Wannabe Chef
      March 10, 2014 | 10:09 pm

      1 1/2 was just the right amount when I made, but almond flour can definitely vary from brand to brand.

  52. Gabby
    March 24, 2014 | 12:22 am

    I followed all the ingrediens but substitute the brown sugar with raw honey. It did come perfect for the crust but inside it is little bit too moist. What do you think I made wrong in here ? Thanks.

    • Wannabe Chef
      March 24, 2014 | 12:00 pm

      Since honey has more moisture than sugar, it can throw off the density of the bread. I would recommend reducing the moisture by using 1/2 cup banana puree instead.

  53. julie
    March 30, 2014 | 1:15 pm

    I subbed coconut oil but otherwise followed exactly. Baked up nicely but taste is too egg-y….have not seen so many eggs for 1.5 cups of flour. Did anyone else find their bread tasted too much of egg?

  54. Carolyn
    April 6, 2014 | 12:33 pm

    I have made this bread 3 times now and it is the best banana bread I have ever had! I used coconut oil, half the sugar and added walnuts and chocolate chips. Love it!

  55. Karen
    April 27, 2014 | 11:15 am

    The bread turned out fairly well, however it fell apart when taking it out of the pan. I greased my glass dish really well

  56. […] Almond Flour Banana Bread | The Wannabe Chef – … 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 […] Reply. Angela. … I have never had an issue with making nut flour breads. I used this variation: … made the almond flour banana bread, … […]

  57. Lori
    August 30, 2014 | 1:58 pm

    This recipe tasted terrible. It did not need any oil. I would not recommend this recipe to anyone. Sorry to be very honest, but it was disappointing.

  58. Vee
    November 30, 2014 | 3:22 pm

    Every time I make this recipe, everyone loves it and says it’s the best they have ever had!

    I use coconut oil and about 2/3 of the sugar indicated in the instructions, and use butter to grease the pan (I found that the bread does not stick to the pan with butter like it does with coconut oil or non-stick sprays). I also sub pumpkin pie spice instead of separate spices.

    It’s moist and rich, yet not too sweet and holds together great. Highly recommended!

  59. Barbara Amell
    December 23, 2014 | 3:33 pm

    This is so delicious! I made it with 1/3 cup maple sugar substituted, no salt, nuts or nutmeg, baked it in a deep dish pie plate and served as banana cake. Lovely with raspberries and sugarless raspberry jam spread on top. Thank you for sharing this wonderful recipe!

  60. Darek1982
    February 21, 2015 | 5:23 am

    This cake was truly excellent! I followed all directions exactly, but as one or 2 reviewers previously suggested, I baked this at 350 degrees. Taste was awesome. But the crowning glory was the icing! (It was glorious!) — I’m so glad I happened upon this recipe. Thanks, Rhonda!

  61. Karen
    March 1, 2015 | 9:04 pm

    I saw this recipe online and decided to make it. I put grapeseed oil in place of the oil recommended and I used 1/2 cup of agave nectar in place of the brown sugar . This is the best Banana bread that I have ever made! I will be telling my glueten free friends about this recipe! Thank you!

  62. Monika Hatch
    April 23, 2015 | 1:53 pm

    Just made this. I substituted stuvia for the brown sugar. Very nutty. It’s nice knowing something this
    delicious, can also healthy.

  63. […] bread looks absolutely delicious. Here’s the ingredients list. For all the details check out they’ve got some great almond flour treats for you to […]