Almond Flour Banana Bread – Healthy Fitness Meals
This Almond Flour Banana Bread is soft, moist, and bursting with rich banana flavor and pockets of melty chocolate chips. It’s naturally gluten-free, made with simple, wholesome ingredients, and comes together in just one bowl – perfect for a quick breakfast, an after-school snack, or a cozy treat with your afternoon coffee.
I had overripe bananas again (story of my life), but I wasn’t feeling the usual sugar-heavy, gluten-loaded banana loaf. I wanted something a little lighter, a little more nourishing – and still something my kids wouldn’t give me the “is this healthy?” face over. So I grabbed the almond flour, tossed in a few pantry staples, and this delicious treat basically made itself. It’s got all the warm, sweet comfort of classic banana bread, just with a healthier twist that no one’s complaining about.
If you love baking with almond flour, try these tasty options too: Almond Flour Brownies, Almond Flour Chocolate Cookies, or Keto Waffles.
Before You Get Started
A few helpful tips before you dive in:
- Use super ripe bananas with lots of brown spots. They’re naturally sweeter and mash more easily into the batter.
- Mix by hand or with a whisk, there’s no need for a mixer here! The batter comes together quickly in just one bowl.
- Line your loaf pan with parchment paper so the bread lifts out cleanly without sticking or crumbling.
- Let it cool completely before slicing so you don’t end up with a gummy or crumbly loaf. It’s worth the wait!
Common Questions
Absolutely – just swap the eggs for flax eggs (1 Tbsp flaxseed + 3 Tbsp water per egg) and use dairy‑free chocolate chips. Still soft and satisfying!
You get a lovely nutty undertone, but it doesn’t scream almond. It just adds richness without overtaking that banana flavor.
You can, but almond meal makes the bread a bit denser and coarser. Blanched almond flour gives a lighter, fluffier texture.
Keep the loaf covered on the counter for up to 3 days, or stash it in the fridge for closer to 5 (if it lasts that long!). You can also slice and freeze it up to 2 months- just layer with parchment, then thaw overnight in the fridge or warm it up in the microwave when you’re ready for a slice.
Ingredients needed
Here is a list of the ingredients I used to make it and what you can use as substitutes. Full measurements are listed further down below in the recipe card.
- Bananas: Go for ripe bananas. You will need about 1 ¼ cups mashed banana.
- Eggs: The eggs will be needed as a binder since almond flour is being used. Egg substitutes will work just fine.
- Vanilla extract
- Coconut oil: You can use any oil of your choice here. Melted butter will work too.
- Sugar: Any sugar works. A lot of times I bake with either light brown sugar, coconut sugar, or cane sugar.
- Blanched fine almond flour: I would rather you use almond flour than almond meal to make this banana bread.
- Baking soda, baking powder, and salt.
- Dark mini chocolate chips: this can be sugar-free or dairy-free
How to Make Almond Flour Banana Bread
Here’s how to get perfect results every time:
Preheat the oven to 350°F and line an 8 ½ x 4 ½ inch loaf pan with parchment paper.
1️⃣ Mash the Bananas
In a large mixing bowl, mash your ripe bananas until smooth using a fork or potato masher.
✏️ The riper the bananas, the sweeter and more flavorful your bread will be.
2️⃣ Add the Wet Ingredients
Crack the eggs, then add the vanilla extract, melted coconut oil, and sugar. Whisk everything together until fully combined.
✏️ Make sure your eggs are at room temperature so they blend easily into the batter.
3️⃣ Mix in the Dry Ingredients
Add the almond flour, baking powder, baking soda, and salt to the bowl. Stir with a whisk until just combined, but be careful not to overmix.
4️⃣ Add Chocolate Chips
Fold in the chocolate chips until evenly distributed throughout the batter.
✏️ Use a rubber spatula to fold everything together for the best texture, gently.
5️⃣ Pour and Bake
Line an 8.5 x 4.5-inch loaf pan with parchment paper, pour in the batter, and smooth the top. Sprinkle extra chocolate chips over the top, then bake at 350°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
✏️ If the top starts browning too fast, tent it loosely with foil during the last 10 minutes of baking.
6️⃣ Cool Before Slicing
Let the loaf cool completely in the pan before removing and slicing. This helps the bread finish setting and gives you clean, even slices.
✏️ Resist the urge to cut too soon! Cooling fully makes a big difference in texture.
Variations & Tips
→ Add-ins welcome. Try chopped walnuts, pecans, dried fruit, or even a swirl of peanut butter for extra flavor and texture. Just don’t overload the batter so it still bakes evenly.
→ Make it dairy-free. Use dairy-free chocolate chips or skip them altogether for a simple, naturally sweet loaf.
→ Switch up the sweetener. Coconut sugar, maple syrup, or even honey can be used instead of granulated sugar – just watch the texture if using a liquid.
→ Serve it warm or chilled. It’s delicious, slightly warm with a smear of peanut butter, but also great cold straight from the fridge.
Storage & Make-Ahead Tips
- Fridge: Store the banana bread covered at room temperature for up to 3 days, or in the fridge for up to 5.
- Freezer: Slice and layer with parchment paper, then freeze in an airtight container for up to 3 months.
- Reheating: Warm individual slices in the microwave for 15-20 seconds or enjoy straight from the fridge.
What to Serve with Almond Flour Banana Bread
This banana bread is super satisfying on its own, but it also pairs perfectly with a few cozy sides for a more complete breakfast or snack. Try it with a smoothie, a warm oat bowl, or a chilled whipped coffee for that café-at-home vibe.
