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Irresistibly Moist Almond Flour Banana Bread

A tender and moist banana bread made with almond flour, perfect for breakfast or an afternoon snack, bursting with rich banana flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Use overly ripe bananas for best flavor.
  • 1/4 cup honey or maple syrup Adjust according to sweetness preference.
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups almond flour Sift for a lighter texture if desired.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon (optional)
Optional Ingredients
  • 1/2 cup chopped walnuts or almonds Add for extra crunch and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Whisk in the honey (or maple syrup), eggs, melted coconut oil, and vanilla extract until well combined.
  4. In another bowl, whisk together the almond flour, baking soda, baking powder, sea salt, and ground cinnamon.
  5. Pour the dry mixture into the wet mixture and stir gently until combined, being careful not to over-mix.
  6. If using, fold in the chopped walnuts or almonds.
  7. Transfer the batter into the greased loaf pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for 45–55 minutes or until a toothpick comes out clean from the center.
Cooling
  1. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Slice and enjoy your warm banana bread!

Notes

For best results, use overly ripe bananas. Store leftover banana bread in an airtight container; it keeps for up to 3 days at room temperature or a week in the refrigerator. Wrap slices in plastic wrap and freeze for up to 3 months.