The best almond flour banana bread that's paleo, gluten-free, dairy-free, and refined sugar-free. This recipe, made with a few healthy substitutions, tastes like old-fashioned homemade banana bread!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This grain-free banana bread comes closest to the banana bread I made before going gluten and dairy-free. The quick and easy bread has a great texture-almond flour gives it a wonderful, moist, tender crumb. Many gluten-free baking recipes call for a long list of ingredients, but this recipe calls for just a few simple ingredients and comes out perfect!
This post may contain affiliate links to products I use and recommend (which means if you choose to make a purchase, I may earn a small commission at no additional cost to you).
Banana bread recipe makeover
This banana bread was the first paleo recipe I adapted, substituting almond flour and honey for wheat flour and sugar. It took many, many versions to recreate the flavor and texture that I remembered. Of course, the trial and error resulted in breads that were edible, but none that mimicked traditional banana bread so well. This healthy version of banana bread is spot on.
The traditional banana bread recipe I'd made for years was from The Fannie Farmer Cookbook-a simple recipe with only a few ingredients. I wanted to keep the spirit of this simple bread as I converted it. My updated banana bread is moist and tender like the original but slightly less sweet. It will definitely hit the spot if you have a banana bread craving, though. This bread is great comfort food!
Ingredients
Here's what you'll need to make it.
- bananas
- eggs
- honey (or maple syrup)
- lemon juice (or apple cider vinegar)
- almond flour
- baking soda
- sea salt
- walnuts or chocolate chips, optional
Instructions
- Preheat the oven and oil or line your mini loaf pans with parchment paper (you could also use coconut oil cooking spray).
- Prepare the wet ingredients: Beat the eggs until thick and pale yellow using an electric mixer and a large mixing bowl or a stand mixer. Mash bananas, add to eggs and mix until combined. Pour in honey and lemon juice and mix until combined.
- Whisk the dry ingredients together in a large bowl, then add to wet ingredients in 2 additions, mixing until combined. Stir in chopped walnuts or chocolate chips, then spoon batter into each loaf pan.
- Bake until golden brown and a cake tester inserted in the center comes out clean. Let cool on a wire rack before slicing.
Secrets to getting the best texture and flavor
The key to getting the perfect texture in this bread is beating the eggs really well to incorporate air and help create the leavening for the bread. If you use a stand mixer to make the batter, let the eggs whip while you gather the rest of the ingredients. By the time I have everything measured, the eggs are thick, pale, and ready for the next step. If you use a hand mixer to beat the eggs, make sure to whip them until they are pale yellow.
It's also essential to use very ripe bananas. You want to see a lot of brown spots on the peel, which means the bananas will be nice and sweet. This really enhances the flavor and sweetness of the banana bread-and makes it taste more like traditional banana nut bread. And because the overripe bananas provide sweetness, you don't need to add a bunch of sugar. All it needs is a little bit of honey.
While both are made from ground almonds, almond flour is typically blanched (the skins are removed) and it is ground more finely than almond meal. Superfine blanched almond flour is best for baking recipes. Here's how to measure it.
No, almond flour and coconut flour have very different properties so they are not interchangeable in recipes. If you want to use coconut flour, try a recipe specifically developed for coconut flour.
No, almond flour does not contain gluten and it absorbs liquid differently so it is not a 1:1 substitute for wheat flour.
Variations
Now that I've experimented with this bread in several adaptations, I've found this almond flour banana bread is equally good plain or with added walnuts or chocolate chips (look for gluten-free, dairy-free chocolate chips). It all depends on your mood.
You can also spice it up by adding cinnamon, nutmeg, or a pumpkin spice blend to the batter.
Great ways to serve it
While it's great on its own, this banana loaf is also great toasted. Spread it with some ghee or almond butter for a real treat! The combination of banana and almond is incredible (and is even delicious for making sandwiches drizzled with some honey).
The finished banana bread freezes well and that's the best way to store any leftovers. If you freeze the bread, I recommend slicing it before freezing so you can pull out a couple of slices at a time.
Pro tip: toast your banana bread slices in a low oven (300 to 325 degrees) for a perfect golden brown. The toaster oven is ideal for this!
This banana bread is the perfect answer if you're craving something slightly sweet or if you're looking for breakfast ideas or shareable recipes. My friends and family love this recipe, and this is a healthy treat that's meant to be shared!
This simple bread pairs well with coffee or tea. And it's a great solution for using up your bananas before they go bad. Those spotted bananas are perfect for this recipe-don't toss them out! Instead, use them as ingredients for this delicious snack.
More healthy quick bread recipes
Almond Flour Banana Bread
Ingredients
- 2 eggs
- 2 very ripe bananas mashed
- ¼ cup honey
- 1 teaspoon lemon juice
- 300 grams almond flour about 3 cups
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup walnuts or gluten-free dairy-free chocolate chips, optional
Instructions
- Preheat oven to 325 degrees and grease 3 mini loaf pans using coconut oil or ghee, or line with parchment paper.
- Beat eggs in a stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add bananas and mix until combined. Pour in honey and lemon juice and mix until combined.
- Mix dry ingredients, then add to wet ingredients in 2 additions. Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
- Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
Ranch Mama says
I just stopped in from SITS and I love your blog. I have just gone gluten free and am very interested in finding good recipe sources. I'm not Paleo, yet, but have cut out most grains. I look forward to reading more of you recipes!
Lisa says
Thank you! I have been gluten-free and grain-free since 2009 and it has been great for my health. Let me know if you have any questions. So glad you stopped by!
Brenda Neeley says
Would it be okay to bake in a bunt pan I only have one load pan. Thank you.
JC says
The flavor was amazing. Mine was just way way too moist. Other than putting two eggs in my vitamaxand leaving them there for as long g as I prepped everything else, what other reason could there be? Did I take the comment about the eggs needing g to be really whipped too literally? Thank You
Erin says
This was so delicious - way to go! Beating the eggs makes all the difference.
Please check out my Facebook site - Bandeau RX (nonslip ribbon headbands for all occasions)
nanghelo says
Made this in the Vitamix. A little tough to mix well because it's so dry, but it came out awesome.
Lisa says
That's great! I've never tried this recipe in the Vitamix. It's good to know it works. Thanks for letting me know!
Nancy Daniels says
I used your recipe but had 4 bananas so I doubled the recipe and got 10 mini loaves. They are cooking now so I have not tasted or seen results. But I must say 6 cups of Almond flour was a bit daunting!
Nancy
Cristina Lopez says
does it has a lot of calories??? because of the almond flour!! i love your blog
Lisa says
Thank you Cristina! I don’t track calories, but MyFitnessPal (http://www.myfitnesspal.com/) has a recipe calculator you can use for the nutritional values.
zodiacx3 says
can you use coconut flour in place of almond flour??
Lisa says
Coconut flour and almond flour have very different properties, so you can't substitute them in recipes. Here's a banana muffin recipe that uses coconut flour: https://cookeatpaleo.com/paleo-banana-blackberry-muffins/
Leslie H says
Hi, I made this bread today and had to sub half coconut flour, so I added a few tablespoons of avocado oil and it was exceptional! Thanks for this simple yet delicious recipe! I also added a tsp of nonnalcoholic vanilla and some cinnamon just cause! 😀
Jess says
Ok calculated out the macros from my loseit.com account, I used the gluten free chocolate chips instead of walnuts because of my allergy and I love chocolate 🙂
303 calories
20.8 grams fat
2 grams Saturated fat
140.4 mg sodium
22.1 grams Carbohydrates
4.6 grams fiber
14 grams sugar
10.3 protein
Lisa says
Thanks for sharing Jess! I love it with chocolate chips too. 🙂
Luckypuk333 says
Are the macro calculations for a slice, or the whole loaf?
Dawn Messier says
I'm confused...and new to this type of baking. 300 grams = about 10oz (a bit more than a cup). So does the recipe really call for a little more than a cup of almond flour, or almost 3 cups of almond flour?
And I couldn't find almond flour, so I'm going to try almond meal which hopefully should be fine enough.
Lisa says
Hi Dawn, 300 grams/10.6 ounces by weight does not translate to 10.6 ounces in a measuring cup. By volume it is about 3 cups. Here is a link to how to measure almonds flour - https://cookeatpaleo.com/how-to-measure-almond-flour/. I always use blanched almond flour that is very finely ground. Your results may be different with almond meal. Hope this helps!
jaymeburkeyogaJayme says
I was so excited to make this today and then saw that it's supposed to go into three mini loaf pans? Can it not go into one regular sized loaf pan? If not, is it possible to get the measurements to make one regular sized loaf of banana bread?
Meagan says
I just finished making it in a single loaf pan (all I had), and it turned out great! Baked at 325, for 45 minutes.
Danielle says
Thank you for this info. I do not have mini loaf pans, but rather one regular size loaf pan and was wondering how long to bake.
Lisa Zahn says
Thank you for that reply! I am just about to bake this and realized it calls for mini loaf pans, which I don't have. A single loaf pan works--yay!
Cathy says
I just made your recipe and it is DELISH! The best paleo banana bread recipe that I have come across. Very close to the banana bread I used to make before Paleo. I ate 3 slices in one sitting! It was a good thing I skipped dinner. Thank you so much for sharing!
Lisa says
Thank you Cathy! This is one of my favorite recipes. I did a lot of testing to get it close to my pre-paleo banana bread recipe. I'm glad you enjoyed it!
Janene says
I only have egg whites. Do you think the bread will still turn out okay?
Lisa says
I have not tested this recipe with just egg whites, but I think it should work. If you try it, let me know how it turns out!
Jacky says
Can you divide the recipe up to make muffins? How would that change the cooking temp and time?
Mandy says
I made 12 muffins baking at 325 for 20 minutes. They turned out great!
Lisa says
Yay! Thanks for letting us know, Mandy!
Raquel says
Thank you for sharing this recipe, really good! I have been using xantan gum in many paleo- gluten free preparations and it turns out even better. Added some cinnamon too. loved your recipe! Regards from Brazil
Amber says
Would I be able to omit the honey and add truvia instead? Trying to stay away from honey because I'm pregnant and it's sugary.
Lisa says
Amber, I have not tested this recipe with any other sweeteners. If you do try a substitution, let me know how it turns out!
Diane says
I am going to try this recipe with coconut sugar, which is delicious! The sugar is made from the flower so it doesn't taste like coconuts. Can't wait!
Anjel says
If you're pregnant are you sure you want to use Truvia? TRUVIA is way worse than honey. A pure stevia or Lakanto Monkfruit Extract is so much better.
Naomi says
This is my first time ever leaving a comment about a recipe, I just don't do that kind of thing, but this I absolutely loved and had to let people know just how awesome it is. I will be making it lots. It was so simple and turned out great. Love the flavour and texture. Thanks for sharing this recipe
Lisa says
Thank you so much for leaving a comment, Naomi! I really appreciate it and I'm so glad you loved the recipe!
Andrea says
my kids loved this as a treat! it turned out great. I didn't use a stand mixer, but just followed along with hand whisking and mixing and it still worked! very happy kids! i would eat it, but I can't do nuts. thank you for the great recipe - will definitely make it again!
Lisa says
That's great, Andrea! I'm so glad your kids loved it. And good to know it works with hand whisking - thanks for letting me know!
Linda taylor says
Hi there, could you use coconut flour or quinoa flour instead of almond flour? Thanks from th UK.
Lisa says
Hi Linda, these flours have very different properties so you can't substitute them in this recipe. If you prefer coconut flour, try the banana blackberry muffin recipe.
Tricia says
Going to make this based on the wonderful comments. I have 3 mashed bananas, so do I need to increase the amounts of other ingredients accordingly or just make with a little extra banana? Thanks!
Lisa says
Hi Tricia, I would increase the other ingredients to keep the ratios the same. Hope you enjoy it!
Tricia says
Thanks for your prompt response. This is my first paleo recipe to try so I'll let you know how it turns out!!
Lisa says
Great! If it's your first time using almond flour, here's a post on how to measure almond flour.
Tricia says
This really was good. I added a little cinnamon and vanilla, too. Will definitely make it again!!
Kenfra says
I love the paleo diet, but I do have a question. I have severe allergies to all tree nuts and that includes coconuts and almonds. is there any alternatives you can suggest.
Kate says
I love your recipes, they are so easy and require minimal baking skills. Your Banana Bread is delicious, it has passed the ultimate test - my 9 year old loves it. Looking forward to trying the Blueberry Muffins.
Lisa says
Thank you, Kate! I'm so glad you and your 9 year old are enjoying the recipes!
Jackie says
Hi! Great recipe. I do not have a good processor and I was hoping to use up some Bobs Redmill all purpose g free flour... Suggestions? Thank you!
Jane O'Brien says
This is the BEST gluten-free banana bread! Couldn't even tell it was gluten-free! Made one plain, one with chocolate chips and one with nuts. Had it with Kerry Gold butter, while it was still warm from the oven - delicious! Thank you, thank you, thank you!
Julie @ Running in a Skirt says
This looks so delicious! I'm such a fan of banana bread.
Samantha T. says
This looks yummy!
Terry says
I can't find almond flour, but have almond meal....can you make a suggestion using that? I'm looking for almond flour, but don't have it now. It looks so good and I would like to try it.
Lisa says
Hi Terry, I use finely ground almond flour in my recipes (see links in recipe or on paleo pantry page). The recipe will not turn out the same with almond meal.
Reem says
I made this bread in one 1L glass loaf pan and baked it for 45 minutes, and it was still moist inside but so delicious alone, but I ate it with peanut butter, cacao nibs, and cranberry sauce.
Next time I will bake it for 1 hours to get dry texture similar to bread.
Alyssa says
I just made this bread and it's delicious! Not eating bread has been the hardest thing for me going paleo but this is so close to the real thing! It's definitely a little less sweet but considering I just ate half a loaf it's safe to say it's still worth it. Thank you!
Lisa says
Yay! I'm so glad you love it Alyssa!
Sarah Eliza @ devastateboredom says
Oh em geeeeee I'm so excited about this recipe!! Question, did you ever try any coconut flour in there? I'm weird about using too much almond flour because it means eating the equivalent of soooo many almonds... might have to try it and sub in some coconut flour.
Thanks for sharing this recipe!! Found you via Wake Up Wednesday. 🙂
Lisa says
Thanks Sarah Eliza! I haven't tested this recipe with coconut flour, but I do have a banana muffin recipe that uses coconut flour.
Donna says
I would love to try this Bread.. however I don't have a stand up mixer. Would a hand mixer work as well?
Lisa says
Hi Donna, it should work. Use the whisk beaters if you have them to get as much air into the eggs as possible.
Zee says
This recipe looks great! Look forward to trying it tomorrow. But just wondering if you have a cup measurement for the amount of bananas you use?
Lisa says
Hi Zee, I don't ever measure the bananas, I just use medium size ones.
Christina says
I tried this recipe for the first time today and loved it. I do have a question and wonder if it needs to be refrigerated as many paleo breads do?
Thank you
Lisa says
Hi Christina, I'm so glad you loved it! Like most grain free baked goods, it's best the day it's made. I freeze it to keep it longer.
Girl of Green Gables says
I've been looking for a lighter version of my aunt's traditional cream cheese banana bread, and this certainly fits the bill! 🙂
So glad I found your website! It's awesome!
Louise Rothwell says
I made this bread yesterdy and the kids had it this morning for breakfast."mum this is the best banana bread you've ever made!" They love it so, thank you.Very easy and simple.
Nancy Daniels says
I doubled the recipe and I got 8 mini loaves and 6muffins out of the batch made and all of it was delish! You are right tastes just like the old fashion banana bread just not as sweet. I used organic cacao nibs instead of walnuts. My family voted to keep making this bread.
Patty says
I tried this today and it was very easy to follow. I may add cinnamon and nutmeg next time. I appreciate that it is sweetened with honey and not sugar. I am trying to cut out white flours and white sugar, but do not care for stevia as a sweetener. Usually when I take a bite out of some conventionally baked sugar laden treat, fireworks go off in my head and I want more and more. This was tasty but did not affect me in the same manner. Yes! I will freeze the slices to enjoy later. Thank you for this recipe.
VLL says
Hi! Has anyone tried this recipe without adding the honey? Are the ripe bananas enough?
Tammy says
I made the recipe exactly as written except I made them
Into muffins. It made 12 muffins that took 25 mins to cook.
They were awesome!!! My hubby loved them and let me
Know that he could eat those everyday!! 😄
Lisa says
Yay! I'm so glad you love it, Tammy!
Lynn says
Do you think I can sub the egg for a “chia egg”?
Lisa says
Hi Lynn, I have not tested this recipe with chia eggs so I don't know if it would work. If you try it, let me know how it turns out!
Carrie says
I love these! So yummy. I made 9 muffins, baked at 325 for 20 minutes. Mine came out a bit dry, the batter was very thick, not like most banana bread or muffins. But my bananas we're kind of small, I subbed one duck egg for two chicken because normally my recipes come out better that way (duck eggs are larger than chicken, but I can't do chicken eggs), and I used slightly less honey, so not the recipes fault. Still, the taste is amazing and still moist inside. Thank you for this recipe!
Adrienne says
THANK YOU for this recipe! I just pulled it out of the oven and it is outstanding!!!! I didn't have mini loaf pans so I made it in one single loaf pan and it was done in 45 min. The texture is incredible and not too sweet. I can't wait to toast it and spread some creamy almond butter on this in the morning.
Lisa says
I'm so glad you love it, Adrienne!
Jennifer says
Hi, I’m very excited to make this recipe tonight! I don’t have mini loaf pans, just a cupcake tin and regular loaf pan. Do you have any recommendations on how I can modify the cooking time/cooking temp in order to make them same as your recipe?
connor says
I am getting hungry by looking at this recipe! Sounds like the perfect breakfast.
Stefani says
Made this today. SO good. Husband was shocked it wasn’t a traditional banana bread when he bit into it. But I will say that I added pecans which gave it a really good texture and added flavor. I also added a dash of molasses. Next time I will do without the dark chocolate chips I added in. I wish I could add a picture bc it turned out so cute LOL.
Adele says
I have to give this recipe 5 stars! Just getting back into paleo (2/2019) and this came out amazing... gave to people and work and they were asking for the recipe. Didn't have the small pans but one metal loaf pan (med/small) and adjusted temp 300 degrees and moved to lower middle rack for extra 10min to avoid burning the top. A little extra moist in the middle but still came out great. I will try with 3 small pans next.
Lisa says
Yay! I'm so glad you loved it Adele! It's one of my favorites 🙂
Patricia says
Best Paleo Banana Bread recipe I’ve tried so far. I have to limit hubby’s intake. He would eat the entire loaf in two days.Thanks!
Morgan says
I was looking for a simple recipe and this was perfect for the 2 bananas I had that were about to go bad! Worked out nicely! I’m not gluten free but my husband prefers less gluten in his diet so gluten free was just a bonus! Thanks for sharing!
Kay says
Can I us 2 flax eggs instead?
Lisa says
Hi Kay, I haven't tested this recipe with flax eggs. If you try it, let us know how it turns out!
Alicia says
This bread is AMAZING! So simple and turns out fabulous every time! My family inhales it 🙂
Ricardo Rodriguez says
Just finished backing this. I made three servings (mostly because I had 6 bananas that were starting to brown on the peel).
Came out fantastic! My biggest struggle with baking these type of dishes is that they are still very moist in the middle at the end of the prescribed time. So I left them in for 10mins longer.
I welcome ideas on the best way to manage undercooked baked goods.
Great recipe!
Nancy says
Best banana bread ever! I used a quarter cup of walnuts and a quarter cup of dark chocolate chips. So good!
Susan says
Hands down best paleo banana bread recipe I’ve tried! I didn’t have walnuts, so I added a half cup of shredded coconut and half cup chocolate chips. Made muffins instead of bread, sprayed liners with coconut oil before putting batter in, then baking at 300 for 15 minutes. Perfection!
Maven says
I loved this recipe, although I did adjust it a bit. I used 3oz of honey instead of 2oz. I used 2 teaspoons of lemon juice. No nuts or chocolate chips. I didn't have mini bread pans, so I used 2 regular bread pans (still not very large) and baked them for 25 minutes. Whole family loves it! The picky teenager; my 6yr old; my Mom who has a wicked sweet tooth, loves carbs and likes to make faces at my hippie food (she does this with love). It's 1,400 cal per loaf this way, so small portions are wise, but that's true with regular banana bread too. Plus this is way more filling!
Smh says
Made this and it turned out perfect! It's going to become a firm favourite. Thank you!
Nicolette says
Really loved this recipe! I'm on the Sibo diet and it's so restrictive so it is so good to have a great banana bread recipe I can eat. I used honey instead of maple syrup :).