The Best Almond Flour Banana Bread
Another super simple banana bread recipe that will become your number one go to coffee partner. I love using oatmeal for my banana loaves but this almond flour version is next level. So many nutrients and so much yumminess – yes its possible.
It super easy to make with basically your almond flour (I buy it in bulk at Costco and ends up costing so much less). Two tablespoons of coconut sugar but you can use any sugar you prefer or have on hand. I used avocado oil but you can use any neutral oil like melted coconut oil. Some eggs and two large ripened bananas. I used dairy free chocolate chips but you can use dates, raisins, nuts, seeds, etc.
If you like this recipe you will absolutely LOVE my Flourless Banana Chocolate Oat Bread or my Chocolate Chip Peanut Butter Oatmeal Banana Bread or my Healthy Banana Oatmeal Bread!
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The Best Almond Flour Banana Bread
Ingredients
- 2 cups almond flour
- 2 tbs coconut sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large ripe bananas
- 2 eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×5" loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, sugar, baking powder, cinnamon and salt.
- In a medium bowl, mash your bananas and then whisk in the eggs, oil and vanilla. Pour the wet mixture into the dry bowl and mix until all are incorporated. Lastly fold in the chocolate. Transfer the batter to your loaf pan (top with a few additional chips; for aesthetic) and bake for about 50 minutes or until a toothpick comes out clean. Let the loaf cool for at least 30 minutes on a wire rack prior to slicing.
Nutrition
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It looks delicious, but I didn’t make it yet. Would it be ok to use stevia in the raw and canola oil as substitutions? I can’t wait to bake it!
I usually use grapeseed oil, would that be okay?
My family and I liked the outcome! It was very moist and perfectly sweet! God bless!! (John 3:16)
HI Lucy, glad it was a winner for everyone! Thanks for the rating!
Made this last night to have for breakfast this morning and was very tasty. Nice moist texture. Used coconut oil since I had no avocado oil on hand and it worked great, and added a couple teaspoons of monkfruit powder – definitely a keeper!
Amazing recipe!!! I used coconut oil and added some pecans and unsweetened coconut shreds.
I’m so making this in muffin form for the kiddos!! I have leftover shredded zucchini that I haven’t gotten around to using. Do you think it would be ok to throw it in the batter?? Thank you!!
This bread was amazing! New family favourite! I did not have the coconut sugar on hand so I did substitute that with honey but fantastic recipe and will be trying more of your recipes out soon!
Delicious! Question how should I store it? I can leave it out for a day or two but can I freeze half or refrigerate to make it last longer?
One of the best I’ve tired. So juicy and yummy!!!
Just made these yesterday and we are fighting over them . They are that good. My daughter made me count them last night while she was at work to make sure i didn’t eat anymore . They are amazing and so easy to make . I made them into muffins and it made 15. Shhushhhh i just ate another one I seriously cannot help myself . I can’t wait to try your other recipes .
Hi
The recipe came out delicious. However, I couldn’t get it out of the loaf pan. It would not come out. I greased the pan with coconut oil prior to pouring the batter. But everything was just stuck there. Please help
Hi Amelia, I recommend using parchment paper next time. It never fails.
great recipe
Thank you Carole!!
I made it into muffins 1st time, kids loved it. 2nd time I did the same except I used good quality olive oil.
Thank you
Perfect! I need to try them as muffins!!
So I tried this recipe and I liked it. The bread came out super moist which I absolutely love, however I have a sweet tooth and I felt that the bread wasn’t sweet enough. I did like the chocolate chips in it which did add a bit sweetness. I may try adding a bit more sugar next time.
Hi Rue, definitely customize it to your preferences and palate! I’m glad the base recipe worked for you though!