This healthy almond flour banana bread is soft, moist, and loaded with banana flavor. You only need a handful of basic baking ingredients including almond flour to make this delicious recipe from scratch!
Best way to use up all that extra bananas sitting in the kitchen.
If you have a couple of overripe bananas why not make more banana bread recipes. This kind of bread can be easily frozen in the fridge for months.
Reheat in the oven, or my favorite way is a toaster oven! If you like this bread, definitely try this Chocolate Chip Banana Bread next.
Why We Love This
- Very moist and fulfilling - the right ratios of banana combined with maple syrup, yogurt, and almond flour result in ultra-moist gluten-free banana bread. For the best dessert bread, serve it as it is or with butter, a little sprinkle of sea salt flakes, and a drizzle of maple syrup on top.
- Healthy banana bread - this is a simple recipe for classic sugar-free banana bread. However, you can use it as a base to customize it further with chocolate chips, dried fruit, berries, nuts, and so on. I’d recommend adding about ½ to 1 cup of these.
- A very forgiving recipe - what do I mean by that? Is that you can mix and match the ingredients and swap up them as you like and it will still bake beautifully. It is a forgiving and foolproof recipe that anyone should be able to make. Please read more on this in the Ingredients and Substitutions.
Ingredients
This sugar-free banana bread recipe requires a handful of basic household simple ingredients like almond flour, sugar, eggs, yogurt or sour cream, baking soda, and baking powder.
Many ingredients can be substituted with what you have which makes it the perfect base for any baked bread recipe!
- Bananas give natural sweetness to the bread, my recommendation is the riper the better!
- Almond flour - blanched almond flour and not the almond meal is what we are going for here. Almond flour is bright, and lightweight with almond skins removed. The main differences between the two are the grain size, as well as that almond skin is present in almond meals. These differences are important in recipes where texture makes a big difference, just like here.
- Bananas - are a great way to use up that old and spotty banana that has been sitting in your kitchen or fridge for a while. If you have frozen a couple before then these will work equally well once thawed. I usually buy too many bananas that no one eats in the end, so I freeze them and use them later for baking. Works great!
- Maple syrup - I have done this recipe with maple and agave syrup, they are with the same consistency and don’t have a lot of flavors like for example honey. I haven’t tried but if honey is all you have this is fine. (or simply use your favorite liquid sweetener). Honey has a stronger flavor though. This banana bread will work with regular white and brown sugars too.
- Eggs - give the bread structure, stability, and tender texture. You can even bake this bread with 1 egg but 2 is recommended.
- Yogurt - gives the necessary moisture to the bread. Substitute with sour cream, creme fraiche, or vegan yogurt. You can use these interchangeably in most baking recipes. Your next options would be kefir and buttermilk.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Equipment
Recommended equipment you need for this sugar-free banana bread:
Instructions
Preheat the oven to 350 F.
Wet ingredients. Mash banana (with a fork, potato masher, or blender) in a large medium bowl until smooth and add eggs. Beat with an electric mixer on low and add yogurt, vanilla, and maple syrup.
Mix on low until combined.
Dry ingredients. Mix sifted flour, baking powder, salt, and baking soda separately and then add to wet ingredients. Combine with a spatula. Here you can add chocolate chunks or chips, or nuts to your bread if used. About ½-3/4 cups.
Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking. Pour batter into the pan.
Top with one banana cut in half (optional), make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out with a few breadcrumbs.
Let stand on the kitchen counter for 10 minutes and then remove to a cooling rack to cool completely.
You can serve it warm as well but better to wait until cooled as it will be easier to slice it.
Tips
- Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
- Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, and yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
- Mashing the bananas - bananas can be mashed not only with a fork but to save time, an immersion blender and electric mixers work equally well and faster. Make sure to chop up the banana into chunks. This saves a ton of time but does add extra clean-up in the end.
- No loaf pan? No problem! This batter makes excellent sugar-free banana bread muffins. Follow the recipe as instructed and pour the batter into a 10-12 count muffin pan with nonstick spray or use cupcake liners. Like with most of the muffin recipes, fill each cup roughly ¾ full, bake for 25-35 minutes but check for doneness after 20 minutes.
- Baking time - by the 50 minute mark your sugar-free banana bread may look like it is not baked through, but taking it out during that time will ensure that you won’t overbake it. Test with a toothpick inserted in the thickest part of the bread, it should come out with a few breadcrumbs, then the bread is done.
- Baking soda - just like baking powder, baking soda does not last forever. Check for expiry date and keep it in a dry place far from moisture, and humidity and always sealed or in an airtight container.
- Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. And be sure to check out Janice's article from Baking School for more details on why and how to measure your baking ingredients.
- Overall it is a very easy and forgiving, almost foolproof recipe. Switch out the ingredients if you like, don’t skip the baking powder and soda though, these are essentials.
Freezing and Storing Instructions
- Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume it within 2-3 days. Or keep art at room temperature for 1 day, covered tightly in plastic wrap.
- Freezing - let the bread cool completely. Cut in individual slices, the thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to a freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
Add Ons
There are several options for this but dried fruit such as plums, apricots, cranberries, blueberries, and raisins work really well in banana bread. Just make sure to chop them up before adding them to the mix.
- Nuts - almonds, cashew, walnuts, pecans. Any nut of your choice should work well.
- Chocolate chips
- Peanut, almond butter
Serving Suggestions
What do you eat almond flour banana bread with?
Serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple or Cinnamon honey butter
- Berry Jam
- Honey, maple syrup, or agave syrup
Popular Questions
The correct ratio of ingredients such as bananas, dairy, sugar, or liquid sweeteners(honey, maple, and agave syrup) in the banana bread recipe all give the bread its moist texture.
Almond flour and almond meal are two different things. It is not recommended to use them interchangeably in baking recipes. Almond flour is bright, and lightweight with almond skins removed. The main differences between the two are the grain size, as well as that almond skin is present in almond meals. These differences are important in recipes where texture makes a big difference.
Thank you so much for reading about this healthy almond flour banana bread recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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Did you make this recipe? Be sure to leave a rating and a comment below. Thank you!
📖Recipe
Healthy Almond Flour Banana Bread
Ingredients
- 3 cups blanched fine almond flour sifted
- 1 cup mashed bananas about 3-4 medium bananas
- 2 tablespoon greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon baking powder sifted
- 1 teaspoon baking soda sifted
- ¼ cup maple syrup or agave syrup
Instructions
- Preheat oven to 350 F.
- Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add yogurt, vanilla, maple syrup. Mix on low until combined.
- Mix sifted flour, baking powder, salt, baking soda separately and then add to wet ingredients. Combine with a spatula.
- Prepare a 9 x 5-inch bread loaf tin lined with parchment paper with enough room left on the edges to lift out the bread after baking. Top with one banana cut in half (optional), make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
- Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely. You can serve it warm as well but better to wait until cooled as it will be easier to slice it.
Nutrition
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Rita
Healthy moist and gluten free almond flour banana bread !
Cindy
Is this keto? how many carbs and fiber? tyia.
Rita
I am not familiar with keto, but I've added the nutrition.