Almond Flour Banana Bread (Moist, Soft, and Naturally Gluten-Free)

There’s a special kind of softness you get when ripe bananas meet almond flour. The crumb turns plush, the edges stay tender, and every slice feels like the kind you’d sit down with on a quiet morning. This is the classic style of almond flour banana bread — not dense, not cheesecake-like, and definitely not keto — just a naturally gluten-free loaf with a familiar, cozy texture.

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Almond Flour Banana Bread (Moist, Soft, and Naturally Gluten-Free)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

10

slices

Prep time

10

minutes

Cooking time

50

minutes

Calories

215

kcal

Total time

1

hour 

Soft, moist almond flour banana bread made with ripe bananas, eggs, and a simple gluten-free batter. Easy, one-bowl, and naturally gluten-free with a tender crumb and classic banana bread flavor.

Ingredients

• 3 medium ripe Bananas, mashed (300g)

• 3 large Eggs (150g)

• 1/4 cup Maple Syrup or Sugar (60g)

• 1/4 cup Oil, any mild variety (56g)

• 1 teaspoon Vanilla Extract (5g)

• 1 teaspoon Cinnamon (3g)

• 1 teaspoon Baking Soda (5g)

• 1 teaspoon Baking Powder (4g)

• 1/4 teaspoon Salt (1g)

• 3 cups Almond Flour (288g)

Directions

• Preheat the oven to 350°F and line a light-colored loaf pan with parchment paper.
• In a large bowl, mash the bananas until smooth.
• Whisk in the eggs, maple syrup or sugar, oil, vanilla, and cinnamon until combined.
• Add the almond flour, baking soda, baking powder, and salt. Mix until the batter is fully incorporated.
• Spread the batter evenly into the prepared loaf pan.
• Bake for 50 minutes, or until the top is golden and the center feels set.
• Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

• Let the loaf cool completely before slicing for the cleanest cuts.
  For a sweeter loaf, increase the sweetener slightly or add chocolate chips.
  Store at room temperature for 3 days or freeze the cooled loaf for up to 3 months.
• International Substitutions:
  UK/Aus: Use “almond meal” only if it’s finely ground; coarse almond meal will make the loaf dense.
  Maple syrup ≈ use golden syrup or honey if preferred.

Why This Recipe Works

Almond flour and ripe bananas create a naturally moist batter that bakes into a soft, tender loaf with a smooth crumb. The bananas carry enough richness on their own, so the bread stays plush without needing much added fat.

Eggs give the structure the loaf needs, helping it rise and hold together without becoming dry. Their balance with the almond flour keeps every slice cohesive instead of crumbly.

A steady, even bake allows the loaf to rise gently while staying moist. The lower density of almond flour means the bread stays soft through the center while still forming a light, golden surface.

Ingredients & Substitutions

Almond flour: Fine, blanched almond flour gives the loaf its soft texture and subtle nuttiness.

Bananas: Use very ripe bananas for sweetness and moisture. Dark speckles mean more flavor.

Eggs: Provide structure and help the loaf hold its shape.

Maple syrup or sugar: Adds light sweetness and supports browning. Either works well.

Oil: A small amount keeps the crumb tender and balanced.

Vanilla extract: Adds aroma and enhances the banana flavor.

Cinnamon: Brings gentle warmth and depth.

Salt: Balances the sweetness and brightens the overall flavor.

Baking soda: Helps the loaf lift evenly.

Baking powder: Supports a lighter rise.

Simple substitutions:
Swap maple syrup for honey or use coconut sugar if you prefer a more caramel-like sweetness.

Essential Equipment

• Light-colored metal loaf pan
• Parchment paper
• Mixing bowl
• Silicone spatula
• Cooling rack

How To Make Almond Flour Banana Bread

Mash the Bananas and Combine the Wet Ingredients

1. Add the bananas to a large bowl and mash until mostly smooth.
2. Whisk in the eggs, sweetener, oil, vanilla, and cinnamon until the mixture looks cohesive.

Add the Almond Flour

1. Sprinkle in the almond flour, baking soda, baking powder, and salt.
2. Fold gently with a spatula until the batter comes together. It will be thick but spreadable.

Bake the Loaf

1. Preheat the oven to 350°F and line a light-colored loaf pan with parchment.
2. Smooth the batter into the pan and level the top.
3. Bake for 50 minutes, or until the center feels set and the top turns golden brown.

Cool for a Soft, Even Texture

1. Let the loaf cool in the pan for 10 minutes.
2. Lift it onto a cooling rack and let it cool completely so the crumb sets before slicing.

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Expert Tips

• Let the loaf cool completely before slicing so it holds together cleanly.
• Use a serrated knife for even slices without tearing the crumb.
• Keep the bananas extra ripe for deeper flavor and a softer texture.
• Line the pan to prevent sticking; almond flour batters are naturally more delicate.

Storage & Freezing

To Store:
Keep the bread in an airtight container at room temperature for several days. It stays soft and flavorful.

To Freeze Baked Loaf:
Cool completely, wrap well, and freeze in a sealed bag. The texture holds up beautifully after thawing.

To Freeze Slices:
Freeze the slices with parchment between each piece. They thaw quickly and stay tender.

FAQ

1. Why did my almond flour banana bread fall apart?
   It may have been sliced too soon. Letting it cool fully helps the crumb set.
2. Can I make this without eggs?
   A flax or chia substitute works, but the loaf will be slightly denser and more delicate.
3. How do I know when the bread is done?
   The top should look lightly golden, and the center should feel set when pressed gently.
4. How do I prevent the top from browning too quickly?
   Loosely tent a piece of foil over the loaf during the last part of baking if your oven runs hot.