Almond Flour Banana Bread

Ah, bananas. When you’ve got too many of them, you either start making a lot of smoothies, or you make banana bread (or maybe banana bread muffins, yum!). But how to do it grain-free? Enter almond flour, the hero of the grain-free/gluten-free/primal baking community.

This morning, I decided to experiment. I wanted to make almond flour banana bread. I’ve not baked with almond flour before, and I’ve certainly never made almond flour banana bread before. I decided to adapt my old banana bread recipe, and boy was I surprised! I made the most incredibly moist, perfectly crumbed, tasty banana bread I’ve ever eaten. That’s why I’m sharing this recipe for almond flour banana bread with you!


Almond Flour Banana Bread

The Players

The How-To

1. In a mixing bowl, combine all dry ingredients — almond flour, coconut flakes, chocolate chips, salt, baking soda, & baking powder.

2. In a separate mixing blow, combine all wet ingredients — honey, coconut oil, eggs, vanilla, & bananas.

3. Combine wet and dry ingredients thoroughly with a spoon. Transfer into two loaf pans or one bundt cake pan or 24 muffin tins. Cook at 350F. If using two loaf pans, cook for about 40 minutes. If using a bundt cake pan, cook for about 45-50 minutes. If using muffin tins, cook for about 25 minutes.


4. Remove cooking tins from oven, and let cool completely before removing from cooking tins and serving up this delicious almond flour banana bread to your family and friends. Freeze whatever you don’t think you’ll eat within a couple of days!

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Comments

    • says

      Yeah, those chocolate chips were a special treat for my boys. I can see this going really well with some soaked walnuts or pecans instead of chocolate chips!

  1. says

    how timely! i have some black bananas sitting on my counter and was looking for a gluten free version! i also have a bunch of coconut flour so it’ll be perfect. i’m going to sub almond meal…hopefully it works well! thanks again.
    .-= kami´s last blog post …essential oils =-.

  2. Sus says

    Does anyone know the effects of eating almond flour which is the same as eating nuts that aren’t soaked?

    • says

      It’s my understanding that there are two main ways to eliminate the enzyme-inhibitors in nuts: soaking overnight in a salt water, or toasting/roasting them. Since the almond flour is cooked, I expect it’s fairly similar to toasting/roasting (or at least similar enough to not pose a problem for most people, although I can imagine some with *really* sensitive guts will still have an issue with it).

      If it *does* still pose a problem for you, then you can soak, dry, toast, and grind the nuts into flour yourself pretty easily using a basic food processor.

  3. says

    Where do coconut and almond flours fall on the carb scale? The recipe looks wonderful … especially to someone who hasn’t had bread in a week! =-)

    • says

      Cristie — Coconut flour is VERY low carb. It is mostly fiber. Almond flour is significantly lower carb than grains, and also contains more protein and fat. I don’t have numbers for you, but I know lots of low-carb eaters who use either one or both flours on those occasions when they want something bread-like.

  4. says

    Thank you for the great recipe. I have not tried almond flour or coconut flour yet. I wonder if we can get them at our local co-op store…must try!
    I am loving our kombucha. My DH has made it with ginger and it tastes like ginger ale, only better!

    • says

      Lisa — Yes, you should be able to find them locally. They’ll of course be cheaper if you buy them in bulk online, but if you’re only going to rarely use them (or you just want to try them to see if they’re worth buying more of), then you should be able to find them at most natural food stores.

  5. says

    Kristen, this sounds yummy! did you make your own almond flour?

    We use homemade almond milk with some of the meat sometimes in scrambled eggs and even quiche, the texture is so much creamier than even dairy cream.

    thank you for sharing.
    carmen
    .-= Carmen´s last blog post …Crustless Quiche =-.

  6. Cristie says

    Wow. If that is an actual picture of your almond flour banana bread, something went terribly wrong with mine!

    • says

      It is definitely a pic of my bread. I wonder what the difference could be? Altitude? Latitude? Maybe not enough/too many bananas? (That’s always been the tricky thing about banana bread to me — 3 small bananas can make as much mush as 1 big one. I’ve got enough experience now, though, that I just *know* how much is enough.)

  7. says

    Wow, they look delicious!

    Quick question about almond flour, though. Is there any reason you chose to use it, other than to experiment? I.E. Is there some extra benefit to using almond flour, like an impact on the taste, etc. Or can I really just substitute it for some other type of flour with very similar results?
    .-= Edmund´s last blog post …Blue Duck Tavern =-.

    • KristenM says

      I chose to use it because I’m too lazy to prepare grains properly (through soaking or sprouting) and almond flour is easy and quick.

  8. says

    We made this last week in both loaf and muffin form. The muffins turned out a little dry, but the loaf was to die for. In fact, I’m a little sad that it’s almost gone! Next time though, I’ll probably halve the recipe since it did make so much (we love it, but don’t need that much all at once!).
    .-= Nicole´s last blog post …Hello July 2010! =-.

    • KristenM says

      The first time I made this I used a bundt cake pan! So, yes, it makes a lot. I’ve got enough little ones, though, that this recipe only lasts us a couple of days.

  9. Steve says

    I cut the recipe in half and the combined mixture was very before baking. More like a cookie dough than what I woud think of banana bread pre baking. Is this how it is supposed to be?

  10. Victoria says

    Oh my I made these into muffins (I didn’t have any bread pans) and took some into work I used sugar free chocolate chips and agave as I can’t do honey. YUMMY everyone asked for “my” recipe. I gave them this website and took no credit. I didn’t have enough coconut flour and used 6 c almond flour from Honey Mills. Tori

  11. Ann says

    I didn’t get it. The dough was like cookie dough, not like a muffin dough. They were dry and fell apart. The flavor was OK – but they were strange little things. I wouldn’t describe it as bread or muffins. I followed the directions and didn’t substitute anything.

    • KristenM says

      I think it may be like the other commenter above — a discrepancy in bananas. I always use overripe bananas that turn into quite a liquidy mush. If the dough comes out too dry because the bananas are smaller or less ripe, I mush more banana to mix in. It’s something I eyeball. Try in next time with either more bananas or riper bananas to get your moisture content right.

  12. Letty Sison says

    I will certainly try this recipe. I used to have a recipe for a flour-less cake from a Czech friend but I lost it. I lost track of my friend as well.

  13. ChrisB says

    I just pulled this out of the oven and it was very dry. I used a angle food cake pan. I double and triple checked the ingredients and I did it right. I am thinking the coconut flour just soaked up too much liquid for the ripeness of the banana. It tastes good so I will poor some cream over it! I’ll try again and report back with even more ripe bananas.

  14. Katie says

    Thanks so much for this amazing recipe! I only have coconut flour on hand as well, so do I use 4 cups? Or do I still just use 2 cups and ignore the almond flour?

    Thanks,

    Katie

  15. Robin says

    I made this last night, I was out of coconut oil so had to sub in grapeseed oil in its place. I cut the recipe in half, measured the mashed banana to get exactly what the recipe called for, and baked one loaf. I had a very dense, moist loaf that baked beautifully (I had to bake it an hour in my oven) and it tastes really good. My GF youngest said “Mmmmm” and finished her piece quickly. Thanks for the recipe!

  16. Erica says

    I made this tonight in a bunt pan. I substituted grass fed butter for coconut oil (same amount) and used a little less coconut flour. It’s still came out drier than cookie dough. I added about one fourth cup (maybe more) almond milk. I also added one fourth cup Muscavado (brown) sugar. it tastes really great, definitely “healthy” tasting so I’ll be anxious to try it on the kids. It’s very filling and you don’t need more than a tiny slice. I was happy with the results and will make it again!

  17. Nancy says

    I followed the recipe, the dough was way too dry. I’m sure the coconut flour soaked up the liquid so I added one more banana, one more egg and 1/4 cup more honey. It still seemed dry but I baked it anyway. Mistake. I’m sure you have an eye for the dough as you stated, I’m new to working with coconut/almond flours so I wasn’t sure if this was normal. I’m wondering if you could make some type of comment after the recipe about this so people like me who don’t read the comments until afterwards can be forewarned.
    Thank you so much!

  18. Eleanor says

    i was so excited to try this recipe, got all the ingredients, welllll….i wish i would have tried only half. it’s currently in the over but the dough was very dry, added another egg and some milk… I’ll see what it tastes like and looks when it get out of the oven.

  19. Sherri says

    I love making Almond flour banana muffins! I use 2 c. almond flour and 1 c. coconut flour. I also use sweetleaf stevia for my sweetener…sooo good! Even my hubby who is a hard core junk food eater loves these muffins! I haven’t tried the choclate chips yet…might throw them in a few of the muffins for my hubby;) Also, I grind up my own almonds for my flour….it doesn’t get as fine as the store bought…but everyone who has tried these muffins likes that there is little pieces of the nuts!

  20. says

    I have Celiac and follow a Paleo diet. I found your website and love this recipe! It fits my dietary needs perfectly and the taste is amazing! The batter was the consistency of dough and I worried that the amount of coconut flour was much more than I had ever used in a recipe so I added a little more coconut oil. I also used a smidge more raw honey since my hubby likes his banana bread a bit sweeter. I made them into muffins and they turned out great! My picky non-Paleo hubby ate 3 of them right away. This one is definitely a keeper.

  21. Nicole says

    Hi there,
    I just put this in the oven and it smells amazing.. I’m hoping it turns out as I’ve not had great luck with Paleo baking!!
    Question should it be a liquidy texture or more solid? and will it rise at all or stay down ?? Hoping mine turns out!!

  22. janet says

    Waaaaah!! What did i do wrong!? The batter looks like cookie batter. So many eggs…how did this happen? I’m going to pop a couple muffins in and see how they do… wish me luck!

    • KristenM says

      All the moisture in this comes from the eggs, bananas and coconut oil. So, if your eggs were smaller than mine, your bananas less overripe, or your coconut oil solid instead of melted, you’ll get a dough instead of a batter. If I were you, I’d add a little bit more of any of these wet ingredients to get the preferred consistency.

  23. Maria says

    I too decided to half the recipe and omit the chips and instead through-in a handful of mixed nuts (toasted pine, pecans & hazelnuts) and yes the mix came out like cookie-dough….I sprayed my loaf pan with coconut oil and added a bunch of vanilla flax milk to get the consistency a little more like familar banana bread dough. It’s baking (smells good, will update when it comes out and taste (mais qui!)

  24. Beth says

    Mine is in the oven now and I anxiously await the result. Mine too seemed dry according to the recipe as written…I nearly doubled the eggs (although the eggs I had were tiny “winter” eggs, so I am not surprised). Also, when baking with absorbant flours like coconut and almond, I recommend having a jar of homemade or organic commerical applesauce on hand to “tweak” the moisture levels. In small quantities, applesauce works nicely to make up the difference in a too small or too dry banana….although I don’t recommend using it to replace eggs or fat.

  25. sarah says

    This recipe was excellent. I halfed the recipe, used all almond flour instead of a mix of coconut and almond…I also cut down on the chocolate chips and added some cocao nibs instead. At the end I added a splash of almond milk because it just seemed a smidge too dry. They baked up beautifullly and tasted AWESOME! My hubby and I are new to the primal/paleo lifestyle and this is the first “bread” we’ve eaten in 9 days. It was wonderful. Thanks for the recipe.

  26. Ruth says

    I wish I would have read ALL the comments before baking this recipe. I am always very careful to measure bananas when specific amounts (2 1/2 cups) are given. Five bananas was a bit shy, so I used 6. Two cups of coconut flour sounded like far too much to me considering the number of eggs and the lack of additional liquid other than honey and oil. I decided (sadly) to ignore my gut and give the recipe a chance as it stood.
    PLEASE write some sort of comment up on the recipe itself to warn people before they waste tons of money on a recipe that might make very dry crumbly and not at all impressive banana bread. The flavor is good, but the texture is far from impressive. I think it would have been fine if I’d added coconut milk or left out one of the cups of coconut flour. My kids were commenting while I made it that it better turn out since I was using so much of my ingredients. It’s a good thing they actually like it, because I don’t, and the small loaves I made to give away will be eaten by my children instead.

    • Jordan says

      I agree with Ruth, above! ^^ Please put a disclaimer at the top of this page! Way too many people have commented saying the recipe was a fail, and then others commented how to remedy the problem. With so many expensive ingredients, it would be really helpful if you would note these changes that should be made! I usually love your recipes, and certainly appreciate them, so it was a big bummer to have such a flop :(

    • Annalisa Sullivan says

      Sorry! I always won proof-reading contests in elementary school and it just stuck with me! Great recipe! Thank you!

  27. says

    I followed this recipe and subbed the mashed bananas with mashed baked sweet potatoes. I also added 2TBS of Pumpkin Pie Spice as well as 1 TBS of cinnamon. Divine as a breakfast bread with a green smoothie….Yum!
    Thank you for the inspiration.

  28. sonja says

    Hi, are the coconut flakes called for In the recipe just simply ‘flaked coconut’ that comes in a bag in the baking section at the grocery store?? 2 cups seems like it would make the banana bread taste very coconuty. Or is it more like coconut flour?

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