Gluten-Free Banana Bread (Made with Almond Flour)
This gluten-free banana bread is made with almond flour and naturally sweetened with honey or maple syrup. It's simple to make and so delicious! Paleo, too.
Updated by Kathryne Taylor on August 29, 2024
Are we still baking banana bread? Is that still a thing? Of course it is. I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
This version required several modifications, so I’m sharing it as its own recipe today. I’ll also walk you through how I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
How to Make Almond Flour-Based Banana Bread
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
Substituted the flour by measuring equal weight (in grams), not by volume (in cups).
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.
Slightly decreased the oil.
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.
I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.
Omitted the milk.
Regular flour absorbs far more moisture than almond flour, which is hardly absorptive at all. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.
Added two extra eggs.
Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour. Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet. (In fact, these pictures show the bread slightly sinking in the middle, but my other batches were perfectly mounded—perhaps the eggs used for the photos were smaller than the eggs I had used in previous tests).
Why do you need more eggs? Regular flours contain gluten, which is a protein that provides structure. It essentially creates a framework that fills with air pockets and stays lofty after baking. Almond flour is gluten free, which means that we’re going to have to find structure elsewhere. Real eggs are the only solution that I know of that can provide sufficient structure. Do not try to make this bread with flax eggs instead—you’ll end up with an unappetizing pudding-like situation.
Added baking powder, and decreased the baking soda.
While my banana bread recipe rises beautifully with baking soda, this nut flour-based version needs help from both baking soda and baking powder. Baking powder is double-acting, which means that it starts producing bubbles when mixed with liquid, and produces more bubbles when it’s heated.
Since we added baking powder (which actually contains some baking soda), we’ll decrease the amount of baking soda. Another reason is that baking soda is much stronger than baking powder, and we simply need less when they’re used together.
In summary: The answer to the question, “Can I substitute almond flour?” is not so simple! The good news is that I use a similar formula for many of my quick bread recipes (like my pumpkin bread and zucchini bread) and muffins, so you can likely use this recipe as a template to adjust the others.
Watch How to Make Gluten-Free Banana Bread
Gluten-Free Banana Bread Recipe Notes
Almond Flour vs. Almond Meal
I’ve used almond meal interchangeably with almond flour in the past, but I strongly recommend using almond flour (made with blanched almonds) in this recipe for the best texture and flavor. I used Bob’s Red Mill’s super-fine almond flour (affiliate link).
How to Measure Almond Flour
Some of my other recipes specify packing the almond flour into the measuring cups, whereas for this one, you’ll measure the flour as you would any other (stir, spoon into cups, and level with a knife). You can read the reasoning behind this at the beginning of the previous section.
Oil & Flour Your Loaf Pan
This is really important! Generously oil and flour your loaf pan as shown in the photo above. If it looks excessive, you’re doing it right. If you don’t sufficiently oil/flour the pan, you might have trouble removing the loaf from the pan after baking.
Let the Bread Cool at Least 30 Minutes
Almond flour baked goods, since they’re gluten free, are especially delicate when they’re warm. You’ll need to let this bread cool in the pan for at least 30 minutes before you try to remove it from the pan or slice it. Trust me!
Craving more?
Here are more gluten-free, almond flour-based treats:
- Almond Cake with Berries on Top
- Apple & Carrot “Superhero” Muffins
- Blueberry Almond Crisp
- Peach Crisp
And more banana-flavored treats:
- Banana Cake with Cream Cheese Frosting
- Banana Coconut Muffins or Healthy Banana Muffins
- Banana Nut Scones (vegan)
- Banana Oat Pancakes (gluten free) or Whole Wheat Banana Pancakes
- Banana Oat Waffles (gluten free)
Gluten-Free Banana Bread (Made with Almond Flour)
Make this almond flour-based banana bread for a gluten-free treat (it’s paleo, too). Enjoy it for breakfast or a sweet snack. It’s decadent enough to pass as banana cake, especially if you top it with cream cheese frosting. Recipe yields 1 loaf, which is about 10 slices.
Ingredients
- ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
- ½ cup honey or maple syrup
- 4 large eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 ½ cups almond flour
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. (Don’t skip this step, or your bread might stick! See photos.)
- In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
- Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
- Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
- Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!
Notes
Recipe adapted from my healthy banana bread (which also offers gluten-free options for oat flour and gluten-free all-purpose flour), and the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197).
Change it up: If you want to make this bread extra fruity, you could add up to 1 cup blueberries (lightly floured in almond flour so they don’t sink). Your bread may need up to 1 hour 10 minutes in the oven with this addition. Or, I suspect you could add ½ cup mix-ins like chopped walnuts, pecans or chocolate chips without needing to adjust the baking time.
Storage suggestions: This bread is quite moist and will keep at room temperature for a couple of days, in the refrigerator for up to 5 days, or freeze it for up to several months (slice it first if you’d like to be able to grab a single serving).
Egg free/vegan note: I always try to offer substitution options when possible, but this recipe is highly dependent upon real eggs for structure and lift. I do not know of a workable alternative.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Awesome recipe, turned out just perfectly moist and delicious ! Made it exactly as written ! The sweetness is just right. Thanks Kate!
You’re welcome!
This is SUPER YUM!! Highly recommend :)
Do you have an almond flour recipe for cranberry bread? I get nostalgic for cranberry bread at this time of year! When I was a kid we used to make the cranberry/orange bread recipe on the cranberry bag. So good.
Hi! I’m glad you loved it. I don’t have one for cranberry bread, sorry. Maybe try my cranberry orange muffins?
Really a nice recipe. this is a delicious bread. I tried it recently and liked the recipe.
Thank you for your fabulous recipes!
You’re welcome, Sophia!
Hi there, I’m thinking I’ll make this tonight! You mentioned it can be made as as cake too, any adjustments to the time, temp. or amount of batter? Thanks
Hi! It could pass for a cake. If you change the baking dish, it may need adjustments to time. What type of pan were you planning to use?
Just curious, I have used bean water as an egg substitute in another recipe which worked alright, could it be acceptable in this one?
I might try it and let you know how it turns out.
Hi! I’m not sure without trying it. I have more experience with flax egg.
Oh my word! This one of the yummiest banana breads I have prepared and enjoyed! Excellent texture and perfect flavors! Thanks Kate!
Unbelievably good!
I’ve been making a banana loaf with self-raising flour which I adore,but my husband cannot eat. So, it was wonderful to find your recipe. And more wonderful to taste the result. Superb! The only difference was that I made with unpeeled ground almond, which made it a bit darker but still delicious!
Thank you very much
I’m excited you enjoyed it!
Loved this recipe, jus cooked it and it is DELICIOUS…So moist…perfect for a guilt free snack
I love this recipe so much! My BF devoured this. I’m wondering — could this be turned into a pumpkin bread? Or would it require significant changes?
Hi! I haven’t tried it, sorry. I’m guessing it would require changes since baking is so precise.
Would this recipe work in mini loaf pans as long as the cooking time is adjusted accordingly? This works fine for normal banana bread, but I’ve never baked with almond flour before and wasn’t sure about making a tweak like this to pan size.
Hi Jan! I haven’t tried it with this one, but it should work. You will need to decrease the time, I’m just not sure how much.
Mmmmm! I made this tonight and am enjoying the first slice. I followed the recipe….used vegetable oil and honey, and buttered the pan. I weighed the almond flour. The batter looked a bit runny but I trusted the recipe. I cooked it for 50 min and let cool for 90 min. Very tasty! Thank you for this! I am on day 2 if being gluten-free and this made me feel better about the journey I have ahead of me.
Can this recipe be frozen?
Hi Jason! That should be fine. Let me know how it turns out for you!
This recipe really looks awesome! I follow the SCD diet and can’t use baking powder, only baking soda. What do you recommend for me to substitute for the powder?
Hi Sarah, I’m sorry to disappoint, but baking is very precise and not sure you will get the same result. Sorry!
Your recipes never disappoint and this one is no exception! This banana bread is the best I’ve ever tasted – so light and delicate, I even added a cup of walnuts and it wasn’t compromised! Thank you for your wonderful gluten-free choices!
Excellent, thanks Kate! I always love the regular recipe but this is great, lovely balance and rise. I went for muffin cups and as I was yearning for a British ginger cake type flavour I subbed some honey for 2tbsp black treacle/molasses, added 3tsp ground ginger, a large knob of fresh grated ginger and raisins. It is still banana but with yummy ginger kick too.
Would you happen tl know what adjustments I should make if I live at 6000′ ablve sea level?
Hi! Sorry to disappoint but I don’t have elevation suggestions since I develop recipes in Kansas City.
As the mother of coeliacs, I am always on the lookout for naturally GF recipes (to avoid the gritty texture usually obtained when GF flour is substituted into a regular recipe, especially after the first day). This one is really, really good. Have only done it adding berries so can’t comment otherwise. I also added a teaspoon of Orgran gluten substitute to strengthen the structure. This is readily available in Australia, not sure about the USA. I’ve found the cake keeps well in the fridge as Kathryn says and it freezes well too. Enjoy!!
Followed the recipe exactly, except cut the maple syrup in half and used half almond flour and other half almond meal, and it was super delicious and came out of the pan perfectly!
Thank you for perfecting this version of banana bread – love it!
Super moist – all my friends loved it! The best I ever made according to my gluten free friend.
Hooray! I’m happy to hear that. Thank you for your review, Haroldynne.
I used molasses instead of honey and reduced it to 1/4 cup as my bananas were very ripe and it turned out wonderful! The consistency is perfect and the taste is divine. Thank you so much for the recipe!
I love this recipe! I made it twice. I followed it to a “T” the first time thought it was amazing. The second time I used half the amount of honey. I also had an extra banana left over. I cut it in half lengthwise and placed them on the top of the batter (pressed in about half way) before putting in the oven. I call it the moisture maker because it was the best and most moist banana bread I have ever eaten.
Thank you for sharing! I’m glad it worked out for you, Julie.
In your recipe for banana nut bread (love Real Food) can almond flour be substituted for the whole wheat flour?
Hi, unfortunately it’s not a 1:1 substitute. You could try oat flour following my guidance in my How to Make Oat Flour post.
This recipe is amazing! I added both walnuts and chocolate chips.
Thank you!
Hi Kate,
I made the banana bread yesterday using the recipe for almond flour and it’s lovely, the best banana bread I’ve tried. As I have LPR reflux this recipe is ideal. I also made your Granola which is equally as good. As I have silent reflux these recipes are ideal. Many thanks. Linda.
Hi Kate! I just made this bread and it is so delicious! I really like the hint of coconut flavor that the oil imparts. It’s the first recipe I’m writing about, but have made several others of yours! You’re a wonder! Thank you for all the work you do!
Thank you, Margaret!
Dear Kate,
I ate my first “pan de platano” many years ago in Guatemala and loved it. Since then I have often tried banana breads in Europe even from famous bakeries and was never really satisfied. They were so dry in comparison with the fruity cake I remembered so well. The banana breads I had eaten in Latin America were indeed more cakes than breads. Reading the comments gave me enough confidence to try and indeed I was rewarded with the best banana bread I have found since then. And I am not even good at baking but your recipes are always so easy to follow and turn out so well. Thank you so much for bringing banana cake back into my life. I was planning to freeze part of it but it looks like we won’t have very much left by tomorrow-)Greetings from Amsterdam
Thank you, Claudia! I appreciate your review.
Finally found healthy tasty recipe,even my kids love it!!!Yey!!! Thank You
February 25th I made the banana cake with almond flour. It came out good. I like the fact you gave instructions on how to modify the receipe. I wanted to avoid white sugar or white flour. The honey and coconut oil gave the bread the sweetness. I prefer making baked goods from scratch because you control the natural ingredients!
Thanks for the receipe!
Pamela
You’re welcome, Pamela!
I just made this banana bread and it’s absolutely delicious! Great flavor and texture. Will definitely keep this recipe.
I have to tell you…I made this banana bread for card night with the girls and it was a WIN WIN!! Usually gluten free breads are so dense and heavy…not this one!! So DELICIOUS!!! I added the walnuts and I tell you…you could not have constructed a more perfect recipe!!! Will definitely make it again!!! Thank you!!! LOVE LOVE LOVE
Thank you. Excellent recipe. Best GF bread we have made. I have also used the batter to make mini dark choc chip banana muffins, which my kids loved.
That’s great to hear, Erin! Thank you for your review.
OMG, this bread is to die for. I used maple syrup and added nuts and raisin. Yum
This is the best gluten free banana bread I’ve ever had! I made it last night and we ate it with breakfast this morning. Everyone loved it. It held together well and was perfectly sweet, delicate, and moist. The only change I made was to bake it in my 9” cast iron skillet. Thank you so much for another winner. Please never stop baking and cooking and sharing!
Best banana bread we’ve ever had! My kids devoured it! Thank you. I’m sorry if you’ve already answered this…would this also work as a pumpkin bread? By replacing the 1cup of banana with equal the amount of canned pumpkin?
I have loved all the Cookie and Kate recipes I’ve made in the past, but I am sorry to say that I did not like this recipe. I followed the instructions to a “t”, using maple syrup. I generously greased and floured my baking pan. Let it cool on the cooling rack for 35 minutes. Ran a knife around the edges. When I flipped the bread out, part of the bottom stuck to the pan. The bread was way too moist, to the point where it was wet. I’m going to try and toast a slice in the toaster oven today to see if that will help with the excessive moisture issue.
I’m sorry to hear you didn’t enjoy this one. Sounds like it may have not baked evenly.
Thank you for sharing this wonderful recipe. I used coconut oil as per your recipe and almost everything as suggested but only used 3 eggs. It turned out perfect. It didn’t sink in the middle and tasted havens,
Thank you again and I’ll be following you and your great recipes:)
Hey what size loaf pan did you use?
Hi! Standard loaf pan 8-1/2 x 4-1/2 x 2-1/2 inches.
This bread tastes amazing!!! I always use flour when making banana bread, but this time I switched it with almond flour. I was not disappointed. It is very moist and soft. I used maple syrup and it adds sweetness to the bread! Delicious! I will definitely make it again! Thank you for sharing your recipe!
Your’e welcome! I’m happy you enjoyed it and weren’t disappointed.
Just making this bread, is the batter supposed to be very liquid?
Hi Cecile, It should have some resistance to it, but not too much. You may have added too much liquid if it seems really wet.
I made it with Swerve instead of honey or maple syrup, and was surprised at how well it turned out. I usually don’t enjoy almond flour desserts, but this one was fabulous. Thank you!
You’re welcome, April! Thank you for your review.
Can I use soy flour instead of almond, kr rather as substitute in the oat flour recipe?
Hooray! That’s great. Thank you for your review.
This is hands down the best banana bread I’ve had. Notes of honey , banana and cinnamon perfumed the entire house.
Wonderful, Eliza! Thank you for sharing.
I’m about to make this for myself for my birthday and I enjoy your recipes, however not so sure about the honey … my understanding is that honey becomes rancid when cooked at high heats, any insight?
Hi Bea, I haven’t had issues. You can always use maple syrup instead.
This was my first time baking with almond flour as I’ve recently learned I am gluten intolerant. I miss every type of baked good and these taste like regular banana bread. Im so happy! I actually made them into muffins with chocolate chips, most of the chips settled at the bottom but I still give this recipe 5 stars. Syper easy too!
I’m happy you found this recipe! I try to put gluten free alternative or substitutions in the notes when I can. Thank you for your review, Elizabeth.
Absolutely delicious!!
I just made this recipe and added 1/3 cup of fresh blueberries and a 1/3 cup of chocolate chips. I was conservative on both because I was concerned about the added moisture with the almond flour. They’re amazing!
I also made large muffins instead of a loaf. I kept the temerature the same and they baked for about 50 minutes. The muffins turned out perfectly. I also followed your suggestion and mixed the chips/blueberries with some almond flour so they wouldn’t sink.
I used coconut oil (mostly for flavor) and maple syrup instead of honey. Thank you for sharing your work!
Hi I ended up with a ton of bananas and decided to turn into bread this morning and I gotta say, thank you ! While I didn’t follow it exactly. The recipe came out delicious!
First trial I halved the recipe and turned out perfect and everyone loves it. Done it again, this time I doubled the recipe with added extra of dark chocolate and walnut. Yummuy!!! This time I will do with cream cheese frosting!!
Thanks for sharing this recipe. :-) I will try making this and will give a rating after.
I love your banana bread recipe!! And so does everyone else – gluten free or not – who tries it! I add 1/2 cup mini dairy-free chocolate chips and it is perfect. It is so easy to make that I can whip it up anytime I have ripe bananas around.
I slice and freeze half of the loaf for when the urge for something sweet and delicious strikes. Thank you!
That’s wonderful to hear, Amelia! Thank you for your review.