Moist Almond Flour Banana Bread (Gluten-Free, Dairy-Free)

Soft, moist, and full of natural banana flavor, this easy almond flour banana bread comes together in just one hour, and is naturally gluten-free, dairy-free and low-carb too! Bake a loaf and enjoy homemade banana bread today!

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A Low-Carb Banana Bread That’s Tender & Moist

With a soft crumb, plenty of banana flavor, and just the right amount of sweetness, this delicious almond flour banana loaf is perfect for a cozy breakfast, a healthy afternoon snack or a light dessert (no refined flours needed!).

Moist without being dense or oily, you’re going to want to bake this banana bread recipe over and over again!

Why You’ll Love This Recipe:

• Simple Ingredients: The main ingredients for this almond flour banana bread recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Prepared in just one bowl, the batter comes together very quickly, and then simply bake until golden, then cool before slicing and enjoying! A loaf is ready from scratch in an hour!
• Totally Gluten-Free, Dairy-Free & Low Carb: The best part is that this almond flour banana loaf is 100% naturally gluten-free, dairy-free and low-carb, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour banana bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Bananas: For the best flavor, I recommend using ripe bananas (bananas with brown spots on their skins) as they will be sweeter and have a stronger banana flavor.
• Olive Oil: For baking, I prefer using a more neutral-flavored extra virgin olive oil. Alternatively, you can also use refined coconut oil or melted vegan butter instead. If you’re not lactose-intolerant, go ahead and use regular melted butter instead.
• Vanilla Extract: I like adding vanilla extract to add extra flavor, and recommend adding it in.
• Eggs: Eggs are necessary for moisture and for binding the ingredients, so definitely make sure to add them in. I do not recommend swapping out the eggs for any egg substitutes in this case.
• Erythritol: I used erythritol, but you can substitute it with the same amount of sugar, cane sugar, light brown sugar or granulated monkfruit sweetener if you prefer.
• Almond Flour: For the best texture, make sure to use blanched almond flour (flour made by processing blanched almonds without their skins) and not almond meal (processed whole almonds).
• Ground Cinnamon: Ground cinnamon adds a nice complementary flavor to this almond flour banana loaf, so make sure to add it in.
• Baking Soda: Baking soda is the only leavening agent here, and is necessary to helping the batter rise. Alternatively, you may substitute it with 1 teaspoon of baking powder instead.

How to Make Almond Flour Banana Bread:

Mix Wet Ingredients: In a large mixing bowl, whisk the mashed bananas, olive oil, vanilla extract, eggs and erythritol until well combined.

Add Dry Ingredients: Add the blanched almond flour, baking soda, cinnamon and salt.

Dish by Dish Tips:

• Don’t Skip the Eggs: Since almond flour doesn’t have gluten and doesn’t behave the same way as regular wheat flour (or even gluten-free flour blends), the eggs are necessary for providing structure, adding rise to the batter, as well as binding the ingredients together.
• Optional Add-Ins: Feel free to add in a handful of dairy-free chocolate chips if you like, or mix in some chopped walnuts for some crunch.
• Make Muffins: If you prefer to make individual muffins instead of a whole loaf, simply divide the batter between the cavities of a regular muffin pan, and bake 30 to 35 minutes until a toothpick inserted in the center comes out clean.
• Let Loaf Cool Fully: It’s important to let the banana bread loaf cool fully before removing it from the pan or slicing as the bread will firm up as it cools. If you slice it too early while still warm, the bread may fall apart.
• Storing: To store, wrap the cooled banana bread in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.

Other Gluten-Free Almond Flour Recipes:

• Almond Flour Banana Pancakes (Gluten-Free, Dairy-Free)
• Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)
• Almond Flour Bagels (Gluten-Free, Dairy-Free)
• Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Other Gluten-Free Banana Recipes You’ll Love:

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Moist Almond Flour Banana Bread (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb

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Description

Soft, moist, and full of natural banana flavor, this easy almond flour banana bread comes together in just one hour, and is naturally gluten-free, dairy-free and low-carb too! Bake a loaf and enjoy homemade banana bread today!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/4 cup olive oil (or coconut oil or melted vegan butter)
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup erythritol
• 3 cups blanched almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat & Line: Preheat oven to 350F (175C). Line an 8 x 4 inch metal loaf pan with parchment paper.
2. Mix Wet Ingredients: In a bowl, whisk the mashed bananas, olive oil, vanilla extract, eggs and erythritol until well combined.
3. Add Dry Ingredients: Add the blanched almond flour, baking soda, cinnamon and salt. Mix the wet and dry ingredients together until you get a smooth and homogeneous batter.
4. Transfer to Pan: Pour the batter into the loaf pan lined with parchment paper.
5. Baking: Bake in the preheated oven for 50 minutes until golden and a toothpick inserted in the middle of the bread comes out clean. (If your oven allows it, use bottom heat only for the first 30 minutes. For the final 20 minutes, turn on top heat as well to help the surface finish baking and turn golden).
6. Let Cool Before Slicing: Once baked, remove from the pan from the oven and allow the almond flour banana bread to cool completely before removing from the pan and slicing.

Notes

Bananas: For the best flavor, I recommend using ripe bananas (bananas with brown spots on their skins) as they will be sweeter and have a stronger banana flavor.

Olive Oil: For baking, I prefer using a more neutral-flavored extra virgin olive oil. Alternatively, you can also use refined coconut oil or melted vegan butter instead. If you’re not lactose-intolerant, go ahead and use regular melted butter instead.

Vanilla Extract: I like adding vanilla extract to add extra flavor, and recommend adding it in.

Eggs: Eggs are necessary for moisture and for binding the ingredients, so definitely make sure to add them in. I do not recommend swapping out the eggs for any egg substitutes in this case.

Erythritol: I used erythritol, but you can substitute it with the same amount of sugar, cane sugar, light brown sugar or granulated monkfruit sweetener if you prefer.

Almond Flour: For the best texture, make sure to use blanched almond flour (flour made by processing blanched almonds without their skins) and not almond meal (processed whole almonds).

Ground Cinnamon: Ground cinnamon adds a nice complementary flavor to this almond flour banana loaf, so make sure to add it in.

Baking Soda: Baking soda is the only leavening agent here, and is necessary to helping the batter rise. Alternatively, you may substitute it with 1 teaspoon of baking powder instead.

Storing: To store, wrap the cooled banana bread in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days.

• Prep Time: 10 mins
• Cook Time: 50 mins
• Category: Bread, Breakfast, Snack
• Method: Baking
• Cuisine: American