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–+ servings
Almond flour banana bread with chocolate chips cut in two slices on a cooling rack.
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5 from 13 votes

Almond Flour Banana Bread

This almond flour banana bread is super easy to make in one bowl with only 8 ingredients. It's moist, fluffy, naturally sweetened, gluten-free and absolutely delicious!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast/Snack
Cuisine: American
Diet: Gluten Free
Servings: 10
Author: Brittany Mullins

Equipment

Ingredients

  • 3 medium overripe bananas mashed (1 ¼ - 1 ½ cup)
  • 3 eggs
  • ½ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour packed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ⅓ cup chocolate chips optional, plus more for topping

Instructions

  • Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
  • In a large mixing bowl, whisk together the mashed banana, eggs, maple syrup and vanilla.
    A woman's hand uses a whisk for the eggs used in an almond flour banana bread.
  • To the same bowl, add the packed almond flour, baking powder, cinnamon and sea salt. Mix together until fully combined.
    The dough used for almond flour banana bread in a large glass bowl.
  • Fold in chocolate chips, if using.
    The dough used for almond flour banana bread in a large glass bowl, with chocolate chips added to it.
  • Pour the batter into prepared loaf pan. Top with additional chocolate chips if desired.
    Almond flour banana bread before being baked and topped with chocolate chips in a bread pan.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan.
    Almond flour banana bread with chocolate chips in a bread pan.

Notes

  • Use ripe bananas: Make sure you’re using ripe bananas for the best results. The more brown spots, the better!
  • Don't swap flours: I've said it before and I'll say it again this recipe was only tested with almond flour, so don't swap it with another flour otherwise the end result won't be the same.
  • Line pan: To ensure that your loaf doesn't stick to the pan and for easier removal make sure to coat it with cooking spray or line it with parchment paper.
  • Pack flour: When measuring your almond flour be sure to pack it down in your measuring cup, otherwise you might not have enough flour resulting in a wet banana bread.
  • Cover if needed: If your banana bread is getting too brown on top I recommend covering it with foil while baking to prevent it from burning.
  • Watch closely: Every oven is different so I recommend checking your loaf around the 45-minute mark to ensure it's not getting too brown on top and to gauge how far along it is.
  • Let cool: I know it's hard, but make sure you let the bread cool completely before slicing. This helps it to set properly and makes slicing easier.

Nutrition

Serving: 1slice | Calories: 249kcal | Carbohydrates: 26g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 239mg | Potassium: 83mg | Fiber: 4g | Sugar: 7g