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5.0 from 9 votes

Almond Flour Banana Bread

The best almond flour banana bread made with no oil, dairy, or refined sugar! You'll love the moist texture and explosion of banana flavor in this simple recipe!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 1 Loaf
Calories: 282 kcal
Course: Bread
Cuisine: American

Ingredients

  • 3 large ripe bananas 1.5 cups mashed bananas
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 2 2/3 cups finely ground almond flour
  • 1/2 cup tapioca flour or arrowroot flour**
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon optional
  • 3/4 tsp sea salt
  • 1 cup chocolate chips optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
  2. Mash the bananas into a large mixing bowl until they are creamy.
  3. Whisk in the eggs, pure maple syrup and vanilla extract until the wet ingredients are well combined.
  4. In a separate large bowl, stir together the almond flour, tapioca flour, baking powder, cinnamon and sea salt (dry ingredients).
  5. Stir the dry ingredients into the bowl with the wet ingredients until a thick banana bread batter forms. If adding, stir in chocolate chips (and/or chopped walnuts or pecans).
  6. Pour banana bread batter into the prepared loaf pan and spread it into an even layer.
  7. Cover the bread pan with aluminum foil, leaving the foil tented to give the bread room to grow. Bake on the center rack of the preheated oven for 45 minutes with the foil on. Remove the foil and bake for another 15 to 25 minutes, or until the loaf is golden brown on top and baked through.
  8. Baked goods are considered fully baked when they reach an internal temperature of 190 to 200 degrees Fahrenheit. Use an instant read thermometer to check the bread for doneness. Insert the thermometer into the center of the bread and wait for the numbers to stop moving to get an accurate read. Because the bake time can vary depending on your elevation and the ingredients used, I recommend always using the thermometer method to get the best results. 
  9. Allow the bread to cool completely (to room temperature) before slicing and serving.

Notes

  • *If you don’t typically bake with tapioca flour, you can omit it and use 3.5 cups of almond flour. You can use 3/4 cup of tapioca flour for a more bread-like texture

Nutrition Information

Serving 1slice (of 10) Calories 282kcal (14%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 2g (10%) Cholesterol 56mg (19%) Sodium 328mg (14%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 1Loaf

Amount Per Serving

Calories 282

% Daily Value*

Serving 1slice (of 10)
Calories 282kcal 14%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 56mg 19%
Sodium 328mg 14%
Fiber 6g 24%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.