Almond Flour Banana Bread (Paleo, Gluten-Free)
This Almond Flour Banana Bread uses ripe bananas combined with almond flour and tapioca flour to create a moist, dense loaf suitable for paleo and gluten-free diets. The addition of maple syrup and coconut oil balances natural sweetness and healthy fats. Optional mix-ins like chocolate chips, nuts, or dried cranberries introduce texture variation and flavor depth. Baking until golden and set yields a sliceable, tender bread with subtle cinnamon warmth. It’s a practical option for those avoiding grains but desiring classic banana bread comfort.
Ingredients
- 1 ⅓ cup mashed very ripe bananas (about 3 bananas)
- ⅓ cup maple syrup more or less, depending on taste preferences, see notes
- ⅓ cup coconut oil melted
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 teaspoon apple cider vinegar
- 2 cups almond flour blanched
- ⅔ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt sea salt
- mini chocolate chip optional add-ins, mini chocolate chips; walnuts or pecans chopped; dried cranberries
- walnut
- pecan
- dried cranberries
Instructions
- Preheat oven to 350°F. Line an 8” x 4” loaf pan with parchment paper, leaving extra parchment overhanging the sides of the pan for easy bread removal later. Set aside.
- In a medium-size mixing bowl, combine the wet ingredients: mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
- Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
- Add in the chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
- Pour the mixture into the prepared loaf pan. Bake in preheated oven for 40-50 minutes, or until the top is golden brown, the loaf feels set, and a toothpick or skewer inserted in the center comes out clean.
- Let cool for 10 minutes. Then, using the overhanging parchment, remove the bread to a cooling rack to cool completely before slicing and serving.
Notes
- Adjust maple syrup quantity to achieve desired sweetness, from medium to less sweet.
- Coconut oil can be substituted with avocado oil if you prefer a milder flavor.
- Tapioca flour may be replaced with arrowroot starch with similar results.
- Use very ripe bananas for the best natural sweetness and moisture.
- Loaf is best cooled completely before slicing to maintain texture.
Nutrition Information
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1slice | |
| Calories | 325kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 31mg | 10% |
| Sodium | 208mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.