Almond Flour Banana Bread

Ever since I made my Paleo Lemon Blueberry Bread (quickly becoming a new reader favorite!) I had to make another grain-free loaf for you guys…

Okay and maybe for myself, too.

This recipe is loved by many and for good reason.

It’s quick, easy, happens to be gluten free and dairy free, and seriously delicious!

There is just something about the texture of almond flour quick bread that I cannot get over.

It’s basically like cake, but dare I say… better?

Simple Ingredients

• almond flour – make sure you’re using almond flour from blanched almonds. If using meal, your bread might not hold together as well.
• tapioca flour – this helps act as a binder with the flour. If you don’t have tapioca flour, you can use 2 tablespoons of coconut flour. Adding 1/4 cup of all purpose gluten free baking flour would also likely work.
• baking soda & salt – the leavening agent and salt helps balance flavor.
• extra ripe bananas – the more ripe, the better! If you use super spotty black ones, you won’t even miss the added sugar in normal banana bread recipes.
• eggs – help provide structure
• oil – to smooth out the batter and help with moisture
• dairy-free chocolate chips – chocolate chips are always a good idea in banana bread.

Use a 8×4 Medium Loaf Pan

This paleo banana bread is best baked in a medium loaf pan <–– linked.

Once the banana bread batter is transferred to your lined loaf pan, it’s ready in about 45 minutes – just a little less time than your normal quick bread recipe.

Some Baking Notes

Flour

I did not test this exact bread recipe with other flours. I did test it with *almond meal* (ground raw almonds) and it didn’t hold together as nicely as the version with almond flour (ground blanched almonds).

• If looking for coconut flour, I’ve got this recipe.
• If looking for a whole grain flour recipe, try this (you should be able to sub 1:1 gluten-free flour)
• If you’re looking for a nut-free AND gluten-free option, make this.
• If you’re looking for a tapioca flour sub – try using 2.5 tablespoons of coconut flour in its place.

Sweetener

• I first tested this with 1/4 cup coconut sugar but then made again without adding any sugar. I couldn’t tell *too much* of a difference but if you have a sweet tooth, I would go for adding in at least a few tablespoons of your favorite dry granulated sweetener.
• Leave out granulated sugar if you’re more accustomed to less sweet baked goods.
• Using extra ripe bananas also means the banana bread will be naturally sweet.

Reader FAQs

• Can I use a different flour, other than almond flour? – This recipe was specifically developed using almond flour, so I am afraid I cannot give a good recommendation for subbing in other flours. Check the comments below for what other readers have done.
• What if I don’t have tapioca flour? – This almond flour bread recipe can still be made if you don’t have tapioca flour on hand. You can use 1/4 cup all-purpose flour (if you don’t need bread to be gluten-free), OR use 3 tablespoons of 1:1 gluten free baking flour. You can also sub with 2.5 tablespoons coconut flour.
• What if my bananas aren’t extra spotty or black? – If your bananas aren’t extra ripe, you can sweeten the bread using a granulated sugar.
• Can this be made without eggs to be vegan? – The eggs provide this paleo banana bread with structure and helps hold things together. I do not recommend subbing unless you’re okay with a different texture. But again, check the reader comments below, as some have had success using an egg replacement.