Almond Flour Banana Bread (So Moist!)

This banana bread doesn’t just sing and dance with flavor, it’s so moist and tender that it practically falls apart in your hands.

And by “fall apart,” I mean that in the best possible way.

It’s the type of quick bread that will haunt your dreams.

Again, in the best possible way imaginable.

It’s full of sweet, ripened bananas, butter, honey, and a kiss of cinnamon and vanilla.

Then, all of those ingredients are married with almond flour so that the nuttiness rounds out all of those other amazing flavors.

Talk about deliciousness in a loaf pan!

So, grab those over ripe bananas and a bowl and get mixing.

You’re going to love yourself when you smell the amazing aromas coming from your kitchen while the bread is baking!

Almond flour banana bread ingredients + substitutions

Here’s everything you’ll need:

• 3 medium ripe bananas (generally I prefer to let them go until there’s some black and a lot of brown on the peel so you get that stronger banana flavor, but you can go in a different direction if you prefer.)

• ¼ cup honey

• ¼ cup unsalted butter, melted and cooled

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¼ teaspoon kosher salt

• 3 cups almond flour

How to make this recipe dairy-free: Substitute any vegan butter for the unsalted butter.

How to make this recipe vegan: Same as above, plus swap in maple syrup for the honey. (You can use a different sweetener if you prefer, but I’m partial to maple syrup as a solid substitute that adds a little more character to any bake.)

How to make this recipe Keto-friendly: That’s tough because of the bananas – although you can cut the carbs a little more by going for this coconut flour banana bread recipe instead.

How to make almond flour banana bread

• First, gather your ingredients. Then…

• Fit a 9×5 loaf pan with parchment.

• In a large bowl mash the bananas with a potato masher or large fork.

• Stir in the honey, melted butter, vanilla and almond extract, cinnamon, baking powder, baking soda, and salt.

• When well combined, stir the flour in by batches until gone.

• Pour the mixture into the prepared loaf pan.

• Smooth out with an offset spatula.

• Bake for 50 minutes, or until a toothpick inserted into the center comes out cleanly.

• Cool pan on a cooling rack for 10 minutes.

• Remove parchment lined bread from pan, and place on cooling rack.

• When the bread is completely cooled, cut into slices.

A couple of notes:

• This bread is wonderful toasted in the oven on a sheet pan and then slathered with cream cheese!
• Generally you can keep this bread on the counter at room temperature for two days; after that, I’d refrigerate it to keep it moist. You can freeze it and then thaw it in the refrigerator overnight as well.

Recipes and Tips:

• Vegan banana pudding
• Banana and egg pancakes
• Banana milk
• 61 Different Types of Flour (The Definitive User’s Guide)

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