Healthy Banana Bread with Almond Flour (Gluten-Free)
Healthy banana bread is here for the win!
This version is made with almond flour and is the perfect twist on a classic banana bread recipe.
It’s quickly become one of my favorites.
Even my 5-year-old nephew who only eats about six different things including quesadillas, apple sauce squeezers, and tater tots loves it—his mom thinks this is a miracle recipe.
Instead of refined sugar and regular white flour, this version uses only banana and a tablespoon of honey in the entire loaf. Almond flour is naturally gluten-free, high in protein and low in carbs, so it won’t leave you with the blood sugar ups and downs that come with white flour recipes. It’s even healthy enough to eat every day if you love it.
This healthy banana bread recipe has just a hint of sweetness, which I prefer as I don’t have a big sweet tooth. If you want a sweeter treat, a drizzle of raw honey will do the trick.
I mean, just look at how perfect this loaf turns out!
I’ve been testing this recipe on and off for over a year and I’m so happy to finally share it with you. It’s similar to my popular gluten-free Easy Almond Flour Bread Recipe, but the ingredients have been adjusted to account for the banana and texture.
Healthy Banana Bread with Almond Flour Ingredients
Almond flour is packed with protein and healthy fats. It’s much denser than grain flours and this recipe has been written specifically for almond flour so it can’t be substituted. Look for blanched almond flour (most of it sold in stores is blanched so it’s easy to find), which just means the almond skins were removed before grinding it into flour. Costco sells a big bag of blanched almond flour at a great price. If you won’t use that much, Thrive Market has a smaller bag at a great price.
Our star ingredient! Like most banana bread recipes, use overly ripe bananas here. You need one cup mashed banana total, which is about two large or three small bananas, mashed. Bananas are loaded with vitamins and fiber. Plus, they’re delicious and the main ingredient here.
Buy the best eggs you can afford. Eggs are labeled large or extra-large per packing standards, with large being the most typical eggs you’ll find in the grocery store. I haven’t tried it yet, but you could make three flax eggs if you prefer not to use real eggs. The final product will be more crumbly, but it’s an option if you can’t have eggs.
Ground Flax Seed
Ground flax seeds are loaded with vitamins, minerals, healthy fats and fiber. They add wonderful nutrition to this bread and give it a nice texture as well. I buy ground flax seeds at the health food store and keep it in my refrigerator for smoothies and recipes like this.
Vanilla extract adds that delicious gourmet sweetness without any sugar. Look for a high-quality vanilla extract that doesn’t contain additives and preservatives. I prefer Madagascar vanilla for its rich flavor.
Honey + ACV
The purpose of the honey in this dish isn’t to sweeten the loaf, but rather the natural enzymes help activate the baking soda. Apple cider vinegar does the same thing, and both enhance the nice flavor of this bread. Both are necessary to make the bread rise to the right texture.
Cinnamon isn’t traditional in banana bread, but I absolutely love it here. Leave it out if you prefer, but I recommend it.
1 cup mashed very ripe banana (from about 2 large or 3 smallish bananas)
3 large eggs
2 1/2 teaspoons vanilla extract
1 tablespoon raw honey
2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar
2 cups blanched almond flour
1/4 cup ground flax seeds
½ teaspoon sea salt
1 teaspoon baking soda
optional: 1/2 teaspoon cinnamon
Preheat the oven to 350F.
Step 1: In a food processor, pulse the wet ingredients with 3-4 long pulses until well combined and smooth but not frothy. Alternatively, you can do this in a blender on low or mash and whip by hand. Whichever way you mix the wet ingredients, mix until smooth but do not whip on high as it will froth the egg whites.
Step 2: Add the dry ingredients and pulse 2-3 times to incorporate. Or, mix in by hand. The batter should be uniform and well-mixed without clumps, but not over-mixed.
Step 3: Pour batter into a 9×5 bread pan lined with parchment paper for easy removal; there will be enough to fill the pan about halfway up. The pan is intentionally filled only halfway to allow the banana bread to cook through.
Step 4. Bake for 30-40 minutes, or until a toothpick comes out clean from the center. I find it needs exactly 35 minutes in my oven, but ovens and climates vary so check at 30 minutes and allow up to 40 to cook through.
Step 5: Let cool in the pan for 30 minutes before serving.
Keeps up to two days at room temperature or up to 7 days covered in the refrigerator.
– This banana bread has just a hint of sweetness. You can add up to four tablespoons of honey to this recipe for more sweetness. Or, drizzle a slice with some raw honey if you prefer.
– This recipe was written specifically for almond flour, and since it’s denser than other types of flour, it cannot be substituted.
If you make it, let us know how it turns out in the comments below!