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Almond Flour Banana Bread

I was going to call this “Grain-Free Banana Bread” but I didn’t want to get the hopes up of my readers with nut allergies.  Sorry, you guys.

For the rest of us, though, this is one of the things I made for our holiday party this past weekend.  As far as banana breads go, grain-free or otherwise, it’s really pretty good – nice and moist, not too dense and not too sweet.  It’s really filling, too, and everyone seemed to enjoy it (especially banana bread-loving me *burp*).  If no one told you it was made with almond flour, I’m inclined to believe you wouldn’t know the difference.

This keeps very well for several days, tightly wrapped and stored in the refrigerator.  At least, I think it does; I made this on Saturday and it didn’t make it past Tuesday.  Did I mention a slice is a very nice breakfast, coupled with a hard boiled egg?

Note:  Because it’s made with almond flour, and nuts can burn easily, keep an eye on it the last 10 or so minutes it’s in the oven because it will over-brown pretty quickly.

Almond Flour Banana Bread

Almond Flour Banana Bread

12 generous servings

3 cups almond flour
1 heaping teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 large eggs
2 large very ripe bananas
1/2 cup coconut sugar
4 tablespoons melted coconut oil or butter
1 tablespoon pure vanilla extract
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350 F; grease a 1.5 quart loaf pan.

Whisk together the almond flour, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you’re using a hand mixer), mix the eggs, bananas, sugar, coconut oil (or butter) and vanilla on medium speed until well blended. Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition. Stir in the walnuts.

Pour the batter in the prepared loaf pan and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.

Place on a wire rack and allow to cool for 10 minutes before turning out the loaf. Allow to cool completely before slicing and serving.

Nutrition (per serving): 277 calories, 21g total fat, 46.5mg cholesterol, 227.6mg sodium, 296.5mg potassium, 14.7g carbohydrates, 3.9g fiber, 8.8g sugar, 2.6g protein.

Printable version (requires Adobe Reader)


I love you. And your banana bread recipe. End comment.

Lisa says:

Wow. That looks just delicious.

That *does* look good. I wonder if I could spring it on PR??

Jolie says:

Could maple syrup be substituted for the coconut sugar?

I. Am. Drooling.

That is all.

Judy says:

Made this tonight. It is soooooooo delicious and lovely and moist.
Will definitely make this again!!!

Nox says:

The Best. I repeat, the. Best. Banana bread I have ever had. Even my doubting Debby co-workers were blown away with this gluten free banana bread.

I substituted the coconut sugar with granulated Splenda. I also found that in a full sized bread pan it got a bit heavy in the middle so I split this recipe into 4 mini bread pans, 5-3/4 by 3-1/4 by 2-1/4-Inch. In the mini bread pans I had a perfect quickbread rise and no sagging in the middle.

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chelsea says:

Making this today! So excited! My friend Jeana shared it w/ a bunch of LLL Leaders. We were all in LLLOVE!

chelsea says:

Made it! OMGOSH! so yummy! Everyone loved it – even my picky meat-n-potatoes hub!

Raeleen says:

One word.. FANTASTIC!!!!!

stephanie says:

I made this today and the almond flour gave it such a wonderful flavor. YUM! The texture was smooth ( nice) but a little wet (okay) even with extra baking time. Is this because I used flax “eggs” instead of real eggs? Will definitely make it again.

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Nessa says:

I can’t believe I haven’t commented on this yet. I’ve made this three or four times now, and I have a batch in muffin form in the oven right now. It’s a WONDERFUL banana bread–moist, a hint of sweetness, not too dense–which I happily serve to Paleo and non-Paleo people alike. Thanks for such a great recipe!

Betz says:

Made this substituting Truvia for the coconut sugar and added chocolate chips. I didn’t have access to a bread pan so I used a glass 5×7″ baking dish. Not sure what happened, but the middle never set up, even with extra baking time. It browned very dark, even though it didn’t taste burnt. I am pretty sure it would not have baked better in a loaf pan. We will try again as cupcakes, since the flavor was very good and worth a second try. We measured the coconut oil in solid form and then melted it. Does the measurement change once it melts?

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Kay says:

Made this for my grandmother’s 80th birthday party for my son and I using 1/4c coconut sugar and 1/4c maple syrup … it was the best banana bread I’ve had, the texture was different ( Kinda more like a smooth granola then bread) but was still good I will be making this again. Thank you for this recipe.

Excellent paleo bread recipe – my whole family loves it and tomorrow it will grace our Thanksgiving table – many thanks for sharing….

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