With a tender crumb and moist texture, this homemade almond flour banana bread is easy to make and reliably delicious. Made without dairy, the recipe uses a small amount of oil (coconut, avocado, or neutral vegetable oil all work) to keep the loaf soft without weight or density.
Best Almond Flour Bread – Not Dense!
Don’t toss those ripe bananas — overripe fruit adds natural sweetness and plenty of moisture, and it’s a great way to avoid food waste.
I developed this almond flour banana bread to join my collection of gluten-free quick breads. Almond flour behaves differently from wheat flour: it retains more moisture and affects texture, so balancing the liquids and dry ingredients is essential. Too little dry ingredients can cause a sunken, dense loaf; too much will make the bread dry and crumbly.
To achieve a light, bakery-style loaf I borrowed a few techniques from other almond flour recipes. Because mashed banana already contributes moisture, the recipe calls for only 1/4 cup oil. Use coconut, avocado, canola, or another neutral oil you prefer.
Three large eggs help bind the batter and add structure, while the correct amount of blanched almond flour yields a rounded, tender loaf that slices beautifully. The result is a dairy-free, grain-free, and gluten-free banana bread perfect for breakfast or a snack.
I made this last night and it came out perfect. I added some chopped walnuts and butterscotch pieces for an added touch. This recipe is a win win. You should make 2 loaves, because one will disappear quickly. Thank you, Melissa.
—Karen
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Let’s Make This Together!
This quick bread comes together in one bowl with no special equipment required. If you don’t have a potato masher, a fork will do just fine.
Below are step-by-step photos and shortened instructions. For the full recipe with exact ingredient amounts, see the recipe card further down.
Start with the wet ingredients.
Use one large bowl to keep cleanup easy. Mash the bananas, then add the eggs, sugar, oil, and vanilla. Whisk until combined.
Add the dry ingredients.
Fold in the almond flour, a bit of cinnamon, salt, cornstarch (or a substitute), baking powder, and baking soda. Mix until just combined.
Bake and test for doneness.
Pour the batter into a greased 8×4-inch loaf pan for the best dome and even bake. Lining the bottom with parchment makes removing the loaf easier.
Bake at 350°F for about 55–60 minutes, or until the top is set and golden. With almond flour recipes, erring slightly on the side of longer bake time helps ensure the interior sets without becoming gummy.
Make Banana Bread Your Way
A quick bread is perfect for mix-ins. Try chocolate chips for sweetness or chopped nuts for crunch.
- White or dark chocolate chips – 1 cup
- Fresh blueberries – 1 cup
- Chopped walnuts, almonds, or pecans – 1/2 cup
- Dried cranberries – 1 cup
- Shredded coconut – 1/2 cup
- Butterscotch chips – 1 cup (check labels if needed)
- Peanut butter or almond butter – 1/2 cup
- Flaxseed meal – 1/4 cup
- Spices – 1/4 teaspoon nutmeg, allspice, or ground cloves
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — it helps others and I always read feedback. -Melissa
Moist Almond Flour Banana Bread with Oil
Melissa ErdelacPin
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Ingredients
- 1 cup (251 g) mashed bananas, about 2 small–medium bananas
- 3 large eggs
- ½ cup (125 g) packed brown sugar, see notes for alternative sweeteners
- ¼ cup (53 g) oil, vegetable, coconut, avocado, or grape seed
- 1 teaspoon vanilla extract
- 3 ¼ cup (323 g) blanched almond flour
- ¼ cup (34 g) cornstarch, or tapioca starch or coconut flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Equipment
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8×4 loaf pan
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Mixing bowl
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Potato masher or fork
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line the bottom with parchment for easy removal.
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In a large bowl, mash the bananas. Add the eggs, brown sugar, oil, and vanilla extract, then whisk until combined.
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Stir in the almond flour, cornstarch (or substitute), cinnamon, baking powder, baking soda, and salt. If using mix-ins like chocolate chips or nuts, fold them in gently.
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Pour the batter into the prepared pan and bake 55–60 minutes, until the top is set and golden. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Notes
Added Cornstarch
Cornstarch helps absorb some of the extra moisture from almond flour for a lighter texture. You can substitute equal amounts of tapioca starch or coconut flour, or use all almond flour (increase almond flour to about 3 1/3 cups if omitting the starch).
Expert tips
- For the best dome, use an 8×4-inch loaf pan. If using a 9×5 pan, check the bread 10 minutes earlier.
- Measure mashed bananas for consistency — one cup equals about two medium bananas, but sizes vary.
- For a crunchy top, sprinkle turbinado sugar before baking.
- Almond flour recipes can benefit from a slightly longer bake to ensure excess moisture has evaporated; don’t rely only on a toothpick test.
- If swapping sugars, use a granulated substitute in a 1:1 ratio (coconut sugar, date sugar, or monk fruit blend).
Storing / Freezing
After the loaf cools completely, wrap in foil and store at room temperature up to 3 days. Avoid plastic wrap, which can trap moisture and make the bread soggy.
To freeze, wrap tightly and place in a freezer bag for up to 3 months. Slicing before freezing makes it easy to thaw single portions.