1. Can I make almond flour banana bread without eggs?

Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). However, the texture will be denser and slightly less fluffy.

2. Why did my banana bread come out too moist or undercooked in the center?

Almond flour holds more moisture than regular flour. Make sure to bake the bread until a toothpick comes out clean and let it cool completely before slicing.

3. Can I freeze almond flour banana bread?

Absolutely! Slice the bread and wrap each piece individually before freezing. It stays fresh in the freezer for up to 2 months.

4. What’s the best substitute for maple syrup?

You can use honey, agave nectar, or a sugar-free syrup. Each will slightly change the flavor and sweetness level of the bread.

Moist & Nutty Almond Flour Banana Bread

Name: Moist & Nutty Almond Flour Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 2 large eggs; 1/2 cup maple syrup (or honey); 1/4 cup melted coconut oil (or butter/avocado oil); 1 teaspoon vanilla extract; 3 cups almond flour; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; Optional: 1/2 cup chocolate chips, nuts, or raisins

Description

This almond flour banana bread is a moist, healthy, and gluten-free treat made with ripe bananas, almond flour, and natural sweeteners—perfect for beginners.

Ingredients

Scale

2 ripe bananas, mashed
2 large eggs
1/2 cup maple syrup (or honey)
1/4 cup melted coconut oil (or butter/avocado oil)
1 teaspoon vanilla extract
3 cups almond flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup chocolate chips, nuts, or raisins

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (165°C) and line a loaf pan with parchment paper or grease it lightly.
In a large bowl, mash the bananas until smooth. Add the eggs, maple syrup, coconut oil, and vanilla, then whisk until combined.
Add the almond flour, cinnamon, baking soda, baking powder, and salt to the wet mixture and stir until just combined. Do not overmix.
Fold in any optional add-ins such as chocolate chips or nuts.
Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and sweetness.
Let the bread cool completely to prevent it from crumbling.
You can make muffins instead—bake for 20–25 minutes at 350°F (175°C).
Store in the fridge for up to a week or freeze slices individually for up to 2 months.
Substitute flax eggs for a vegan version, though texture will change.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 9g
Sodium: 121mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 6g
Cholesterol: 22mg