Are we still baking banana bread? Is that still a thing? Of course it is. I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
This version required several modifications, so I’m sharing it as its own recipe today. I’ll also walk you through how I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
How to Make Almond Flour-Based Banana Bread
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
Substituted the flour by measuring equal weight (in grams), not by volume (in cups).
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.
Slightly decreased the oil.
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.
I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.
Omitted the milk.
Regular flour absorbs far more moisture than almond flour, which is hardly absorptive at all. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.
Added two extra eggs.
Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour. Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet. (In fact, these pictures show the bread slightly sinking in the middle, but my other batches were perfectly mounded—perhaps the eggs used for the photos were smaller than the eggs I had used in previous tests).
Why do you need more eggs? Regular flours contain gluten, which is a protein that provides structure. It essentially creates a framework that fills with air pockets and stays lofty after baking. Almond flour is gluten free, which means that we’re going to have to find structure elsewhere. Real eggs are the only solution that I know of that can provide sufficient structure. Do not try to make this bread with flax eggs instead—you’ll end up with an unappetizing pudding-like situation.
Added baking powder, and decreased the baking soda.
While my banana bread recipe rises beautifully with baking soda, this nut flour-based version needs help from both baking soda and baking powder. Baking powder is double-acting, which means that it starts producing bubbles when mixed with liquid, and produces more bubbles when it’s heated.
Since we added baking powder (which actually contains some baking soda), we’ll decrease the amount of baking soda. Another reason is that baking soda is much stronger than baking powder, and we simply need less when they’re used together.
In summary: The answer to the question, “Can I substitute almond flour?” is not so simple! The good news is that I use a similar formula for many of my quick bread recipes (like my pumpkin bread and zucchini bread) and muffins, so you can likely use this recipe as a template to adjust the others.
Gluten-Free Banana Bread Recipe Notes
Almond Flour vs. Almond Meal
I’ve used almond meal interchangeably with almond flour in the past, but I strongly recommend using almond flour (made with blanched almonds) in this recipe for the best texture and flavor. I used Bob’s Red Mill’s super-fine almond flour (affiliate link).
How to Measure Almond Flour
Some of my other recipes specify packing the almond flour into the measuring cups, whereas for this one, you’ll measure the flour as you would any other (stir, spoon into cups, and level with a knife). You can read the reasoning behind this at the beginning of the previous section.
Oil & Flour Your Loaf Pan
This is really important! Generously oil and flour your loaf pan as shown in the photo above. If it looks excessive, you’re doing it right. If you don’t sufficiently oil/flour the pan, you might have trouble removing the loaf from the pan after baking.
Let the Bread Cool at Least 30 Minutes
Almond flour baked goods, since they’re gluten free, are especially delicate when they’re warm. You’ll need to let this bread cool in the pan for at least 30 minutes before you try to remove it from the pan or slice it. Trust me!
Craving more?
Here are more gluten-free, almond flour-based treats:
- Almond Cake with Berries on Top
- Apple & Carrot “Superhero” Muffins
- Blueberry Almond Crisp
- Peach Crisp
And more banana-flavored treats:
- Banana Cake with Cream Cheese Frosting
- Banana Coconut Muffins or Healthy Banana Muffins
- Banana Nut Scones (vegan)
- Banana Oat Pancakes (gluten free) or Whole Wheat Banana Pancakes
- Banana Oat Waffles (gluten free)
Gluten-Free Banana Bread (Made with Almond Flour)
- Author:
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Baked good
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Make this almond flour-based banana bread for a gluten-free treat (it’s paleo, too). Enjoy it for breakfast or a sweet snack. It’s decadent enough to pass as banana cake, especially if you top it with cream cheese frosting. Recipe yields 1 loaf, which is about 10 slices.
Ingredients
- ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
- ½ cup honey or maple syrup
- 4 large eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 ½ cups almond flour
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. (Don’t skip this step, or your bread might stick! See photos.)
- In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
- Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
- Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
- Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!
Notes
Recipe adapted from my healthy banana bread (which also offers gluten-free options for oat flour and gluten-free all-purpose flour), and the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197).
Change it up: If you want to make this bread extra fruity, you could add up to 1 cup blueberries (lightly floured in almond flour so they don’t sink). Your bread may need up to 1 hour 10 minutes in the oven with this addition. Or, I suspect you could add ½ cup mix-ins like chopped walnuts, pecans or chocolate chips without needing to adjust the baking time.
Storage suggestions: This bread is quite moist and will keep at room temperature for a couple of days, in the refrigerator for up to 5 days, or freeze it for up to several months (slice it first if you’d like to be able to grab a single serving).
Egg free/vegan note: I always try to offer substitution options when possible, but this recipe is highly dependent upon real eggs for structure and lift. I do not know of a workable alternative.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Desicart
Thank you so much for the recipe!
Kate
I hope you love it! Let me know what you think.
Chris Bakalis
WE LOVE THIS RECIPE. This is my favorite banana recipe hands down. My husband and I both love it. I make it with the oat flour, use coconut oil, maple syrup and add a 1/2 teaspoon of ground ginger to the recipe. It comes out so moist and flavorful. I keep meaning to try it with honey but why change a GREAT thing!!!
★★★★★
Kate
Thank you for sharing! I’m glad you love it.
Suzanne
This is amazing Kate! I have celiac family members so always looking for gf recipes. I tried this one this morning at my cottage so I had to make a few adjustments. I used almond meal (no processor up here) and 1/4 cup maple syrup. I did have chocolate chips so threw them in . Only had 3 eggs so added another banana. The result? Hubby said it’s the best banana bread he has tasted! Thank you for your wonderful recipes! Next time I will follow when ingredients are more accessible.
★★★★★
Kate
Thank you for sharing, Suzanne! I’m happy it was the best he has tasted! Dare I say, I may agree :)
Gigi
I am grateful for your post of the adjustments, Suzanne! I was hoping to reduce the maple syrup (to make this more diabetes friendly) and your post saved me from experimentation (I am not good with baking…). Thank you very much!
And this is a wonderful recipe! Totally love it. Thank you Kate!
★★★★★
Carleigh
Hi I am a huge fan and have loved every recipe of your that I have tried. I am so excited for this recipe! Can I substitute honey/maple syrup with a stevia brown sugar blend? I have diabetes and have to limit my carbs.
Kate
Hi! I’m happy you are excited about this one. I haven’t tried it with a dry sugar. This one took me several times to get right so I’m hesitant to say yes as the liquid sweetener plays into the overall result.
Karen J
Looking forward to baking this weekend, will keep you posted but so far I have enjoyed everything to cook, bake, and blend, thank you!
Kate
Thank you, Karen!
Carol Pezzopane
Love the idea of baking with almond flour! Please check the quantities. If 1-3/4C=220g, 1/4C=31g. So 2-1/2C= 314g. Did I miss something?
Kate
Hi Carol, I think you’re basing your measurements on regular flour, not almond flour. One cup almond flour weighs 92 grams so times 2.5 = 230 grams. You can read more about it in the section labeled, “Substituted the flour by measuring equal weight (in grams), not by volume (in cups).”
Odisse
Dear Kate,
Thank you for such a wonderful recipe. Your healthy gluten-free recipe competes and will probably win most of the other recipes out there for banana bread that are full of butter and made with normal flour. Well done!
As a biochemist myself, I really appreciate your scientific approach to baking and all your trials and errors to perfect a recipe. Your explanations for your choices bring sense to your protocols and make them easier to follow.
I made the banana bread today and used Avocado oil (quite neural in taste and flavor) and raw blue agave instead of maple syrup (a very small substitution as I had to), and it came out excellent: moist, delicate, and fragrant.
Thank you!
★★★★★
Kate
Thank you for your kind words and review! I’m glad you can appreciate it. It’s one of the things I love about the creation process.
Elizabeth
This is wonderful. Came straight to your site this morning to look for a recipe for my 3 ripe bananas. This was right there without searching so tada I tried it and I am completely delighted! Thank you very much for another healthy baking recipe.
★★★★★
Kate
I’m glad you loved it, Elizabeth! Thank you for your review.
Sue
Can you make this recipe into muffins instead of a loaf?
Kate
Hi Sue! It should work, although I haven’t tried it. Make sure to grease/flour the cups at the same temperature. I’m not sure the time though. Let me know if you try it!
Danielle Morello
Thank you so much for the recipe. I made it with almond flour and honey and followed instructions precisely. Unfortunately, it didn’t cook evenly and the bottom was very soft/liquid. I’m not a frequent baker so looking for guidance on what I can do to avoid this in the future. The flavor and consistency of the top was fabulous.
★★★★★
Kate
Hi Danielle, I’m sorry to hear that! I tested this several times to get it just right. What type of pan did you use? It sounds like you may have added to much liquid. Was the oil melted when you added it?
Marti
I tried this recently and love the recipe. Comes out very moist and flavorful. I had bananas frozen and used those, I think it may have made the bread really moist in the middle. But…I just put in the fridge overnight and it was just fine. Really a nice recipe as I have tried a few other recipes for gluten free and was disappointed. Thanks so much.
★★★★★
Kate
I’m excited it turned out perfect for you! Thanks for sharing, Marti.
Kim
Hi Kate,
If I am using XL eggs (that is what I have on hand), should I still use 4 or only 3?
Thank you for your fabulous recipes!
Kim
★★★★★
Kate
Sorry for the delay, Kim—I’m glad you went with 4 XL eggs, which is what I would suggest, though I imagine that 3 would have been ok, too!
Kim
Hi Kate
I used 4 Xl size eggs and it worked fine. Except when I added the banana vanilla, baking soda and powder, salt. The bs and bp clumped up. I pulled out the hand mixer and mixed everything together to smooth it out.
Do you know why this would happen? It has never happened to me before – but I usually add the dry ingredients all together at the same time (flour and bs, bp, salt)
Thank you again
★★★★★
Kate
Hi Kim, so glad your bread turned out well! I honestly don’t know why your ingredients clumped up (don’t think I’ve experienced that before), but I’m glad you found a solution.
Kim
It really worked – because this is a delicious bread!!
★★★★★
Lauren
Thanks for including thoughtful details about why you adjust the recipe as you do! As someone who likes trying substitutions, it’s helpful to learn more about how different ingredients interact. Can’t wait to try this the next time I have ripe bananas! Your recipes always come out great.
Kate
Thank you, Lauren! I try to provide as much insight as I can.
Debra Livingston
I don’t normally like gluten free baked goods but have gluten free friends and family, so I try. This is the best gluten free banana bread ever. I went out of my way to get and use the Bob’s Red Mill almond flour. One bowl assembly was easy. I have a steam convection oven that I am just beginning to figure out so my bake time was 40 minutes and even though the outside was a bit over done, the inside was moist and delicious. Thank you!
★★★★★
Kate
You’re welcome, Debra! I’m sorry the outside seems a bit overdone. Did you have it on the center rack? I’m glad the inside was still delicious!
Debra Livingston
Hi Kate. I am figuring out this steam convection oven so it was just part of my learning curve. It has a convection humid setting which is great for quick breads but it cooks faster than I realized. The recipe is great. Thanks. Debbie
Laurie B
I made this today. It was very good! Thanks for the recipe.
Kate
You’re welcome, Laurie!
Rhonda
This is a great recipe! Moist and delicious!
Lisa
Just made this the other day and it was incredible! I decided to weigh the almond flour per your comments and it was the perfect amount. I totally agree that blanched flour makes a big difference. Baking time of 55 minutes worked for me. Even with generous oiling and flouring the bread took a little coaxing to get out of the pan, but honestly it would have been fine just to cut slices right from the pan. I didn’t tell anyone in my “party of seven” intergenerational household that it was gluten-free and they loved it! Very intense banana flavor. This is a fabulous base GF recipe and I may try tweaking it with other flavors. Will post if I do! Thank you so much!
★★★★★
Kate
This is outstanding! I followed your recipe exactly and it came out awesome. We love it! Thank you, Kate, for all your trials to perfect this recipe and share.
★★★★★
Lee Stewart
Hi Kate,
Just tried this and it’s cooling now. Looks like it came out great. How do you recommend storing this banana bread? It’ll probably take us a few days to get through it.
Kate
Hi Lee! I’m glad you made it. STORAGE SUGGESTIONS: This bread is quite moist and will keep at room temperature for a couple of days, in the refrigerator for up to 5 days, or freeze it for up to several months (slice it first if you’d like to be able to grab a single serving).
Lee Stewart
Oh god thank you for replying so politely. I swear I read through the whole article twice before asking the question and still managed to miss that info both times. ♂️
Kate
No worries, Lee! I hope you can enjoy a banana bread.
Patty
I have been using your recipes for a couple years, even before I discovered my daughters have sensitivities to gluten and dairy. I generally use my own paleo flour blend which works well. This almond flour banana bread is amazing. My younger daughter (a picky one!), loves it. Your tips on how to accurately use almond flour was so important for me!
All your recipes are great and you give so many options to make sure everyone with a food issue can easily modify. Whenever I need a recipe, I look on Cookie and Kate first!
★★★★★
Shivany powani
My husband is gluten intolerant and this is by far the best banana bread I have tried , moist and delicious. I even reduced the maple syrup to 1/4 cup and it was still yummy
★★★★★
Kate
Great to hear! Thanks for sharing.
Maiteeny
This is an excellent recipe. I’ve made many almond flour baked goods that are too sandy or mushy in texture. Must be the eggs because most other recipes I’ve tried don’t use as many. This one hit the sweet spot. Everyone loved it!
★★★★★
Bex
Love it! So easy and tastes delicious
★★★★★
Rebecca Harrison
This gluten free banana bread is excellent. I happened to have almond flour on hand and some bananas to use up. The bread is moist and tasty although it does not remind me of the typical banana bread, but I really like the results. Now…how do I use up my coconut flour.
★★★★★
Heather
My family loves this banana bread. Thank you for the recipe.
Would you please consider testing a similar gf zucchini bread soon? The garden is plentiful this season.
Kate
Hi Heather! I do know my zucchini bread works well with a gluten free blend. Let me know if you try it!
Karen
Hi Kate, you think coconut flour could use instead of almond?
Kate
Hi Karen, unfortunately coconut flour won’t work and this recipe was specifically for almond flour. Sorry!
Pam
Hi Sue. Did you try making this recipe as muffins? Thanks.
Kate
It should work, although I haven’t tried it. Make sure to grease/flour the cups at the same temperature. I’m not sure the time though. Let me know if you try it!
Patricia Ontanon
Hello Kate. I did your recipe and it came out wonderfully. A little more almond flour because I live 2500 ft over sea level. Thank you so much for this gluten free recipe. I bake for my husband, but I never come to taste it. I am very happy to have got to your site. It says a lot about yourself all the step by step instructions. Thank you once again.
Patricia and KennyLú (my Weimaraner girl)
★★★★★
Kate
I’m glad you found a solution to work with elevation changes! Thanks for sharing, Patricia.
Elisa
Impressed with the results from this recipe as a diff one I tried prior was lackluster. I do wish there was a hint more of banana (yes, mine were almost black prior to using) so may tinker with adding bit more. But overall pleased with this recipe and respect the trial and error it takes to create one. Currently adjusting from regular baking (butter, sour cream, sugar!) to healthier options which can be tricky. Thanks for explaining more details about almond flour measuring, moisture, etc.
P.s. Agreed it resembles more of a pound cake. Very decadent. Which I prefer over fluffy/drier style. Also doubled the cinnamon cause I’m big on flavors
★★★★★
Jordan
Hi Elisa! America’s Test Kitchen GF banana bread recipe packs 5 bananas in one loaf! It’s a bit more time consuming as it involves microwaving the the very ripe bananas, straining the liquid, then reducing that liquid before adding back to the bananas to use in recipe. It’s work, but it works :) If you’re interested I’d be happy to share more details. (I read it in the How Can It Be Gluten Free Vol 1)
Also, Kate, thanks for this recipe – love the ease of one bowl recipes. I’ve been switching from this one and the healthy banana bread recipe (with gf flour) for a while now – enjoying them both <3
Lindsay
I am in love with this recipe! So delicious! I added dark chocolate chunks to it. I used almond meal or unblanched almond four because I can’t get blanched almond flour where I live, but it still turned out great. I found the recipe a little too sweet though, so I think I will add a bit less honey next time.
★★★★★
emily
Love this!!!! It was super moist and flavorful.
★★★★★
CL
Apologies if I missed it, but what size loaf pan? 8 x 4?
Just made it (Used 8×4) and it smells and looks amazing! Beautiful recipe.
★★★★★
Kate
Hi CL! Yes, that is the standard side. I’m happy it smells good and hope you loved the taste too!
Anita
GF banana bread. Very good! Also it’s dairy free!
★★★★
JoAnne
My husband cannot eat egg whites. Do you think I can you egg yolks only
Cheryl Ryan
This recipe is a winner. My family loved it!
Sam
Made this yesterday and it’s already gone 24hours later. We aren’t gluten free but my friend is.
We don’t usually try to bake and haven’t had success in past endeavors but this was a first attempt and it was mouthwatering! Super easy to follow, put it on 180•C (UK oven)
We used half Almond and half Oat flour with added in blueberries. Cant wait to try your other recipes now
★★★★★
Annie
This is my new favorite recipe for Banana bread. The almond flour makes it so much lighter to digest and more flavor. I know it’s a good recipe when it takes care of my sweet tooth but I don’t feel bloated or the least bit uncomfortable after eating it. Delicious!!
★★★★★
Elaine
Banana bread came out AMAZING! Made according to recipe and it was perfect. As an individual with Celiac, this was the first time I’ve had banana bread in ages. Thank you for the great recipe!
★★★★★
Marisa
I made this today and it was so easy and delicious! Definitely one I will make again. It was so moist and fluffy. Really really good. I added chocolate chips and drizzled chocolate on top. I sprayed PAM to the bottom of the pan, but also added parchment paper long enough to hang out of the pan, and it worked out really well. Did not stick at all and it was very easy to take out.I baked it for 50 minutes and it was turning dark, so I took it out and it was done.
★★★★★
jaclyn
Moist, delicious, cakey texture, it’s possibly the greatest gf banana bread I’ve made!! I used half maple syrup and half coconut demerara sugar because I ran out of syrup and it was fab!!!
★★★★★
Sandra
HI Kate,
I made this recipe for myself & neighbors. Reactions have been “mouthwatering good” 5 yr old-“this bread is amazing”. the bread is exactly as you described tender, moist, & decadent. I didn’t add any choc chips or walnuts & it was perfect! Also for someone who is an amateur baker, the recipe was so easy to follow & to make. Best Best almond flour banana bread ever. Thank you
Vicky
I made this bread todAy. It is delicious!! I didnt put the flour on the loaf pan. Yikes! For some reason didn’t read that. (Baking while hungry isn’t a good idea) i sprayed some olive oil I had here, but it came out great.
★★★★★
Louise
Can I use frozen banana instead of fresh bananas in this recipe?
Thanks so much!
Kate
Hi! I haven’t tried it, but it should work as long as they are thawed and measure the same amount. Let me know what you think!
Nicole
So incredibly tasty! Best recipe ever! I added a bit more almond flour and an extra banana. Super tasty with nuts!
★★★★★
Kate
Thank you, Nicole! I’m excited you love it.
Alyssa Fogg
Just made the almond flour banana bread recipe using sugar free maple syrup and pecans. It. Is. Yummy!! Not too sweet… nice and moist!! I’m going to freeze it in individual slices for treats for myself. I had bariatric surgery 6 weeks ago and have to keep the carbs and sugar low and I felt this was a good recipe to try!! May add more cinnamon next time and a little nutmeg. Yummo!! Thank you!!
★★★★
Sally Imber
WOW. This was shockingly good!
We used almond meal as we can’t get almond flour in our little town. We dded 1/2 cup of choc chips and reduced the sweetener to about 1/3 cup overall (a combination of maple syrup and honey).
No changes otherwise.
Cooked for the full 65 mins (at 165 Celsius in my old gas oven). My partner, son & I agree it’s hands-down the best banana bread (more like lush, moist banana cake!) that we’ve ever eaten. Wouldn’t change a thing!
So great that it’s GF and dairy free, and for once, this is a recipe I could pretty much always make with ingredients I usually have on hand.
This one’s going straight into the forever recipe pile!
Thanks so much for this beautiful recipe xxx
★★★★★
Leonie Jennings
Great cake, very moist. I ran out of almond flour and substituted 1/2 cup almond meal.
★★★★
Amy Poppinga
So GOOD! I followed the recipe to a tee but baked in muffin tins. Perfectly turned out 12. Baked at 375 for 12 minutes. The flavor and texture are amazing. I cannot believe this is an almond flour recipe. Because I try and limit my carbs, I used Lakanto Monkfruit based maple syrup and coconut oil. They taste amazing!
★★★★★
Sandra
Thanks for the post! I was just wondering how I would need to adjust the recipe to make muffins because I don’t have a loaf pan. Excited to try this!
Kim Davis
My attempt at this recipe was very very soggy, despite me baking it longer than called for as it never seemed to “set”.
Luckily, my husband says it reminds him of a European bread pudding he ate in Kendahar and he likes it, even if he has to eat it with a spoon.
I know this isn’t a glowing review, but it is tasty, as one would imagine almonds and bananas would be. Perhaps it just needs much more flour.
★★★
Kate
Hi Kim, I’m sorry to hear this one didn’t turn out for you. How long did you bake it for and what type of pan did you use?
Kim Davis
I used a standard loaf pan and baked it for and hour and 20 minutes before I finally gave in and took it out. (Lots of extra 5 minutes-es as it seemed jiggly.)
I have had almond flour do this to me before, even with recipes I am familiar with, and I have no idea why it will do it sometimes. Is it humidity? Does the almond flour need to be shaken up first so that the grainer bits are mixed in with the fluffier bits — even in an extra fine flour? I have no clue.
Kate
Hi Kim, That is an interesting thought. Meal vs flour is and important distinction so the clumps could impact it with the flour.
Yanming Sun
First time try an almond flour recipe and it turns out great!
★★★★★
Kate
That’s great to hear! Thank you for your comment, Yanming.
Meenu
Awesome recipe, turned out just perfectly moist and delicious ! Made it exactly as written ! The sweetness is just right. Thanks Kate!
Kate
You’re welcome!
Uma Sanghvi
This is SUPER YUM!! Highly recommend :)
Do you have an almond flour recipe for cranberry bread? I get nostalgic for cranberry bread at this time of year! When I was a kid we used to make the cranberry/orange bread recipe on the cranberry bag. So good.
Kate
Hi! I’m glad you loved it. I don’t have one for cranberry bread, sorry. Maybe try my cranberry orange muffins?
sophia
Really a nice recipe. this is a delicious bread. I tried it recently and liked the recipe.
Thank you for your fabulous recipes!
★★★★★
Kate
You’re welcome, Sophia!
Jessie Ostler
Hi there, I’m thinking I’ll make this tonight! You mentioned it can be made as as cake too, any adjustments to the time, temp. or amount of batter? Thanks
Kate
Hi! It could pass for a cake. If you change the baking dish, it may need adjustments to time. What type of pan were you planning to use?
Linda
Just curious, I have used bean water as an egg substitute in another recipe which worked alright, could it be acceptable in this one?
I might try it and let you know how it turns out.
★★★★★
Kate
Hi! I’m not sure without trying it. I have more experience with flax egg.
Claudia Parker
Oh my word! This one of the yummiest banana breads I have prepared and enjoyed! Excellent texture and perfect flavors! Thanks Kate!
★★★★★
Marta
Unbelievably good!
I’ve been making a banana loaf with self-raising flour which I adore,but my husband cannot eat. So, it was wonderful to find your recipe. And more wonderful to taste the result. Superb! The only difference was that I made with unpeeled ground almond, which made it a bit darker but still delicious!
Thank you very much
★★★★★
Kate
I’m excited you enjoyed it!
Ms. Myk
Loved this recipe, jus cooked it and it is DELICIOUS…So moist…perfect for a guilt free snack
★★★★★
Feli
I love this recipe so much! My BF devoured this. I’m wondering — could this be turned into a pumpkin bread? Or would it require significant changes?
★★★★★
Kate
Hi! I haven’t tried it, sorry. I’m guessing it would require changes since baking is so precise.
Jan
Would this recipe work in mini loaf pans as long as the cooking time is adjusted accordingly? This works fine for normal banana bread, but I’ve never baked with almond flour before and wasn’t sure about making a tweak like this to pan size.
Kate
Hi Jan! I haven’t tried it with this one, but it should work. You will need to decrease the time, I’m just not sure how much.
Online Sunshine
Mmmmm! I made this tonight and am enjoying the first slice. I followed the recipe….used vegetable oil and honey, and buttered the pan. I weighed the almond flour. The batter looked a bit runny but I trusted the recipe. I cooked it for 50 min and let cool for 90 min. Very tasty! Thank you for this! I am on day 2 if being gluten-free and this made me feel better about the journey I have ahead of me.
★★★★★
Jason Garwood
Can this recipe be frozen?
Kate
Hi Jason! That should be fine. Let me know how it turns out for you!
Sarah
This recipe really looks awesome! I follow the SCD diet and can’t use baking powder, only baking soda. What do you recommend for me to substitute for the powder?
Kate
Hi Sarah, I’m sorry to disappoint, but baking is very precise and not sure you will get the same result. Sorry!
Ann Krajewski
Your recipes never disappoint and this one is no exception! This banana bread is the best I’ve ever tasted – so light and delicate, I even added a cup of walnuts and it wasn’t compromised! Thank you for your wonderful gluten-free choices!
★★★★★
Sue McMahon
Excellent, thanks Kate! I always love the regular recipe but this is great, lovely balance and rise. I went for muffin cups and as I was yearning for a British ginger cake type flavour I subbed some honey for 2tbsp black treacle/molasses, added 3tsp ground ginger, a large knob of fresh grated ginger and raisins. It is still banana but with yummy ginger kick too.
★★★★★
Amber
Would you happen tl know what adjustments I should make if I live at 6000′ ablve sea level?
Kate
Hi! Sorry to disappoint but I don’t have elevation suggestions since I develop recipes in Kansas City.
Rose
As the mother of coeliacs, I am always on the lookout for naturally GF recipes (to avoid the gritty texture usually obtained when GF flour is substituted into a regular recipe, especially after the first day). This one is really, really good. Have only done it adding berries so can’t comment otherwise. I also added a teaspoon of Orgran gluten substitute to strengthen the structure. This is readily available in Australia, not sure about the USA. I’ve found the cake keeps well in the fridge as Kathryn says and it freezes well too. Enjoy!!
ailsaf
Followed the recipe exactly, except cut the maple syrup in half and used half almond flour and other half almond meal, and it was super delicious and came out of the pan perfectly!
Thank you for perfecting this version of banana bread – love it!
★★★★★
Haroldynne
Super moist – all my friends loved it! The best I ever made according to my gluten free friend.
★★★★★
Kate
Hooray! I’m happy to hear that. Thank you for your review, Haroldynne.
Eren
I used molasses instead of honey and reduced it to 1/4 cup as my bananas were very ripe and it turned out wonderful! The consistency is perfect and the taste is divine. Thank you so much for the recipe!
★★★★★
JulieN
I love this recipe! I made it twice. I followed it to a “T” the first time thought it was amazing. The second time I used half the amount of honey. I also had an extra banana left over. I cut it in half lengthwise and placed them on the top of the batter (pressed in about half way) before putting in the oven. I call it the moisture maker because it was the best and most moist banana bread I have ever eaten.
★★★★★
Kate
Thank you for sharing! I’m glad it worked out for you, Julie.
ANNIEHEBER
In your recipe for banana nut bread (love Real Food) can almond flour be substituted for the whole wheat flour?
Kate
Hi, unfortunately it’s not a 1:1 substitute. You could try oat flour following my guidance in my How to Make Oat Flour post.
Anusha Sheelavant
This recipe is amazing! I added both walnuts and chocolate chips.
Thank you!
★★★★★
Linda
Hi Kate,
I made the banana bread yesterday using the recipe for almond flour and it’s lovely, the best banana bread I’ve tried. As I have LPR reflux this recipe is ideal. I also made your Granola which is equally as good. As I have silent reflux these recipes are ideal. Many thanks. Linda.
★★★★★
Margaret C
Hi Kate! I just made this bread and it is so delicious! I really like the hint of coconut flavor that the oil imparts. It’s the first recipe I’m writing about, but have made several others of yours! You’re a wonder! Thank you for all the work you do!
★★★★★
Kate
Thank you, Margaret!
Claudia
Dear Kate,
I ate my first “pan de platano” many years ago in Guatemala and loved it. Since then I have often tried banana breads in Europe even from famous bakeries and was never really satisfied. They were so dry in comparison with the fruity cake I remembered so well. The banana breads I had eaten in Latin America were indeed more cakes than breads. Reading the comments gave me enough confidence to try and indeed I was rewarded with the best banana bread I have found since then. And I am not even good at baking but your recipes are always so easy to follow and turn out so well. Thank you so much for bringing banana cake back into my life. I was planning to freeze part of it but it looks like we won’t have very much left by tomorrow-)Greetings from Amsterdam
★★★★★
Kate
Thank you, Claudia! I appreciate your review.
Katya
Finally found healthy tasty recipe,even my kids love it!!!Yey!!! Thank You
★★★★★
Pamela Yee
February 25th I made the banana cake with almond flour. It came out good. I like the fact you gave instructions on how to modify the receipe. I wanted to avoid white sugar or white flour. The honey and coconut oil gave the bread the sweetness. I prefer making baked goods from scratch because you control the natural ingredients!
Thanks for the receipe!
Pamela
★★★★
Kate
You’re welcome, Pamela!
Dottie McKinney
I just made this banana bread and it’s absolutely delicious! Great flavor and texture. Will definitely keep this recipe.
★★★★★
Donna Baker
I have to tell you…I made this banana bread for card night with the girls and it was a WIN WIN!! Usually gluten free breads are so dense and heavy…not this one!! So DELICIOUS!!! I added the walnuts and I tell you…you could not have constructed a more perfect recipe!!! Will definitely make it again!!! Thank you!!! LOVE LOVE LOVE
Erin
Thank you. Excellent recipe. Best GF bread we have made. I have also used the batter to make mini dark choc chip banana muffins, which my kids loved.
★★★★★
Kate
That’s great to hear, Erin! Thank you for your review.
Gloria Bolt
OMG, this bread is to die for. I used maple syrup and added nuts and raisin. Yum
Noelle
This is the best gluten free banana bread I’ve ever had! I made it last night and we ate it with breakfast this morning. Everyone loved it. It held together well and was perfectly sweet, delicate, and moist. The only change I made was to bake it in my 9” cast iron skillet. Thank you so much for another winner. Please never stop baking and cooking and sharing!
Lauren
Best banana bread we’ve ever had! My kids devoured it! Thank you. I’m sorry if you’ve already answered this…would this also work as a pumpkin bread? By replacing the 1cup of banana with equal the amount of canned pumpkin?
Melanie Riley
I have loved all the Cookie and Kate recipes I’ve made in the past, but I am sorry to say that I did not like this recipe. I followed the instructions to a “t”, using maple syrup. I generously greased and floured my baking pan. Let it cool on the cooling rack for 35 minutes. Ran a knife around the edges. When I flipped the bread out, part of the bottom stuck to the pan. The bread was way too moist, to the point where it was wet. I’m going to try and toast a slice in the toaster oven today to see if that will help with the excessive moisture issue.
Kate
I’m sorry to hear you didn’t enjoy this one. Sounds like it may have not baked evenly.
Yolanda Rae
Thank you for sharing this wonderful recipe. I used coconut oil as per your recipe and almost everything as suggested but only used 3 eggs. It turned out perfect. It didn’t sink in the middle and tasted havens,
Thank you again and I’ll be following you and your great recipes:)
★★★★★
Kathryn
Hey what size loaf pan did you use?
★★★★
Kate
Hi! Standard loaf pan 8-1/2 x 4-1/2 x 2-1/2 inches.
Kalliope
This bread tastes amazing!!! I always use flour when making banana bread, but this time I switched it with almond flour. I was not disappointed. It is very moist and soft. I used maple syrup and it adds sweetness to the bread! Delicious! I will definitely make it again! Thank you for sharing your recipe!
★★★★★
Kate
Your’e welcome! I’m happy you enjoyed it and weren’t disappointed.
Cecile Landry
Just making this bread, is the batter supposed to be very liquid?
Kate
Hi Cecile, It should have some resistance to it, but not too much. You may have added too much liquid if it seems really wet.
April Gemignani
I made it with Swerve instead of honey or maple syrup, and was surprised at how well it turned out. I usually don’t enjoy almond flour desserts, but this one was fabulous. Thank you!
★★★★★
Kate
You’re welcome, April! Thank you for your review.
Lejani Labuschagne
Can I use soy flour instead of almond, kr rather as substitute in the oat flour recipe?
★★★★★
Kate
Hooray! That’s great. Thank you for your review.
Eliza
This is hands down the best banana bread I’ve had. Notes of honey , banana and cinnamon perfumed the entire house.
★★★★★
Kate
Wonderful, Eliza! Thank you for sharing.
Bea Doyle
I’m about to make this for myself for my birthday and I enjoy your recipes, however not so sure about the honey … my understanding is that honey becomes rancid when cooked at high heats, any insight?
Kate
Hi Bea, I haven’t had issues. You can always use maple syrup instead.