Almond Flour Gluten Free Banana Bread – Nutty, Moist & Simple

There’s something about the smell of gluten free banana bread almond flour wafting through the house that feels like a hug. I remember the first time I tried making it—my youngest had just been diagnosed with a gluten sensitivity, and I was determined to recreate our family’s favorite treat without the wheat. The result? A nutty, moist loaf that disappeared before it even had time to cool. No fancy techniques, no hard-to-find ingredients—just real, simple baking for real, hungry people.

Why You’ll Love This Recipe

This isn’t just another gluten-free recipe that tastes like cardboard. It’s banana bread that happens to be gluten-free—fluffy, fragrant, and packed with flavor. Here’s why it’s a keeper:

• One bowl wonder: Fewer dishes mean more time to enjoy that first warm slice.
• Naturally sweet: Ripe bananas and a touch of honey keep it wholesome.
• Nutty depth: Almond flour adds richness you won’t get from plain gluten-free blends.
• No weird gums: Unlike many gluten-free recipes, this skips xanthan gum—just simple ingredients.
• Freezer-friendly: Bake a double batch and stash one for hectic mornings.
• Kid-approved: My picky eater still asks for it by name—”the banana bread that doesn’t hurt my tummy.”

Ingredients For gluten free banana bread almond flour

You probably have most of these in your pantry already. Here’s what you’ll need:

• 3 overripe bananas: The spottier, the better—they’re sweeter and mash easily.
• 3 large eggs: Room temperature blends smoother.
• ¼ cup honey or maple syrup: Adjust to taste if your bananas are extra sweet.
• 1 tsp vanilla extract: The real stuff—imitation vanilla can taste artificial.
• 2½ cups almond flour: I prefer finely ground (like Bob’s Red Mill) for a tender crumb.
• 1 tsp baking soda: Not powder—this gives the right rise without gluten.
• ½ tsp sea salt: Balances the sweetness.
• ½ cup chopped walnuts or chocolate chips (optional): For texture lovers.

Step-by-Step Instructions For gluten free banana bread almond flour

No stand mixer required—just a bowl, a fork, and a little patience. Here’s how it comes together:

1. Prep your pan: Grease a 9×5 loaf pan or line it with parchment paper. Trust me, almond flour sticks more than regular flour.
2. Mash the bananas: In a large bowl, smash them with a fork until mostly smooth (a few lumps are fine—they add pockets of sweetness).
3. Mix wet ingredients: Whisk in eggs, honey, and vanilla. The mix will look loose and glossy.
4. Add dry ingredients: Sprinkle almond flour, baking soda, and salt over the wet mix. Fold gently—overmixing makes almond flour dense.
5. Fold in extras: If using nuts or chocolate, stir them in now. The batter will be thick but pourable.
6. Bake: Pour into the pan and smooth the top. Bake at 350°F for 45–55 minutes. When the edges pull away from the pan and a toothpick comes out clean, it’s done.
7. Cool (if you can wait): Let it rest in the pan for 10 minutes, then transfer to a rack. Slicing too soon crumbles the loaf.

Timing

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Pro tip: If your bananas aren’t ripe enough, roast them (peels on) at 300°F for 15–20 minutes until blackened. They’ll soften and caramelize, adding depth to your bread.

Substitutions & Variations

This recipe is forgiving. Here’s how to tweak it:

• Egg-free: Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Lower sugar: Skip the honey—super ripe bananas are often sweet enough.
• Nut-free: Use sunflower seed flour instead of almond flour (it bakes similarly).
• Spiced: Add 1 tsp cinnamon or a pinch of cardamom for warmth.
• Double chocolate: Mix in ¼ cup cocoa powder with the dry ingredients.

Mistakes To Avoid

After dozens of test batches (and a few flops), here’s what I’ve learned:

• Don’t overmix: Almond flour lacks gluten, so stirring too much makes it gummy.
• Measure flour correctly: Spoon it into the cup and level it—packing it down adds excess flour.
• Check your baking soda: If it’s older than 6 months, it may not rise properly.
• Use ripe bananas: Green ones lack sweetness and don’t mash well.
• Let it cool: Cutting warm gluten-free bread leads to crumbles. Patience pays off.

Storage & Reheating

• Room temp: Wrapped tightly, it stays fresh for 2 days.
• Fridge: Up to 5 days in an airtight container.
• Freezer: Slice and freeze for up to 3 months. Toast slices straight from frozen.
• Reheating: 10 seconds in the microwave or a quick toast revives the moisture.

What to Serve It With

This bread shines on its own, but here’s how to take it further:

• Slather with almond butter for extra protein.
• Top with Greek yogurt and berries for a breakfast twist.
• Pair with chai tea or cold brew coffee—the nuttiness complements both.
• Crumble over vanilla ice cream for an easy dessert.

Final Thoughts

Gluten free banana bread almond flour isn’t just a compromise—it’s a revelation. The almond flour gives it a toasty richness that makes you forget it’s grain-free. If you try it, tag me on Instagram with your loaf—I love seeing your kitchen wins. And if your family inhales it as fast as mine does, double the batch next time.