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.
1/4 cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
1/2 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
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 1/2 cups almond flour
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!
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.
▸ Nutrition Information
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