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Banana bread is a beloved classic, enjoyed worldwide. What started as a clever way to use up overripe bananas has become a staple in coffee shops everywhere. The moment you take a bite, the familiar taste of banana bread stands out with its sticky texture, rich flavor, and tender crumb. It’s often paired perfectly with a strong cup of coffee, a glass of milk, or even a splash of liqueur.
This version of banana bread, made with almond flour, offers a delicious twist on the traditional recipe. Almond flour brings a nutty flavor and a light, fluffy texture to the bread, while also being gluten-free, grain-free, and low in carbs. We’ve crafted a healthier take on this classic, using almond flour, a natural sweetener, and refined coconut oil, creating a banana bread that’s moist, flavorful, and shockingly easy to make.
When selecting bananas for this recipe, be sure to use ripe ones with brown spots on the peel for the sweetest, richest flavor. If you’re ready to bake the best banana bread you’ve ever tasted, here’s a guide to making it with almond flour.
Ingredients:
- 2 cups of almond flour
- 2 tablespoons of topinambur syrup or maple syrup
- 3 tbsp refined coconut oil
- 2 eggs
- 1 tsp leavening agent
- 1/2 tsp baking soda
- 2 ripe bananas
- salt
- 2 tsp of almond petals
Instructions | Almond Flour Banana Bread Recipe
- Start by peeling the bananas and breaking them into pieces. Place them in a mixing bowl. Add the eggs and blend the mixture using an immersion blender until smooth.
- Melt the coconut oil in the microwave for about 1 minute. Pour the melted oil into the bowl with the bananas and eggs. Add the topinambour syrup (or your preferred sweetener), salt, baking powder, and baking soda, and stir until well combined.
- Gradually add the almond flour in batches. The dough should have a thick but not too dense consistency—thicker than pancake batter but not as thick as cookie dough. When you move the bowl, the dough should jiggle slightly but not spill. After stirring, it should settle back smoothly with no peaks or lumps. The dough should flow off a spoon in a thick stream with a few lumps, not in a thin drizzle like gravy or cream. Let the dough rest for 15 minutes to allow the flour to absorb the moisture.
- Preheat your oven to 392°F (200°C). Grease a rectangular baking mold with coconut oil. Pour the dough into the mold, spread it evenly, and sprinkle with almond petals.
- Bake for 30-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Allow the banana bread to cool in the mold before removing it. The bread will become firmer as it cools, making it easier to slice.
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How to Store Banana Bread
To store banana bread in the refrigerator, wrap it tightly, and it will stay fresh for up to a week. If you prefer to freeze it, make sure it’s wrapped securely in plastic wrap and aluminum foil.
While frozen banana bread can last for up to a year, it’s best enjoyed within three months for optimal flavor. Just thaw before eating to enjoy the best taste and texture.
