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.
Watch How to Make Gluten-Free Banana Bread
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. 
Heike
I made this banana bread for a friend who cannot have gluten, it will become my go-to version for our family, too. Delicious! I used mini pans and prepared them with Baker’s Joy spray, the loaves slid right out.
★★★★★
Kate
I’m glad it was a hit, Heike! Thank you for your review.
Rach
OMG, I just did the same thing and was hoping it would come out ok. Thank you for sharing your version, I’m quite optimistic now!
Melanie
Love this recipe! I used frozen bananas and threw them in a blender with all the wet ingredients (using liquid coconut oil so it didn’t solidify), then mixed it with the dry ingredients. Took under 10 minutes to whip up.
Love your recipes Kate – I have so many on rotation.
★★★★★
Eva Meland
A bit wet and heavy. It was actually better last time I made it when I didn’t have enough almond meal and substituted half of it with LSA. I won’t be making this again…
★★
Kate
Hi Eva, I’m sorry to hear that. How did you measure your almond flour?
Lisa
Yum! Just made this, substituted almond meal for almond flour because that was all I had. Used half honey and half maple syrup, just cause I felt like it ♀️ Easy to prepare and it turned out moist and delicious. Thanks for the recipe
★★★★★
Melissa Sadowsky
My new favorite! Used half honey half maple syrup. Added slivered almonds and raw cacao nibs at the end of mixing.. Cooked perfectly. Perfectly moist, not mushy. Thanks for working on this to get the right proportions!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it.
Casey Ferguson
Delicious! I used Splenda instead of honey/maple syrup because I’m watching my carb intake. Thank you!
★★★★★
Jo
This is really delicious! I used olive oil and maple syrup, also used 1 1/4C almond meal and 1 1/4C brown ride flour. It raised nicely and was plenty yummy.
★★★★★
MARIE-JOSEE GODIN
Could I substitute egg whites for the eggs?
Kate
You need the full egg for this recipe to turn out. I hope you try it as written and enjoy it!
Sam
LOVE this recipe! Can you make into muffins? Maybe just cut the time in half?
★★★★★
Kate
I haven’t tried it! Let me know if you do. Remember, this recipe is delicate so let them cool.
Michelle
I’ve done muffins and they turned out beautifully. Frosted them with cream cheese frosting and used them as the gf alternative for some guests when my wife requested banana cake for her birthday. I don’t remember for sure, but I think I baked for 30 mins and then checked them. I’d go even shorter if you’re doing mini muffins. I do recommend using liners.
★★★★★
Clare
This was perfect!
Beautiful soft texture, the right amount of natural sweetness.
The balance of flavours was spot on.
★★★★★
Kate
I’m glad you loved it, Clare! Thank you for your review.
emmy
Due to an abundance of bananas, I doubled the recipe. I didn’t have 5 cups of almond flour, so I subbed about 1.5 cups with coconut flour. I used a bundt pan, and even with generous spray oil and flouring, it stuck badly. However, it tastes delicious!
Kate
Thank you for sharing, Emmy!
Andeline
Best banana bread I have ever baked!
Right amount of moisture, yet it’s tasty and healthy!
I added some ground almonds for crunchiness too.
Thanks Kate for trying out 7 times to get the perfect concoction for us!
★★★★★
Kate
I’m glad you loved it, Andeline!
Patricia Gomezbarrera
Your banana bread with almond flour is the best ever Kate!!! I have tried several other recipes, but this one IS IT!!
I hope everything in your family is stable and that you are in very good health. Patricia.
★★★★★
Kate
Thank you, Patricia!
Chris McLaren
What size loaf tin did you use?
Kate
8×4 inches. I hope you try it and love it!
INGRID OCHOA
Would the measurements be the same for coconut flour?
Kate
Coconut flour isn’t a great 1:1 substitute and will not get you the same results.
Alexa-Reigh Thomson
Amazing – just as good as normal banana bread
★★★★★
Doreen
I just made this because my husband was going to toss out 2 organic bananas.
I like to do gluten free when I can it helps with joint pain and I had almond flour, so voila! I added chopped pecans and raisins that were soaked a little in hot water to reconstitute. Everything else was your recipe. It came out gorgeous and delicious. Thanks.
Ps I’m not a banana fan but the flavor is not overpowering. I used 2 small banana s
Iris Taylor
This banana bread is perfection! This was my first attempt at making banana bread and this will be my go to recipe. I used maple syrup instead of honey and olive oil and the result is the perfect level of sweetness and cake-like texture. You would never guess that it doesn’t have flour. Thank you for creating this wonderful recipe for a guilt-free treat!
Alisia Green
It’s delicious! Honestly the best banana cake I’ve ever tried !
When I said to my family that I am baking gluten free banana bread … they were so sceptical and say no way we gona eat it :)))
Later they were arguing who will eat last peace
I didn’t have enough almond flower , 1/2 cup was missing , so I added gluten-free oats flour and I didn’t have baking soda , so I had only baking powder. It’s still raised so beautifully and tasted delicious!
A million thank you for the recipe!
★★★★★
Kate
Hooray! Thank you for sharing, Alisia. I’m glad you loved it.
Claudia
Hi, Can I use almond meal instead of almond flour?
Kate
Hi Claudia, please see the post for my insight into almond meal vs almond flour. I hope that helps!
Haruna Emma Sears
I made this recipe last night, but with flax eggs instead of real eggs, as I am allergic to eggs. I did not notice your note about how this recipe was highly dependent on real eggs, oops! However, the result was not horrible! It tasted quite nice, it just did not rise very much and was very wet, moist, and dense. My bad for not reading the entire blog but it was pretty good for what it’s worth. Thanks for the recipe!
★★★★
Haruna
I made this recipe last night, but with flax eggs instead of real eggs, as I am allergic to eggs. I did not notice your note about how this recipe was highly dependent on real eggs, oops! However, the result was not horrible! It tasted quite nice, it just did not rise very much and was very wet, moist, and dense. My bad for not reading the entire blog but it was pretty good for what it’s worth. Thanks for the recipe!
★★★★
Kate
I’m glad you were still able to enjoy it!
Lily
Do you think I could omit the maple syrup and just add the cup of blueberries for natural sweetness? I’m trying to make this for someone who’s on keto and is a banana bread lover. Any insight would be very helpful. Thank you.
Kate
Hi Lily, removing the liquid sweetener will impact your results and will be dry. Sorry!
Melissa
This turned out so yummy, maybe a tad bit wet but I like it. I used maple syrup and almond flour.
Gina
How is 1cup is 125 gm
then
2/3cup is 220gm
It’s smaller amount but is higher
Did I miss something?
Kate
Hi Gina, the weight(grams) and volume(cup) measurements differ. The post gives some more insight.
Carlee Hemming
I love your site and your recipes, this one was a miss, though. It was too heavy and the texture was gritty. I really do love almost everything you post. Thank you for your creativity and genius!
★★
Kate
I’m sorry you didn’t love it!
Lynn Oeser
Made this today. Turned out perfect and was absolutely delicious. I added 3/4 c chopped walnuts. It is a reeducation learning to work with almond flour and you made it easy. This really helps me enjoy the pleasures of baked “comfort food” once again. My husband loved it as well. Thank you so very much! Happy Thanksgiving!
★★★★★
Kate
You’re welcome, Lynn!
Currer Belle
Hi,
Can I grease then line with parchment paper?
I’m anxious to try your recipe. I’m new with almond flour and this is my 2nd attempt making Almond Flour banana bread (last one, another flood booger, not you, flopped but I missed a step)
Crossing my spatulas this one turns out!!
Happy Thanksgiving!
*I make you’re roasted asparagus 2xs a week! Love it!
Kate
Hi, I haven’t tried it with parchment paper so I can’t say for sure. Greasing your pan will work great. If you try the parchment paper, let me know!
DANIELA R.
Hello Kate, Thank you for another delicious recipe! Here is a tip I learned long ago from Laura Adamache and tried it with your recipe today: no need to grease and flour the loaf pan, just use a wet baking paper (papier cuisson in French). You pass it quickly through the water from the sink and drain it a little. It does not have to be soaked, just a little bit wet. No need to grease the paper. It comes off very easily after 30 minutes of cooling of the cake in the pan.
I love your recipies!
★★★★★
Kate
Thank you for sharing the tip, Daniela!
Julie Coolidge
This recipe got three rave reviews today!!!
My DIL said it was “VERY moist.” We found the flavor perfect as well. Good bye to “regular” banana bread recipe!!! Hello C & K !!!!
★★★★★
Kate
Thank you, Julie! I’m glad you love it.
Lourdes
This SO fluffy and good, my family loved it! I’m making this again
★★★★★
Jennifer Campbell
The best banana bread i’ve made. I added raspberry and dark chocolate bits, amazing.
Chels
Hi Kate, omg thank you so much for sharing I wasn’t a fan of almond flour or meal but this banana bread has converted me omg it’s fantastic!! My naturopath wants me to go gluten free for a while and thanks to you I might just do it lol
★★★★★
Kate
I’m glad liked this version! I appreciate your review.
brindusa bretea
Hello Kate,
I applied the recipe 2 days ago. The result was excellent. Even if the conversion in grams of almonds quantity was quite a challenge. Because I found a conversion table cups to grams for regular wheat flour, and i did not know if applicable to almond flour too (since the granulation is different for each of the two types).
I would like to make a suggestion: please update the recipe, adding also the European measurement units. Thank you!
Thank you for sharing your recipes.
Happy New Year!
★★★★★
Kate
I’m glad it turned out! I don’t have plans to update my recipes to metrics. Maybe I will have a conversion in the future. I appreciate the feedback!
Fatima
This is seriously scrumptious! It’s more like a cake than a bread. One of the best banana bread recipes I’ve tried!
The only changes I’d made was I used half coconut oil and half clarified butter. By mistake I used half a cup instead of a quarter so I reduced the amount of honey/maple syrup as I prefer mine less sweet.
Thank you Kate!
Fatima
This is seriously scrumptious! It’s more like a cake than a bread. One of the best banana bread recipes I’ve tried!
The only changes I’d made was I used half coconut oil and half clarified butter. By mistake I used half a cup instead of a quarter so I reduced the amount of honey/maple syrup as I prefer mine less sweet.
Thank you Kate!
P.S I forgot to rate the recipe so reposting!
★★★★★
Kate
I’m glad you loved it, Fatima!
Xantea
Hi, I plan to make this bread later for my mother-in-law but I was wondering if Greek yogurt could be used in it? I use it in my regular banana bread.
Kate
I haven’t tried it and almond flour can be tricky. I recommend it as written.
Kate
This is the yummiest GF banana bread recipe I’ve tried yet, and I’ve tested quite a few! It probably helps that it’s not vegan… egg magic! Haha ;)
Perfectly moist, almost cake-like. I think I’ll make it a bit less sweet next time, and try adding some walnuts. So glad to have come across this, thank you! And glad to see the other good reviews– much deserved :)
★★★★★
Kate
Wonderful to hear, Kate! I appreciate your review.
Tracey Shain
Hi Kate, I’ve made your banana bread with almond meal a few times and love it, thank you. I happen to have quite a lot of hazelnut meal I’d like to use up, so do you think the weight measurement for almond meal could be used or would this have to be adjusted? Thanks again.
★★★★★
Kate
Sorry to disappoint, Tracey. I don’t have it. I’m glad you love it! I’m not sure if hazelnut meal will provide the same results.
Carole P
Tried your gluten free banana bread exactly as posted. The taste was amazing (used the maple sirop) but a bit mushy in the middle. Plan to try it again; to prevent mushy centre should I add more almond flour or cook longer?
Kate
Hi Carole, it may need more time in the oven from what you are describing. Let me know how it goes next time!
mady
This is the best gluten free banana bread I have ever made. It is moist and light without being crumbly. It doesn’t fall flat after it comes out of the oven like other gluten free banana bread recipes I have tried. I am so glad I found your website an am excited to try more of your gluten and dairy free recipes. Thank you!
★★★★★
Kate
Hooray! I’m delighted to hear that, Mady. Thank you for sharing your experience.
Lauren
This is quite possibly the best almond flour, naturally sweetened banana bread recipe ever! I’ve tried a ton (Ambitious kitchens, Danielle walker’s, and others) and nothing compares to this one! It’s perfectly sweet, and if it’s too much for you just lower the amount of sweetener! I love adding chocolate chips and/or walnuts.
★★★★★
Kate
I’m glad you loved it, Lauren!
Jen
Hey Kate, every one of your recipes are a hit around here! I would like to try this recipe but we are sugar free and wondering if I would be able to leave out the honey or maple syrup? Thanks!
Kate
Hi Jen, You really need the liquid sweetener for this recipe to work. I don’t have an alternative for you without it being a new recipe. Sorry!
Jen
Thank you so much! I figured so.
Annie
I rarely bake but had some ripe bananas at home and as I have been trying to reduce gluten, came across this recipe and it was perfect! I used the exact measurement and added some almond slivers. It turned out so moist and tasty, will be making more!
Thank you :)
★★★★★
Kate
I’m glad you enjoyed it, Annie!
Itsa
Best gluten free banana bread I have made. I did it as mini muffins @ 350 for about 13 minutes. They are moist and perfect.
★★★★★
Kate
I’m glad you enjoyed it!
Jodi
Hi Kate,
Great recipe thank you. I am making it for the second time, and will be making lots more! Well done with your perseverance to get the recipe.
Jodi
★★★★★
Roberta
So good! Glad I made 2. I used 1/4 cup of honey and 1/4 cup of maple syrup and added a 1/2 cup of walnuts. Will be making this again! TY
★★★★★
Robyn Calland
Really awesome recipe thank you for sharing, it was so moist. Made it on Thursday and gone by Sunday ….absolutely delicious!! I’m not a baker but I will definitely make this again! I used the almond flour recipe, only thing I did slightly different was used the same measure for vanilla essence, however shared it with coconut and almond essence too!!
★★★★★
Kate
Thank you for sharing, Robyn!
Bessie
Hi Kate, , just read your Almond flour banana bread recipe. Love it love it, your explanations and instruction is the best. This is the e first ever I respond to any recipe ,that’s something for a82 year old gale.please keep up the good work . Sadly. I don’t do any Facebook nor any social media communication.
With much appreciation Bessie from Vancouver island
Christy V
So thankful for your experimentation and effort! I made with these changes: used 162g of almond flour and 68g hazelnut flour (was just guessing!) to total 230g of nut flour. Added 3-4 Tbsp cocoa powder. Topped with pumpkin seeds, almond slices, pecans, and oats. Came out yummy, cake like, and will be making again and again!! THANK YOU
★★★★★
Kate
Thank you for sharing, Christy! I appreciate your review.
Chandramita
This is our go-to recipe. Everyone enjoys the flavor of the bread. Thanks
★★★★★
Renée
Made your almond flour banana bread.. it is ABSOLUTELY the BEST banaba bread I have ever made..and baking for 56 years….husband going crazy over it..sooo moistand flavorful. Glad I have more bananas in freezer. Thank you for doing all the calculation work to convert the recipe to work with almond flour.
Kate
I’m glad you loved it! Thank you for sharing.
Vanja
This is the first time I tried this recipe and made muffins instead of bread (didn’t have a bread pan) and they turned out so good!! Baked for 20 mins and put some chocolate chips on top. 10/10
★★★★★
Kate
I’m glad you loved it, Vanja! I appreciate your review.
Jodi
Hi Kate, thanks so much for the almond flour recipe. Grateful for all your testing. Great recipe.
★★★★★
Kate
You’re welcome, Jodi! I appreciate your review.
Elfirda
I was going to try your healthy banana bread recipe but noticed that I have heaps of leftover almond flour in the pantry from back when we were doing keto so I gave this recipe a try.
Oh. My. Goodness. Almond flour baked goods are often dry and flaky, but not this one! It turns out moist and just the perfect amount of sweetness as well. My husband couldn’t even tell that it was made of almond flour.
I added 1/2 cup of pecans and they added a slight crunch to it. Amazing! Will definitely remaking this again! Thank you Kate!!
Kristin
Super tasty!!!
This recipe was a little wet but I kinda like it that way. My family ate it up and didn’t even realize it was a healthy version of a classic favorite.
★★★★★
Kate
Thank you, Kristin! I’m glad it was a hit with your family. I appreciate your review!
Lindsey
Love this recipe ! Used almond flour . Did half honey and half coconut sugar. Turned out light and fluffy and great!!!
Kate
Thank you for sharing, Lindsey!
Joanne
Fantastic recipe – as always. Thanks so much!
★★★★★
Kate
You’re welcome, Joanne!
Emily
Mine turned out fantastic! thank you for such a great gluten free recipe with no emulsifiers or other weird ingredients :)
★★★★★
Kristi
Made the recipe as listed but was super wet and dense. Outside cooked through before middle could cook through. Middle was total mush! Outside edges that cooked through were delicious but middle was like pudding and inedible.
★★
Kate
I’m sorry it didn’t turn out for you, Kristi. How long did you cook it for? Did you allow it to cook as mentioned?
Ruth
Thank you for this fabulous recipe Kate!! I’ve made this cake twice now and it’s my absolute favourite! Just delicious and sooo more-ish!! I added slivered almonds for texture and some extra almond flavour and they make a yummy difference!
★★★★★
jane
This is my favorite banana bread recipe. GF, tasty, healthy in my view. We add nuts & a few choc chips for an occasional surprise. I’ve tried alot of regular GF recipes, don’t like the flour. I feel a little guilty using using almond flour, because of the stress on our bees, but so far, I’m continuing. Thank you.
Amber
Hello!
Love your recipes. I’m wondering if this could be made in a round pans and how you’d adjust the cooking time please? Or if you have a similar recipe I could use to make round cakes?
Thank you so much!
Kate
Hi Amber! You can use my Favorite Banana Cake and make adjustments for the gluten free version in the notes.
Stephanie Lynne
I made this recipe last night and although I haven’t tried the finished product yet, I just had to prematurely rate it 5 stars. To be able to find a GF, refine sugar-free and healthy banana bread recipe that my mom can enjoy with her strict dietary restrictions makes me happier than words can express. The bread smells INCREDIBLE and looks like it’ll be super moist and decadent with a rich banana flavor. I tried the batter and it was delicious, so I’m sure the finished version will be superb. I ended up baking it for the full 65 minutes and not adding anything, but next time I plan to add chocolate chips & walnuts. The only thing I’ll note is definitely be super careful when taking it out of the pan as it’s very delicate! I used a knife around the edges and turned it over super slowly but it still broke apart lol. Not a big deal since it’s so dense that mostly all stayed in tact. I’ll report back with the final taste test!!
★★★★★
Kate
I hope you loved it! Thank you for taking the time to review.
Elle
This is so delicious! Great alternative to my previous fat laden version. Thank you for taking time to construct this. Elle
★★★★★
Kate
You’re welcome, Elle! Thank you for your review.
S patton
Used 1/3ish cup applesauce and 1 tablespoon oil instead of 1/4 cup oil. Added crunched walnuts. Came out just like u described. Excellent results
★★★★★
Kate
Thank you for sharing!
Annie
Delicious and super moist!
★★★★★
Kate
I’m glad you enjoyed it, Annie! I appreciate your review.
Ashlee
This was actually the first banana bread I’ve attempted. I had some overripe bananas and wanted to try a healthier banana bread and I’m so glad I came across this recipe and gave it a shot. It is sooo moist and delicious. Thank you for sharing this great recipe!
★★★★★
Cyndi
BEST BB recipe!! Made this today for my daughters and it is delicious! Moist, easy to make and our new go to recipe!
★★★★★
Kate
Great to hear, Cyndi! I’m happy you enjoyed this.
Catherine
The best!
I’m in Australia, recently have to eat a GF diet, and this is the best GF banana bread recipe! I love the use of almond flour, as it tastes normal and decedent. I’m yet to find tasty GF plain and self raising flour recipes that taste any good. So your recipe is perfect for me and my family. Thank you for sharing
★★★★★
Susan
I am about to make this recipe but wondered what size loaf pan you used in the recipe? I am concerned mine is bigger. It is 9”x5”. Thanks!
Kate
Hi, it may look flatter, but that should work ok. Let me know how it works for you, Susan.
Dawn
I made this and your regular banana bread. This is delicious! I haven’t tried the regular one yet, but it looks delicious! Thanks for all the information and tips! Looking forward to trying more recipes. This was my first time on your sight.
★★★★★
Jenn
I made this recipe today and the only thing I can say is I loved it! I had some leftover almond flour and wanted to make a healthier banana bread. Let me tell you it was delicious! Will be a regular from now on. Thank you so much for sharing it.
★★★★★
Kristine
We enjoyed the result but it definitely didn’t coming out of the pan intact. I did all the greasing and flouring of the pan and waiting 30 minutes after baking and the whole bottom still stuck when trying to remove the loaf. I will use parchment paper next time. Thank you.
★★★★
Cyndi
I have made this recipe twice recently for my family(picky eaters) and it is now a family favorite!! Thank you!
★★★★★
Kate
You’re welcome, Cyndi! Thank you for your review.
hannah
good bread yum
Hillary
Best banana bread I’ve ever had!! Thank you Kate for such a delicious gf alternative. I was a bit hesitant to make it because I don’t like the taste of eggs in baked goods and this required 4. However, it was perfect! I couldn’t taste the eggs, it was hearty, the perfect amount of sweetness, and so moist and tender. I served it at a brunch a day or two after baking and it got nothing but praise. Thank you so much for my new go-to banana bread recipe. I love it! Best to you and your family…
Kate
Great to hear, Hillary!
connie
Excellent taste & texture! I used grape seed oil, added chopped walnuts and baked in 4 mini bread pans. I may cut back a little on the maple syrup next time, but will definitely make this bread again
★★★★★
Leslie C
I love this gf banana bread! I’m not gf(or vegetarian /vegan) but always looking for healthier versions of my favorite foods. Do you have a gf zucchini bread version? I used half maple syrup half agave nectar. Next time I’d like to add nuts.
★★★★★
Kate
Wonderful to hear! You could try my Healthy Zucchini Bread and use a gluten free flour. Let me know what you think!
Stephanie Silverberg
Hi! Excited to try this recipe, but wanted to see if you feel walnut flour will have the same effect? I have a sensitivity to almonds- and can’t eat gluten- so trying to find recipes for muffins or breads where I can replace the almond four with walnut. Shifting to cashew milk as a replacement for the almond milk is easy, but the nut flours get very tricky… and sometimes waaaaay mushy. Let me know your thoughts. Thank you!
Kate
I haven’t tried it so I can’t say for sure. Sorry! I would be curious, though.
Ashley
This is a wonderful recipe. I’ve mainly used it for muffins and cook it for 20-25 mins. I’ve cut the almond flour with up to a cup of oat flour since it’s cheaper, and it seems to make it lighter which is nice, too. I use olive oil and half the amount of maple syrup and it tastes perfectly sweet enough. I also double the cinnamon and add other spices sometimes. Thank you for sharing! I love that it’s high protein and I can play around with it.
Kate
Great to hear, Ashley! I appreciate your review.
Sarah
I absolutely love this banana bread and so do my kids. One question- I oiled heavily and floured the pan and let it cool completely before taking it out but it stuck badly and came out in pieces (although tasted wonderful). What did I do wrong?
Kate
I’m sorry to hear that! What type of pan did you use?
Holly
Delicious! Definitely going on the ‘make again’ list. In my opinion chocolate chips are not optional for banana bread, and they made it so good! My kids were asking for more days later. Thanks for a great recipe!
★★★★★
Kate
Grat to hear, Holly! Thank you for your review.
alice
Made your banana bread with Almond Flour, added floured raisins at the end, and baked it in a Lodge cast iron bread pan, which I lined with parchment paper. I did decrease the maple syrup by an ounce because my bananas were super ripe. It came out beautifully and I enjoyed it so much I gave my neighbor a slice and ate all of rest that day, and made another the next day. Thanks a million for the recipe.
Trying your Zucchini recipe next.
★★★★★
Gayle Brearley
Fantastic recipe followed it almost to the letter. I personally like cinnamon so added more. I would have preferred it to be a little sweeter but I can adapt myself for next time. I would suggest keeping an eye on the loaf while baking as the top started to burn after about 40 mins. I really did enjoy the loaf the texture is a little different but so lovely and light. I found that a small slice was very filling and the loaf lasted me several days. I sliced and spread with lemon curd and it was so delicious.
★★★★★
Kate
Yes, ovens can vary. I appreciate you sharing you experience.
Liz
Love this recipe! How about your pumpkin bread using almond flour?
★★★★★
Kate
Unfortunately, this was a different recipe than my original banana bread and took adaptions. It won’t work as a 1:1 for my pumpkin bread. Sorry!
Alyssa
Hi, I will be trying this recipe soon. Wondering about adding ground flax seed or chia seeds? Have you ever done this? Will it impact the recipe negatively? Thank you!
Vicki
Loved this banana bread! Made it with olive oil and maple syrup.
Will make this again for sure!
★★★★★
Kate
Hooray! Thank you for sharing, Vicki.
Dorne
This turned out beautifully! I actually used 4 bananas, added 1 c of walnuts, 1/4 c coconut flour, 1/4 c chia seeds, 2tbs of psyllium husk.
Just took a chance and it taste delicious. My family loves it!
★★★★★
Kate
That’s great to hear, Dorne! I appreciate your review.
Dorne
Forgot to mention…I lined my loaf pan with parchment paper. No need to grease :)