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Almond Flour Banana Bread

Almond Flour Banana Bread

This almond flour banana bread is moist and tender with a light crumb, studded with chopped walnuts and vegan chocolate chips and topped with a sliced banana. It bakes in about 40-45 minutes and is perfect for breakfast or a snack—cool completely before slicing for best texture.
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Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Course: Breakfast
Keyword: almond flour, banana bread, gluten-free

Equipment

  • 8x4-inch loaf pan
  • parchment paper
  • large mixing bowl
  • wire cooling rack
  • spatula
  • toothpick

Ingredients

  • 2 1/4 cups almond flour blanched
  • 1/4 cup arrowroot flour or cornstarch
  • 1/4 cup flaxseed ground
  • 1/4 cup coconut sugar or light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon ground
  • 1/4 tsp sea salt
  • 3 medium bananas very ripe (about 1 1/4 cup of mashed banana) plus one ripe yellow banana (not overripe) for topping
  • 2 tbsp avocado oil or other neutral oil, like melted coconut or canola oil
  • 1 1/2 tsp vanilla extract
  • 1/2 cup walnuts or pecans chopped
  • 1/2 cup chocolate chips vegan

Instructions

  1. Preheat the oven to 350°F and grease or line an 8×4-inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together 2 1/4 cups blanched almond flour, 1/4 cup arrowroot flour (or cornstarch), 1/4 cup ground flaxseed, 1/4 cup coconut sugar (or light brown sugar), 1 tsp baking soda, 1/2 tsp ground cinnamon, and 1/4 tsp sea salt until well combined.
  3. In another mixing bowl, mash 3 medium very ripe bananas (about 1 1/4 cup mashed). Stir in 2 tbsp avocado oil (or other neutral oil) and 1 1/2 tsp vanilla extract until combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold 1/2 cup chopped walnuts or pecans and 1/2 cup vegan chocolate chips into the batter.
  6. Pour the batter into the prepared loaf pan and spread it evenly with a spatula or spoon.
  7. Thinly slice one ripe yellow banana (not overripe) and arrange the slices on top of the batter to create a split-banana topping.
  8. Bake the bread 40-45 minutes or until a toothpick inserted comes out clean and the loaf is golden brown.
  9. Transfer the pan to a wire cooling rack and allow the loaf to cool at room temperature for about 30 minutes or until cooled through. For quicker cooling, lift the loaf from the pan using the parchment and cool directly on the rack.

Notes

Storing:Once cooled completely, bread can be stored in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
Freezing: The cooled bread can also be frozen in a freezer-safe container for up to 3 months. Defrost it at room temperature for 1-2 hours until thawed through.
Use blanched almond flour.This is crucial for tender and light banana bread. Blanched flour is made with skinned almonds, whereas natural almond flour is made with skins. Those skins make the flour coarser, resulting in heavy and dense bread. Not what we want!
Overripe bananas are best. Super ripe bananas with lots of brown spots are the best because they contain more natural sugars, which sweeten the bread. Use three medium, overripe bananas for the batter and one regularly ripe (yellow) banana for topping the loaf.
Cool the bread completely.This gives the bread the best texture and makes for easy slicing. Transfer the freshly-baked bread to a wire cooling rack for 30-60 minutes or until it is room temperature throughout. For quick cooling, line the pan with parchment paper to easily remove the loaf from the pan and place it directly on the wire rack.