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+ servings
Overhead view of an almond flour banana bread loaf, with a slice laying flat on the platter.

Almond Flour Banana Bread

Moist but not dense, soft but not crumbly, and absolutely delicious but not full of grains, gluten, dairy, or refined sugar.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield:12 slices

Equipment

  • Oven
  • standard metal loaf pan 8 ½ inches x 4 ½ inches
  • parchment paper
  • large mixing bowl
  • Silicone spatula
  • small mixing bowl
  • Fork or whisk
  • Shallow bowl optional
  • toothpicks or butter knife

Ingredients

For the Almond Flour Banana Bread

  • 3 medium over-ripe bananas
  • 3 large eggs at room temperature
  • ¼ cup refined coconut oil melted but not hot
  • 1 cup coconut sugar see Notes
  • 1 cup superfine blanched almond flour
  • ¾ cup coconut flour
  • 1 teaspoon fresh baking soda
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup finely chopped walnuts optional

For the Split Banana Topping (Optional)

  • coconut sugar
  • 1 medium banana

Instructions

  • Preheat oven to 350° Fahrenheit. Adjust oven racks as needed so bread will sit in center of oven. Line loaf pan with parchment paper, folding excess paper over edges of pan to create handles. Set pan aside.
  • Peel 3 medium over-ripe bananas and place bananas in large bowl. Using silicone spatula, mash bananas into very fine, almost liquid consistency.
    3 mashed bananas in a large glass mixing bowl.
  • Crack 3 large eggs directly into small mixing bowl. Whisk vigorously until eggs are beaten and fully combined. Pour beaten eggs into large bowl with mashed banana.
  • Add ¼ cup refined coconut oil, 1 cup coconut sugar, 1 cup superfine blanched almond flour, ¾ cup coconut flour, 1 teaspoon fresh baking soda, ½ teaspoon salt, 1 teaspoon pure vanilla extract, and ½ cup finely chopped walnuts to mixing bowl. Stir gently until ingredients are combined, but do not over-mix. Mixture does not need to be completely smooth.
    Paleo almond flour banana bread batter in large glass mixing bowl.
  • Transfer mixture into prepared loaf pan. Spread batter out evenly across pan and into each corner.
    Prepared paleo almond flour banana bread batter in loaf pan lined with parchment paper.
  • Optional: Add layer of coconut sugar to shallow bowl. Halve 1 medium banana and place in bowl of coconut sugar. Press each banana half into coconut sugar and turn to coat all sides of banana well. Place sugared banana halves on top of bread batter and press halves gently into batter.
  • Place loaf pan in preheated oven. Bake banana bread 45 minutes, then begin checking doneness with toothpick or butter knife. Insert toothpick into center of banana bread, then immediately remove toothpick from bread.
  • If toothpick is covered in wet batter or many crumbs, return loaf pan to oven. Continue baking banana bread as needed, checking doneness every 5 minutes, until toothpick comes out mostly clean, with very few crumbs.
  • When bread is fully baked, carefully remove loaf pan from oven. Set pan aside and allow bread to cool 5 minutes, then use excess parchment paper to gently lift bread out of pan.
  • Slice loaf into desired number of slices and serve warm.

Notes

  • Bananas: Use over-ripe bananas, with peels that are mostly or completely black. See post for tricks to ripen bananas quickly.
  • Coconut Sugar: You can replace the coconut sugar with equal amounts of Brown Swerve or regular brown sugar.
  • If the top of the bread gets too dark too quickly, cover the pan with aluminum foil to retain heat.

Nutrition

Serving Size: 1slice | Calories: 250kcal | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 237mg | Potassium: 405mg | Total Carbs: 28g | Fiber: 5g | Sugar: 16g | Net Carbs: 23g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
Recipe By:Cheryl Malik