Almond Flour Banana Bread is a moist and easy gluten-free banana bread recipe made with almond flour and baked into two mini loaves. This lower-carb banana bread is perfect for a small-batch breakfast, snack, or simple homemade dessert.
Almond Flour Banana Bread is an easy homemade gluten-free banana bread recipe made with almond flour and baked into two mini loaves using ramekins. This moist banana bread is lower-carb than traditional banana bread, full of banana flavor, and perfect when you want a small-batch dessert or breakfast treat without baking a full loaf.
I have been on a bit of an almond flour kick lately, and this recipe quickly became a favorite. These mini almond flour banana breads are the perfect size for two people, but they are generous enough that you could easily stretch them to feed more. Or keep them all to yourself and enjoy leftovers the next day. I will not judge.
This recipe comes together fast and uses simple ingredients you probably already have on hand. There is no mixer required, and everything can be mixed in just a couple of bowls. If you love banana bread but want a gluten-free option that still feels indulgent, this one is worth trying.
Why I Love This Almond Flour Banana Bread
- It is quick and easy to make with minimal prep.
- The mini loaves are perfectly portioned.
- It is moist, tender, and full of banana flavor.
- It is naturally gluten-free and lower-carb than traditional banana bread.
- It works well as breakfast, snack, or dessert.
What is Almond Flour?
Almond flour is not the same as regular all-purpose flour or other grain-based flours. It is made from finely ground almonds and is naturally gluten-free. Because it is made from nuts, almond flour behaves very differently in baking and generally cannot be substituted one-for-one with traditional flour.
You can make almond flour at home by grinding almonds in a food processor, but it is very hard to achieve the fine texture of commercial almond flour. For baked goods like banana bread, I recommend using store-bought almond flour for the best texture and results.
Where to Find Almond Flour?
Almond flour is widely available at most grocery stores now. You will often find it in the natural foods or gluten-free section rather than the baking aisle.
Stores like Costco and Trader Joe’s often carry it, and it is also easy to find online. Popular brands include Honeyville, Bob’s Red Mill, Kirkland, Trader Joe’s, and King Arthur. Look for almond flour that is very fine and smooth for baking.
Amazon has many choices like these-> Amazon Almond Flour.
Equipment You May Need
- Ramekins – Two 8-ounce ramekins are ideal for this recipe. You can also use a muffin pan or various size ramekins but adjust the baking time.
- Mixing Bowls – One small bowl for dry ingredients and one bowl for wet ingredients.
- Mixing Spoon or Spatula – No mixer required.
- Baking Sheet – Place the ramekins on a baking sheet before baking for easy handling.
(Full printable recipe card is at the bottom of the post.)
Almond Flour Banana Bread Ingredients
- Almond Flour – Use finely ground almond flour for the best texture.
- Cinnamon – Adds warmth and enhances the banana flavor. You can also add your favorite spices.
- Baking Soda – Helps the banana bread rise.
- Salt – Balances sweetness.
- Butter – Adds richness and moisture.
- Maple Syrup – Provides light sweetness. Honey or another sweetener can be used.
- Banana – Mashed ripe banana gives flavor and moisture.
- Egg -Binds the batter together.
- Lemon Juice – Reacts with baking soda to help with lift. You could try vinegar instead.
- Vanilla Extract – Adds flavor. Banana or almond extract also work well.
How to Make Almond Flour Banana Bread?
Step One: Preheat Oven
Preheat the oven to 350 degrees F. Lightly grease two 8-ounce ramekins.
Step Two: Mix Dry Ingredients
In a small bowl, mix together the almond flour, cinnamon, baking soda, and salt.
Step Three: Combine Ingredients
In another bowl, mix the melted butter, maple syrup, and mashed banana. Stir in the egg, then add the lemon juice and vanilla extract. Add the dry ingredients to the wet ingredients and mix until fully combined.
Step Four: Make Bread
Spoon the batter evenly into the prepared ramekins and place them on a baking sheet.
Step Five: Bake
Bake for 25 to 35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Serving Suggestions
- Serve warm or at room temperature.
- Enjoy plain or with a little butter (maybe even this chocolate butter).
- Add chocolate chips, nuts, or toffee bits to the batter if desired.
- Serve with coffee or tea for a cozy snack.
Quick Tips for Best Results
- Be careful not to overbake, or the bread may dry out. You’ll know they’re done when they are golden brown and a toothpick inserted into the middle comes out clean.
- Use ripe bananas for the best flavor.
- Check for doneness early since ramekin sizes can vary.
- Do not fill ramekins more than two-thirds full.
Almond Flour Banana Bread FAQ
How should I store the banana bread?
Store in an airtight container at room temperature for a few days or in the refrigerator for longer.
Can I freeze the banana bread?
Yes, wrap well and freeze.
How long will the bread last?
The bread will last about a few days at room temperature, a little longer in the fridge, and probably a few months in the freezer.
Can I make these in a muffin pan?
Yes. Reduce baking time and check early for doneness. You can also bake the bread in different-sized ramekins, but you will need to adjust the baking time.
Substitutions?
You can try your favorite sweetener instead of the maple syrup. Instead of the lemon juice, you could try apple cider vinegar or white vinegar.
Can I use low-fat ingredients?
The almond flour, unfortunately, is not low-fat.
What else can I add to this recipe?
You can add your favorite mix-ins to the bread, such as chocolate chips, toffee chips, or nuts.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always, to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You can try your favorite vegan substitute for the butter and egg.
Vegetarian – The banana bread is vegetarian.
Low-Carb – You can try a sugar substitute for the maple syrup for an even lower-carb option.
Gluten-Free -The bread is gluten-free, but always check specific ingredients and brands.
Almond Flour Recipes:
Want more almond flour recipes? I have all sorts of recipes with almond flour…
- Easy Almond Flour Muffins
- Mini Almond Flour Chocolate Cakes
- Tropical Almond Flour Mango Muffins
- Almond Flour Biscuits (Cheddar Bay Biscuits)
- Almond Flour Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
- Almond Flour Brownies
- Almond Flour Blueberry Muffins
Check out this quick video my son Jordan made showing how to make these little banana breads…
Hope you enjoy this Mini Almond Flour Banana Bread recipe! A great little gluten-free and lower-carb banana bread! Check out these Easy Banana Bread Recipes for more great banana ideas. Or you might also like these Almond Flour Blueberry Pancakes!
Almond Flour Banana Bread
Ingredients
- 1 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter melted
- 1 tablespoon maple syrup (or honey)
- 1/3 cup mashed banana (about 1 banana)
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Lightly butter or grease two 8-ounce ramekins.
- In a small bowl, mix together the almond flour, cinnamon, baking soda, and salt.
- In another bowl, mix together the melted butter, syrup, and mashed banana. Mix in the egg, then the lemon juice and vanilla extract. Mix in the almond flour mixture until well combined.
- Spoon batter into prepared ramekins and place ramekins on a large baking sheet.
- Bake banana breads for about 25-35 minutes or until toothpick inserted into middle comes out clean.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Do you know what the calories, carb, fiber, protein ingredients?
It can vary a lot depending on brands and changes you make so I’d suggest using an online calculator.
Lisa, I love this recipe. I made it with honey and I added some slivered almonds to the mixture. I used mini loaf pans to create two perfectly delicious almond flour almond loaves. Thank you!
Thank you! Happy to hear you enjoyed it! :)
How do you store these?
FANTASTIC BANANA BREAD!! I bought some almond flour a few months back and never got around to using it. I had extra bananas lying around and I love to banana bread, so i figured, why not substitute almond flour for all-purpose flour. When I found your recipe, I didn’t realize what was in store for me!! I made three mini loaves, one plain, one with walnuts, and the last with sliced almonds! Thank you, so much!!!
Thank you so much Vanessa! So happy to hear you enjoy the banana bread!
Absolutely the BEST almost flour banana bread recipe that I’ve tried yet! Very moist and good texture. I did 2 batches. First batch, I followed the recipe exactly except I used Bragg’s apple cider vinegar instead of lemon juice because it’s what I had on hand. Second batch, I added raspberries, a scoop of organic vanilla plant protein powder and substituted coconut oil instead of butter. Both were AMAZING and my kids instantly devoured 3 each! Saving this recipe forever. Thank you!!
Tried your recipe! Turned out very good. Awesome flavor, texture and outcome. I doubled the batch. My wife was impressed with me baking it. Will definitely make it again!
I tripled the recipe & put it in a largeg 6 muffin pan. Bake at 350 for 25 mins. It was delicious. It helps for anyone watching there diabetes that craves a little sweets.
What are the calories in one carbs, etc?
It can vary a lot depending on specific brands and any changes or substitutions you make. I would suggest using an online website or app to calculate for you specifically.
I am a big fan of your recipe. My whole family LOVES it! I usually add 1/2 a cup of dark chocolate chips and it´s amazing!
I wiil have to stop eating eggs for a while. Have you ever tried it with some sort of egg substitute (like flax seed eggs)? Do you have any suggestions? Thank you so much!
I personally have not tried with an egg substitute but have heard others had good luck with flax seed.
My banana bread can out so good and moist, not dry, with those small modifications, and also I used coconut oil instead of butter!! It came out awesome!!! Delish!!
Happy to hear you enjoyed :)
I made this according to the recipe with a couple touch ups, I used half the honey and used some coconut sugar!! I used fresh lemon for the lemon juice!!
This was a flop for me. I went according to the recipe except I used coconut flour which can be substituted for almond flour. It was so dry and crumbly so I added extra lemon juice and water and that did not even help. I will definately try this again but next time almond flour will be used.
You generally can not substitute coconut flour for almond flour (or vice versa) in baked goods like this. Coconut flour generally requires more liquid which would explain why it turned out dry and crumbly. I’d suggest trying almond flour for this particular recipe.
This was a flop for me. I went according to the recipe except I used coconut flour which can be substituted for almond flour. It was so dry and crumbly so I added extra lemon juice and water and that did not even help. Any suggestions?
I did add two eggs to the recipe. I used almond flour. It came out perfect and moist.
I will definitely try this!!
I am trying out new diabetic recipes due to my husband having a recent below the knee amputation. Can you please post the nutritional value for this, I’m very eager to try this recipe. Thank you.