Almond Flour Banana Bread, an easy gluten-free banana bread recipe. This homemade moist banana bread with almond flour is lower carb compared to the traditional version and makes two mini loaves in ramekins.
Another easy almond flour recipe for you. This easy Almond Flour Banana Bread recipe uses ramekins to make two mini loaves. Great for two people, although the loaves are a good size, so could easily feed more if you want it too. Or keep it all for yourself. I promise not to tell.
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
Please note, that some of these recipes still have quite a bit of sugar, so if you’re concerned about carbs, use a sugar substitute for an even lower carb option.
What is Almond Flour?
If you’ve never heard of almond flour, it is not like regular all-purpose flour or any other grain flour. It generally can not be substituted for flour in recipes and yield the same results.
Almond flour is very finely ground up almonds. You can make your own by processing almonds in a food processor, BUT it’s difficult to get the almond flour as finely chopped as commercial producers. For baked goods like this, I like to use commercially ground almond flour.
Is Almond Flour Gluten-Free?
Since almond flour is made from only almonds, it is gluten-free. However, always good to check the labels on any brand of almond flour you buy, just to be sure there are no other ingredients and that the almond flour has not been produced on the same machines as other products.
Where to Find Almond Flour?
Almond flour is readily available these days. You can probably find it in your local grocery stores. If not, many specialty grocery stores (even many Costco and Trader Joes stores) will carry it and it’s online.
Amazon has many choices like these-> Amazon Almond Flour.
Some popular almond flour brands include Honeyville, Bob’s Red Mill, Kirkland (Costco), Trader Joe’s, and King Arthur. There are many other brands out there as well. When choosing almond flour, be sure you pick an almond flour with a very fine and smooth texture. The finer chopped, the better, especially for baked goods.
How to Make Almond Flour Banana Bread?
This Almond Flour Banana Bread, comes together really fast!
Start by preheating your oven then butter or grease (nonstick spray is fine) two 8 ounce ramekins. This recipe makes two good size individual banana breads.
You could use smaller ramekins but just be sure to reduce the baking time and not fill the ramekins more than half to two-thirds full. Or you could also use a muffin pan if you don’t have ramekins.
Next, mix together the almond flour, cinnamon, baking soda, and salt in a small bowl.
In another bowl mix together the melted butter, maple syrup, mashed banana, egg, vanilla extract, and lemon juice.
Few quick notes:
- Instead of maple syrup you could use honey or your favorite sweetener.
- Instead of vanilla extract you banana or almond extract would be great too.
- Instead of lemon juice you could use apple cider vinegar or white vinegar. Sounds weird I know, but helps the baking soda a little to help the bread rise a bit.
Combine the dry ingredients into the wet ingredients and mix to combine. Then spoon into the buttered ramekins.
For baking, place the ramekins on a large baking sheet then place in the preheated oven.
The banana breads take about 25-35 minutes to cook but depending on the type of pan and size you’re using it could change the baking time quite a bit so start checking them earlier than later.
You’ll know they’re done when these Almond Flour Banana Breads are golden brown and a toothpick inserted into the middle comes out clean.
If you like chocolate chips or nuts in your banana bread, you can add those or whatever you like. Toffee chips would also be great. Just be sure to check all your ingredients if gluten or carbs are of concern.
This banana bread is also low carb compared to other banana bread recipes BUT if you are concerned about carbs, be sure to check all your ingredients and brands and try a sugar substitute if needed. I did not use a sugar substitute and can’t guarantee results. Bananas are also high in sugar/carbs so I wouldn’t say this is necessarily best for those on special diets or Keto, just a lower carb option if you are really craving banana bread.
If you use 8 ounce ramekins, these banana breads are a good size and could easily feed two people. Or you could just keep it all for yourself and save some for the next day. Why share, right?
Doesn’t get much better than homemade banana bread right? I was pleasantly surprised by this Almond Flour Banana Bread. Even my husband ate them (but shhhh, don’t tell him I told you ok?)
If almond flour isn’t your thing, check out my Chocolate Chip Banana Bread recipe that uses all-purpose flour.
This Almond Flour Banana Bread is quite moist, but just be careful to not overbake it. The more you bake it, the more it dries out!
Check out this quick video my son Jordan made showing how to make these little banana breads…
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.)
Roxy says
Do you know what the calories, carb, fiber, protein ingredients?
Lisa Huff says
It can vary a lot depending on brands and changes you make so I’d suggest using an online calculator.
Elizabeth Beckwith says
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!
Lisa Huff says
Thank you! Happy to hear you enjoyed it! :)
Linda says
How do you store these?
Vanessa says
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!!!
Lisa Huff says
Thank you so much Vanessa! So happy to hear you enjoy the banana bread!
Lindsey says
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!!
Tracy turner says
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!
Susan says
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.
Hilary says
What are the calories in one carbs, etc?
Lisa Huff says
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.
Gaby Smith says
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!
Lisa Huff says
I personally have not tried with an egg substitute but have heard others had good luck with flax seed.
Scott says
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!!
Lisa Huff says
Happy to hear you enjoyed :)
Scott says
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!!
Pattie says
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.
Lisa Huff says
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.
Pattie says
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?
Desiree Williams says
I did add two eggs to the recipe. I used almond flour. It came out perfect and moist.
Toni | Boulder Locavore says
I will definitely try this!!
Linda Purvis says
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.