Almond Flour Banana Bread (Paleo, Gluten-Free)

Three slices of almond flour banana bread on a blue plate with mixed fruit, next to a cup of coffee.

Almond Flour Banana Bread (Paleo, Gluten-Free)

This Almond Flour Banana Bread is packed with the banana flavor and tender texture you love from banana bread, while also being gluten-free and dairy-free!

4.63 from 37 votes

Print Pin

Course: Snacks

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: slices

Calories: 325kcal

Author: Cassie Johnston

Ingredients

1 ⅓ cup mashed very ripe bananas (about 3 bananas)
⅓ cup maple syrup more or less, depending on taste preferences, see notes
⅓ cup melted coconut oil
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
2 cups blanched almond flour
⅔ cup tapioca flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts or pecans, ½ cup dried cranberries

Instructions

Preheat oven to 350°F. Line an 8” x 4” loaf pan with parchment paper, leaving extra parchment overhanging the sides of the pan for easy bread removal later. Set aside.
In a medium-size mixing bowl, combine the wet ingredients: mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
Add in the chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
Pour the mixture into the prepared loaf pan. Bake in preheated oven for 40-50 minutes, or until the top is golden brown, the loaf feels set, and a toothpick or skewer inserted in the center comes out clean.
Let cool for 10 minutes. Then, using the overhanging parchment, remove the bread to a cooling rack to cool completely before slicing and serving.

Video

Notes

This amount of added sweetener results in a medium-sweet bread. Feel free to reduce the amount of maple syrup if you prefer a less-sweet banana bread, or increase it if you’d like a sweeter taste. I’ve made this bread (by accident!) without any added sweetener, and it’s a beautiful vessel for peanut butter and jam with coffee. YUM.
If you’re sensitive to the flavor of coconut, you can replace the coconut oil with an equal amount of avocado oil.
If you prefer, you can swap out the tapioca flour with arrowroot starch for similar results.

Nutrition

Loved this recipe?