Almond Flour Banana Bread (Paleo, Gluten-Free)

Banana bread slices on a blue plate with blueberries, a strawberry, and orange segments.

4.64 from 38 votes

Almond Flour Banana Bread (Paleo, Gluten-Free)

This Almond Flour Banana Bread is dense, moist, and packed with banana flavor, made in one bowl and naturally sweetened with maple syrup instead of refined sugar.

Prep Time10

Cook Time45

Total Time55

Course: Snacks

Cuisine: American

Servings: slices

Calories: 237kcal

Author: Cassie Johnston

Ingredients

1 ⅓ cup very ripe bananas (about 3 bananas) mashed
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 maple syrup makes a medium-sweet bread. Use less for a more subtle sweetness or more if you like it sweeter. Skip it entirely for an unsweetened loaf that's great with peanut butter and jam.
Sensitive to coconut flavor? Swap the coconut oil for an equal amount of avocado oil.
Out of tapioca flour? Arrowroot starch works as a 1:1 swap, or one reader had success with rice flour at half the amount.
Add-ins are optional: ½ cup mini chocolate chips, chopped walnuts or pecans, or dried cranberries all work well stirred in at the end.
To check doneness, insert a toothpick into the center; if it comes out coated in wet batter, bake a few minutes longer. The top should also feel set, not jiggly.
Store in the fridge in an airtight container for 5-6 days. It'll smell and taste sour when it's time to toss it.
To freeze a whole loaf: cool completely, wrap well, and freeze up to 3 months. Thaw at room temperature.
To freeze slices: flash-freeze on a baking sheet until solid, then transfer to a freezer bag or container for up to 3 months. Reheat frozen slices straight in the toaster oven.

Nutrition