This almond flour banana bread is a one-bowl banana bread recipe that turns out fluffy, moist and tender. It's completely gluten free and grain free (made with almond flour) and is only sweetened with bananas (no sugar added). The whole family will enjoy this loaf as-is or toasted and topped with anything from jam to nut butter or cream cheese.
I've always love baking with bananas, and banana bread tends to be one of my favorite baked goods. Ripe bananas provide the perfect amount of sweetness and an amazing texture - it's no wonder I have a whole bunch of banana recipes on the blog!
This particular almond flour banana bread is made with almond flour (obviously). It has a moist, tender texture and nutty banana flavor. This loaf is only sweetened with bananas - making it perfect for breakfast or snacking. My kids love a slice with homemade jam or sunflower seed butter.
Why You'll Love this Almond Flour Banana Bread
- paleo friendly: made with minimally processed, whole food ingredients
- gluten free & grain free: this banana bread is made with almond flour
- dairy free: no butter, no milk
- no added sugar: only sweetened with bananas
- less than 10 ingredients
- super easy to make: one bowl banana bread recipe
Ingredients
This sugar free paleo banana bread is made with less than 10 ingredients. The full recipe can be found in the recipe card below, but here's a list of what you need:
- ripe bananas: yellow with brown spots works best
- eggs: for binding the ingredients and making the batter rise. I have not tested this recipe with an egg substitute.
- avocado oil: for moisture and texture purposes
- vanilla extract: gives this banana bread more flavor
- blanched almond flour: since this is almond flour banana bread
- tapioca starch: needed for texture purposes
- cinnamon: for flavor
- baking soda: makes the batter rise when baked
- salt: enhances the flavors
How to Make No Sugar Banana Bread
This banana bread recipe is super simple! All you need to make the batter is a mixing bowl, fork, spatula, lined loaf pan and the listed ingredients. Here are the steps:
- First, preheat your oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper.
- Combine the wet ingredients.
- Mix in the dry ingredients.
- Let the batter sit for 5 minutes to thicken.
- Pour the batter into your lined loaf pan.
- Place the banana bread in the oven and bake at 350 degrees for 40-45 minutes.
- Remove the loaf from the oven and cool 10 minutes in the baking pan, then transfer to a wire cooling rack. Once cooled to room temperature, slice bread with a large knife.
Tip: For best results, measure the ingredients by weight (when given). This ensures accuracy when measuring and will yield the best results. I like to use a small kitchen scale for baking.
Storage
This gluten free banana bread is best stored in an airtight container in the fridge. It will last well up to one week.
For longer storage, slice the bread, wrap it in parchment paper and place it in a sealed zip lock bag in the freezer. Defrost a slice or two for 20 minutes or warm in the microwave/toaster oven before enjoying.
Banana Bread Mix-Ins
Banana bread is one of those recipes with millions of various flavoring and add-in options. Some of my favorites include:
- Chopped nuts (walnuts, pecans)
- Seeds (sunflower seeds, pumpkin seeds)
- Grain Free Granola (my favorite brand)
- Freeze Dried Fruit (apples, raspberries, strawberries)
- Dried Fruit (raisins, chopped dates)
- Spices (cinnamon, nutmeg, ground clove, ginger)
- Dark Chocolate
FAQ
The short answer is "no".Β No, you don't have to use ripe bananas to make banana bread.
Green bananas are lower in sugar.Β They contain more resistant starch, which, as the bananas ripen turn into simple sugar.Β Using unripe bananas will result in a bread that isn't very sweet.Β But, this can easily be changed by adding sugar or sweetener to the batter.Β Furthermore, the bananas won't be as easy to mash.Β But if you're using a food processor to mix the batter, then this isn't an issue.
Ideally, you'll want to use bananas that are yellow with many brown spots.Β Β Or, at least that's my preference.Β Bananas that are yellow with many brown speckles are what I used in this recipe.Β I think they produce the optimal flavor and texture.
Lastly, using bananas that are nearly black will work as well.Β Many websites declare that over-ripe bananas are the best for baking.Β Personally, I don't like their flavor very much, as I find them too sweet.Β Β
Paleo banana bread tends to be moist, so long as you store it in a sealed container.Β Any baked good will dry out left in the open air.
I recommend storing banana bread in an air-tight container, if storing in the pantry or fridge.Β For freezer storage, it is best to wrap banana bread in parchment or wax paper and then place in a sealed plastic bag.Β Defrost or heat in the microwave prior to eating.
This healthy banana bread recipe has no sugar added to it. However, that doesn't mean that it is sugar free. It has sugar from the ripe bananas.
More Gluten Free Banana Bread Recipes
For more gluten free and paleo banana bread recipes, check out these reader favorites:
- 4 Ingredient Banana Bread
- Chocolate Protein Banana Bread
- Cassava Flour Banana Bread
- Blueberry Banana Bread
Enjoy!
PrintAlmond Flour Banana Bread (Gluten Free, No Sugar)
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: one 8" x 4" loaf 1x
Description
This healthy banana bread recipe is made with almond flour and only sweetened with bananas - no added sugar.Β It's gluten free, dairy free, paleo friendly and refined sugar free.
Ingredients
- 1 cup mashed bananas (245g) about 3 medium ripe bananas
- 3 large eggs
- ΒΌ cup avocado oil
- 1 tsp vanilla extract
- 2 cups blanched almond flour (180g)
- β cup tapioca starch (42g)
- 2 tsp cinnamon
- ΒΎ tsp baking soda
- ΒΌ tsp salt
Instructions
- Preheat oven to 350 degrees F.Β Line an 8" x 4" baking pan with parchment paper.
- Combine mashed bananas, eggs, avocado oil and vanilla extract.
- Add in almond flour, tapioca starch, cinnamon, baking soda and salt.Β Whisk until well combined.
- Let batter sit for 5 minutes to thicken.
- Pour batter into your lined baking pan.
- Bake in oven (middle rack) at 350 degrees for 40-45 minutes.
- Remove from oven, cool 10 minutes in baking pan, then transfer to a wire cooling rack.
Notes
Bread best stored in fridge up to one week, but will last at room temperature (in an air-tight container) for 2-3 days.
PaleoMarine
Wow; that looks so amazing!!! Another one to add to the "Try it" list!
realfoodrabbit
Thank you! One of my favorite recipes to date π
mistimaan
Looks yummy
realfoodrabbit
Thank you!
a little Swiss, a little Canadian
Looks delicious! ????
realfoodrabbit
Thank you!
BakernBerner
Turned out super well! I didnβt have tapioca flour today so I used 38 grams ground flax plus 10 grams hemp seed. Used coconut oil. Sprinkled 85pct shaved paleo chocolate bar on top. Made as 12 muffins baked for 25 minutes. Perfect texture. Very nice flavor. Three year old approved.
Katie
So glad your swaps worked! Always a plus when it's kid approved π
Jill
I made this and I really like it!! Thanks
Meechl
Great recipe! I don't have a bread pan, so I used a 9x13 pan and it still turned out (I just didn't bake it as long). Tasted amazing!
Katie
Yay! So glad you liked it π
Megan
Hi! Could the almond flour be subbed for tigernut flour? π
Katie
Yes, tigernut flour should work!
Britt
Could coconut flour be used instead of almond flour? And if so how much?
I know coconut flour can be more "drying" or absorbing than almond so I was curious. Thanks!
Katie
Hi! No, coconut flour cannot replace the almond flour. Tigernut flour should work if you're looking for a nut free option.
Brittany
Thank you Katie, I am baking this now with your recipe instructions. Hopefully I don't screw it up because all I had were frozen ripe banana Lol. My batter was like pancake batter, which seemed okay. Fingers crossed, I'll let you know if the frozen ripe bananas were a stud or a dud. Lol
Brittany
This turned out great! Love it! Moist and delicious! I will be making this again because this was so delicious !
Katie
Hi Brittany! So glad it worked for you and you loved it! π Did you defrost the bananas or use them frozen?
Brittany
Funny thing is I put them frozen in a food processor to pulse and they got a little more than mashed and I was worried I ruined the recipe. But I didn't want to waste them so I cringed and went for it. So I didn't thaw them.
Next time though I will stick to your recipe because I am sure it's fool proof. It was so great. Husband approved.
Katie
Haha! Glad that it turned out! Thank you again for the review and sharing your process with me π
Kim
Do you think I can use flax egg instead of real eggs? Thanks for the recipe! X
Katie
Hi! I haven't tested this recipe without eggs - not sure how it would turn out.
Sandy
Any substitute for tapioca flour?
Katie
The best substitutes are arrowroot starch or potato starch.
Helen Kehr
Is it possible to use corn starch instead of tapioca flour? I wonβt need to go out if I can use it.
Katie
I know cornstarch and tapioca starch are interchangeable for thickening broths and sauces, but I'm not sure it's possible with baked goods. If you try, please let me know how it turns out.
Sonia
Hi! If I wanted to add in a sweetener, would you recommend sugar or a liquid-based syrup to not significantly alter the texture?
Katie
Hi! I would recommend a granulated sugar.
Nora
Love this recipe!! Swapped, tapioca for arrowroot, and avocado oil for grass, fed butter, also added a little almond extract and ginger! Delicious! Thank you!!
Katie
Those swaps sound fantastic! So glad you liked the recipe π