This almond flour banana bread is made with almond flour and only sweetened with bananas. That's right - this healthy banana bread has no added sugar! It's an amazing, moist bread that's perfect on it's own or topped with a bit of almond butter and honey.
Banana bread recipes are extremely popular. And I'm by no means complaining, as I too love a slice of gluten free banana bread - especially one that's sugar free.
My favorite way to use up extra ripe bananas is in baked goods, like in this almond flour banana bread. Plus, making a loaf in the evening and then serving it for breakfast makes my mornings easy. I'm all about simplifying breakfast when I can!
No Sugar Almond Flour Banana Bread
One of my favorite aspects of banana bread is that it can be naturally sweetened using just bananas. While many recipes will call for added sugar or sweetener, my preference is an unsweetened loaf. This makes for a healthy banana bread that can be eaten any time of day, guilt-free!
Cutting added sugar wherever possible is best for overall health. Ripe bananas are a great way to sweeten baked goods and desserts without loading up on sugar.
Why You'll Love this Almond Flour Banana Bread
This sugar free almond flour banana bread has so many great qualities. Here's what you need to know:
- 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
This paleo banana bread is made with less than 10 ingredients. Here's 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 flour: needed for texture purposes
- cinnamon: for flavor
- baking soda: makes the batter rise when baked
- salt: enhances the flavors
Do you have to use ripe bananas for banana bread?
The short answer is "no". No, you don't have to use ripe bananas to make banana bread.
Green bananas are lower in sugar. They contain more resistant starch, which, as the bananas ripen turn into simple sugar. Using unripe bananas will result in a bread that isn't very sweet. But, this can easily be changed by adding sugar or sweetener to the batter. Furthermore, the bananas won't be as easy to mash. 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. Or, at least that's my preference. Bananas that are yellow with many brown speckles are what I used in this recipe. I think they produce the optimal flavor and texture.
Lastly, using bananas that are nearly black will work as well. Many websites declare that over-ripe bananas are the best for baking. Personally, I don't like their flavor very much, as I find them too sweet.
How to Make Almond Flour Banana Bread
This banana bread recipe is super simple! All you need to make the batter is a mixing bowl, fork, spatula, measuring spoons/cups and the necessary ingredients. Here are the steps:
First, preheat your oven to 350 degrees F and line an 8" x 4" baking pan with parchment paper.
Make the Batter
Peel bananas and mash with a fork. Then, combine with eggs, avocado oil and vanilla. Add in the remaining ingredients: almond flour, tapioca flour, cinnamon, baking soda, and salt. Stir with a spatula until well mixed.
Pour the batter into the lined baking pan.
Bake the Bread
Place the banana bread in the oven and bake at 350 degrees for 40-45 minutes.
Cool the Bread
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.
Frequently asked questions
How long is homemade banana bread good for?
Banana bread is best stored in the fridge. Since this unsweetened banana bread is naturally moist, it spoils quickly. But in general, here are my storage guidelines:
- Room Temperature: 2-3 days in sealed container
- Fridge: 1 week in sealed container
- Freezer: up to 1 month in plastic storage bag
How do you keep banana bread moist?
Paleo banana bread tends to be moist, so long as you store it in a sealed container. 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.
For freezer storage, it is best to wrap banana bread in parchment or wax paper and then place in a sealed plastic bag. Defrost or heat in the microwave prior to eating.
What are good 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
More Gluten Free Banana Bread Recipes
For more gluten free and paleo banana bread recipes, check out these reader favorites:
Almond 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
This healthy banana bread recipe is made with almond flour and only sweetened with bananas - no added sugar. Great for breakfast, snacking or packed lunches.
- 3 medium ripe bananas (1 cup mashed or 245g)
- 3 large eggs
- ¼ cup avocado oil
- 1 tsp vanilla extract
- 2 cups blanched almond flour (180g)
- ⅓ cup tapioca flour (42g)
- 2 tsp cinnamon
- ¾ tsp baking soda
- ¼ tsp salt
- Preheat oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper.
- Peel bananas and mash in a large mixing bowl using a fork.
- Add in eggs, avocado oil and vanilla extract. Mix with fork.
- Add in almond flour, tapioca flour, cinnamon, baking soda and salt. Mix with a spatula until well combined.
- Pour batter into 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.
Bread best stored in fridge up to one week, but will last at room temperature (in an air-tight container) for 2-3 days.
Keywords: banana bread, paleo banana bread, almond flour recipes, almond flour bread, no added sugar, healthy banana bread, paleo bread recipe
Wow; that looks so amazing!!! Another one to add to the "Try it" list!
Thank you! One of my favorite recipes to date 🙂
a little Swiss, a little Canadian says
Looks delicious! ????
I made this and I really like it!! Thanks
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!
Yay! So glad you liked it 🙂
Hi! Could the almond flour be subbed for tigernut flour? 🙂
Yes, tigernut flour should work!
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!
Hi! No, coconut flour cannot replace the almond flour. Tigernut flour should work if you're looking for a nut free option.
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
This turned out great! Love it! Moist and delicious! I will be making this again because this was so delicious !
Hi Brittany! So glad it worked for you and you loved it! 🙂 Did you defrost the bananas or use them frozen?
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.
Haha! Glad that it turned out! Thank you again for the review and sharing your process with me 🙂
Do you think I can use flax egg instead of real eggs? Thanks for the recipe! X
Hi! I haven't tested this recipe without eggs - not sure how it would turn out.
Any substitute for tapioca flour?
The best substitutes are arrowroot starch or potato starch.