• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Paleo Almond Flour Banana Bread (No Added Sugar)

Aug 27, 2021 · 22 Comments

Jump to Recipe·Print Recipe

This almond flour banana bread is made with almond flour and only sweetened with bananas. That's right - this paleo 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.

stack of banana bread

Banana bread recipes are extremely popular.  And I'm by no means complaining, as I too love a healthy slice of paleo banana bread - especially one without any added sugar. 

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!

Sugar free 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. 

Recipe highlights

This sugar free almond flour banana bread has so many great qualities. Here's what you need to know:

  • paleo friendly
  • gluten free & grain free: 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 recipe
almond flour loaf with a few pieces cut

Ingredients in Almond Flour Banana Bread

This easy 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
Ingredients-in-Almond-Flour-Banana-Bread

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.  

banana bread drizzle with almond butter

How to make 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.

how-to-make-banana-bread-with-almond-flour

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.

sliced bread on cooling rack

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
bite of paleo banana bread

More paleo banana bread recipes

For more easy Paleo banana bread recipes, check out these reader favorites:

  • Strawberry Banana Bread
  • Pumpkin Banana Bread
  • Buckwheat Banana Bread
  • Vegan Banana Protein Bread

Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of banana bread

Paleo Almond Flour Banana Bread (No Added Sugar)

★★★★★ 5 from 3 reviews
  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: one 8" x 4" loaf 1x
Print Recipe
Pin Recipe

Description

This healthy Paleo banana bread is made with almond flour and only sweetened with bananas - no added sugar.  Great for breakfast, snacking or packed lunches.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F.  Line an 8" x 4" baking pan with parchment paper.
  2. Peel bananas and mash in a large mixing bowl using a fork.
  3. Add in eggs, avocado oil and vanilla extract.  Mix with fork.
  4. Add in almond flour, tapioca flour, cinnamon, baking soda and salt.  Mix with a spatula until well combined.
  5. Pour batter into lined baking pan.
  6. Bake in oven (middle rack) at 350 degrees for 40-45 minutes.
  7. 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.

Keywords: banana bread, paleo banana bread, almond flour recipes, almond flour bread, no added sugar, healthy banana bread, paleo bread recipe

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

almond flour banana bread pinterest image
« Pistachio Truffles (Paleo, Vegan, Keto)
Soft Paleo Sugar Cookies (Vegan) »

Reader Interactions

Comments

  1. PaleoMarine says

    April 10, 2018 at 8:09 am

    Wow; that looks so amazing!!! Another one to add to the "Try it" list!

    Reply
    • realfoodrabbit says

      April 10, 2018 at 1:14 pm

      Thank you! One of my favorite recipes to date 🙂

      Reply
  2. mistimaan says

    April 11, 2018 at 11:03 am

    Looks yummy

    Reply
    • realfoodrabbit says

      April 12, 2018 at 6:07 am

      Thank you!

      Reply
  3. a little Swiss, a little Canadian says

    April 11, 2018 at 6:38 pm

    Looks delicious! ????

    Reply
    • realfoodrabbit says

      April 12, 2018 at 6:07 am

      Thank you!

      Reply
  4. Jill says

    April 29, 2018 at 7:20 pm

    I made this and I really like it!! Thanks

    Reply
  5. Meechl says

    May 02, 2020 at 1:21 pm

    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!

    ★★★★★

    Reply
    • Katie says

      May 02, 2020 at 6:57 pm

      Yay! So glad you liked it 🙂

      Reply
  6. Megan says

    August 28, 2021 at 12:49 pm

    Hi! Could the almond flour be subbed for tigernut flour? 🙂

    Reply
    • Katie says

      August 28, 2021 at 7:38 pm

      Yes, tigernut flour should work!

      Reply
  7. Britt says

    August 29, 2021 at 10:20 am

    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!

    Reply
    • Katie says

      August 29, 2021 at 1:17 pm

      Hi! No, coconut flour cannot replace the almond flour. Tigernut flour should work if you're looking for a nut free option.

      Reply
      • Brittany says

        August 29, 2021 at 4:44 pm

        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

  8. Brittany says

    August 29, 2021 at 6:20 pm

    This turned out great! Love it! Moist and delicious! I will be making this again because this was so delicious !

    ★★★★★

    Reply
    • Katie says

      August 29, 2021 at 7:38 pm

      Hi Brittany! So glad it worked for you and you loved it! 🙂 Did you defrost the bananas or use them frozen?

      Reply
      • Brittany says

        August 29, 2021 at 8:00 pm

        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 says

        August 30, 2021 at 12:45 pm

        Haha! Glad that it turned out! Thank you again for the review and sharing your process with me 🙂

  9. Kim says

    August 31, 2021 at 8:43 am

    Do you think I can use flax egg instead of real eggs? Thanks for the recipe! X

    ★★★★★

    Reply
    • Katie says

      August 31, 2021 at 1:29 pm

      Hi! I haven't tested this recipe without eggs - not sure how it would turn out.

      Reply
  10. Sandy says

    September 04, 2021 at 9:22 am

    Any substitute for tapioca flour?

    Reply
    • Katie says

      September 04, 2021 at 1:37 pm

      The best substitutes are arrowroot starch or potato starch.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)
  • Whole30 Turkey Burgers (No Egg)
  • Pistachio Truffles (Paleo, Vegan, Keto)
  • Paleo Tigernut Flour Bread (Grain Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme