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