I totally get it—when you’re baking gluten-free, sometimes you just need a recipe you can trust, right? Too many gluten-free baked goods end up crumbly or dry, and that’s just frustrating when all you want is a comforting snack. That’s why I’m so excited to share this Gluten Free Banana Bread (Almond Flour) recipe with you! It’s naturally super moist and so simple, I whip it up whenever those bananas start looking a little too spotty on the counter. I’m Sophia Reed, and here at Sena Recipes, my focus is always on family traditions meeting modern needs, so this recipe honors that perfectly. No weird gums or complicated steps—just fantastic, wholesome bread the whole family will love.
Why This Gluten Free Banana Bread (Almond Flour) Is a Family Favorite
When you switch to gluten-free baking, you don’t want to feel like you’re sacrificing anything, especially flavor or texture. This Gluten Free Banana Bread (Almond Flour) is my go-to because it just feels familiar and comforting. It’s reliable enough that I don’t worry about it collapsing, and I know everyone will ask for seconds. For more simple, dependable options like this, you can check out my collection of easy gluten-free recipes.
- The steps are wonderfully simple—seriously, you barely need a mixer!
- It uses ripe bananas for natural sweetness, meaning less added sugar.
- The bread is tender, wholesome, and tastes like a treat, not a compromise.
Achieving the Best Banana Bread Moist Texture
If you’ve struggled with sandy or dry gluten-free loaves, that stops here! Almond flour is the secret weapon here for that Super Moist Banana Bread Recipe feel. Unlike rice or oat flours sometimes used in GF baking, almond flour brings natural richness and fat. This means it stays soft and tender even after it’s cooled completely. Seriously, the texture is just divine.
Gathering Ingredients for Your Gluten Free Banana Bread (Almond Flour)
Okay, let’s talk about what you need! Gathering your ingredients is the first big step toward making this amazing Gluten Free Banana Bread (Almond Flour). Don’t let the list scare you; these are mostly pantry staples, and they work together beautifully to keep this loaf tender. Remember, using ripe bananas is key for the best flavor, so grab those ones that are looking seriously speckled!
For an even better way to use those perfectly spotty guys, check out my go-to ripe banana recipes collection.
Here’s the lineup you’ll need:
- 1/4 cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil (Your choice here!)
- 1/2 cup honey or maple syrup (Maple syrup makes for a very deep flavor!)
- 4 large eggs
- 1 cup mashed ripe bananas (That’s about 2 1/2 medium or 2 large bananas—you want them well mashed!)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 1/2 cups (230 grams) almond flour, spooned and leveled (Measuring this correctly is super important for almond flour baking!)
Essential Equipment for Making Gluten Free Banana Bread (Almond Flour)
Even with an easy recipe, having the right tools makes the whole process smoother, trust me. We’re keeping this simple—no fancy stand mixer needed here! Before you start creaming your oil, just make sure you have these few basics handy. Having everything ready means you can move fast when those wet and dry ingredients meet.
You won’t need much to whip up this luscious loaf:
- A standard 9×5 inch loaf pan. This is perfect for the batter volume.
- One large mixing bowl for combining everything.
- A sturdy whisk to blend the oil, sweetener, and eggs until they look happy.
- A rubber spatula or big spoon for gently folding in the almond flour at the end—we don’t want to crush those air bubbles we worked to create!
- A measuring cup and dry measuring cups, especially a small one for leveling out that almond flour. Accuracy really matters when you are baking without gluten, so don’t just scoop!
Step-by-Step Instructions for the Easiest Gluten Free Banana Bread (Almond Flour)
Now for the fun part! This process is designed for ease, which is why this Gluten Free Banana Bread (Almond Flour) gets high marks for simplicity. We’re going to move fast once the wet ingredients are mixed, but remember, no matter how quick we are, we have to respect the bake time. Almond flour bakes differently than wheat flour, and rushing it just leads to a sad, undercooked middle. For more super approachable baking methods, check out my tips for the easiest banana bread recipes!
Preparing the Pan and Oven
First things first: heat is vital! Preheat your oven to 325 degrees Fahrenheit. We want a slightly lower temperature since almond flour can brown faster than traditional flour. Then, get that loaf pan ready! You need to grease the bottom and sides well. I use a little cooking spray, then I dust it with a bit of extra almond flour instead of wheat flour to make sure nothing sticks. That way, when the bread is done, it slides right out!
Mixing the Wet and Dry Components of Your Gluten Free Banana Bread (Almond Flour)
Grab your large bowl and start with the wet stuff: whisk the oil and honey vigorously until they look happy and combined. Next, add your four eggs and whisk them in really well. You want this mixture smooth before you introduce the bananas and spices. Add your mashed bananas, baking powder, baking soda, cinnamon, vanilla, and salt, and whisk just until it comes together. The second the almond flour goes in, stop using the whisk! Switch to a sturdy spatula and gently stir until you see no more dry flour streaks. Overmixing almond flour is a real danger zone for gummy bread, so be gentle!
Baking and Cooling Times
Pour that beautiful batter into your prepared pan and pop it into the 325°F oven for about 55 to 65 minutes. This is where you earn that Best Ever Banana Bread title! Test it by gently pressing the top—it should spring back softly. If the toothpick test is showing wet batter, give it five more minutes and check again. The absolute hardest part is waiting those 30 minutes once it comes out! Let it cool in the pan on a rack for that time. This allows the bread to set up properly. Trust me, if you try to tip it out too soon, you’ll lose the bottom corners!
Tips for Success with Almond Flour Baking
Baking with almond flour is different than using regular all-purpose flour, and knowing a few key tricks will make all the difference between a good loaf and a fantastic one. Since this bread relies entirely on almond flour for structure—remember, there’s no gluten holding everything together—precision in measurement is everything, especially during those initial mixing steps.
I’ve learned through trial and error that you have to respect the almond flour! If you’re looking for more in-depth baking knowledge, especially when working with alternative grains, you might enjoy reading my advice on sourdough bread recipes where structure is equally important.
Here are my top tips for making sure your loaf comes out perfectly:
- Spoon and Level is Non-Negotiable: Never, ever scoop your measuring cup directly into the almond flour bag! That compacts it, and you end up adding way too much flour, which results in a dry, dense loaf. Instead, use a spoon to gently scoop the flour into your measuring cup until it overflows slightly, then use a flat knife or bench scraper to level off the top perfectly. This ensures you get just the right amount for that tender crumb we want.
- Don’t Overmix Once the Flour is In: I mentioned this before because it’s crucial! Once you add the almond flour, you are no longer building structure; you are just combining. Mix only until the last streak of dry flour disappears. If you keep beating it, the almond meal can get gummy or heavy, and we absolutely don’t want that! Stop stirring as soon as it’s incorporated.
- Use Room Temperature Wet Ingredients (Except the Oil): While we use melted oil, I always make sure my eggs are at room temperature. When cooler eggs hit warmer liquids (like melted oil or warm mashed bananas), the batter can sometimes look curdled or separated. Room temperature eggs integrate smoothly, creating a uniform batter from the start, which leads to a more even rise.
- Patience with Cooling: Almond flour adds so much moisture that the bread is very fragile when steaming hot. As it cools in the pan for those crucial 30 minutes on the rack, the starches absorb excess moisture and the proteins firm up. Pulling it out too early is the number one way people accidentally crumble their beautiful loaf on the first cut!
Ingredient Notes and Substitutions for Your Gluten Free Banana Bread (Almond Flour)
One of the best things about this Gluten Free Banana Bread (Almond Flour) recipe is that it’s actually quite flexible, even though we need specific measurements for the almond flour to work correctly. I love seeing how people customize it while keeping that core moist texture intact. Whether you’re out of honey or you want to sneak in some extra goodness, these ingredient notes will help you adjust things without turning your loaf into a pancake!
If you’re looking for more creamy, delicious banana bread ideas, you absolutely have to try my cream cheese banana bread recipe next! It’s amazing how just one swap can completely change the vibe of a classic loaf.
Sweeteners and Fats: What You Can Swap
When it comes to the sweetener, you have great options! If you don’t have honey on hand, maple syrup is a fantastic 1:1 substitute. It gives a slightly deeper, richer caramel note that pairs beautifully with the bananas. If you’re using maple syrup, though, make sure your bananas are extra ripe because maple is slightly less intensely sweet than honey.
For the fat, I listed coconut oil, olive oil, or vegetable oil because all three work well! Coconut oil provides a slight background flavor that I love, but if you prefer completely neutral, go with a high-quality vegetable oil. Just remember, whatever liquid fat you choose melts down nicely with the honey to coat that almond flour, which really locks in the moisture needed for a perfect Gluten Free Banana Bread (Almond Flour).
Adding Mix-Ins Like Nuts and Fruit
Do you love texture? Me too! You can definitely toss in up to 1/2 cup of mix-ins like chopped walnuts, pecans, or standard chocolate chips without adjusting the bake time at all. They integrate so nicely throughout the batter.
Now, if you want to add blueberries—and oh my goodness, they are delicious in here—there’s one super small trick. Throwing them in loose can sometimes cause them to sink straight to the bottom, and we don’t want that! To prevent sinking in your Gluten Free Banana Bread (Almond Flour), lightly toss your blueberries in a teaspoon or two of extra almond flour before gently folding them in with the batter at the very end. Because the fruit adds extra liquid, you might need to add another 10 to 15 minutes to the baking time, so check it closer to the one-hour mark!
Serving Suggestions for Homemade Banana Bread Recipe
This loaf is so versatile, and honestly, it tastes fantastic no matter how you serve it up! Since this is naturally moist and not overly sweet, it transitions perfectly from a quick breakfast to an afternoon treat. My kids love it for after-school snacks, and I find it pairs the best with a hot cup of coffee in the morning. It’s good all on its own, but a little topping really elevates it!
For something decadent that still feels homemade, you absolutely have to try turning leftovers into banana bread brownies—they are incredibly fudgy. But for everyday eating, here are a few ways I love to enjoy this simple loaf:
- Warm and Buttered: Slice off a thick piece while it’s still slightly warm (but fully cooled enough to slice without crumbling!) and slather it with salted butter. The saltiness against the sweet banana is just heaven.
- Toasted for Crunch: If you’ve kept it a day or two, toasting a slice gives it a wonderful crispy exterior that contrasts beautifully with that soft, almond-flour crumb inside. A little drizzle of honey on top is divine here.
- With Cream Cheese or Nut Butter: Spread a thin layer of cream cheese—it adds a wonderful tang that cuts through the richness. Alternatively, a smear of almond butter lets the nutty notes in the bread really shine through!
- Alongside Yogurt: For a healthier breakfast option, serve a slice warmed gently in the microwave next to a bowl of plain Greek yogurt sprinkled with cinnamon. It feels surprisingly light but still satisfying.
Seriously, the possibilities are endless because the foundational flavor is so balanced. You don’t need heavy frostings or sugars because the ripe bananas do all the heavy lifting!
Storage and Reheating Instructions for Gluten Free Banana Bread (Almond Flour)
Getting this Gluten Free Banana Bread (Almond Flour) perfect in the oven is only half the battle; making sure it stays delicious for days afterward is just as important! Because we used almond flour and plenty of mashed banana, this loaf stays remarkably fresh longer than standard gluten-free loaves, but you still need to store it properly to maintain that lovely moisture.
When I bake a loaf, I always make extras because it freezes so well, which is perfect for busy mornings! If you want to see another simple recipe that uses fewer bananas but still tastes incredible, check out my banana bread recipe with two bananas.
Here’s my routine for keeping this bread tasting fresh:
Storing Your Gluten Free Banana Bread (Almond Flour)
How you store it depends entirely on when you plan to eat it. For short-term snacking, leaving it on the counter is fine, but for maximum freshness, cover it up!
- Room Temperature (Up to 2 Days): If you know you’ll finish the loaf in a couple of days, just wrap it tightly in plastic wrap or place it in an airtight container. Keep it out of the sun where it’s cool. Since there’s no dairy in the main recipe, room temperature is perfectly safe for this short period.
- Refrigeration (Up to 5 Days): If you need it to last longer, the fridge is the way to go. Wrap the entire loaf, or individual slices, tightly in plastic wrap first, then maybe put it in a zip-top bag. This bread is naturally moist, but refrigeration can sometimes dry things out a bit, so tight wrapping is your protector here!
- Freezing for Later (Several Months): This is my favorite trick! Slice the Gluten Free Banana Bread (Almond Flour) first—this is crucial! Once sliced, wrap each slice individually in plastic wrap, then pop the wrapped slices into a large freezer bag. This lets you grab just one slice whenever a craving hits without thawing the whole thing.
Reheating for That Just-Baked Taste
Nobody wants cold, dense banana bread, especially when you’ve worked hard to get that tender crumb from the almond flour! Reheating is super fast and brings back that soft, warm texture perfectly.
For a single slice,
- Take your slice out of the fridge or freezer.
- Pop it in the microwave for about 10 to 15 seconds. This is usually enough to warm it through gently without turning it rubbery.
- If you prefer a little crisp, warm it in a toaster oven or under the broiler for just a minute after the microwave, or just toast it straight from the fridge!
If you are thawing a whole loaf from the freezer, just unwrap the slices and let them sit on the counter for about an hour before warming them up. Enjoy!
Frequently Asked Questions About Gluten Free Banana Bread (Almond Flour)
I know when you’re trying a new recipe, especially one dedicated to specific dietary needs like gluten-free, you probably have a few things ticking over in your mind! That’s totally normal. I’ve saved you some time by answering the most common questions I get about this Gluten Free Banana Bread (Almond Flour). I want you to feel confident hitting that preheat button!
We want this to be the backbone of your healthy baking routine, so if you’re looking for other quick, healthy swaps, like turning this batter into muffins, you might want to check out my easy banana chocolate chip muffins recipe for inspiration!
Can I make this an easy banana bread recipe with fewer ingredients?
That’s a great question when you’re aiming for a low-effort bake! While this recipe is designed to be easy, reducing the core ingredients too much—especially the eggs, oil, or the almond flour quantity—will seriously compromise the structure. Almond flour doesn’t behave like wheat flour; it needs that specific ratio of eggs and fat to hold together and achieve that wonderfully moist texture we’re after. So, while it’s quick, I really wouldn’t suggest cutting back on anything in the main ingredient list if you want that perfect, reliable loaf of Gluten Free Banana Bread (Almond Flour).
What is the best way to ripen bananas quickly for this recipe?
Oh, the eternal hunt for ripe bananas! Sometimes you have the sudden urge to bake, and your bananas are still stubbornly yellow. Don’t let that stop you! You can rush the process easily. Preheat your oven to 300 degrees Fahrenheit (no need to line the pan or anything). Place your unpeeled bananas directly onto a small baking sheet and bake them for about 15 to 20 minutes. You’ll see the skins turn completely black—don’t panic! Once they cool down enough to handle, the insides will be sweet, soft, and perfectly mashed for your batter. It works like a charm for a Healthy Banana Bread boost!
How do you ensure this gluten free banana bread turns out perfectly moist?
The reason this stands out as the Best Banana Bread Recipe Moist version is truly down to the almond flour and the natural sugars in the fruit. Almond flour has natural oils that keep moisture locked in better than any other gluten-free blend I’ve tried. Plus, we use a full cup of mashed banana! Just make sure you mash them well—you don’t want big lumps, just a smooth, slightly chunky puree. This combination guarantees you get that signature, tender crumb every single time you bake this loaf.
Is this recipe considered healthy for daily snacking?
I certainly designed it to be a healthier alternative to store-bought bread! Because we skip wheat flour and rely on nutrient-dense almond flour, you’re getting healthy fats and some protein. We also use honey or maple syrup instead of highly processed white sugar. So yes, this Gluten Free Banana Bread (Almond Flour) is definitely a wholesome, feel-good option for everyday enjoying!
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Gluten Free Banana Bread with Almond Flour
- Total Time: 80 min
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
Make this naturally moist and tender gluten free banana bread using almond flour. It is a simple, reliable recipe perfect for family snacks or breakfast.
Ingredients
- 1/4 cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1 cup mashed ripe bananas (about 2 1/2 medium or 2 large bananas)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 1/2 cups (230 grams) almond flour, spooned and leveled
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease your loaf pan base and sides with cooking oil spray or butter, and flour it with almond flour.
- In a large mixing bowl, combine the oil and honey. Whisk until blended. Add the eggs, and whisk until the mixture is thoroughly combined.
- Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon, and salt, and whisk to combine.
- Add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
- Bake for 55 to 65 minutes, until the center of the loaf is springy to the touch and a toothpick comes out clean.
- Place the pan on a cooling rack to cool for at least 30 minutes.
- Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve.
Notes
- If you want to add up to 1 cup blueberries, lightly flour them in almond flour first. Your bread may need up to 1 hour 10 minutes in the oven with this addition.
- You can add 1/2 cup mix-ins like chopped walnuts, pecans, or chocolate chips without changing the baking time.
- Store this bread at room temperature for a couple of days, in the refrigerator for up to 5 days, or freeze it sliced for several months.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 7
- Cholesterol: 70
Keywords: Gluten Free Banana Bread, Almond Flour Banana Bread, Quick Banana Bread, Super Moist Banana Bread, Healthy Banana Bread, Ripe Banana Recipes