Almond flour banana bread is made paleo and gluten free. It is made from a mixture of almond flour and tapioca flour! It is slightly sweet, super soft, and absolutely delicious!
Almond flour banana bread
When I go grocery shopping I always grab an extra bunch of bananas for baking. I wait until they turn ripe and spotty brown and then use them for recipes! There are endless ways to use ripe bananas and I love incorporating them into baked goods.
So, what is almond flour banana bread? Well it’s made from almond flour, duh! What I love about using almond flour for this recipe is that it pairs nicely with tapioca flour. The combination of these flours makes perfectly textured baked goods.
This almond flour banana bread also has a cinnamon crumble topping which is the cherry on top.
Ingredients needed for almond flour banana bread
You will need the below ingredients to make this healthy banana bread recipe!
- almond flour and tapioca flour are the two main flours used in this healthy banana bread
- A bit of cinnamon enhances the flavor
- Baking powder and baking soda are both used to help this healthy banana bread rise
- A pinch of salt
- Mashed banana, of course! Make sure they are ripe
- Either coconut oil OR butter can be used as the baking fat
- Eggs help hold everything together
- Lastly, vanilla extract helps enhance the flavor
You’ll love this banana bread recipe with almond flour
What I love about this recipe is that it is made from a mixture of almond flour and tapioca flour.
So, why do I use almond flour?
My family and I started baking with almond flour a few years back when my mom starting eating paleo. She cut out all grains and still eats paleo to this day!
We started to learn how to bake with almond flour and other grain free flours and have to continued to use these flours over the last few years.
Tapioca flour is another great gluten free flour. It is quite a starchy flour and pairs nicely with almond flour to create perfectly textured baked goods.
What makes almond flour healthier?
What I love about almond flour is it that made with only one ingredient: ground almonds!
Almond flour has become a popular alternative to regular flour or whole wheat flour and I love incorporating it into my baked goods.
It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium!
How to store this healthy banana bread?
This banana bread is best enjoyed the same day!
Or feel free to store it in an airtight container in the fridge or freezer.
Store it in an airtight container in the fridge for up to a week or in the freezer for 3 months.
I like pre slicing my banana bread and storing it in the freezer! It makes it super easy to remove a slice or two from the freezer, defrost, and enjoy.
Other banana recipes you’ll love
If you love this gluten free banana bread, definitely try some of my other favorite recipes below.
Did you make this cinnamon banana bread recipe?
If you made this cinnamon banana bread recipe, I would love to hear how you like them! Please leave a rating and a review down below!
For some more recipe inspiration follow me on instagram and Pinterest.
Almond Flour Banana Bread (with cinnamon crumble)
Equipment
- Loaf pan
Ingredients
- 2 ¼ cup almond flour
- ½ cup tapioca flour
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed banana
- ½ cup coconut sugar
- ¼ cup coconut oil
- 3 eggs
- 1 tsp vanilla
cinnamon streusel topping
- ⅔ cup almond flour
- ¼ cup coconut sugar
- 2 tsp cinnamon
- 2 Tbsp coconut oil melted
Instructions
- Preheat your oven to 350 degrees and line your loaf pan with parchment paper, leaving paper on either side for easy removal. I used a 5×10 loaf pan. You can use other size loaf pans you will just have to adjust your baking time.
- First, make your cinnamon streusel topping. In a small bowl combine almond flour, coconut sugar and cinnamon. Stir to combine then add in the coconut oil. Stir until you have a crumbly mixture and set aside.
- In a medium bowl combine your dry ingredients: almond flour, tapioca flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl combine the mashed banana, coconut sugar, coconut oil, eggs and vanilla with a whisk. Whisk until smooth and combined.
- Pour the dry flour ingredients into the wet mixture and fold until combined.
- Pour batter into your prepared loaf and top with the cinnamon streusel topping. Place pan in the preheated oven for 40 minutes. Let the bread cool, remove from the pan, slice, and enjoy!
I am a sucker for banana bread and this was so good! I made this over the weekend and half the loaf is already gone. The recipe was super easy to follow and it was quick to prepare. And it tastes great!! I added chocolate chips to the top instead of the streusel topping but I will definitely be adding the topping the next time I make this! I have a feeling I will make this bread a lot in the future. Great recipe, braesbites!
Hi Megan, thanks so much for the review! I am so glad you love this banana bread as much as I do 🙂