This almond flour banana bread is moist, fluffy, and so delicious! Made with 3 bananas, this bread is dairy free, grain free, paleo friendly, & refined sugar free! It’s made in 1-bowl or blender & makes the perfect loaf, gluten-free or not!
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This recipe makes a great banana bread base, to add in any of your favorite mix-ins and today we are putting a peanut butter Snickers spin on it by adding peanut butter, chocolate chips, peanuts, and chopped chewy dates for a caramel feel!
Whether you’re craving a cozy baking day or you have some extra ripe bananas that you need to use up, this easy banana bread can’t be messed up and pairs perfectly with your coffee or matcha! Treat yourself! x
Why you’ll love this almond flour banana bread
- This banana bread can be made in one bowl, blender, or food processor.
- This banana bread is made without wheat, perfect for my gluten-free friends!
- It is dairy free, grain-free, and refined sugar-free.
- Makes a great base banana bread so you can switch it up by adding different spices, mix-ins, etc.
- Loaded with banana flavor and perfectly sweet! The almond flour lends a slight nutty flavor that is incredible.
- This banana bread is a kid and toddler approved snack! 😉
- It is hearty, perfectly moist, super fluffy!
- Makes the perfect healthy, satisfying sweet treat!
Is gluten-free banana bread healthy?
This gluten-free peanut butter banana bread is made with wholesome, nourishing ingredients, and lower in sugar than typical banana bread. It’s made without dairy, grains, gluten, and refined sugar. This banana bread is paleo friendly!
I love to focus on quality ingredients when creating my recipes so you not only feel good after eating the bread, but satisfied as well!
How to make paleo banana bread
Equipment
- Mixing bowl or food processor/blender: I love using a blender or food processor as it makes it even easier!
- Bread pan: This is my favorite non-toxic loaf pan! A standard sized bread pan works best (or one similar in dimension) which is 8.5 x 4.5 x 2.75.
- Spatula
Ingredients
- Almond flour: Almond flour creates the most moist, fluffy bread! I like to buy mine on Amazon because I feel like it’s the best bang for your buck! This combined with tapioca flour is the ultimate combination for the perfect loaf! The only 1:1 sub would be cashew flour. This recipe was specifically formulated to be made with almond flour!
- Tapioca Flour: You may also have success with arrowroot flour. Tapioca flour is starchy and adds an incredible texture to the recipe. I also purchase this on Amazon because it’s the best price & I use it so often with baking paleo recipes!
- Coconut oil: You can also use avocado oil, vegan butter, grass-fed butter, or ghee.
- Peanut Butter: You can use almond butter or cashew butter if you can’t have peanuts.
- Egg: An egg adds moisture and richness to the recipe, while also helping the rise. I haven’t tested an egg substitute, so i’m not sure a flax-egg or vegan egg substitute would work, but think it should work (it may not turn out exactly like the egg version but should still be delicious!).
- Maple syrup: You can also use honey, agave, or another sticky sweetener.
- Baking staples: baking powder, vanilla, sea salt
- Mix-ins: I used chocolate chips, chopped dates, and raw peanuts
Optional glaze:
- Peanut butter
- Monk fruit powdered sugar: You can also use regular powdered sugar, but the monk fruit option is a great sugar-free option! This stuff tastes like the real deal!
- Milk, of choice
steps to make almond flour banana bread
- Start by preheating your oven!
- Make the batter: In a food processor or blender, combine all of the banana bread ingredients. Process for a minute or so until well combined. If using chopped dates, fold them into the batter.
- Grease or line your loaf pan with parchment paper. I prefer using parchment paper – it helps the removal and clean-up process so easy! Pour the batter into the pan. Top with the chopped peanuts and chocolate chips.
- Bake! Bake for 30-35 minutes. Once the bread is firm to touch and a toothpick inserted in the center comes out clean, it’s done! Remove from the oven. Here is the hard part.. you need to wait at least an hour before cutting the bread into slices. Cutting it while it’s still hot may cause crumbling or it to fall apart on the sides/top. Allowing it to cool makes the slicing process seamless!
- If using the glaze, simply mix the ingredients together in a small bowl. You’ll want to add a tablespoon of milk at a time until it reaches a good glaze consistency. Drizzle the glaze over the loaf and enjoy!
How to enjoy banana bread / flavor variations
- Top with a peanut butter drizzle or my peanut butter glaze in the recipe card!
- Add to a bowl and top with some greek yogurt or coconut yogurt and fresh berries.
- Use cashew butter in the batter, rather than peanut butter, add 1/2 tsp almond extract, and sprinkles for a birthday cake vibe!
- This banana bread is delicious slightly toasted with a little butter, vegan butter, or ghee!
- Crumble a slice over my healthy ice cream/frozen yogurt!
- Try my banana coffee cake banana bread if you love cinnamon!
- Add in a handful of chopped walnuts.
- Add in some spice! Cinnamon, nutmeg, orange zest, cardamom make the most amazing pairing!
FAQ’s & tips for making the best banana bread
- Be sure to use EXTRA ripe, spotty bananas: The riper the banana, the better. They add moisture, sweetness, and flavor to the recipe, so using un-ripe bananas will not yield the best tasting bread.
- How to store leftover banana bread: Store leftovers in a covered container in the fridge for 3 days. Slice and freeze for longer term storage.
- Can this banana bread be made ahead of time and frozen? Yes! This bread freezes well. Slice and then store in an air-tight container in the freezer. When ready to eat, let it thaw and reheat!
- Can you substitute another flour for almond flour? Unfortunately, this recipe was formulated specifically with almond flour. Cashew flour should work, but this is the only option to use as a 1:1 sub.
- Careful not to over-bake! I like to use a toothpick to ensure the center is set, but it should feel firm to touch when it’s done. If you over-bake, the banana bread will loose some of it’s moisture.
- Can gluten free banana bread be made vegan/egg-free? I have not tried using a flax-egg or vegan egg substitute but think it should work! Eggs help hold the bread together while also creating some rise, so I can’t promise it’ll turn out the exact same as the egg version, but should still be delicious!
- Let the bread cool for at least an hour before cutting into! If you’re impatient & cut into it sooner, it will crumble a little. Letting it cool creates the perfect texture.
More healthy dessert recipes to try
- Carrot cake bites/truffles
- Healthy brownies with strawberries
- Coconut cookie bars (twix style!)
- Almond flur cinnamon roll banana bread
- No bake samoa cookies
- No bake gluten-free banana pudding
- Healthy S’mores Pumpkin Bars
- Starbucks pumpkin spice scones (even great during summer months ;))
If you try this recipe, it’d mean the world to me if you left a review below and tagged me with your creations on Instagram @danishealthyeats! x
Almond flour banana bread (gluten free)
This almond flour banana bread is moist, fluffy, and so delicious! This recipe makes a great banana bread base, to add in any of your favorite mix-ins and today we are putting a peanut butter Snickers spin on it by adding peanut butter, chocolate chips, peanuts, and chopped chewy dates for a caramel feel! This bread is dairy free, grain free, paleo friendly, and refined sugar free!
Ingredients
- 2 cups almond flour *I linked my favorite in the blog post!
- 1/2 cup tapioca flour
- 1 1/4 cups mashed banana *about 3 extra ripe small bananas
- 2 tbsp peanut butter
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp vanilla extract
- good pinch sea salt
Mix-ins/toppings
- handful of chopped dates
- handful of chocolate chips
- handful of raw peanuts
Optional peanut butter drizzle
- 2 tbsp peanut butter
- 3/4 cup Lakanto powdered monk fruit sweetener *or regular powdered sugar
- 2-4 tbsp milk, as needed
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper. You can also make these into muffins – line your muffin tin with cupcake liners or grease them well.
- In a food processor or blender, add all of the bread ingredients. Process/blend a minute or so until everything is mixed well and no large chunks remain. Try not to over-blend.
- I like to stir the dates into the batter, as baking it with them on top can sometimes cause them to burn. Pour the batter into the lined loaf pan. Sprinkle the chocolate chips and peanuts over top. You can also add some extra chopped dates, but they may get dark during baking (it's okay, they still taste good!)
- Bake for 35-45 minutes – time varies depending on your oven. The bread should be set when touching the top and a toothpick inserted should come out clean. Try not to over-bake or it won't turn out as moist!
- Let the loaf cool before cutting into slices.
- To make the optional drizzle, mix together the ingredients until smooth, adding an extra tbsp of milk or so as needed until it's drizzle consistency. You'll want to make sure you're using a drippy/runny peanut butter as thick peanut butter won't mix as well. Drizzle over the top of the loaf and enjoy!
Notes
Store in the fridge in an air-tight container up to 3 days and then store slices in the freezer.
