Gluten-free Banana Bread (Made With Almond Flour) Recipe

Welcome to our gluten-free kitchen, where we’re making Gluten-free Banana Bread with Almond Flour, a tasty treat that is both healthy and luxurious.

This recipe is a game-changer whether you can’t eat gluten, are on a gluten-free diet, or are just looking for a healthy option. This banana bread is a guilt-free treat for any occasion. It’s full of the natural sweetness of ripe bananas and the nutty richness of almond flour.

Plus, it’s very simple to make—you only need a few simple items and not much work. Ready to fill your home with the delicious smell of freshly baked bread? Each moist and tasty slice will do just that. Let’s get into this gluten-free treat and learn how to make your own delicious banana bread!


  • 3 ripe bananas, mashed
  • 3 eggs
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional add-ins: chopped nuts, chocolate chips, dried fruit, etc.


Warm the oven up to 175°F (350°F). A 9×5-inch loaf pan should be greased or lined with parchment paper.

Put the mashed bananas, eggs, melted butter or coconut oil, honey or maple syrup, and vanilla extract in a big bowl. Use an electric mixer to mix the ingredients well.

Put the baking powder, baking soda, salt, and almond flour in a different bowl.

Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much.

You can add chopped nuts, chocolate chips, or dried fruit, among other things, if you want to.

When the cake pan is ready, pour the batter into it and spread it out evenly.

After the oven is hot, bake it for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean.

After letting the banana bread cool in the pan for 10 to 15 minutes, move it to a wire rack to cool fully before cutting it.

Have fun with your tasty gluten-free banana bread!

The banana bread from this recipe should be soft and tasty, and it’s great for breakfast, snacks, or dessert. You can make it your own by adding different sauces or add-ins.


1. Can I substitute almond flour with other gluten-free flours?
Yes, you can substitute almond flour with other gluten-free flours like coconut flour or oat flour. However, keep in mind that the texture and flavor may vary slightly.

2. Can I freeze gluten-free banana bread?
Absolutely! Once cooled completely, wrap the banana bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will last in the freezer for up to three months. Simply thaw slices as needed at room temperature or in the microwave for a quick treat.

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