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Almond Flour Banana Bread

4.26 from 58 votes

This shockingly moist and delicious almond flour banana bread recipe might be the best banana bread you’ll ever try.

The Best Almond Flour Banana Bread

Oil free

Vegan, gluten free

No coconut flour

NO added sugar

While I know almond flour can be expensive and isn’t always easy to find, the results of this recipe are so worth it.

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Paleo Gluten Free Banana Bread

Forget everything you thought you knew about banana bread.

Without any white flour to weigh down the flavor, this healthy and naturally gluten free banana bread has the most unbelievable melt-in-your-mouth texture.

I had two slices with breakfast three hours ago, and I’m still dreaming about it.

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Keto Banana Bread

Low Carb Banana Bread

Honestly, I wasn’t prepared for it to taste so good.

I’d planned to make the paleo bread for my parents when they came to visit (trying to help them eat fewer white carbs!).

But I fell so in love that I ended up eating half the recipe by myself before they even arrived and had to make a second loaf to share. 

It’s not a traditional texture at all… more like a dense and fudgy cheesecake texture. However it does make clean slices. I let it sit out overnight then put leftovers in the fridge the next day.

*For nut-free, try this Flourless Banana Bread 

Low Carb Banana Bread Recipe

Is the banana bread keto friendly?

Because bananas are an unacceptable food on the keto diet, the idea of keto banana bread is an oxymoron.

(I would be really terrible at the keto diet.)

If you need a truly keto banana bread recipe, I’d make a regular keto bread recipe and just add banana extract.

Is the recipe vegan?

Without any milk, cream, or butter, the recipe is naturally dairy free.

For the eggs of choice in the recipe, you can use either 2 tbsp Bob’s egg replacer mixed with 6 tbsp water, or it also works with flax eggs. I’m sure there are other egg replacers I haven’t tried that will also work, so be sure to report back with results if you try!   

Above, watch the video of how to make almond flour banana bread

To make the grain free banana bread, I started by doubling this recipe for Keto Muffins, replacing the milk with mashed banana.

But who ever heard of a banana bread with only half a cup of banana?

There were two extra bananas sitting on my counter, so I decided to throw them in too.

Edible experiments are the best kind.

And was it ever a good decision!

How To Make Low Carb Almond Flour Banana Bread
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Almond Flour Banana Bread

This paleo and gluten free almond flour banana bread recipe is perfect for a healthy snack or breakfast.
Cook Time 50 minutes
Total Time 50 minutes
Yield 10 – 12 slices
4.3 from 58 votes


  • 2 cups fine almond flour
  • 3 overripe bananas
  • 2 eggs, including the vegan options listed above or 2 flax eggs
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract


  • Grease or line a 9×5 loaf pan. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the loaf pan. Bake on the center rack 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully popping out. It is SUPER moist and fudgy. Refrigerate leftover up to 6 days, or slice and freeze for a rainy day.
    View Nutrition Facts


*If you prefer a traditional recipe, make this Healthy Banana Bread.

Have you made this recipe?

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Published on October 22, 2020

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  1. Lauren says

    Hi Katie,
    The texture of this bread looks very appealing. I’ve never used almond flour (I know, crazy, but I usually just use white AP flour, as I’m not on any particular diet). I’d like to try this recipe. It appears to have no sugar at all, except for the natural sweetness from the bananas. Does the bread have a sweetness to it, though, or would you recommend adding any sugar? I know that goes against the idea of “keto,” but I’m asking as someone who doesn’t follow any particular dietary rules or ideas, so I’m not intending to offend anyone on the keto or any other diet. Thanks in advance!

    • CCK Media Team says

      It is lightly sweet thanks to the almond flour and the bananas. If you’re looking for a bread that is sweeter (like a dessert bread as opposed to a snack bread) feel free to add a few tbsp of sugar. But the bananas do add sweetness on their own.

      • Lauren says

        Excellent advice, and thank you for writing back! I wasn’t sure how almond flour worked from a chemical standpoint and with different ingredients, so I felt I’d ask the experts!

  2. Nilu says

    Hi Katie, can’t wait to try this version… I bake banana bread regularly. So is there no added sugar in the recipe? My family does prefer more sweet.. so if I added 1/2 cup sugar, would the recipe still work?

    • CCK Media Team says

      Maybe start with 1/4 cup sugar? It’s lightly sweet on its own so 1/2 cup might make it too sweet. But this is just a guess, since we’ve never added any sugar. Be sure to report back if you try!

  3. j says

    The instructions say it turns out “fudgy.” How is that possible without chocolate? Do you mean a texture and not a flavor?

    • J says

      We’re not fans of this recipe. Much too gooey (referred to as fudgy by CCK). Doesn’t slice easily. Flavor doesn’t appeal to us. Followed recipe exactly as written. Never have issues with recipes.

      • CCK Media Team says

        Gooey and fudgy are not the same thing. Just bake yours longer and it should be good! Oven temperatures/time can vary (especially if you live in a humid climate, it’s a rainy day, or your oven is not calibrated). It should be firm enough to cut clean slices.

      • Ani says

        I’ve baked this recipe 3 times so far and I’ve had perfect clean slices everytime so YOU must be doing something wrong 🙂

        • o says

          why would you say that to someone? not everyone is perfect at baking or is aware of the challenges with cooking times. I noticed a lot of angry people on these comments. it is really sad to read. just want to know if people liked it or had issues I can avoid. and there is literal hate on various pages on this website, insults, half-hidden, uncalled for comments. I’m wondering if someone is hangry or bitter about something? maybe it is time to start moderating? or banning people. besides that, thanks for the recipes. hope to try this one.

      • Sharon A says

        That means you didn’t bake it long enough. Ours came out perfectly….not only able to slice it cleanly, but when we break off pieces with our fingers, it’s just like cake.

  4. L says

    “Fudgy” implies texture, as she has written many times previously. She replaced the milk in the recipe upon which her new recipe is based with banana, as she stated. She doubled her keto muffin recipe, which called for milk, and she replaced milk with banana to create her new recipe. That’s how I interpreted her article, anyway.

  5. kb says

    I’m just about to start making this recipe and noticed – the recipe says 1 Tablespoon Baking Powder…
    that is more than is typically added to banana bread – so, just want to check…. is 1 Tbsp correct?

  6. Susan Cox says

    Hi CCKatie! A follower of yours for a long time! You always delight my healthy sweet side+! For this almond banana bread recipe which egg option did you choose to use?


    ~Sue in CT

  7. Suzy says

    This looks really good. I am going to try it. Also, I have everything except I oy have 2 bananas not 3. Can I use some banana extract or no better to go with 3 bananas ?

  8. Lauren says

    The nutritional facts are way off. ¼ cup of almond flour (Trader Joe’s or Bob’s Red Mill) has 170 calories, so two cups of almond flour would have 1,360 calories. The calorie count lists the calories for the whole loaf of bread with all the ingredients as only 996.

    I’m a big fan and have made hundreds of your recipes but I’ve noticed a lot of mistakes on nutritional facts for recipes recently.

    • Mrs M says

      Yum! This turned out exactly per the recipe and was easy to slice even fresh out of the oven (because I couldn’t wait to try it). I used some homegrown bananas that I had in the freezer which were super sweet, so definitely did not miss the usual sugar/honey that most other recipes call for. Will definitely be making this again.

  9. JR says

    I made this – it’s super easy and turned out nicely. I added cinnamon as I thought it would be a bit bland otherwise. It didn’t turn out fudgy – maybe the bananas were’t overripe enough? But it was really good the way it turned out, nice and light. I am ripening 3 more bananas to make this again soon because it was gone too fast!

  10. Bridget says

    This recipe made the best banana bread that I have ever had. The bananas added the right amount of sweetness- I did not miss the added sugar at all!
    Thank you so much for your blog Katie, discovering this blog has been one of the best parts of my 2020. I am looking forward to continuing on following along in 2021 and making more of your delicious and nourishing recipes.

  11. lisa Jill jacobs says

    Its in the oven now so can’t review yet. 325 degrees seems low. My oven seems lower than norm so I set it to 335 degrees. The batter was yummy if any indication. 🙂

  12. lisa says

    After I first took it out of the oven last night I was disappointed because it seemed like the center wouldn’t set (was gooey not like bread). But this morning it is much better! It seems to need time to set. I think it will enjoy it very much! Thank you!

  13. Jennifer says

    I am liking this bread but I do think it tastes too salty. Is it from the baking soda? Next time I will omit the salt in the recipe. Anyone else agree?

  14. Lila says

    I added 4 heaping Tablespoons of Hershey’s cocoa and 3 puréed dates. It was AMAZING chocolate banana bread! Thanks Katie!!

  15. Deb Dyson says

    This recipe looks amazing and I just happen to have three overripe bananas sitting in my kitchen right now so Banana Bread it is. Sometimes I make up my own recipes and I’ve just found out I’m diabetic so I need to keep a closer watch on what I’m eating. Would you be willing to share the location you use to get the nutrition information so I can double check my own recipes?

      • Deb Dyson says

        Thank you so much for sharing the nutrition site, it’s very helpful.

        I’m such a big fan, I’ve been reading your site almost from the time you first started it. I just stumbled across it one day and I’m still coming back all the time. It’s been amazing watching it grow and reach such a huge audience. Love your food (recipes) and your attitude toward food. Thanks for all your hard work.

  16. Deb says

    I just baked up your banana bread and enjoyed myself a nice warm slice. Wonderful! I’m considering putting some low carb chocolate macadamia nut butter on the next slice. But I have to be good and wait for tomorrow to try that out.

  17. Toni Bailey says

    Omigosh! This is soooooo good! I was pretty skeptical bec I’m not a keto girl or even gluten-free. And…….NO sugar? Whoa, yeah! Bananas are waaaay sweet enough.
    I’ve made this Twice in the past two days….OK. So we Did have quite a few nanners languishing on the counter (DH and I Both bought some, unbeknownst to the other).

    Had almond flour leftover from my granddaughter’s teaching me how to make macarons….(I’m leaving That skill to HER—too many variables and “rules”🤪).

    Second time I used 1 1/2 cups almond flour, 1/2 cup flaxseed meal. Delicious!

    Thanks for the great recipe!

    • Rasheila says

      Jane, instead of 2 cups almond flour, I used 1/4 cup cocoa and 1 3/4 cup almond flour. I also added a handful of paleo chocolate chips and chopped pecans. So good.
      And, our bananas were so soft, I cut the end off and squeezed the banana out through the peel tube. So sweet! Usually, I either use sooner or freeze.
      The sweetness of your bananas should counterbalance the bitterness of the cocoa. If your bananas aren’t mush, maybe use the suggestion from above and add a date, or other sweetener.

  18. Laura says

    I have searched high and low for a banana bread with no added sugar. I can’t believe how good this is. The taste and texture are perfect. My husband agrees, which is a bonus. I never leave reviews, but I felt I had to on this one. Glad I stumbled across your page. Will continue to be a follower.

  19. Carrie says

    So I must say , this bread is amazing !!! I cut the almond flour to 1.5 cups, and added 1/5 cup of fresh ground flax meal ,1 scoop of isopure protein powder, 1TBSP of pyure stevia blend and a handful of grain free coconut granola ! It baked golden brown and cut exactly like the real deal ! Thank you for sharing this awesome base recipe ! I will from now on keep bananas in the pantry !!

  20. Kristin says

    I can’t wait to try this recipe, the texture you described is right up my alley and i freeze my overly ripe bananas so i have many on hand.

  21. Tawni Miller says

    I’ve made this bread twice this week! That should tell you something! It’s truly the best banana bread I’ve eaten AND the healthiest!!

  22. Linda says

    I was pleasantly surprised by this receipt. No sugar and it is still very tasty.
    Only almond flour. Only 6 ingredients. I will be making this again.

  23. Ashley says

    I love this recipe! I actually made muffins with it. Cooked them for about 40 mins. Delicious! I love that it has no oil and it’s so simple to make. Definitely will become my go-to!

  24. Naomi Henderson says

    Hi Katie, I made this banana bread. I just added raw honey and pecan nuts. It is absolutely delicious. My husband loves banana bread and he is impressed.

  25. Samantha says

    So good! I followed the recipe and added some blueberries. I didn’t even wait for the loaf to cool lol but it still tastes amazing!

  26. Kayla says

    I’m new to grain/flour free and lower carbs and this hits the spot! Delicious, simple, easy! Mine came out it appears a bit flatter, but tastes great! My toddlers also love it! I’ll probably try experimenting by adding some walnuts and choc chips in future too for the kiddos, but doesn’t need it! Thanks for the recipe! Great read on your blog 🙂

  27. CC says

    Batter was too salty for my taste so I added 1/4C monk fruit sweetener. Perfect now. Next time I will omit the salt and won’t have to add sweetener. Really good!!

  28. Andi says

    This is so moist and flavorful! I made them into muffins for better portion control. I also added a few drops of orange oil. I have always loved orange and banana bread. Orange zest would be great too. So happy I found this recipe.

  29. Wanda says

    I was curious I made the almond flour banana bread and it says it turns out moist & fudgy however it doesn’t call for any type of chocolate. Any ideas why?

  30. Melissa Collings says

    5 stars
    Excellent! I’m doing an elimination diet, and this was absolutely delightful. I haven’t had sugar or…well, you name it and this fit the bill. SO good!!!! (I used the flax eggs because I’m not eating eggs right now. (Tear) and it turned out great!!

  31. Becky says

    Oops! I mis-read the baking powder measurement while I was making this EARLY this morning as 1 tsp, its in the oven now, so I’m expecting a flatter loaf that is shown. Early morning experiments with new recipes should be at least attempted AFTER coffee! LOL

  32. Lissy says

    5 stars
    This recipe is wonderful! I just made this bread and it is moist and slices perfectly clean! I did add some spices, and though I was tempted to take it out early since it looked done, I stuck with the recommended baking time and it is fabulous!

  33. Carine Nadel says

    5 stars
    So yummy and moist! I added chocolate chips and a smear of peanut butter for breakfast. To die for!

  34. Amanda Macon says

    5 stars
    First time making the recipe and I put them in a muffin tin. I did add walnuts as a kind of streusel on top. Very yummy!

  35. Sharon A says

    5 stars
    WOW! I do custom vegan baking part time, and I have to tell you, this recipe is AMAZING. I think we ate half the loaf last night!!!! I think people need to realize that they really need to bake it for at LEAST the time you say or it will not be as bread-like as it should be. I baked it for an hour. I tested it at 50 mins. It was fine at that time but I wanted it slightly more “cake-ish” textured. Baking it for an hour made it perfect!!!! The bananas being OVERLY ripe is key as well. I can’t wait to try this with a few blueberries added in next time! Thanks for your always-awesome recipes!!!

  36. Brenda says

    5 stars
    This Banana bread is the best it was soooo moist and crisp on top. I know it’s vegan but I put some chocolate chips, I should have used walnuts it tasted Awesome, l will always make it like this.
    I have always used Almond flour in my banana bread, but this recipe is soo easy with few ingredients.

    • CCK Media Team says

      No need to add it, but for more of a cake bread you can. Otherwise the banana makes it sweet enough without any added sugar 🙂

      • Veena says

        5 stars
        Thank you for this delicious recipe! It turned out great! I added a few chocolate chips for some extra yumminess!:)

  37. Sarah says

    5 stars
    Delicious recipe!. I used 4 medium sized bananas and baking soda because I didn’t have baking powder. My diabetic husband is so happy to have a low carb option for dessert. I should have let the bananas ripen another day or 2.

  38. Caitlin says

    Hi Katie,

    This recipe looks so good! I have never made banana bread before so I can’t wait to try it.

    Did you use medium or large-sized eggs? Cold or room temperature eggs?

  39. Pamela Skinner says

    5 stars
    Absolutely delicious! I just began a gluten – free diet and this banana bread is going to help me with cravings! My 12 year old grandson made your black bean brownies and he entire family loved them. Thank you for developing these recipes for us on special diets.

  40. Galina says

    Hi Katie, I would like to make this today, it looks delicious. I have apples I need to use up. Any updates to the recipe if I throw in 1 chopped apple?


  41. Taylor says

    Hey Katie, been following your recipes for years now, thank you for your amazing recipes! Just wondering, how do you think the recipe would go if I subbed 1 cup of almond flour for 1 cup of oat or coconut flour?

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