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Almond Flour Banana Bread

4.99 from 2440 votes

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

The Best Almond Flour Banana Bread

The naturally gluten free banana bread recipe can also be oil free, dairy free, low carb, and vegan, with NO added sugar and no coconut flour required.

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

So if you’re wondering what you can make with almond flour, definitely give this recipe a try. Honestly, I wasn’t prepared for it to taste so good!

Also try these Keto Brownies – 8 ingredients

Paleo Gluten Free Banana Bread

Forget everything you thought you knew about banana bread.

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

I ate 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

To make the banana loaf, I started by doubling this recipe for Keto Muffins, replacing the milk in the muffin batter 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!

I’d planned to make the paleo bread for my parents when they came to visit, as a healthier breakfast option 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 thus 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 the bread sit out overnight on the first night and 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?

Bananas are low in fat and sodium, cholesterol free, and packed with nutrition, including fiber, potassium, folate, vitamins and antioxidants.

However, bananas are also a high carb fruit, with over 20 grams of net carbs in one banana. This means that bananas are not keto diet friendly. So the idea of keto banana bread is an oxymoron.

(As someone who often adds bananas to smoothies, oatmeal, and baked goods, I don’t think I would be too great at following a keto diet.)

If you need a truly keto banana bread recipe, I recommend making your favorite basic regular keto bread recipe and just add banana extract for a banana flavor without as many of the carbohydrates.

The recipe below is lower carb than traditional banana bread. This one has about half the carbs of regular banana bread and around a third of the net carbs. There are 7 grams of net carbs in this banana bread recipe.

You also might like this Keto Pumpkin Bread

Banana Bread Ingredients

Is the almond flour banana bread recipe vegan?

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

For the eggs of choice in the recipe, you can use either 2 tablespoons of Bob’s egg replacer mixed with 6 tablespoons of water, or it also works with flax eggs for a plant based version.

I’m sure there are other egg replacers I haven’t tried that will also work here, so be sure to report back with results if you try. 

Raw Almonds

What is almond flour? Is it the same as almond meal?

Almond flour is a paleo and grain free flour made from blanched almonds that have been ground into a fine consistency.

The skins are usually removed after blanching, resulting in a light color and smooth finish. Almond flour gets its name due to its texture resemblance to wheat flour, but it contains no gluten.

Almond meal is also made from ground almonds but tends to have a courser texture and darker appearance due to the skins being left on the unblanched and unpeeled almonds.

While there are differences between almond flour and almond meal, the two can be used interchangeably in many low carb recipes, including the almond banana bread recipe below and in my Keto Peanut Butter Cookies.

Above, watch the almond flour banana bread recipe video

How to make almond flour banana bread

To make the recipe, start by preheating the oven to 325 degrees Fahrenheit. Grease or lining a standard 9×5 loaf pan with parchment paper.

Stir all of the almond banana bread ingredients to form a smooth batter.

Transfer to the prepared loaf pan, and bake on the oven’s center rack for 50 to 55 minutes, or until cooked through.

Let the banana recipe cook before going around the sides with a knife and very carefully popping it out onto a plate.

Let cool completely, then cover very loosely.

After one day, refrigerate leftovers in a covered container for up to five days. Or leftover banana bread can be sliced and frozen. Store with a layer of parchment in between each slice in an airtight container for a month or two. Defrost and enjoy.

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
5 from 2440 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 December 15, 2021

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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!

      • Laurie Koerner says

        5 stars
        This was perfect for me. As a diabetic it was sweet enough but it does seem strange to not any type of sweetener. As so moist!!!

      • Joy says

        5 stars
        I haven’t made this yet, but have a Banana Muffin recipe I make often, and it also contains no added sweetener. I know that the riper the bananas are, the sweeter they are, hence them being a higher carb fruit for diabetics to consume. I think everyone might find that your bread will be sweet enough and I cannot wait to make some this morning! Thank you for sharing your recipes!

    • Leslie says

      5 stars
      I added 1/2 coconut sugar and it baked well! Trying to get used to the almond flour texture . So grainy to me .

  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!

      • Wendy Weaver says

        5 stars
        I Googled “almond flour banana bread recipe” and this one is the first that showed up in the search. Made it last night and it was delicious! I think adding the recommended third banana would have made it sweeter, but I added some semisweet chocolate chips on top which helped. I’ll make this one again!

    • Jamie says

      5 stars
      Made this yesterday and love it! I didn’t have a third banana, but subbed a large avocado and then added just a splash (maybe 1 tbsp) of keto maple syrup to make up for the sweetness. Honestly, probably not necessary unless you like things on the sweeter side.
      I used Bob’s Red Mill egg replacer. I added the dry part to the dry ingredients and mixed, before adding the dry to the wet. This helps prevent the “egg” from clumping and makes the whole thing easier to mix.
      Added carob chips too!
      Very easy to make and so delicious!

  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.

    • Sarah says

      Fudgy is a description of consistency many bakers use. Drier than gooey but wetter than cake and not grainy or meally.
      Often underbaking can result in a gooey result, but other factors uncluding altitude humidity (indoors and out) as well as your ingredients can change what the right baking time(and sometimes temp) actually is. Fresher ingredients are often more moist, so your “mistake” could be a fresher or moister almond flour. Substituting almond meal can make a big difference in moisture and consistency as well. While everyone can have different taste and consistancy preferences, the beauty of feedback is we can learn from others mistakes rather painlessly. If someone is saying a recipe is underbaked, they’re likely inferring they have made a experiences a similar result from a similar situation and are trying to help you. We are not our mistakes. Thankfully, the site hosts have created this site for everyone, even this still learning.
      Gentle rec. When the product of gooey, try baking it longer. And remember the help of others who have already achieved the results you desired can be not only helpful but sometimes necessary to your goals. Good luck. Be patient with your self.
      You might also try less than 3 bananas(try 2) and sub 1/4 c. granulated sugar. This should dry/stiffen the recipe some if you prefer.

  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?

    • Jennifer says

      5 stars
      Delicious. I added a T of monkfruit sweetener. The texture was good- very moist (what CCK called fudgy), but sliceable.
      I calculated calories in MyFitnessPal, and it came out to 146 calories per slice which is significantly more than listed. Did I do something wrong? I have type 1 diabetes, so accurate nutritional info matters.

      • CCK Media Team says

        Thank you so much for trying it! As for calories, it could just be a misprint in the database – we have seen almond flour brands listed with all sorts of different numbers. Or it could be a difference of eggs/flax eggs too. Did you do 12 slices? So glad it tastes good!

  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?

    • Marge Teilhaber says

      5 stars
      I’m a big reader of comments and learn a ton, including that bakers use the term fudgy to describe texture, not a reference to chocolate. Search these comments for the word fudgy.

  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

    5 stars
    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?

  42. DawnJ says

    5 stars
    Made it. Very easy to make. I added flax seeds and used 3 small eggs instead of 2 large. Overbaked, very dark brown but still moist. Easy to slice when cool. Check oven cooking times for your oven. I think 46 minutes would have been fine. Will definitely do again.

  43. Karen says

    5 stars
    Love the banana bread recipe. It was healthy and tasty & works for my FODMAP diet. Your website, tho, is so crowded with pop up ads, it jumps around & won’t even stay on the recipe. It was a little stressful. I’ve never used a website that does that.

    • CCK Media Team says

      Hi, thanks so much for the feedback! Trying to make the site not jump is a struggle we have been trying to fix for a while. But we aren’t running any popup ads (and never do) so are very worried about this. Are you seeing more ads here than what you see on other big food blogs? (If so, can you give us examples so we can send them to our ad network and maybe something isn’t working correctly…) And if you are able to take screenshots of one of the popup ads we would love to see that too, because those are definitely not sanctioned from us!

  44. Gill says

    I think that almond flour is not quite the same as ground almonds? I have lots of ground almonds – can I use them in this recipe?

  45. Hannah says

    5 stars
    I don’t often leave comments however this banana bread deserves one. It is AMAZING – sweet, moist, and delicate. It almost reminds me of a pound cake, seriously that good. You have to be very gentle when slicing as it is very delicate especially warm out of the oven. Great recipe, clean ingredients – will be making again!

  46. Jackie says

    5 stars
    I have made quite a few low carb banana bread and this is the most like the real thing. I do like my banana bread sweeter so I added 1/4 cup granular swerve. I actually think it ended up being more bread like and less fudgy, but in not sure since I didn’t try the recipe without it. Will definitely make this recipe from now on, I don’t have to search for banana bread recipes any more.

  47. Jennifer A Dunlap says

    5 stars
    I am so excited to try this recipe today. Although, I do have one questions about making sure it is Keto. I eliminate ALL banana and only add extract instead? Do you know, by chance, how much banana extract to add?

  48. M says

    Hi! I just took this out of the oven and noticed it didn’t rise at all. I haven’t tasted it (I’m sure it’s delish) but it’s not as appealing looking. Has anyone tried a bit of apple cider vinegar to help with the rise?

    • Maya says

      It’s actually not supposed to rise much, it should be dense and fudgy in the best possible way! So it sounds like yours is still good!

  49. Maya says

    5 stars
    I don’t have enough good things to say about this banana bread! It was fudgy and soft and sweet and unbelievably delicious!

  50. Bea says

    5 stars
    This was so good! We are mostly keto but make an exception every now and then, and this almond flour banana bread was worth the splurge!

  51. Michelle Hallmark says

    5 stars
    Hi, I was looking for a recipe for a friend who can not have sugar of any kind, and came across this one. I made it for him, and he said it was good. Making it for my father in law who is diabetic. I didn’t see anything about a muffin version. And also can I switch the almond flour to regular flour?

  52. Nikki says

    5 stars
    This recipe was amazing! Even better than another paleo banana bread recipe I’ve been making for years! I made into muffins (9) so shortened cooking time to 25 min. I also added 1 tablespoon honey so it would be more appealing to my 11-year-old son. We both were huge fans! Thank you for another fantastic, healthy, delicious recipe!

  53. Vickie says

    5 stars
    Made this today exactly as written and it is delicious! So easy and already had everything. Comes together in just a few minutes.

  54. Leanna says

    5 stars
    Love this recipe, I’ve made it a couple times now. I like that it’s so bare bones and naturally sweetened. I also wanted to mention that you get a higher rise if you cook it at 350°

  55. Laura says

    Not sure how it is possible this got 5 stars. I followed the recipe exactly and am not new to cooking or baking. This recipe was salty so definitely recommend omitting salt or use 1/8 tsp if you must. Although it was moist and had good texture it needed sweeting because the bananas alone did not cut it. My family would not eat this at all.

    • CCK Media Team says

      Hi! It’s completely ok if the recipe was not for you – people have different tastebuds and that is what makes life interesting. Be sure to use ripe bananas, and feel free to add the optional additional sweetener like the recipe says, especially if you’re used to traditional banana bread recipes. It’s also fine to lower the salt if your family likes things with lower salt than some others might (my family loves it as-is). Once again, just a difference of tastes and doesn’t mean there’s anything wrong with either the recipe itself or the way you made it 🙂

  56. Christina says

    5 stars
    This banana bread was to die for! This is SO MOIST and full of flavor. I can’t thank you enough for sharing this recipe. Life changing!!! This is a perfect snack when you’re craving something sweet, nutritious, and satiating. Side note, I used flax eggs and it came out perfect !!

    I am now hooked on your site and can’t wait to try even more recipes!

  57. Jinsily says

    5 stars
    This blog is definitely awesome and informative. I have found helluva interesting tips out of this blog. I ad love to go back over and over again. Thanks a bunch!

  58. Maria says

    5 stars
    Thanks for yet another fantastic recipe <3 I ended up having to bake it for an additional 10 minutes, as it was not cooked through. I added 2 tbsp of maple syrup to bring the sweetness up a notch (which might also have contributed to the need for extra baking time.) Definitely making this again!

  59. Mella says

    5 stars
    Delicious. Very tender, great banana flavor. Seemingly guilt-free. I made them as muffins because it’s easier for portioning, plus I had to cut the recipe in half due to a shortage of overripe bananas. It worked well—I increased the oven temp to 350 and decreases the baking time by about half.

  60. Margaret says

    5 stars
    Followed the instructions, with one addition. I added 1/2 cup chocolate chips.
    The outcome was delicious! So moist and the banana flavor was still outstandingly awesome.
    This will be my go to recipe.

  61. David says

    5 stars
    This has become a popular family favorite. We make it about once a month but instead of a loaf, we make muffins and use avocado oil to grease the tray

  62. marie says

    5 stars
    So easy – thank you! I added sultanas and a couple of pecans – also a little cinnamon and nutmeg. But this is just perfect. I Recommend❤️

  63. Stephanie says

    5 stars
    I made it this weekend with 3 bananas. Moist and tasty. I used my homemade vanilla in the recipe. It was a hit with the kids. The only thing missing was a few nuts which I will add next time.

    I saved the recipe and will be making it again.

  64. David Naj says

    The flavor is good, but the end product was more wet than moist after baking for 55 minutes. Does anyone know what the weight of the 3 bananas should be? Also how do you know when it’s done? Should the toothpick test work with this recipe?
    Thank you!

    • CCK Media Team says

      Hi David, is your oven calibrated? Many ovens aren’t, and that could just mean yours might need extra baking time. Otherwise, are you in a super humid climate? Baking is a science so any one difference might just mean it needs more baking time, and it should work for you then. The toothpick test should work. Three bananas peeled should be around 300 grams after peeling.

  65. Beth says

    5 stars
    I just made this and it’s amazing! My kiddos even loved it. Do you think adding blueberries would be ok and not change the texture?

  66. Karen says

    5 stars
    I made this and it was great…and very easy. My granddaughter is vegan and celiac, and she loved it! I used 6 Tbsp of “Just egg” to keep it vegan and it worked great, Thank you!

  67. Eeden says

    I made this recipe, it’s in the oven now but realized after I was pouring it into the loaf pan that there was no liquid added. In the video it looks like liquid was added. Am I missing something??

    • CCK Media Team says

      Hi Eeden, the liquid is the eggs or flax eggs. Did you use those? Almond flour recipes do not need a lot of liquid.

  68. Nina says

    Hi Greetings from UK on Jubilee weekend… Help! how much does the almond flour weigh in grams. Also, how much does 3 bananas weigh in grams (peeled weight) I feel in baking I like to me precise in weights so I get the best results. Thank you for all the fabulous recipes and stay safe….. 🤗

  69. David says

    5 stars
    I made this for my dad who is on keto. This recipe is easy, simple and delicious. I added spices such as; cinnamon and nutmeg and it turn perfect. I love this recipe and highly recommend even for who are not on keto.

  70. Anu says

    5 stars
    This turned out really well, although I had to bake it for about 15 extra minutes. The bananas I used were on the larger side, so the batter probably had extra moisture. I added cinnamon and nutmeg.

  71. Valerie says

    5 stars
    Amazing recipe! It came out perfect!
    Probably not often you read this, but this is a bit too sweet for me. So next time i will reduce the amount of vanilla extract!

  72. Tiffany says

    This comment section is so funny.. comparing/arguing over the terms gooey to fudgy, and arguing about experienced bakers who understand texture vs inexperienced bakers who don’t. Yes, butter is dairy!!! 🤣 Reading the comments on this post was today’s dose of internet entertainment. Love the responses by the CCK Media team! 👍🏻

    I’ve been following Katie for over 10 years now. My fav recipe of hers is the Healthy Chickpea Cookie Dough Dip–I made it as soon as the recipe came out in 2011, and many, many times since. I agree, a touch of baking soda adds to the true “I know i’m not supposed to be licking this spoon because it contains raw eggs” feeling, and I absolutely love the guiltless pleasure of her cookie dough dip. It’s so fun to check in Katie every once in a while!!! Love you Katie!!

  73. Becca says

    5 stars
    Okay, this recipe is SO good! I’m 5 month postpartum and need to kick up the weight loss but still want a little something sweet to bake every now and then, so something sugar free and grain free is perfect for me right now. I didn’t have enough almond flour, so I used flax meal for the remaining 1/3 cup of the dry ingredients and it is great. I also only used 2.5 bananas. I baked it for like 65 minutes and the consistency is awesome! It holds together wonderfully, like real banana bread. Thanks for this fun and healthy(er) treat!

  74. Kelly says

    I used chia seeds for the flaxseed eggs since I’m sensitive flaxseed, and then folded in Hu chocolate chips. Turned out well. Thank you

  75. Sam says

    5 stars
    Good recipe, sweet enough without any sweetener.
    My 2 cents: there is no need for the salt, the tablespoon of baking powder makes salty enough.

  76. Amanda says

    Hi Katie! Quick question re: almond flour. Do I need to pack it down, or leave it as it is poured into the measuring cup?


  77. Mikayla says

    5 stars
    Omg I never leave reviews but this is SO GOOD I have to!! Knocked it out of the PARK with this one! You know those banana bread recipes that use like, pudding mix as secret ingredient? This is just like that but so simple and healthy?! Mind blown. I used a generic egg replacer mix and was pretty loose measuring, didn’t have enough banana so used vegan yogurt and lowered the flour amount a bit…and it still turned out so effortlessly perfect -texture, taste, all of it. Yay!!

  78. Alice says

    5 stars
    This recipe comes out great for Me every single time. Thank You!! I make it for My diabetic Mother. And honestly, I don’t think I’ll ever use another recipe for banana bread. It is super moist. And definitely sweet enough! I really dislike overly sweetened banana bread. For those questioning whether to add sugar, don’t!! There is so much sugar in overripe bananas!

    I generally add in Lily’s chocolate chips. At Mom’s request, I’ve only added walnuts this time. Hoping it will be just as good as previous batches.

  79. Jodie says

    5 stars
    Sometimes when a recipe is so simple I won’t try it because I figure it can’t be that good. I was wrong! This was perfect for the 3 over ripe bananas I had in my counter. I love baked good but the amount of sugar and oil and white flour just made me stop eating them. This gave me the perfect amount of sweetness and the texture was nice and dense. Thanks for the recipe. I made zero changes.

  80. Veronica says

    1/2 tsp of salt too salty for me. The texture was awesome! The bread was moist and even with salt the flavor came through.

  81. Tierney says

    5 stars
    This was delicious and even better than the banana bread I made with normal flour. Recommending it to all my friends

  82. Shelly Hirschinger says

    5 stars
    Just made this. I added 3/4 cup frozen organic cherries to it. Added 90 calories for the whole loaf. This was excellent. Very impressed. Very moist and flavorful. I also added some cinnamon to the top. Thanks!!

  83. Kari says

    Love your healthy chocolate banana bread, but would like to try this with almond flour. Any suggestions for merging the two recipes? Chocolate banana bread with almond flour? Thanks!

  84. Gwen says

    5 stars
    I made this recipe as above and it was salty. Everything else about it was great. I will remake it with less than the called for salt.

  85. Mari says

    4 stars
    A good, basic banana bread, but not up to the usual Chocolate Covered Katie standard I’ve come to expect. Nothing wrong with it, per se… it was just kind of “basic.” That said, it crumbs just like a dessert bread should. It wasn’t overly moist, but nor was it dry. So, I’d say overall that i’s a good base upon which to build. I could see adding a drizzle of chocolate sauce or, as I am about to do, a slather of cream cheese (vegan for those who prefer it) to each slice. I’ll bet that simple addition will make all the difference! 🙂 Thanks!

  86. Mari says

    5 stars
    Let me “rephrase” my last rating. This is actually a great, if basic, banana bread. It seemed to improve after a day in the fridge — perhaps the flavors had a chance to blend. I suggest lightly toasting the slices before serving and adding either whipped cream cheese, or chocolate sauce. Yummy!

  87. Kayla says

    5 stars
    Only changes I made was skipping the salt and adding pecans – came out DELICIOUS. It is moist and topped my warm slice with butter….just delectable. Highly recommend!!

  88. Annette says

    5 stars
    I just recently found out I have Celiac Disease….plus I’m a Type 1 Diabetic…AND I’m a picky eater!! A lot of the pre-made products are; GF BUT HIGH CARBS..OR LOW CARB BUT NOT GF!!! Thank you for this recipe..I HAVE TO WATCH WHAT I EAT, AND IT HASN’T BEEN EASY!! Your recipe has helped–I love Banana bread!!!!

  89. Kim says

    5 stars
    This is really the best banana bread I’ve ever had! I added 30 g of soy protein and 30 g pea protein and it was marvelous!
    Thank you!

  90. Amanda says

    I baked this 55 minutes and the top looked like it was going to burn so seemed fine but when I tried it, parts seem completely raw. Not sure if I need to cook it longer or if this is the intended texture.

    • CCK Media Team says

      Hi! Sometimes, depending on your oven, climate, humidity, type of pan material, etc., baked goods (especially breads) can cook faster on the top than in the center. If that ever happens, you can put a piece of foil over the top and continue to bake so the top does not burn 🙂

  91. Sepide says

    5 stars
    OH. MY. GOODNESS. I never leave recipe reviews but THIS banana bread is not only healthy, but the absolute BEST banana bread I’ve ever eaten in my entire life. I didn’t think it was possible but WOW, truly, hats off!!!!!

  92. Caterina says

    Hi Katie
    Ive made this twice but it has risen.
    The written instruction say to combine all the ingredient together that is what Ive sone in tge order as listed, but video show you putting the alond flour with powder first.

  93. Emily says

    5 stars
    Absolutely amazing!! Soo soft and moist. I added chocolate chips to add a little sweetness and it did not need any sugar. So great! All the recipes out there call for so much sugar! Also used flax eggs. Perfect!

  94. Sara Evinger says

    5 stars
    Have made this three times and it gets better each time. I add chopped walnuts and back 55 minutes. 10-12 slices keeps shape pretty well. My husband lives this sugar-free breakfast bread and it meets our dietary requirements. Thanks, Katie!

  95. Skye Mitchell says

    5 stars
    This is my absolute favourite banana bread recipe ! It honestly tastes like what banana bread should taste like, not too sweet and you can actually taste the banana. It’s perfect! I use almond meal instead of almond flour because it’s much cheaper here in Aus but I personally love the texture. You are my go too gal for the best recipes! I make this at least once a week and I’m about to make it again tonight! Thank you for sharing the best recipes! ❤️

  96. Alyss says

    I made this recipe following the instructions to a T. the flavor is great, and the recipe was easy to follow. My only complaint is that the banana bread came out about 2” tall lol. It’s still good and we enjoyed it but I laughed cuz it was so thin. What could have caused this?

  97. S says

    5 stars
    The vegan egg substitutes should be listed in the recipe instead of stating see above. It’s great that it’s in the story but not in the recipe. If I print it and leave the website I don’t have that info once I close the page. Most people will assume it’s in the recipe and find the printed copy does not have it.

  98. CB says

    5 stars
    Love this recipe for the fact that there is no added sugar and it uses only a handful of simple ingredients, it tastes great, is moist and has good texture. I was a little skeptical about using a whole tablespoon of baking powder and if that would affect the flavor, but it was fine! I noticed that as it was cooling the loaf settled some and became flat, losing its rounded crest in the center, but the texture throughout the loaf was nonetheless consistent. Thanks for the great recipe!

  99. Ellie says

    5 stars
    My husband is obsessed. It’s the best banana bread I’ve ever made. I did add a dash of cane sugar. Thanks Katie!!! 🩷

  100. Lauryn Miller says

    5 stars
    I made the recipe but added apples and some chopped walnuts. I really enjoyed it! I was kind of nervous about not adding any sweetener but it is great! Healthy and delicious. It doesn’t give me the gross feeling later that a sugary desert would.

  101. Lauren says

    5 stars
    Delicious! Thank you for this recipe, it wasn’t exactly like traditional banana bread but I might like it even better!

  102. Kelly says

    5 stars
    This banana bread is incredible! I added some chopped walnuts to the batter, too. After 1 day I put it in the refrigerator as instructed. When I want a slice, I just microwave it for 15 seconds to warm it up. Sometimes I add a little cream cheese to the slice. I am adding this to my list of diabetic friendly desserts!

    • Eva says

      5 stars
      I made this with about one cup of applesauce in place of the banana. The bread came out very soggy (but I think I should have cooked it for 3-5 more minutes – I took it out after only the minimum amount of time because the top appeared to be burning, so next time I’ll cover it with foil during the last 10-15 minutes).

  103. Mary says

    5 stars
    I have some whole bananas in the freezer and would like to use them up in a banana bread. Any thoughts on whether the texture of thawed bananas would be suitable for this recipe?

  104. Chloe Macdonald says

    5 stars
    I must say, I was very skeptical when I read the ingredients, but the comments were off the chart so I made it. It didn’t rise as a normal load would, but that can be remedied by doubling the recipe :). Amazed at how good this turned out, and for a recently diagnosed type 2 diabetic, I can now have something that I want that doesn’t break the rules. Definitely worth trying to all the other skeptics out there!

    • CCK Media Team says

      It is! Be sure to use baking powder, not baking soda. Baking powder is mostly tasteless, while baking soda is definitely not.

  105. Angela says

    5 stars
    Wow! I’m glad I went ahead with this recipe with no alterations except adding 1/2 tsp chili powder and 1 tsp cinnamon. I think the picture doesn’t do it justice! It is so moist, light, and flavorful that it blew my mind. Thanks very much for the recipe 🙂

  106. Loredana says

    5 stars
    I don’t often leave reviews but had over ripe bananas to use I came across this. We aren’t really keto but I still like to keep carbs in check to an extent. I always have almond flour on hand.

    I added 1/4 cup mini chocolate chips and 2 TB coconut sugar otherwise made as written.

    Super moist, Flavorful and delicious !!! I will never make regular banana bread again!!

  107. Abhi says

    5 stars
    Does this recipe really call for 1 Tbsp baking powder as stated, i am all ready to put it in the oven.Would appreciate a response soon, thank you.

    • CCK Media Team says

      Hi, yes all amounts in the recipe are correct and this one has already been made by many commenters here, so you can read their results :). Be sure to use baking powder, not to be confused with baking soda.

  108. Tess says

    5 stars
    This was so delicious! A great way to use up leftover almond flour. Five stars for this banana bread from our household.

  109. Ingrid says

    5 stars
    I made this with a flax egg and topped with oats. It’s super moist and didn’t get as inflated as a regular bread but still extremely delicious. I added maple syrup after as a drizzle.

  110. Teddi Cuccio says

    5 stars
    My two girls, 2 and 4, made this today and added 1/2 cup+ Lily’s Chocolate Chips. It is a hit and they want them again for breakfast tomorrow! Thanks!

  111. Nina says

    5 stars
    Hands down best almond flour banana bread recipe I’ve ever tried (and I’ve tried many)! I’ve made it many times now, and it doesn’t last more than two days in my house. The kids love it too!

  112. Jan says

    5 stars
    Just made this & it’s a perfect banana bread. The density was surprisingly amazing! Cuts beautifully. The only issue, why did mine taste salty? I followed exact recipe. I’ll make it again, for sure & maybe eliminate the salt? I’m type 1 diabetic, my partner is GF, this was a wonderful treat for both of us.

  113. Marnie says

    5 stars
    I made this recipe last week and am just about to make it again. I followed the recipe as written except I used flax eggs and added chopped organic walnuts on top. I did not add any sweetener and this banana bread turned out perfectly. I did have to cook it a bit longer as my oven is a bit ‘wonky’. I want to thank you so much, Katie, for such a wonderful recipe!

  114. Diana says

    5 stars
    I am not American, so this was my first banana bread. But it was absolutely delicious and my toddler loved it too. I will definetly make it again!

  115. Laurie says

    5 stars
    This was excellent! I made it exactly as written. Once I tasted it I understood your fudgy description; it’s dense and moist yet light at the same time. And the texture, to me, resembled cornbread; slightly grainy due to the almond flour. I loved everything about it! Super easy to make and delicious to eat.

  116. Kristi Smith says

    5 stars
    Yum! Very happy to find such an easy, delicious and healthy version of a favorite. I subbed half oat flour (just rolled oats I blended) to help with texture and cost, and added 3 puréed Medjool dates since my bananas weren’t as overripe as needed. A keeper!

  117. Gaylene says

    Should it be a tablespoon or teaspoon of baking soda
    I put in a table spoon and didn’t like the after taste

4.99 from 2440 votes (2,330 ratings without comment)

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