Updated: Jul 20, 2021
This shockingly moist and delicious almond flour banana bread recipe might be the best banana bread you’ll ever try. This paleo and gluten free almond flour banana bread recipe is perfect for a healthy snack or breakfast!!
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, and I’m still dreaming about it.
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.
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. 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!
2 cups fine almond flour
3 overripe bananas (if doing KETO replace with 1 tablespoon of banana extract)
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.