Moist, sweet, and naturally gluten-free! This almond flour banana bread with walnuts is dairy-free, refined sugar-free, and easy to make with wholesome ingredients.
If you're craving a healthier twist on a classic, this almond flour banana bread with walnuts will become your new favorite. It's naturally sweet, wonderfully moist, and full of warm banana flavor - the kind of cozy loaf you'll want to bake again and again.
Why You'll Love This Recipe
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- Almond Flour: The gluten-free base of the bread. Keeps the loaf moist, tender, and slightly nutty.
- Ripe Bananas: Provide natural sweetness, moisture, and a rich banana flavor. The riper, the better.
- Eggs: Bind the batter and help the bread rise and hold its shape.
- Coconut Oil: Adds moisture and richness. Use melted, neutral-tasting coconut oil. Can be replaced with olive oil or butter.
- Maple Syrup: Naturally sweetens the banana bread while keeping it refined sugar-free.
- Vanilla Extract: Enhances sweetness and deepens the banana flavor.
- Baking Powder: Helps the loaf rise and become fluffy.
- Cinnamon: Adds warmth and cozy flavor.
- Salt: Balances sweetness and brings all the flavors together.
- Walnuts: Add crunch and nuttiness. Pecans also work well.
- Optional Topping - Walnuts & Rolled Oats: Make the top beautifully golden and add extra crunch.
See recipe card for quantities.
How To Make
- Mash bananas in a large mixing bowl using the back of a fork. Add eggs, coconut oil, maple syrup, and vanilla extract, whisk until combined.
- Stir in almond flour, baking powder, cinnamon, and salt.
- Fold in chopped walnuts.
- Pour the batter into the prepared pan. Optional: Sprinkle with additional chopped walnuts and oats.
- Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
FAQs
More Gluten-Free Baking Recipes You’ll Love:
- Paleo Brownies (Gluten-Free)
- Pear Chocolate Olive Oil Cake (Paleo, Gluten-Free)
- Vegan Chocolate Pie (Gluten-Free)
Did You Make This Recipe?
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
Almond Flour Banana Bread with Walnuts (Gluten-Free & Paleo)
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 3 small ripe bananas
- 2 organic eggs
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour, or almond meal
- 2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon salt
- ½ cup walnuts, chopped
Optional Add-On:
- 1-2 tablespoon walnuts, chopped
- 1 tablespoon rolled oats
Instructions
- Preheat the oven to 350°F (180°C). Line a 8×5 inch loaf pan with parchment paper.
- Mash bananas in a large mixing bowl using the back of a fork. Add eggs, coconut oil, maple syrup, and vanilla extract, whisk until combined.
- Stir in almond flour, baking powder, cinnamon, and salt. Fold in chopped walnuts and pour the batter into the prepared pan.
- Optional: Sprinkle with additional chopped walnuts and oats.
- Bake for 60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
Notes
- Store leftovers in an airtight container or packed in aluminum wrap for up to 4 days in the refrigerator.
- Freeze: Once cool, transfer the bread (I suggest slicing it beforehand) into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Single slices can be thawed for 30 minutes at room temperature.
- Coconut Oil Substitution: Use ¼ cup olive oil.
Nutrition
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe was easy to make and tasted absolutely delicious! I added some blueberries into the mix which were a yummy morsel too! Thank you Aline 🙂
What a wonderful idea to add blueberries! So glad you liked the recipe, Kylie! 💕