January 10, 2020
Nourishing Almond Flour Banana Bread
Simple one bowl almond flour banana bread packed with nourishing ingredients and sweetened only with bananas. This gluten free, grain free, dairy free and paleo banana bread will be your new favorite to bake when you have extra ripe bananas. Chocolate chips optional, but recommended!
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hour 5 mins
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What can I say? I’m the type of girl who buys bananas on a weekly basis, just so I can watch them ripen up enough on the counter to be baked into something or thrown in a delicious peanut butter coffee smoothie.
Anyone else buy bananas just to bake with them?!
I’m here to welcome you to another year and another delicious banana bread recipe to fall in love with. If you’re not familiar with Ambitious Kitchen’s love for all things banana, you will be soon!
You can find all of my fabulous banana bread recipes right here and some pretty delicious banana infused muffins here.
Today I’m sharing an almond flour banana bread that’s naturally sweetened with ONLY bananas (okay, and a few chocolate chips!) Can you believe it?
Ingredients in Almond Flour Banana Bread
Not only is this almond flour banana bread super easy to make in one bowl, but it’s also gluten free, grain free, dairy free and paleo — which means this banana bread is perfect for just about anyone — including kids! Here are the ingredients you’ll need:
- almond flour: you’ll want to use a fine blanched almond flour for this recipe. Tip: be sure to pack the almond flour in your measuring cup just like you would with brown sugar!
- flaxseed meal: not only does flaxseed meal add a nice nutty flavor and texture to this bread, it also is packed with fiber, high quality plant based protein and omega-3 fatty acids.
- cinnamon: helps to control blood sugar levels.
- baking soda: to help the bread rise and bake properly.
- salt: don’t skip it.
- ripe bananas: I suggest using EXTRA ripe bananas in this recipe with lots of brown spots. These are sweeter and better for this recipe since there are no other added sweeteners.
- eggs: you’ll need 3.
- almond milk: a splash of almond milk is all you’ll need but you can use any milk you’d like.
- vanilla extract: my favorite. If you’re out, feel free to use whiskey or bourbon.
- dark chocolate chips: a little dark chocolate is good for the heart! If you need this bread to be dairy free, I suggest using these chocolate chips.
How to make Almond Flour Banana Bread
- Making this almond flour banana bread is easier than you think! First mix all the wet ingredients in a large bowl: mashed bananas, eggs, almond milk and vanilla. Next add in the dry ingredients: almond flour, flaxseed meal, cinnamon, baking soda and salt. Fold in the chocolate chips.
- Add the batter to a loaf pan lined with parchment paper. Sprinkle with a few extra chocolate chips. Bake for 50-60 minutes or until tester comes out clean. Allow bread to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Slice banana bread and serve with butter, almond butter or peanut butter and a sprinkle of sea salt (so good!)
What makes this banana bread nourishing & healthy?
There’s a reason why I call this banana bread nourishing and it isn’t just because I love that word — rather it’s because this bread is a delicious nutrient-dense option to enjoy for breakfast, snacks and even a treat. Here’s what makes this banana bread healthy & wonderful:
- Almond flour is high in protein, vitamin E, fiber, healthy fats and low carb. It’s great for those who want to incorporate a more nutrient dense flour into their diet. Feel free to check out more of my recipes using almond flour here.
- Flaxseed meal is a staple ingredients in my diet. I love putting it in smoothies, using it as an egg replacement in vegan recipes, and additionally, it happens to be high in fiber, protein and omega 3 fatty acids. You can read more about flaxseeds here.
- Naturally sweetened: this almond flour banana bread is naturally sweetened with only bananas, which helps to keep it fairly low sugar.
The first time I baked this up, Tony and I couldn’t stop going back for a second very thick slice. It’s especially good when topped with butter and a sprinkle of sea salt. I also do highly recommend using chocolate chips because it sweetens up the banana bread perfectly.
How to store banana bread
This banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
How to freeze banana bread
This banana bread bread freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat!
If you make this recipe, please take a moment to leave a comment and rate the recipe below so others know how you liked it! We appreciate you. xo.
Nourishing Almond Flour Banana Bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serves 12
Simple one bowl almond flour banana bread packed with nourishing ingredients and sweetened only with bananas. This gluten free, grain free, dairy free and paleo banana bread will be your new favorite to bake when you have extra ripe bananas. Chocolate chips optional, but recommended!
Ingredients
- 3 very ripe medium bananas, mashed (this should measure to be 1 ¼ cups mashed banana)
- 3 eggs
- 3 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 ½ cups packed blanched fine almond flour (I use Bob's Red MIll)
- ½ cup flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
Instructions
-
Preheat oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
-
In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
-
Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips on top. Bake for 50 minutes-1 hour or until tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or butter and sprinkle with a little sea salt. Enjoy!
Recipe Notes
Feel free to add in ⅓ cup chopped walnuts for additional healthy fats.
Bread should be kept well-covered at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
This bread freezes well, simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Nutrition
Servings: 12 slices
Serving size: 1 slice (with chocolate chips)
Calories: 257kcal
Fat: 18.5g
Saturated fat: 3.8g
Carbohydrates: 20g
Fiber: 5.6g
Sugar: 9.5g
Protein: 8g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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425 comments
Yesss I have been waiting for these!
Have you ever used frozen super ripe bananas for banana bread? I have a ton in my freezer that would be perfect for this but will the consistency be weird if they’re thawed?
Thanks so much! 🙂
Because they’ll likely be a bit more wet, you may need to reduce the amount to 1 cup. Let them thaw first to get rid of excess liquid and to bring to room temp, then mash! Enjoy!
You could also try adding a few T of coconut flour…keeping the same amount of banana. Let the batter sit for a few minutes so the coconut can absorb some excess liquid.
Yum! This looks so amazing! Bananas are seriously one of my favorite things to bake with! Add chocolate or peanut butter and . . . absolute perfection!
AGREE!
Looks soo yummy! Would it be possible to replace the 3 eggs with liquid egg whites (all I have on hand right now, haha)?
I haven’t tried replacing the eggs. I think 1 egg = 1/4 cup egg whites so if you want to try it out feel free to use about 2/3 – 3/4 cup egg whites. Personally I would just wait until you have the proper ingredients needed to make this recipe, but up to you! 🙂
I made one with eggs and one with egg whites (bc I ran out of eggs) and it turned out the same as the one with eggs!
Hi there! Doing a cleanse and this works except the egg? Do you think flax egg would work? Need banana bread in my cleanse life! 😍😍
I think this recipe is best when made as written! I haven’t tried testing other versions of it so I can’t be certain what substitutions will work in this one, especially because it uses a grain free flour and 3 eggs.
I used more flax (plus water) to replace the eggs and it turned out great! No eggs needed!
Perfect! Happy to hear that 🙂
I did the same (sub out eggs for flax and water) and the bread was very mush after 65 minutes of baking. What was your flax:water ration p/egg? I used 3T water and 1T flax p/egg. Thanks!
I’ve used both flax (1T:2.5T water) and chia (1T:3T water) to make it vegan and both worked great – though chia was my fave!
Is this (1T:2.5T water) and chia (1T:3T water) per egg or is this for the three eggs. thanks
Can’t wait to make this. Any chance almond flour could be substituted for oat flour?!
I wouldn’t recommend swapping flours in here as the results won’t quite be the same – sorry! Try these muffins with oat flour 🙂 https://www.ambitiouskitchen.com/healthy-peanut-butter-banana-muffins-dairy-free-gluten-free/
Hi, how much grams would you suggest for the almond flour since I am not used to using cups as a measurement? Also, if I were to use regular all-purpose flour, any chance you know the recommended ratio to substitute?
I’m not entirely sure what the measurements would be in grams as I don’t typically weigh my ingredients, so I’d suggest checking out an online conversion calculator! I wouldn’t recommend using all-purpose flour as it will greatly change the texture and flavor. Try this banana bread recipe for using regular flour!
Love the texture of this- truly more of a quick bread than cake. Also really like that it’s not too sweet! Would def recommend.
Absolutely! It is meant to be a delicious quick bread 🙂 Glad you enjoyed!
Looks delicious! If I were to make into muffins, what would you recommend for bake time? Thanks!
I think 18-25 minutes would likely be good!
This was sooo delicious! My husband and I loved this more than our usual banana bread and cold not believe how tasty it was with no added sugar or flour – this is a keeper! I also only had two bananas and it worked great
Love it! So happy you both enjoyed!
Hi so excited to try this recipe! I’d like to use whole wheat flour, Would the ratio of whole wheat to almond flour be the same? Thanks
Hi! I wouldn’t recommend swapping the flours here as I’ve only baked this recipe as-is. Try this recipe instead 🙂 https://www.ambitiouskitchen.com/my-favorite-healthy-banana-bread-recipe/
This bread was simple to make and my little girls loved helping make it and eat it! It was perfect for my family because my youngest has a dairy allergy. We had some leftovers and I froze them for quick snacks or breakfasts.
Amazing! So happy to hear that.
Another awesome recipe! I only had a cup of almond flour so I added almond meal and it was great! So moist and the perfect amount of sweetness!
Perfect – glad that swap worked out well! One of my new favorite breads 🙂
This recipe is.so.darn.delicious. I used extremely (nearly all black skin) bananas and I think that helped to give it such a wonderful flavor. Highly recommend adding the dark chocolate chips, and don’t skimp! Thank you for such an easy and wonderful recipe!
Amazing! So happy you loved this one — and yes, the super ripe bananas do help!
Would this work as muffins? Is so, approx what bake time…maybe 350 for 20-25 min?
I think 18-25 minutes would likely be good!
This is now my absolute favorite banana bread recipe of all time. I was skeptical but my gosh, what a treat! And so easy- love that it’s one-bowl!
Modifications I made that worked perfectly:
~SUBBED SOME OAT FLOUR: used 1 1/2 cups oat flour + 1 cup almond flour
~USED 2 EGGS (instead of 3)
I baked my loaf for exactly 50 minutes and it was moist and soft on the outside and nice and golden on the outside. It’s important to let this bread cool completely before slicing. I keep mine in the fridge and/or freezer and it is PERFECTION. Thank you, Monique! And congratulations on your sweet little hunk of ham (those CHEEKS, I cannot). xo
Glad those swaps worked out for you! Such a great snack or easy breakfast. Thanks so much, Sara!
Do you literally pack the almond flour like you would for brown sugar? Or is it more of a scoop and level situation? Or could you provide a weight measure for 1 cup of packed almond flour in the comments and then I can just weigh out the right amount in the future.
Nevermind, I just read the comment to pack it like brown sugar….that’s so unusual.
Yes the almond flour is meant to be packed 🙂 Enjoy!
This is absolutely delicious and I’m happy that it doesn’t contain sugar. You also can’t tell that it’s made with almond flour. It is Hubby-Approved!
Glad you both love this one! One of my new favorite banana breads 🙂
Shocked at how good this bread turned out!! I’ve tried a few “healthy” banana bread recipes and they always turn out bland. This simple recipe packs a big flavor punch! Loved this bread and will be saving this as my new go-to banana bread.
Isn’t it delicious? So simple, too! Glad you enjoyed 🙂
I just popped this in the oven. so easy to make! I can’t wait to try it because even the batter was soooo good! thanks for the tip of spreading nut butter and a pinch of salt YUM!!
Amazing! Hope you’re loving it!
Omgoodness I’m in love!!! Im not going to lie, looking at the ingredients…I was super skeptical. But this turned out AMAZING!!! I followed the recipe and baked for 50 minutes. Total perfection! Thanks Monique! 😍
So happy you love this one! The gluten free ingredients can seem a bit odd, but it’s one of my all time favorite breads 🙂
Loved this recipe! It is perfectly sweet and moist. I also felt like it held together better than other almond flour based breads I have made. Thank you!!
Amazing! Glad you loved this one 🙂
AMAZING!!! This was loved by the whole family even the non gluten free ones and the flavor was so good! I say was because it was devoured so quickly… Will definitely be a go to in our house!
Love that!! I’m so glad 🙂
Turned out awesome! My kids loved it too!
So happy to hear that!
For a healthier version of banana bread, this is amazing! The texture is maybe a bit more dense than traditional banana bread but the flavor was spot on. Will definitely make again.
Glad you enjoyed! Gluten free baking does tend to be more dense than non-gluten free, but the almond flour creates such a delicious flavor.
I cannot believe how good this is for how many healthy alternatives it uses! Wow! I’m a very healthy cooker but admittedly a very traditional (ahem,unhealthy) baker, But this will be our new go to for banana bread. I did add a little extra banana because I didnt want to throw away the excess I had over the cup measurement. This made it a little too mushy on the inside (my fault). I also had to cook it for 60-65min. All in all great flavor and was moist.
So glad you loved this one even with a little extra banana! One of my new fav snacks + treats 🙂
Love this recipe!! Especially love that there’s no added sugar. Definitely tastes sweet enough from just the bananas and chocolate chips! I’ve been having it warmed up with peanut butter for breakfast 🙂
Absolutely! The perfect breakfast with peanut butter on top 🙂
This recipe was so delicious! My new favorite banana bread recipe for sure, would highly recommend! I wish that I had chopped walnuts available to include in the recipe, just another excuse to make it again in the near future!
Amazing! So happy to hear that. And yes you’ll have to try with walnuts next time 🙂
this is really delicious! haven’t made an AK recipe I didn’t love! this is super easy to throw together and again very good!
Amazing! So glad you’re finding recipes here that you love 🙂
I finally made this today and it was absolutely delicious!!
I ended up using 4 bananas as I didn’t want to leave one behind lol
However I didn’t have all the chocolate chips required in the recipe, but it was still sweet 🙂
My husband was a bit skeptical when I told him what it consisted of and when he tried it he exclaimed “this wins”
Thank you for an awesome addition to our meals!
Amazing! Glad the extra banana worked out well – this bread is even more delicious the next day 🙂
make this, cut a thick slice, toast it, spread it generously with peanut butter and drizzle it with honey. you won’t regret it.
YES love that!
Wish I could post a picture. It looked very sad… nothing like the pics on this web site… but the amazing thing is that it tasted great and was gone in a few hours. May do a double batch next time. Just wish I could make it a bit airy like bread, instead of being nearly solid.
Sorry to hear that it was nearly solid! Gluten free baked goods are always more dense than ones with gluten (because gluten helps them rise) but I’m glad you enjoyed the taste!
Can you leave out the flax or sub for something else?
3/4 cup oat flour would be a good substitute!
What can I substitute for the flaxseed meal?
3/4 cup oat flour would be a good substitute!
This is the best banana bread I’ve ever had. How do I not eat the entire thing in one sitting??
So delicious! Glad you loved this one 🙂
This is an easy and delicious recipe!!
Absolutely! Glad you like it!
I love this recipe so much! I’ve tried so many “healthy” banana bread recipes and this is my favorite one by far. I adore how simple the ingredients are and how EASY it was to throw together. Seriously the easiest. Didn’t make any changes, followed the recipe exactly as written. I love that it’s not very sweet— it has a very wholesome nutty taste. Nice and moist too— perfect consistency! Will be so yummy with cashew butter. Thank you!
So happy you found this one! Let me know how you like it with cashew butter, too!
This recipe is misrepresented because you ARE adding sugar, through the chocolate. Even if it is dark chocolate. so it’s not sweetened just with bananas. thanks for offering what you do. Just want to make sure people with sugar issues know what’s true.
I do note that the chocolate chips are optional, and the bread is just as delicious with and without them for people who can’t have chocolate 🙂
OBSESSED with this banana bread! I’m so impressed with the flavor, especially since there wasn’t any added sweetener in the recipe. It was super easy to mix together and quick. I love how healthy it is yet it still feels like a treat 🙂 the texture is great too, not dry or chalky in the slightest. Thanks so much for the recipe to my new on the go snack!!
So happy you love this one! Such a delicious, quick & easy breakfast or snack 🙂
My husband and I made this tonight, I wanted his help because I always seem to mess everything up when I bake! It was super easy and I LOVE it!!! I couldn’t find any extra ripe bananas so I think that probably made a difference in the lack of sweetness so I’m REALLY glad we included the chocolate chips. We had it for dessert with peanut butter and oat ice cream… HOLY MOLY! So so good. Amazing texture. Also, we doubled the recipe and are bringing one as a gift for my sister. Thank you for all the GF recipes!
Amazing! This sounds delicious with peanut butter + oat ice cream – YUM!
Your recipes are always such a treat! Thank you, this was delicious.
So happy you love them! This is one of my new fav breads, too 🙂
I made this banana bread with a couple of changes: for the almond milk I substituted a single-size serving container of sugar-free applesauce; I used 1 Tbsp of cinnamon and 1 cup of chocolate chips. Also I added about 2 Tbsp of melted butter to the wet mixture in my vitamix. I used three small loaf pans and cooked for 18 minutes at 350 and turned oven to 330 for 12 more minutes. The loaves came out very moist and yummy – this is one of the better GF low-sugar banana breads I have tasted. I noticed a lot of recipes use splenda or other sweeteners – I have no idea what they are and I won’t use them.
I’m glad those swaps worked out well! I always use either regular sugar or all-natural sugars (like coconut sugar), so you won’t find any splenda here 🙂
This turned out so perfectly!!!! The best texture of any banana bread I’ve made. I used water instead of almond milk bc that’s what I had. Will definitely make again!
I’m glad that worked out well! One of my new favs 🙂
Will a 9×5 loaf tin work?
That should be fine!
Most delicious banana bread😋🥰
One of my favs! Glad you loved it!
Can’t wait to make these! If I leave out flax seed, do I need to change anything else?
I would not leave out the flaxseed meal, but if you do, you might need to add 1/2 cup more oat flour!
Very tasty! I didn’t have flaxseed meal so I subbed the old flour. Can’t believe the recipe didn’t include and sugar. Do not skip the chocolate chips. Thanks for the recipe.
Perfect! Yes, love the chocolate chips in here 🙂
This turned out fairly good but I think a bit of sweetener would make it better. I am going to try it again with either agave or maple syrup.
Make sure to use super ripe bananas to help with the sweetness 🙂
A perfectly delicious banana bread! Love the simplicity of the recipe. I didn’t have any flax seed on hand, so I just used extra almond flour and it turned out great. Thank you for another awesome recipe!!💜
I’m glad that worked out well! Such a great breakfast or snack 🙂
Wonderful recipe! Super quick to whip up. I used my food processor to mash my banana and mix the wet ingredients and pulsed in my dry items afterwards. Love that there is no added sugar or oil in this recipe and it turns out perfect every time.
Perfect! So glad you loved this one 🙂
In times like we are experiencing right now, our family is trying to focus on staying healthy with exercise together and fueling right. We are also being super conservative with all our resources and not trying to waste any food materials. I had a few ingredients that were on their last leg so I googled recipes … I am so grateful to have been connected to your website! I used a combo of aging baby/adult bananas, almond meal/flour, chia/flax meal, and buttermilk instead of almond milk. It smells wonderful and looks like it’s risen well! I’m going to cool it well and the family can enjoy in the next few days. Thank you so much!!
Absolutely! I’m so glad you found this recipe and hope you find more here that you love during this time (and beyond!)
Yummm! We had a great time making this today during our kindergarten Corona-homeschool cooking class….sprinkles were added!
So glad everyone loved it! Always yes to sprinkles 😉
I made this recipe for the first time, followed the instructions to a T – except I only had about a cup of almond four and added 1 1/2 cup of Pamela’s nut flour blend – OMG the results were amazing! I love this banana bread recipe, so easy to make and so yummy!! Also no added sugar – and it’s going to be my now guilt free treat 🙂
I’m glad that swap worked out well! Such a great treat 🙂
Delicious, moist, bananas and chocolate provide perfect amount of sweetness.
Absolutely! Glad you enjoyed 🙂
I do not bake much, but I am sheltered in place and had some ingredients to use, I didn’t have flour so I searched for this recipe and loved it. Thank you! I am eating it now, toasted with a little butter.
I’m so glad you found this recipe! So delicious.
Great gluten-free banana bread! Super easy to make and super yummy. I divided it into small muffins and cooked for about 20 minutes. I also didn’t have any chocolate chips on hand but still enjoyed the end result!
Absolutely! Glad you enjoyed 🙂
I made this lovely loaf today and it turned out to be very delicious! I’ve been experimenting with almond flour. It’s a bit of a different taste but will definitely make it again! Thanks for the recipe!
Amazing! I’m glad you loved this one 🙂
Used Chia in place of eggs.
I’m glad that worked out well!
Can I substitute chia seed or hemp seed for the flax seed meal?
I would not recommend! The only thing I would recommend is oat flour or more almond flour but I have not tested to be sure.
Hi! About to try this recipe!
Question: is the flax meal essential? I don’t have any but have plenty of chia seeds, almond flour, regular flour…
Hi! I have only made this recipe as written, but I think more almond flour or oat flour could work!
This has become almost a weekly staple in our house. The whole family loves it! It’s super easy to throw together and it calls for ingredients that i always have on hand!
So happy to hear that!
Amazing recipe and so simple to make! Used hemp milk instead of almond milk bc it’s what I had. Also added 1/2 cup chopped raw walnuts— added a great crunch and worked perfectly with the texture of this bread— but will increase to 2/3 cup next time. So delicious, filling, and yes—nourishing! Thx again for another keeper! Happy baking!! 🤗
Back to say this is absolutely superb after 36 hours stored at room temp. (I sliced and put in glass airtight container on counter). Best banana bread ever! Thank you for this (and allll) your recipes!
Delicious! So happy you loved this one (and more recipes!)
Sooo good and incredibly easy to make. New fam favourite!!
Absolutely! So happy to hear that!
I love this banana bread! I still can’t believe it doesn’t have ANY added sweeteners in it (I don’t count the chocolate chips!), and it is very flavorful! Adding some almond butter and Maldon salt on top is a great finisher for me. I’ve made this many times, and plan on making more in the future.
Isn’t it incredible? So glad you love it!
This recipe comes out horribly salty if you utilize 1tsp its should be 1/4 or 1/2 not a full teaspoon that is wayyyyy to much salt. I tried everything out verbatim how you wrote it and it was so salty I almost threw the whole thing out and had to compensate.
Hi! The recipe does say to use just 1/2 teaspoon salt.
What if I dont have flaxseed meal? What to add instead?
You could try coconut flour or oat flour 🙂 I haven’t tried it though.
Really good recipe. I made it twice, once with ingredients as-listed and once subbing the eggs for a tbsp or 2 of oil (vegan version). The vegan version was much more moist and equally good. Thank you!
Interesting! I’m glad that swap worked out for you! One of my fav breakfast & snacks.
Wow!!! This turned out SO WELL! I wanted to try banana bread and I had a bunch of almond flour, so I gave this a shot. It was SO good! I followed the instructions exactly (besides the parchment paper – I just greased our nonstick loaf pan and put the batter in directly). It was amazing warm but just as amazing the following couple of days! Thank you!
Perfect!! So happy to hear that 🙂
I did add walnuts, and it came out delicious. I liked it because it has the right amount of sweetness. On the savory side it pairs well with Manchego cheese
Perfect! Love walnuts in here.
Very good flavour, moist and light! This is my new favourite banana bread recipe! Thankyou
So glad you loved it!
This was the first time I made a recipe from AK and I couldn’t be happier I chose this one! It is delicious…moist, perfectly sweet, and all around yummy. The only thing I changed was I omitted the chocolate chips and added 2 chopped dates instead. It was perfect. Thank you!
Perfect! I hope you find more recipes here that you love 🙂
I made this without the flaxseed meal and only baked for 45 mins. Turned out amazing! Thank you!!!
Glad that worked out well! So delicious!
Hi Monique! I made this recipe and loved it! I followed the recipe, but found some parts of the loaf to be “wet” (almost no throughout cooked) once I let it sit and cut into it. After the 50 min cook time, the toothpick came out clean which is why I had removed from the oven to begin with. I used 3 large eggs (kept out a little of the 3rd yolk) and am thinking that could have been the reason? Could you provide details on the size egg you used or whether additional cook time may have been needed? I don’t have a convection oven either. Thanks so much -it was still delicious and I’m about to go in for another bite 🙂
Hi Francesca! Sounds like it wasn’t fully cooked all the way! Did you test it in multiple places? Depending on how ‘wet or ripe’ your bananas are you may need additional baking time. I always check my bread with a knife in several places.
YUMM!! Can’t wait to make! I see the recipe calls for the almond flour to be packed (similar to brown sugar). In general when baking with almond flour, should you pack it? Or treat it like normal flour and spoon it into the measurement? I’m guessing maybe it’s recipe dependent, but just curious what your experience has been.
It’s absolutely recipe dependent, but I’ve found that it’s easier to measure with it and tell people to pack the flour so that they know how much they are using and it’s more accurate when communicating the recipe. Measuring flour properly is an art + takes patience so I just prefer to share an easier method to ensure good baking results. Hope this makes sense.
Seems like a wonderful recipe! If I chose to bake these in muffin tins, how long would they bake for?
I would check them around 18-25 minutes! 🙂 let me know how it goes!
The Almond Flour Banana Bread was absolutely delicious.My kind of dessert.
Glad you loved it!
Okay this bread is SO good – I have been experimenting with almond flour banana bread recipes and this is easily the best one of all the recipes I’ve found!! Even better than some of the non-GF recipes I’ve made. And husband approves!!! Thanks, Monique!
Amazing! So happy to hear that, Morgan 🙂
Would this work in a mini muffin pan?
I think so, but can’t be certain as I haven’t tried it. Let me know if you give it a shot!
I followed Monique’s recommendations for turning them into muffins and they worked great! I over baked a little, so will pull them out earlier next time – slightly under is better than over for banana bread. 😋
Perfect! Glad you enjoyed!
I’m really excited to make another one of your recipes? Could I sub almond milk for 2% milk? I’m awful at baking and don’t need the extra hindrance of subbing the wrong thing. Thanks!
Yes that should work just fine! Enjoy 🙂
Do you think subbing half almond flour and half oat flour would work okay?
I’m not sure I haven’t tried it, but I do think you could sub oat flour for the flaxseed meal and have it turn out okay. Let me know how it goes!
This recipe is so easy and so delicious! The bananas add just enough sweetness, of course wonderfully complimented by the chocolate chips. And best part is, you can feel good eating it! I will for sure make this again.
Absolutely! Such a great snack or breakfast 🙂
My kids loved this and couldn’t believe it was healthy! Thank you for developing this great recipe!
Amazing! So happy to hear that 🙂
This is really really good! I made one with eggs and one with egg whites and they turned out the same!
Perfect! Glad they both worked out well!
I don’t have any flax – could I substitute more almond flour or maybe some coconut flour instead of the flax? or can you remove the flax with no other modifications?
You could try coconut flour or oat flour 🙂 I haven’t tried it though.
The best healthy banana bread recipe ever – I’ve made this a dozen times, it’s my go-to for sure! Make it exactly as the recipe says, and it comes out perfect every time !
So happy to hear that!
Hi thanks for providing the recipe unfortunately mine did not turn out exactly the way I would have liked taste was okay and I may have taken it out of the oven too early but the top was getting crispy century was soggy when 10 minutes over recommended time thank you.
Made this with no modifications. It was quite yummy! The parchment paper was a little weird; I will probably just grease the pan next time. Cooking time and temps were perfect.
Glad you enjoyed! I always find parchment paper easier for getting the bread out of the pan 🙂
Also! Can we get this added to my fitness pal? So many other recipes are up 😃
I have a couple of recipes on there but want to be sure to keep AK’s recipes to this site itself! 🙂
What can I use instead of flaxseed meal,I don’t have it.
3/4 cup oat flour would be a good substitute!
Quarantine baking at its best. This loaf is delicious! I had all the ingredients and followed the recipe without any substitutions. I did add more chocolate chips to the mix. And I added chopped walnuts to the topping with the chocolate chips. This is a keeper. I use many of ambitious kitchens recipes. I’m never disappointed.
Amazing! Love chocolate chips and nuts in this one 🙂
Thank you for this recipe! It’s the best one I’ve tried for banana bread (and it’s been a few…). I subbed the flaxseed meal with equal amount finely ground oats. And i also subbed the chocolate chips with sunflower and pumpkin seeds. It turned out perfect and delicious!
So happy to hear that! I’m glad those swaps worked out well 🙂
Vow no oil of any kind, I love that fact because it will be less calories as compared to every other recipe thats includes coconut oil, avocado oil, etc. Going to make it tomorrow so exciting.
I hope you love this one!
Best ever. chocolate chips provide the perfect sweetness and the texture is immaculate. So glad i found this!!!!!!!
Absolutely! I’m happy you found this one, too 🙂
This is the best banana bread I have made with out sugar. I subbed out a 1/2 cup for arrowroot flour for 1/2 of the almond flour. I also added 2/3 c chopped walnuts and 1/3 tsp stevia. Delish!!
I’m glad that worked out well!!
excited to try this! My husband accidentally got whole flaxseed instead of flaxseed meal. Can whole flaxseed still be used?
Yes, you can process the flaxseed in a coffee grinder or high powdered blender.
I make this exactly like the recipe says and it comes out AMAZING every time. My old oven took 55 mins baking and my new one is 50 mins so def check it after 50! Love this recipe!!
Perfect! One of my favs, too 🙂
SO &%^$@!* GOOD!
The best!! 🙂
this. is. the. best. banana. bread. recipe. EVER. unfortunately, i cant eat almond flour anymore, but DANG do i dream about making this again…. we ate the whole thing in one sitting…would it be possible to use coconut flour?
Glad you loved this one! Try my coconut flour banana bread instead 🙂 https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-banana-bread-gluten-free-paleo/
This is SO SO good. Is it perfectly moist but also nice and dense, baked perfectly. I did not add cinnamon (don’t like) and skipped chocolate chips (don’t have). I made my own flaxseed meal by grinding some seeds in the vitamix. Now I have use for those! I did not use parchment paper and just oiled the baking pan and it flopped out beautifully. It is perfectly sweet, not too sweet like some banana breads that taste like cake. Just a gentle, pleasing sweetness. Overall, perfect.
Thank you for this recipe, saving forever.
Perfect! So glad you enjoyed!
This recipe was a total flop. There was not enough liquid to hold the batter together and after baking for 50 minutes and allowing it to cool, the whole thing fell apart. Please take another look at this recipe and adjust it or take it down. I wasted a ton of ingredients! Thanks!
Sorry to hear that! Do you think there may have been a measuring or baking error? This recipe has over 60 5-star reviews so I am not sure what could have gone wrong when you made it, especially if you made the recipe exactly as written.
This is such delicious, healthful banana bread! I didn’t have quite enough bananas, only a little under a cup. Added 1/4 cup sweetener and it was delish! Would make again in a heartbeat! Thank you for this recipe.
I’m glad it worked out regardless! 🙂
YUMMY. I just bought cupcake liners so I made this recipe into muffins (baked at 350 for 18 mins, liners were filled to the top of the brim [not much rise]). I also copied another reviewer and used all flax, no eggs. I didn’t have chocolate chips or vanilla extract, but I did fold in some chopped up mini reese’s pb cups. these taste healthy without skipping on any flavor. Sooo delish and I love the fact that there’s no added sugars in this recipe.
Thank you!!
Perfect! So happy you loved them!
I personally REALLY liked this bread! The chocolate chips def were the best addition! My husband couldn’t quite get on board with the texture! We both had never had banana bread made with almond & coconut flour! (Adding peanut butter on top or warm butter was great at breakfast.)
Oops! There is no coconut flour in this recipe!
Gluten free baked goods do tend to have a different texture, but I’m glad you enjoyed!
Hi! I just used this recipe but made muffins because I couldn’t find my loaf pan. I will let you know how they come out! I also doubled the recipe because I had 6 over ripe bananas. I’ll freeze these.
Delicious! Enjoy 🙂
So I have been making a ton of your recipes so far and they have been a hit! A question for you- what are your thoughts on adding poppy seeds and/or blueberries to this? for some reason I have had a hankering to combine all those ingredients lol
Try this recipe and add poppyseeds! 🙂 https://www.ambitiouskitchen.com/healthy-blueberry-bread/
Loved this recipe! Made a few substitutions that worked out really well:
1) I added 1/2 cup of almond meal (had it in the fridge and wanted to use it up) so only 2 cups fine almond flour.
2) I added 2 tbsp honey to the batter during the first step when I combined all of the wet ingredients in the bowl. I love honey, plus my bananas weren’t as ripe/mushy as needed so this helped sweeten it up a bit.
3) I used Bob’s Red Mill egg replacer since I eat an egg-free diet.
4) I added a 1/3 cup chopped walnuts as suggested in her ‘recipe notes’.
YUM!
I’m glad that worked out well!!
I don’t leave reviews often but had to for this recipe! I made muffins instead and baked for 20 minutes as my toddlers couldn’t wait 50 minutes! They were absolutely delicious and crunchy (I used a vitamix to make almond flour and left it a little grainy). But the recipe is on point, I also substituted hemp hearts meal for flaxseed meal.
I’m glad that worked out well! Such a great snack 🙂
Delicious! Could you please provide the total weight of the almond flour used in this recipe?
I’d recommend using an online conversion as I don’t typically weight my ingredients!
I tried this last night when I realized the bananas my husband bought earlier in the week would go bad. This turned out amazing. It had such an authentic bread texture. I can’t eat gluten, so I’m used to eating things with almond flour. But my husband isn’t, and he thought it was amazing. Also, I used Lilly’s stevia sweetened chocolate chips, so mine had no added sugar! I can’t seem to give this a star rating, but 5 stars
Amazing! I’m so glad you both enjoyed!
I’ve made this recipe several times – love the wholesome ingredients! Today was the first time I made them as muffins. It made 12 perfect muffins (1/4 cup of batter for each) and I baked them for 21 minutes. Left the chocolate chips off this time to make the perfect toddler breakfast or snack! Yum!
Amazing! So happy they were delicious both ways 🙂
Hello 🙏
I will need replacement for 3 Eggs for Almond flour Banana Bread Please!
I’m Vegetarian, I’m not allowed to bring Eggs.
Thanks,
Sue
Hi! I haven’t tried testing other versions of it so I can’t be certain what substitutions will work in this one, especially because it uses a grain free flour and 3 eggs.
Hi! If you eliminate the chocolate chips in this recipe do you recommend adding anything else to make up for the sweetness they provide (a little maple syrup?)? Or would you leave as is? Thanks!
I think if you have extra ripe bananas, then it’s perfect as is. OR you can sub the almond milk for maple syrup 🙂
This recipe is just brilliant!! I ran out of flax seeds and had to make due with what I had – a mix of ground hemp hearts and coconut flour. It still worked out perfectly and was so moist. Just the right amount of sweet from the banana and I only added a few choc chips to each muffin. Thank you of the recipe!!
Another note * I doubled the batch and cooked them in a large 24 muffin tin – about 30 minutes. Perfect!!
Amazing! I’m glad that worked out well 🙂
Which is the temperature for the oven?
Hi! In Step 1 you’ll see to preheat the oven to 350 degrees F 🙂
I make this every other week. I slice it up, freeze the slices and then pull one out for breakfast or a snack. It’s SO filling and yummy!!
Love that idea! Such a great snack 🙂
The best ever banana loaf I have ever made. Bananas were very ripe, and I used hemp seeds instead of flax and regular 2% milk. Froze well and stayed moist. Thank.you.
Perfect! So glad you loved it!
I made this cake today was soo good, love it!!
So happy to hear that!
What if I don’t have flaxseed? Should more flour be used?
3/4 cup oat flour would be a good substitute!
can you substitute the flaxseed meal for something else?
3/4 cup oat flour would be a good substitute!
Hello, I was wondering if there was a substitute for flaxseed meal I could use? I don’t have it on hand and was hoping to making this sooner than later. Any suggestions would be appreciated, thanks!
Hi! 3/4 cup oat flour would be a good substitute!
You seriously have the BEST recipes. I love how this one has no added sugar! My 18 month old loves it and I can feel good about feeding it to her too!
Aw thank you! I’m so glad this one’s a hit with your little one, too!
Really loved this almond flour—banana bread recipe. I have tried it several times and with my oven my bread bakes for an hour. Also, it’s not sweet, which I really enjoy since it gives me the opportunity to use all kinds of spreads/toppings—including my favorite which is Nutella, I have also used butter and honey.
Amazing! So happy you love it!
I love making this banana bread. Easy to make and so tasty. Can it be made without eggs?
I haven’t tried using egg alternatives in this but let me know if you do!
I just love this recipe! So quick and so easy to throw together and use up those ripe bananas! I’ve even tried subbing half of the almond flour with leftover almond pulp (dried and ground up in my coffee grinder) and it’s still great! Texture was a bit dense when using full a almond pulp substitution, so I probably won’t do that again…live and learn :).
So happy to hear that! The almond pulp sounds a bit like almond meal, which does end up making things more dense. Glad you enjoyed with the mix!
I saw this had 72 5 star reviews, so I knew I had to try it! And I was glad it uses almond flour because I’m having a heck of a time trying to find whole wheat pastry flour in the stores right now. It’s delicious! So moist and flavorful! Very yummy with a smear of Trader Joes peanut butter. I’m amazed by the sweetness as it only uses bananas for sweetener. Husband approves. Thank you!
Came out perfect! I used a wider/shallower loaf pan so mine only took about 35 min to finish baking. Love this recipe!
Amazing! Glad you enjoyed 🙂
I am a novice in cooking and was trying your recipe, but in the end it was Very Very dry. I precisely followed the instructions. Wonder why
Hmmm. Were your bananas very ripe? Did you use fine almond flour? Sounds like it could have possibly been overbaked? Did you check the oven temp?
Hi,
TERRIFIC recipe! I was thinking that with flax seeds in it, no sugar etc…that it was going to “taste healthy” if you know what I mean. But to my surprise, it was tastier and more moist than the banana breads I have made in the past that had sugar in them.
Only change I made was to bake for 40 minutes instead of 30, the toothpick test told me at 30 minutes to give it a bit longer, but everyones oven is different
I will make this again in the future, thanks for posting the recipe!
Hi! I’m all about making recipes taste delicious first and “healthy” second 🙂 so glad you loved this one!
This is a wonderfully textured bread, not to heavy, and Great flavor. I followed the recipe exactly as instructed and it was perfect.
I’m so glad you liked it!
So delicious and easy! I make this often and my kids love it!
I would like to make it as muffins. How long should I bake it for?
So happy to hear that! I haven’t tried them as muffins, but my guess would be anywhere from 25-30 minutes. Let me know how they come out.
It’s so dry after mixing… normal? I did use coconut flour instead of almond, cuz it’s what I ended up having in pantry…
Hi! Coconut flour is much more absorbent than almond flour, so this recipe will not work using coconut flour. Try my coconut flour banana bread next time.
Damn these are delicious! And no sugar! My husband can’t stop eating them 🙂 Fantastic recipe!!!!
Right?! So good!
The first time, I added a chopped date for extra sweetness, and this time I sprinkled some coconut sugar on top. I’ve also tried adding chopped walnuts, and stuck to your suggestion of the choc chips – excellent!
I’ve been serving it with yogurt, fruit and some extra seeds and nuts – it’s delicious. Thank you!
Perfect! Love that idea!
Excellent recipe! I doubled the amount of bananas, added walnuts and pecans and it turned out fantastic. I love that it’s grain free, oil free and no refined sugar! Very satisfying and guilt free.
I’m glad that worked out well! Such a great snack 🙂
wait, NO sugar????
Just bananas! And chocolate chips if you want 🙂
Hi, I don’t have flex seed, how can I substitute this?
Hi! You can try 1/2 cup more oat flour!
Amazing!! Made them as muffins and baked at 350F for 22 minutes.
Perfect! Love that 🙂
Well I followed the recipe exactly. Even using the same brand of almond flour. Packed it tightly like brown sugar.
A toothpick came out clean after 50 minutes. It was mush in the middle
Also disappointed as it was Tasteless (I made without chocolate chips)
I’ll try one more time but this is a very expensive banana bread recipe!
So strange that it didn’t turn out delicious as this recipe has over 80 5-star reviews! Sorry to hear you didn’t like it.
Do you think you could use strawberries instead of bananas in this recipe, and if so how much would you use. I have been making these for my grand children and they love them. I wanted to make them something healthy and this was it. Thank you
Could you use strawberry purée instead of bananas?
I wouldn’t recommend that, sorry!
Should I bake this on top or bottom rack?
Middle rack for baking always!
I love all the ingredients & the fact no added sugar! It was easy to make. Unfortunately, by the 30 minute mark the top was cracked & quite brown. It had raised so much it was tough to tell if it was done when I inserted a toothpick. I cooled it for 5 mins and turned it out of the pan. The bottom was not fully baked. I placed it back in the pan, which is something I never do, & I baked it an additional 15 mins. The top was over cooked & the bottom was still not fully cooked. Definitely bummed. Maybe, bake at 325 for a longer period of time?
Seems strange as no one else has had this issue. Did you follow the recipe exactly as written? Did you wait for your oven to preheat? Also what kind of pan are you using? Metal or glass? 30 minutes for this bread, definitely would not be enough time, and 50 minutes to 1 hour is accurate. I wish I could help you troubleshoot more, but I’m thinking it had more to do with recipe user error or your oven.
MY FAVORITE BANANA BREAD RECIPE!! I MAKE THIS WEEKLY AND ALWAYS FOR VISITING GUESTS!
So happy to hear that!
I am blown away – no sugar, no butter and oil! i added some raisins,dried cranberry and 2 tablespoon of plain non-fat yogurt. no chocolate chip, since i did not have dark chocolate chips – Still it it sweet and moist!! The natural oils form the almond flour adds it own natural oils which is good for health. This is a fantastic recipe !!!!
Already had two slices right out of the oven – so moist!!!!
So glad you like it!!
My family loved it! I did however, add 1/2 cup of brown sugar, 3 tbsp. of vegetable oil, chia seeds and chopped walnuts. I did 4 bananas to offset the extra ingredients above. Thumbs up from my kids who are now having to tolerate my new gluten sensitivity.
I’m glad that worked out well! Great snack 🙂
This is such a delicious recipe! I love that it has minimal ingredients, no added sugar, and lots of nutrients. My picky boyfriend is obsessed with it and will only ask for this banana bread from now on.
Absolutely! So happy to hear that 🙂
Talk about a healthy treat! We make so often that my son even had the recipe memorized! I love that my family loves this one! Add some but butter to the top and call it a hardy snack!
That’s the best! So glad it’s a hit 🙂
Absolutely delicious! Made this multiple times and it never lasts longer than a day or two! Highly recommend if you’re looking for an indulgent, but healthier banana bread.
So happy to hear that!
Such a people pleaser!! One of my favorite recipes!!
So happy to hear that!
This is the best banana bread ever! So tasty and it stays moist, my husband was also a huge fan! I didn’t have chocolate chips on hand so I subbed in sliced almonds instead and it was delicious! I love Ambitious Kitchen’s recipes they never disappoint. Will be making this again!
Perfect! So glad you both enjoyed!
This was the best banana bread ever! I only added some pumpkin to the recipe cuz I only had 2 bananas. Yum!
Perfect! Next time you can try this pumpkin bread, too 🙂
Key is its nourishing, not very sweet, could have been my bananas, but the dark chocolate helped!
Love it as a healthy substitute to sugar added breads!
Absolutely! Such a great snack or breakfast 🙂
Hi! I’m wondering what ingredient is used in this recipe as the acid to react with the Baking Soda to help it rise? Bananas, chocolate chips? Thank you! x
Hi! Because it’s gluten free, it doesn’t need to (and won’t) rise too much, so it doesn’t need an acid.
Can I make this without using the flaxseed meal?
One of my favorites! Great for a quick breakfast in the mornings!
So glad you like it!
I see that the recipe calls for flax meal. Does this have to be added, is there a substitute for it.
3/4 cup oat flour would be a good substitute!
This recipe is impeccable… the loaf is so moist and flavourful. I increase the banana I add by 1/2 banana and lessen the dark chocolate chips! It’s awsome!
Perfect! So glad you love it!
One of the best banana breads I’ve made in a LONG time and with A+ ingredients! HIGHLY recommend.
Amazing! So happy to hear that!
Excellent recipe! I didn’t have flaxseed meal so I used 1/2 cup more almond flour. Also added 1/3 cup grated zucchini. It was delicious and I plan on making this again very soon.
I’m glad that worked out well! Perfect snack or breakfast 🙂
This is the absolute best gluten free banana bread recipe I have found yet! I did add a little oil (I was out of applesauce which I usually substitute), and I added 1/4 tsp. nutmeg. It was so moist and just the right sweetness! yum.
Perfect! So glad you enjoyed 🙂
For a novice home baker like me this has been the BEST gluten free banana bread. I did not change anything except I forgot to add the chips 😩 but once baked, I melted the chips and tried some topping decoration. It melts in your mouth, no after taste, perfect hydration, We are not gluten free and I mean perfection. Thank you for this recipe, its a keeper.
It’s very good but it doesn’t have a lot of flavor. Next time I make it I will double the vanilla and the cinnamon. Or I might add some maple syrup. It needs just a touch more sweetness and a little more overall flavor. But for glutton free it is good.
Make sure the bananas you use are super ripe – that will give it the most sweetness 🙂
Easy and delicious recipe. Enjoyed it. Thank you!
So glad you liked it!
OmG! Delicious! Thank you SO much for sharing this recipe with us. I am learning how to bake and cook (yes, at my age lol) and your recipe just made me a hero here at home lol. Thank you so much.
So happy to hear that! Such a great snack or breakfast.
So insanely delicious. Never ever making another banana bread recipe. Monique is a god. No words!!!
So glad you loved this one!!
This comes together so fast ! And it’s perfectly soft and flavorful. I love the simple ingredient list and the option to add chocolate chips – that’s a must.
Absolutely! Chocolate chips always 🙂
Great recipe! Youd never think it was GF! Love the peanut butter and salt topping tip too
Absolutely! Such a great snack or easy breakfast.
This is such an easy recipe to put together, once we get a freezer for our garage I will definitely be making a couple to freeze for later. I love that this recipe is kid friendly and can be a easy breakfast for the crazy school days. Thank you, thank you Monique!❤️
Perfect! So happy to hear that 🙂
Baked these as 12 muffins for 20 minutes and they’re absolutely delicious!!! So moist and flavorful. Husband (who hates all things “healthy”) and 1 year old approved!
Love that! Such a great breakfast or snack 🙂
This has quickly become one of my favourite banana breads ever! I love that there is no sugar added, makes it an ideal breakfast, which is how I’ve been having it! Most recently I subbed the chocolate chips for chopped dried figs and toasted walnuts and it was delicious. I’ve also made it using the chocolate chips and love it that way too. Texture and flavour are brilliant. It’s a staple breakfast for me now!
This our 11 months old’s absolute favourite! Thank you!
I’ve tried this recipe twice and it turned out so good each time! So rich and hearty and moist. My fave banana bread recipe currently.
Whenever I make healthy banana bread, I am disappointed. My mom made the best but also quite glutenous banana bread, and none really ever compare to hers. Until now. While the taste is different given it is not filled with sugar, butter, and all purpose flour… it is still so delicious! I spread mine with cashew or almond butter and sea salt per the recipe suggestions. And I can confirm that it tastes better the next day/as time goes on. It’s super easy to make, especially given that all of these ingredients are things I always have in my pantry. The first time I made it, I froze half the batch thinking we wouldn’t eat it all in enough time… we ended up defrosting the other half in a couple days. YUM!
I’m so glad you found this one! Perfect snack or breakfast 🙂
Every family member loves this banana bread! So easy and delicious!
Always delicious and simple to make. Love that it’s only sweetened with bananas (and chocolate chips of course).
You are truly amazing, this healthy banana bread was so tasty my kids ate it all the same day. Every time I make it my whole family waits for it and demolish it, when I say whole family I mean my parents, my brothers, and my kids. I leave my Banana bread a little longer in the oven, because my kids love the corners a little well done more. They love it and I do too! It took me a while to find a recipe that my family likes. When I posted it in Social media, a lot of people asked for the recipe and website and yes of course I gave them it. My sisters were happy and loved showing off in front of their husbands, and family also lol. I truly want to thank you for this website, anytime I’m stuck on what to make or do for any time of the day, I come here first to check it out and see what variety you have for us mothers that love to cook and want to impress our family members and friends. Thank you Monique for being so talented and making me love cooking every time. If there’s an option for me to show you the picture of the banana bread I made with your recipe I would post it here right away and let people know that your recipes not only are tasty, but the presentation in how they look after making them are amazing also. Five and above star!!!
Best banana bread ever! My kids love it. I love it. It’s easy and delicious!
Just a quick thank you. This recipe is the reason I never left the “banana bread” stage of quarantine. Made it so many times during lockdown, I memorized the recipe. Thx for sharing your genius!!
You are so welcome! Such a great go-to 🙂
LOVED this recipe in bread version! Wondering if anyone has tried / had success making these into muffins?!
So glad you enjoyed! I’ve seen in the comments that people have successfully made them into muffins 🙂
I tried this recipe! Delicious and made a decent sized loaf pan. I didnt have any flaxseed meal so used finally chopped walnuts instead! Was super good! I skipped the choc chips as I was out. Will make again for sure!!
Thx! 😁👍
I’m glad that worked out well! Such a great snack or breakfast 🙂
Made this today in 2 6inch cake pans. It was a trial run for my daughters 1st birthday cake. She loved it! Happy to say I will be using this recipe for her birthday “cake.” Something I can feed her thats not loaded with sugar and dairy free!
Perfect! Love that idea!
This recipe is wonderful! However, I have made it twice and never seem to get the bread to cook all with way through? Thoughts? Second time around I peeled to cooked top off and tossed it back in the oven. Help! I want to eat this and not have it be soggy!
That’s really strange! Can I ask what size loaf pan you are using? Also I’m wondering if you are using frozen bananas? Often with frozen bananas, there will be too much excess moisture so you need to thaw and drain them completely before using in a recipe. Be sure to also pack your almond flour and if you still think it might be too moist, then skip the milk in the recipe! I’ve never had anyone else with a cooking time issue, so perhaps it just needs more time in your oven?
Yummy!! I left out the chocolate chips and gave it to my 2 year old and almost 1 year old and they love it! The hubby and I love it too!!
Perfect! I’m so glad!
This recipe is delish and exceeded my expectations! I think I was most surprised by the fact that there is no added sweetner, which I love, and let me tell you… it doesn’t need it! Between the chocolate chips and sweetness from the banana, this quick bread is just delicious. It could not get easier and is easily whipped up in one bowl. I do recommend really letting it cool at the end before cutting, almond flour based breads IMO are just a little more delicate to slice but if it’s cooled it makes it a lot easier. In my opinion the best way to eat banana bread is cold (even frozen!) slathered in PB, yum!
Absolutely! So glad you enjoyed. And yes let that loaf cool completely 🙂
I worried about no oil or sugar, great texture and delicious
It’s magic! Glad you enjoyed 🙂
I followed the directions but used a muffin pan instead. I baked for 25 minutes (checked at 20 minutes). I thought they turned out great!
Perfect! Glad you enjoyed 🙂
I was a little scared that this wouldn’t be sweet enough without added sugar, but it’s just the right amount of sweetness.
The extra ripe bananas work wonders 🙂
The best almond flour banana bread!!! I have made it four times so far and it’s been great, super moist, sweet even though no sugar is added, and doesn’t taste “healthy” in a gross way hahaha. I have never used the ground flaxseed and it’s turned out fine each time! I tried adding protein powder once but added too much and it ended up being way too dry. I made it with mini eggs on top for Easter and it was a big hit! I live in Canada at an elevation of about 3400 ft. so I bake it for 50 min and it’s perfect. I baked it for a little longer once and it ended up being too dry. Overall this is an awesome recipe, 10/10!
So glad you love this one! One of my favs, too 🙂 Great idea to add mini eggs!
Love this recipe! It’s great as a healthy breakfast for my kids. I bake them as muffins for about 20-25 minutes. Makes 12 hearty sized muffins.
Absolutely! Perfect breakfast or snack 🙂
Although it ended up moist, there was very little flavor. I even added more cinnamon. I added nutmeg as well.
Sorry to hear that! Were your bananas super ripe? That is what will determine the sweetness of the bread.
My go-to banana bread recipe. I usually don’t have flaxseed so I just leave it out. My 3 year loves helping to make it and then gobbles it up so fast! Never disappoints!
Perfect! So glad it’s a hit!
So happy to have found this recipe! I had four sad bananas on my counter begging to be transformed and made this last night. I made exactly as written with the addition of chopped walnuts and it is incredible! Just enough sweetness between the bananas and chocolate. I’m enjoying a slice as recommend for breakfast this morning, toasted with some nut butter and sea salt. Chef’s kiss! Thanks for all the great recipes Monique!
I’m so glad you found this one, too! So good!
This is an incredible recipe. I’ve made this bread two times and it’s come out perfect. I am dairy free and gluten free. This bread is so satisfying. Thank you so much for posting!
So glad you love it!
Amazing as always ! But one question: what can I substitute for flaxseed meal ?
Glad you enjoyed! 3/4 cup oat flour should be a good sub.
Love this! Absolutely delicious!
I’m so glad!!
Thank you so very much for this wonderfully delicious recipe. I searched for a gluten free banana bread recipe to use some super ripe bananas. This was a 180 degree change for me in using almond flour and no honey or sugar. The loaf was fragrant and lovely coming out of the oven. Good on day one, better on day 2 as you indicated. Instead of chocolate chips, I added crushed toasted cocoa beans. Toasted slices of the bread for breakfast this morning. My husband and I experimented using butter, almond butter and cashew butter as spreads. All were yummy. Thank you so very much.
Marlene B.
So glad that you’re loving it, Marlene! Great idea to use crushed cocoa beans–yum!
Hi Monique, I am so looking forward to trying your recipe and was wondering I’m not a fan of chocolate chips and would like to leave them out, but I would like to substitute with a little sugar. What would you suggest? 1/4 of a cup of coconut sugar or perhaps 1/4 cup of honey or maple syrup to take the place of the chocolate chips. Thank you so much!
Hi, Nancy! I don’t think you need to add much sugar, as the bread is already a bit sweet, but if you’d like to, I think maple syrup or coconut sugar would be fine in here 🙂 Honey might burn so I wouldn’t recommend that!
I made your banana bread & it was great. As I can’t eat chocolate, I substituted chopped walnuts for the chocolate chips. Your inclusion of flax meal is brilliant. The nutritional value of your recipe is great for someone like myself undergoing Chemo treatments. I will be making your recipe often. Thank you for sharing your brilliant recipe.
I’m so happy that you loved it, Susan! Great idea to add in walnuts 🙂 Best of luck with your treatment–sending a big hug your way!
I made this healthy version of banana bread. I must say it exceeded my expectations!!
So moist and not heavy!!
This is by my FAVORITE recipe. I will definitely be making this again.
I have found my new Thanksgiving morning breakfast 🥰
Oh yay!! I’m so glad to hear you loved it, Melissa 🙂
This was so delicious! I’ve made it countless times since I first discovered it. xoxo
Wonderful! I subbed the flax meal for an extra egg (I didn’t have flax on hand) and used 4 small bananas. Delicious!
Hi,not a review,but a few questions…do you have to use flaxseed ? Would it alter the recipe? Could something be substituted? Thanks!
Thank you! Can’t wait to try it!
My favorite! Made this almost weekly postpartum. Was so incredible to have on hand to grab any time of day or night while nursing. My husband, children, and extended family all know and love this recipe now as well. Thank you, Monique!
This turned out so well! I used to think that baking with almond flour was iffy (gluten free baking, in general), but AK nails it!! It was delicious and the perfect treat all while still being healthy.
Hi Monique, can I replace flaxseed meal with anything or just leave it out?
Hi, Layla! I think it should be fine to leave it out, but if the batter’s feeling too wet, you can add another couple tbsp. of almond flour 🙂
This banana bread is BOMB! So delicious. I always add rasins and/or blueberries. If we don’t eat in a couple days, I try to freeze individually after the loaf has cooled. Really good warmed and with a plain/coconut yogurt.
Made into muffins! I made 15 muffins and baked for approx 20-22 mins… next time I’d do less time. Still yummy! LOVE that they’re not too sweet.
Such a great idea! So happy you enjoyed them. Good call to bake for less time next time 🙂
This was very good and I wouldn’t have guessed how much flaxseed was in it. I’ve enjoyed this for breakfast slathered in almond butter :).
Nice! And yummmm almond butter 😍 Thanks for the review!
Perfect! Loved everything about it! Left out the chocolate chips and added 1/2 cup of sugar. Super moist and delicious.
Awesome! So happy you enjoyed this one, Katie 🙂
I had three extra ripe bananas on hand and found this great recipe and I also just happen to be gluten-free and so I thought I would try this. Amazingly, this came out so moist and delicious, and it’s just sweet enough! In addition to dark chocolate chips, I also added chopped almonds. It is the best banana bread I have ever had. It’s so good, I can’t leave it alone!
Omg best EVER?! So happy you loved this one, Polly!!
My coworker gave me this recipe and I’ve used it ever since! This is a great recipe. It is sweet and healthier than other recipes. I’m pregnant and this is my go to for when I want something sweet but not too bad for my diet. Thank you for sharing this recipe!
So happy you tried and loved it, Rochelle!
This bread is SO delicious- I can’t stop going back for seconds! I’ve been wanting to make this bread for a while and it was so easy to make and so delicious. Eating it warmed and drizzled with almond butter is the way to go.
Do you HAVE to add the flax meal?
I made this banana bread and it was awesome! Hard to believe it has no sugar. I used very ripe bananas and I measured it to make sure I had 1-1/4 cups. I used Whole Foods 365 mini chocolate chips. This was amazing and will be making it again.
What can I use instead flaxseed meal that I don’t have?
Thanks in advance for the prompt respond
I will start with that I have successfully made many banana breads prior to trying this recipe. I knew the recipe was not great when the ratio of wet ingredients vs dry ingredients was way off. I was almost certain this recipe will be a fail when after combining all ingredients I ended up with a thick dry heavy mush. I baked it per recipe and sure enough came out thick and heavy like a brick; inedible as suspected. No one in my household was able stomach it, so it ended up in a trashcan. Waste of ingredients. How this recipe have so many reviews it beyond me.
I’m so sorry you guys didn’t love this one! Not sure what happened because it shouldn’t have come out so heavy and wet. As you saw, lots of people have found it to be delicious! You might enjoy this classic banana bread more 🙂
I’m diabetic type 1 and this dessert is finally something that I can eat! It didn’t raise my sugar levels, at all!!!!
I added 1 tsp each ginger, cloves and cardamom.
I substituted the flaxseed meal with hemp seeds.
Amazing!!!’
Perfect!! Those spices sound amazing. So happy that you loved it, Cath 🙂