This post may contain affiliate links. Please read my disclosure and privacy policy.

Vegan almond flour banana bread that is vegan, Paleo, grain-free and oil-free. Made in 1 bowl with 5 ingredients (plus optional salt), it is quick and easy to make and bake, too!

Until the day comes when I stop buying bananas, I will continue churning out new banana bread recipes.

It’s not that I turn against my previous recipes. Rather, it’s banana bread curiosity: “What if I left out…” or “What might happen with a combination of…” and sometimes (often) “I’m all out of [ingredient 1], perhaps I’ll see what happens with [ingredient 2]!”

This is my long winded way of announcing the following: I have yet another banana bread recipe! Specifically, my easy, (1-bowl) Almond Flour Banana Bread.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Grain-free
  • Gluten-free
  • Paleo
  • Only 5 ingredients
  • Easy to make

If you have some super-ripe bananas sitting on your counter as you read this, you can transform them into bread, lickety-split!

Recipe Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

I recommend adding a small amount of salt, as well, but it is optional according to your needs and preferences.

How to Make Oil-Free Vegan Almond Flour Banana Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prep the Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray. OR line with parchment paper (and spray the exposed sides).

Step Two: Prepare the Dough

In a large bowl, whisk the dry ingredients (almond flour, starch, coconut sugar, baking powder, salt). Add the mashed bananas, stirring until combined. The dough will be quite stiff, but moist.

I have a quick note regarding the dough before moving on. You may be wondering why I left out additional flavorings, such as vanilla or cinnamon. The answer is that they are not necessary; the bread is deeply delicious in its simplest state.

That being said, the recipe is a clean slate for any and all embellishments you desire. Vanilla and cinnamon, yes, but other flavorings (e.g., almond extract, citrus zests) and spices (cardamom is heavenly), too. Or go lumpy-bumpy by stirring in 1/3 to 2/3 cup of miniature dark chocolate chips, chopped nuts, seeds, or dried fruit. 

Step Three: Spread Dough into Prepared Pan

Scrape and spread the dough into the prepared pan. The photo below is without parchment paper (It will bake fine without a liner), but after subsequent bakes, I prefer baking this bread in a parchment-lined loaf pan (less chance of sticking).

Because the dough is so thick (definitely a dough, not a batter, like traditional banana bread), you will need to smooth the top with your fingertips or a rubber spatula.

Step Four: Bake the Banana Bread

Bake in the preheated oven for roughly 42 to 47 minutes until a toothpick or skewer (a stick of uncooked spaghetti is an ideal tester) inserted near the middle comes out with nothing more than moist crumbs (i.e., no gooey-ness). 

Note that the bread will become a deep golden brown by the time the bread is finishing baking. Do not be alarmed, that is how it should be. Additionally, the bread may crack in several place on top. Fear not, it is all good.  

Also, because this bread is free of eggs and gluten, it does not rise very much. It may also sink slightly post-bake, which is common in grain-free, vegan breads. Additions of bits and pieces (nuts, seeds, dried fruit) can help to keep the center from sinking, but a slightly sunken center is scrumptious, too. 

Step Five: Cool the Bread

Cool the bread in the pan for at least 15 minutes before removing from the pan. Run a butter knife along the exposed edges and then use the parchment paper overhang to lift the bread out onto the cooling rack

The bread is heavy, but still somewhat delicate while warm, so allow the bread to cool completley before attempting to slice it. 

It is worth the wait. The bread has a cake-like decadence in terms of texture (at once dense, moist and tender) and is remarkably sweet, despite having no more than 1/4 cup added sweetener. 

I hope that you love this bread as much as I do. I am confident that you will!


How Should I Store the Vegan Almond Flour Banana Bread?

Store the cooled bread in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.

What Can I Use in Place of Coconut Sugar?

Feel free to substitute the granulated or liquid sweetener of your choice in place of the coconut sugar.

Can I Use Frozen Bananas?

Yes! You can freeze your bananas and defrost when ready to use in breads and baked goods. Just be sure not to drain them after defrosting.

Is there a Substitute for the Almond Flour?

No, there are no substitutions for the almond flour/meal in this recipe. But I have many other banana breads with different flours on my site! Type banana bread into the search box.

More Vegan Banana Recipes to Try

Vegan Almond Flour Banana Bread (5 ingredients, oil-free)

Vegan Almond Flour Banana Bread (5 ingredients, oil-free)

Yield: 12 slices
Prep Time: 5 minutes
Cook Time: 47 minutes
Total Time: 52 minutes

Vegan almond flour banana bread that is grain-free and oil-free. Made in 1 bowl with 5 ingredients, it is quick and easy to make, too!


  • 2 and 1/2 cups (280 g) almond flour or meal
  • 2/3 cup (80 g) potato starch, arrowroot starch or tapioca starch
  • 1/4 cup (48 g) coconut sugar (see notes for other options)
  • 2 and 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 and 1/3 cups finely mashed, very ripe bananas


  1. Preheat the oven to 350F (180C). Line a 9x5-inch (22.5x12.5 cm) loaf pan with parchment paper. In a large bowl, whisk the almond flour, starch, sugar, baking powder and salt.
  2. Add the mashed bananas to bowl. Stir until well-blended.
  3. Spread batter into prepared pan (it will be thick). Use fingertips or a rubber spatula to smooth the top.
  4. Bake in the preheated oven for 42 to 47 minutes until deep golden brown and a toothpick inserted near the center comes out with only moist crumbs attached (no goo).
  5. Transfer pan to a wire cooling rack; cool 15 minutes before removing from pan. Place loaf on cooling rack and cool completely before slicing.


  • Storage: Store the cooled bread in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
  • Sugar Options: Feel free to substitute the granulated or liquid sweetener of your choice for the coconut sugar.
  • Banana Tips: For the most successful results, use very ripe bananas (i.e., lots of brown on the peels). You can freeze your bananas and defrost when ready to use in breads and baked goods. Just be sure not to drain them after defrosting.
  • Almond Flour: Unfortunately, there are no substitutions for the almond flour/meal in this recipe.

Nutrition Information
Yield 12 Serving Size 1/12 of loaf
Amount Per Serving Calories 203Total Fat 11.8gSaturated Fat 0.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 150.5mgCarbohydrates 23.1gFiber 3.4gSugar 9.2gProtein 5.4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

You Might Also Like

About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This banana bread recipe sounds so delicious. I was wondering though if l could use corn starch instead of the other starches called for. Thank you in advance

  2. This may be the best dang banana bread I have ever had. It is definitely the most expensive because of the almond flour but wowowowow this was amazing.

    1. That is a huge compliment, Saf, thank you! I know, almond flour is steep. Have your tried ordering it in bulk? I usually order in 5 pound bags and store in the freezer. It is about half the cost of what is in the store.

    2. @Camilla, Do you order yours online? If so, I’m wondering where you’ve found the best price (its price sure seems to have skyrocketd!)
      Your site is a Welcome new discovery for me! I love the simplicity of the recipes I’ve looked at so far. Thank you!
      Do you have recipes for baked goods (GF) where I can substitute other things for almond flour?
      I’m so excited to have found your site. 🙂
      Kathryn, near Toronto, Ontario, Canada

      1. Hi Kathryn! Welcome!

        Yes, I order almond flour online–I always get better prices than at local stores, plus I can buy in larger quantities (I store it in the refrigerator or freezer). You can often sub some oat flour for almond flour in recipe, but it takes a little bit of experimentation 🙂

    3. @Camilla, PS – I didn’t word that quite accurately. I’m wondering about recipes where I can use part almond flour and part other flours or starches. 🙂

      1. Hi Kathryn!

        I have some recipes that use a combo of chickpea flour and almond flour, such as my 3 ingredient grain-free sandwich bread 🙂

  3. I made this today and I love it!
    I use monkfruit sugar, vainilla, a little cinnamon and walnuts. Thank you for this recipe.

  4. This has become my go to banana bread recipes with various add ins like macadamia nuts or pecans. Love it . Thanks for this recipe!

  5. A great recipe! I added some vegan chocolate chip and macadamia nuts to it, came out amazing ?
    Thank you ?

  6. Amazing recipe! This bread ended up being delicious. I had it with a spread of almond butter, slices of banana and a little bit of honey.

    Do you think that I could make muffins by using this recipe? And if I add shredded carrots, would I need to compensate by adding more smashed banana?


    1. Wonderful, so glad it was a success, Douglas! Yes, you can definitely make muffins with the recipe. Perhaps 10 to 12 muffins (I would not fill the cups all of the way, for the best rise). About 1/3 to 1/2 the baking time.

      Adding shredded carrots sounds delicious, but it will add more moisture , and some heaviness, to the batter. You do not want to add more banana. Perhaps decrease the banana slightly, depending on how much carrot you add(I would start with a moderate amount).

  7. This banana bread came out even better than my traditional one. Thank you so much. I added some vanilla, cinnamon, coconut and cardamom. I can’t stop eating it

    1. That is fantastic news, Laura! Even with lots of testing, I am always nervous about how recipes will turn out in readers’ kitchens. Thank you so much for letting me know it came out so well. Your additions sound scrumptious (and I completely understand re: the “can’t stop eating it” !)

  8. Hi Camilla, your blog is my favorite of all the ones I subscribe to. On this recipe, I can’t eat almonds. So the almond flour is out for me. I have hazelnut meal. Do you think I could sub it and get similar results? I adore banana bread and would like to try this recipe.

    1. Hi Liz,

      Well thanks for making this a happy Friday with your kind words! As for the hazelnut meal: YES! That should work perfectly. This recipe works well with coarser grind nut meal as well as blanched almond meal. I have used Bobs Red Mill Hazelnut meal as a sub in some of my almond flour recipes ( because I had it in the freezer) and yum, so good. Enjoy, Liz!