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.
*Vegan *Grain-free *Gluten-free *Oil-free (almond flour provides the fat) *Paleo
If you have some super-ripe bananas sitting on your counter as you read this, you can transform them into bread, lickety-split! Here’s how:
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.
Back to the recipe! Scrape and spread the dough into a 9×5 inch baking pan. The photo below is sans parchment paper (a brain blip on my part). You definitely want to line the pan with parchment. It will bake fine without a liner, but it will definitely stick. Save yourself the trouble and line the pan before adding the dough.
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.
Bake the bread in a preheated 350F 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.
Last, 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.
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!
Add the mashed bananas to bowl. Stir until well-blended.
Spread batter into prepared pan (it will be thick). Use fingertips or a rubber spatula to smooth the top.
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).
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.
I made this today and I love it!
I use monkfruit sugar, vainilla, a little cinnamon and walnuts. Thank you for this recipe.
Tuesday 14th of July 2020
This has become my go to banana bread recipes with various add ins like macadamia nuts or pecans. Love it . Thanks for this recipe!
Wednesday 15th of July 2020
You are so welcome, Ashwini!
Friday 12th of June 2020
A great recipe! I added some vegan chocolate chip and macadamia nuts to it, came out amazing 😋
Thank you 😊
Friday 12th of June 2020
Ooh, that sounds simply scrumptious, Adi!
Sunday 24th of May 2020
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?
Monday 1st of June 2020
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).
Saturday 18th of April 2020
I love it! This is the second time I bake this bread!