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5 from 29 votes

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

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!
Prep Time5 minutes
Cook Time47 minutes
Total Time52 minutes
Course: Grain-Free Vegan Bread
Cuisine: American
Keyword: almond flour banana bread, vegan almond flour banana bread, wfpb, wfpb almond flour banana bread, wfpb almond flour bread, wfpb banana bread, wfpbno, wfpbno almond flour bread, wfpbno grain-free banana bread
Servings: 12 slices
Author: Camilla

Ingredients

  • 2.5 cups almond flour
  • 2/3 cup potato starch (see notes for options)
  • 1/4 cup coconut sugar (see notes for options)
  • 2.5 teaspoons baking powder (certified GF, as needed)
  • Optional: 1/4 teaspoon salt
  • 1.33 cups mashed very ripe bananas (about 3 to 4 large)
US Customary - Metric

Instructions

  • 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.
  • 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.

Notes

  • 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.
  • Substitute for the Potato Starch? An equal amount of arrowroot or cornstarch can be used in place of the potato starch.

Nutrition

Serving: 1piece | Calories: 203kcal | Carbohydrates: 23.1g | Protein: 5.4g | Fat: 11.8g | Saturated Fat: 0.9g | Sodium: 150.5mg | Fiber: 3.4g | Sugar: 9.2g