By Liv Banks • Published: May 7, 2026
After making countless almond flour muffins and cakes, I wanted to create an almond flour banana bread that had the same soft texture and fluffy crumb as my popular almond flour banana muffins.
The challenge was taking that muffin batter and turning it into a loaf that slices beautifully without becoming dense, heavy, or gummy in the center.
The result is this almond flour banana bread made with simple ingredients like ripe bananas, almond flour, Greek yogurt, eggs, and butter. It’s naturally gluten-free, lower in carbs than traditional banana bread, and can be made with either coconut sugar or sugar-free natural sweetener, depending on your preferences.
I also tested this recipe in both a standard loaf tin and my tall loaf tin. If you’ve ever wondered how bakeries get those beautiful square slices, I’ll show you exactly how to do it.
Why You'll Love This Recipe
Soft and fluffy texture
Naturally gluten-free
Lower in carbs than traditional banana bread
Uses all-natural ingredients
Naturally sweetened with bananas and either unrefined coconut sugar or organic allulose, no refined white sugar in this recipe
Easy to make in a standard or tall loaf pan
Great for breakfast, snacks, or meal prep
Ingredients For Almond Flour Banana Bread
You’ll find the exact measurements in the recipe card below, but here’s a quick overview of the ingredients used in this almond flour banana bread recipe:
- Fine blanched almond flour
- Ripe bananas
- Eggs
- Full-fat Greek yogurt
- Melted butter, avocado oil, or coconut oil
- Coconut sugar or powdered allulose
- Vanilla extract
- Cinnamon (optional)
- Baking powder
- Baking soda
- Salt
Optional add-ins include chopped walnuts, pecans, nutmeg, or chocolate chips.
How To Make Almond Flour Banana Bread
Step 1: Prepare The Loaf Tin
Step 2: Mix The Dry Ingredients
In a large mixing bowl, combine:
Almond flour
Coconut sugar or other sweetener
Baking powder
Baking soda
Salt
Cinnamon (if using)
Any other optional spices if you like, like nutmeg for example
Whisk everything together until evenly combined.
This helps distribute the leavening agents throughout the batter and prevents any pockets of baking soda.
Step 3: Mash The Bananas
Place the ripe bananas in a bowl and mash them with a fork or potato masher until mostly smooth.
A few small lumps are perfectly fine.
The riper the bananas, the stronger the banana flavor will be.
Step 4: Mix The Wet Ingredients
To the mashed bananas, add:
Eggs
Greek yogurt
Melted butter
Vanilla extract
Whisk everything together until fully combined.
The mixture should look smooth and creamy.
Step 5: Combine Wet And Dry Ingredients
Pour the wet ingredients into the dry ingredients.
Using a spatula or wooden spoon, mix well until no dry almond flour remains. Switch hands while mixing to get an even bicep workout, just kidding.
The batter should be thick but easy to spread.
Step 6: Fill The Loaf Tin
Pour the batter into the prepared loaf pan. Using a spatula to help scoop all of it out of the mixing bowl.
Spread the top evenly.
If you like, place a few slices of banana on top for a decorative finish. You can also sprinkle a bit of coconut sugar for a gorgeous caramelised top.
Step 7: Bake
Place the loaf into the preheated oven.
Bake uncovered for 10 minutes.
After 10 minutes, loosely cover the loaf with aluminum foil and poke a few small holes in the foil to allow steam to escape.
Continue baking for approximately 50 minutes.
The loaf is ready when a skewer inserted into the center comes out clean.
Standard Loaf Tin (The Type with Lower Edges)
- Bake 20 minutes uncovered
- Bake 40 minutes covered
Total baking time: approximately 60 minutes. Check with a skewer; if it comes out dry, it’s ready. If you still see a most batter on the skewer, put it back in for another 15 minutes.
Tall Loaf Tin (Used In My Photos)
If you’d like to achieve the same height, make sure to scroll down to the notes section in the recipe card to see the correct amounts of each ingredient for the larger, taller loaf.
Because the loaf is significantly taller, it takes much longer to bake through.
For a tall loaf tin:
- Bake 10 minutes uncovered
- Bake approximately 90 minutes covered
Total baking time: approximately 100 minutes
The top of the loaf will brown long before the center cooks, so keeping the foil on for most of the bake is essential.
Why I Use Greek Yogurt In My Almond Flour Baking
One thing you’ll notice throughout my almond flour recipes is that I almost always use Greek yogurt in breads, muffins, and cakes.
Many recipes use yogurt simply for moisture, but I discovered something interesting while testing almond flour recipes.
The natural acidity in Greek yogurt reacts with baking soda and helps create additional lift in the batter. This means the loaf doesn’t just stay moist. It also becomes lighter, softer, and fluffier.
You don’t need yogurt in my other recipes, like almond flour crackers, tortillas, or pizza crust, because those recipes aren’t supposed to rise.
But when I’m baking muffins, quick breads, banana bread, or cakes, yogurt has become one of my favorite ingredients because it helps create a softer crumb and a much better texture.
It’s one of the reasons my almond flour muffins and breads stay tender instead of becoming dense or heavy.
Almond Flour Banana Bread Recipe
Equipment
Ingredients
- 4 cups fine blanched almond flour
- 5 large eggs
- 2 medium size, very ripe bananas, mashed
- A few extra slices of banana for topping optional
- ⅓ cup full-fat Greek yogurt
- 3 tablespoons melted butter avocado oil, or melted coconut oil
- ⅓ cup coconut sugar
- OR
- ⅓ cup powdered allulose for a lower-sugar option
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ teaspoon ground nutmeg
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a standard loaf pan with parchment paper, leaving overhang on both sides.
- In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon if using.
- In a separate bowl, mash the bananas until mostly smooth.
- Add the eggs, Greek yogurt, melted butter, coconut sugar (or allulose), and vanilla extract. Whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until no dry almond flour remains.
- Transfer the batter to the prepared loaf pan and smooth the top. Add banana slices if desired.
- Bake uncovered for 20 minutes.
- Loosely cover the loaf with foil and continue baking for approximately 40 more minutes, or until a skewer inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes.
- Transfer to a wire rack and cool completely before slicing.
Notes
- 6 cups almond flour
- 8 large eggs
- 3 medium ripe bananas, mashed
- ½ banana, sliced for topping (optional)
- ½ cup full-fat Greek yogurt
- ¼ cup melted butter, avocado oil, or coconut oil
- ½ cup coconut sugar OR powdered allulose
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon (optional)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Calories: 565
- Protein: 21g
- Fat: 41g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 9g
- Net Carbs: 19g
- Sugar: 11g (if using coconut sugar)
- Sodium: 330mg
- Use very ripe bananas with plenty of brown spots for the best banana flavor and natural sweetness.
- Covering the loaf after the first 20 minutes allows the top to rise and develop a golden crust while preventing it from over-browning.
- If this is your first time making almond flour banana bread, scroll up to see the step-by-step photos and detailed instructions before baking.
- Looking for more ideas? Check out my Almond Flour Recipes Hub and browse more almond flour muffins, cakes, biscuits, tortillas, and breads below.
Nutrition
FAQs
Can I Make This Recipe Dairy-Free?
Yes. You can replace the Greek yogurt with a dairy-free yogurt alternative and use melted coconut oil instead of butter.
Can I Use Maple Syrup Instead Of Coconut Sugar?
Yes. Pure maple syrup works well in this recipe, although the batter will be slightly wetter and may require a few additional minutes of baking time.
Can I Use Flax Eggs?
I haven’t tested this particular almond flour banana bread recipe with flax eggs. Because almond flour relies heavily on eggs for structure, results may vary.
Is This Banana Bread Low Carb?
Bananas naturally contain carbohydrates, so this isn’t a strict keto recipe.
However, it is significantly lower in carbs than traditional banana bread made with regular flour and can be made even lower in carbs by using allulose instead of coconut sugar.
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