Almond Flour Banana Bread Recipe Vegan and Delicious

Banana bread is a beloved classic, and when made with almond flour and vegan ingredients, it becomes a wholesome, gluten-free, and dairy-free treat that everyone can enjoy. Whether you’re vegan, gluten-intolerant, or simply looking for a healthier alternative, this almond flour banana bread recipe is moist, flavorful, and packed with natural sweetness.

The almond flour provides a rich, nutty base that perfectly complements the ripe bananas, while the absence of eggs and dairy keeps it light yet satisfying.

This recipe proves that you don’t need conventional ingredients to bake a delicious loaf. It’s ideal for breakfast, snacks, or even dessert, and pairs wonderfully with a cup of tea or coffee.

Plus, it’s incredibly easy to make — no fancy tools or rare ingredients required. In this post, I’ll guide you step-by-step through making your own vegan almond flour banana bread that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This almond flour banana bread is a game-changer for several reasons. First, it’s naturally gluten-free thanks to the almond flour, making it accessible for those with gluten sensitivities or celiac disease.

Second, it’s completely vegan, using simple plant-based ingredients without compromising on flavor or texture.

The loaf is wonderfully moist with a tender crumb, thanks to the bananas and a flaxseed egg substitute. It’s also subtly sweetened with maple syrup, avoiding refined sugars.

You’ll appreciate how quick it is to mix together, with no complicated steps or long rising times. Finally, this recipe is versatile — you can easily add nuts, chocolate chips, or dried fruit to customize it to your liking.

Ingredients

• 2 cups almond flour (blanched almond flour works best)
• 3 ripe bananas, mashed
• 1/4 cup maple syrup (or agave syrup)
• 1/4 cup unsweetened almond milk (or any plant milk)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested)
• 1 tsp baking soda
• 1/2 tsp baking powder (gluten-free if preferred)
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts or vegan chocolate chips

Equipment

• Mixing bowls (medium and small)
• Fork or potato masher (to mash bananas)
• Whisk or spoon (for mixing)
• Measuring cups and spoons
• 9×5 inch loaf pan
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the flax egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir and let it sit for 5-10 minutes until it thickens.
3. Mash the bananas: In a medium mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small chunks remaining.
4. Add wet ingredients: To the mashed bananas, add the flax egg, maple syrup, almond milk, and vanilla extract. Mix well until combined.
5. Mix dry ingredients: In another bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, and sea salt.
6. Combine wet and dry: Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula or spoon until just combined. Avoid overmixing to keep the bread tender.
7. Optional: Fold in chopped walnuts or vegan chocolate chips for added texture and flavor.
8. Pour batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool the bread: Let the loaf cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
11. Slice and enjoy! This bread is delicious warm or at room temperature.

Tips & Variations

For the best flavor, use bananas that are very ripe with lots of brown spots — they add natural sweetness and moisture.

If you want a more cakey texture, replace 1/4 cup almond flour with oat flour or gluten-free all-purpose flour.

Try adding 1 teaspoon of lemon zest or orange zest for a fresh twist. You can also mix in 1/4 cup shredded coconut or dried cranberries for extra texture.

To make this recipe nut-free, substitute almond flour with sunflower seed flour, but note it may alter the flavor slightly.

Storing tip: Wrap leftover banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition Facts

Serving Suggestions

This almond flour banana bread is perfect on its own or paired with your favorite toppings. Spread a thin layer of vegan butter or nut butter for a rich and creamy touch.

You can also enjoy it with a drizzle of maple syrup or a smear of coconut yogurt for added moisture.

Serve slices alongside a warm cup of coffee or tea for a cozy breakfast or snack. It also pairs wonderfully with fresh fruit or a simple green smoothie for a balanced meal.

For a decadent dessert, toast slices lightly and add sliced bananas and a sprinkle of cinnamon sugar or vegan chocolate spread.

Conclusion

Making almond flour banana bread vegan-friendly is easier than you might think, and the results are truly delicious. This recipe balances wholesome ingredients with natural sweetness and a tender texture that rivals traditional banana bread.

It’s a fantastic option for anyone seeking a gluten-free, dairy-free, and egg-free treat without sacrificing flavor.

Whether you’re a seasoned vegan baker or just looking to experiment with healthier baking alternatives, this recipe is a must-try. It’s versatile, simple, and satisfying — perfect for breakfast, snacks, or a cozy dessert.

Don’t forget to check out other exciting recipes like our Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe for more culinary inspiration.

Happy baking, and enjoy every bite!

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