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Banana Bread {almond flour}

December 12, 2008 by Erica 46 Comments

Banana bread slice

This moist banana bread is good on its own, but we like it with chocolate chips. Walnuts, cranberries, or cherries would be delightful as well.

Banana bread with chips

This recipe works for SCD when you exclude the chocolate chips. In place of chocolate, try walnuts, or dried fruit such as cherries, dates or figs for a richly flavored substitute.

The chocolate I use is made without soy lecithin. It is really difficult to find chocolate made with cocoa butter instead of soy lecithin, so I use these chips.

I usually double the recipe and store the extra loaves in the refrigerator.

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Banana Bread {almond flour}

While I initailly listed the baking temperature lower than it is now, you can probably set it at 325°F/165C or possibly 350°F/175°C, depending on your oven. The baking time will shorten as well, and it may be a bit darker on the outside.
This recipe can fill two small baking loaf pans, or one big pan. Any pan will work. I double this recipe to make two loaves, each fitting in a Pyrex 1.5 quart (4½" x 8½" x 3") glass loaf pan. If you want to be able to take the loaf out of the pan in one piece, line the pan with parchment paper and then pour the batter in the pan.
Servings: 8 servings
Calories: 288kcal

Ingredients

  • 1/4 cup honey
  • 3 tablespoons olive oil or ghee or unsalted butter
  • 2 large eggs
  • 2 very ripe bananas (spots on them; remove the peel)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups blanched almond flour
  • 1 cup walnuts, dried fruit, chocolate chips (optional)
US Customary - Metric

Instructions

  • Preheat oven to 325°F (165°C, or gas mark 3).
  • Mix all the wet ingredients together in a bowl until well blended.
  • Add the dry ingredients to the wet ingredients and mix well again.
  • Bake for 45 minutes or until a toothpick comes out clean from the middle of the loaf. If you're making muffins, change the baking time to 25 minutes.
  • Cool and slice. Store covered at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

Nutrition

Calories: 288kcal | Carbohydrates: 16g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 269mg | Potassium: 25mg | Fiber: 4g | Sugar: 10g | Vitamin A: 208IU | Calcium: 83mg | Iron: 2mg
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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, almond meal, bananas, chocolate

Previous Post: « Lemon Freeze Pie
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Reader Interactions

Comments

  1. Avery

    July 27, 2020 at 4:00 pm

    hi I tried this recipe and it was so delicous!! I would reccomend though not using cocnut oil because when I went to wash out my bowl I found the cocnut oil all hardened at the bottom of the bowl. But besides that I would definitely make this recipe again

    Reply
    • Erica

      July 27, 2020 at 6:03 pm

      I’m starting to notice that folks using coconut oil are having trouble with some of my baked recipes. I don’t use coconut oil with this recipe. I use olive oil, so I updated it to reflect that. Thanks for the heads up on the coconut oil.

      Reply
  2. Laura Kirkland

    April 27, 2020 at 5:32 pm

    I am not much of a baker, but I do know that when using a glass dish, the temp has to be lowered by 25 degrees. Since you used a glass loaf pan, does that mean that the temp you put of 325F was for a glass pan, or do I lower it to 300?

    Reply
    • Erica

      April 28, 2020 at 9:44 am

      I probably didn’t lower the temperature, but now that you mention it, it’s a good idea. Thank you!

      Reply
  3. Amy

    January 20, 2020 at 5:43 pm

    Is it okay to substitute the almond flour for coconut four?
    Also curious if anything can be used in place of the eggs.

    Reply
    • Erica

      January 20, 2020 at 8:03 pm

      I have a banana bread recipe using just almond flour on this site. You can replace up to 2 eggs with flax eggs or chia eggs. Beyond that I don’t think it will work well.

      Reply
  4. Marge

    April 25, 2019 at 10:40 pm

    Any hints on how to substitute granulated sugar for honey. Thanks.

    Reply
    • Erica

      April 25, 2019 at 11:50 pm

      Yes! You can use the same measurement of honey used and add an equal amount of liquid (either water or milk).

      Reply
    • Ang

      October 2, 2022 at 4:54 pm

      Can you substitute unsweetened apple
      Sauce for honey?

      Reply
      • Erica

        October 2, 2022 at 5:02 pm

        Hi Ang. Yes, I think it will be fine because the bananas lend it sweetness.

        Reply
  5. Suzi Zook

    April 24, 2019 at 4:38 pm

    Any thoughts on making this egg free?

    Reply
    • Erica

      April 24, 2019 at 8:24 pm

      I think some have tried it, check the comments section.

      Reply
  6. Emma

    March 8, 2019 at 11:01 am

    Made 9 muffins today, replaced the honey 1:1 with coconut sugar and reduced the almond flour by 1/2 cup. Turned out great, baked at 325 for 35 min to get extra crispy edges and took them out of the pan asap to stay crisp. Could see adding more banana for flavor in the future.

    Thanks for this recipe! Smelled so good baking, like banana bread I used to make with AP flour.

    Reply
    • Erica

      March 8, 2019 at 1:47 pm

      Yum, great modifications! thanks for sharing 🙂

      Reply
  7. Caroline Soler

    June 11, 2017 at 3:33 pm

    Just finished baking my 2 loaf . I followed the recepie for the first one with chocolate chips (unsweetened), the second loaf I used 1/2 cup of dry cranberries and 1/2 cup of chopped walnuts! The next time I will modify to sweetened organic coconut flakes, and /or a combination of no added sugar dry fruits

    Reply
  8. Kathy

    June 13, 2014 at 4:20 pm

    I have made this bread twice now. this last time I added 1/2 c, chopped almonds, 1/2 c. chocolate chips, and 1/4 c. dried cranberries. This bread is so moist and yummmmmsters! :o)

    Reply
    • Erica

      June 15, 2014 at 8:49 am

      yum, love the addition of cranberries!

      Reply
  9. Lisa @ Real Food Kosher

    July 4, 2013 at 4:29 pm

    My daughter was asking me for banana muffins and just used your recipe. They came out great! No tweaking necessary (sometimes I end up tweaking recipes to make them less sweet or change some ingredients) but these were perfect! It was also the perfect amount for a 24 mini-muffin pan.
    Thanks Erica!

    Reply
    • Erica

      July 5, 2013 at 1:08 am

      great to hear! yes this recipe just works. One of my favorites.

      Reply
  10. Hannah Deminski

    February 24, 2013 at 4:28 pm

    Wondeful recipe! First time baking with almond flour, loved it! So simple and easy to make. I replaced honey with agave nectar and butter for applesauce and lots of walnuts. It was the perfect texture and so moist but maintained a solid form. So delicious, can’t wait to make again!

    Reply
  11. amanda

    February 23, 2013 at 7:01 pm

    These are great, everyone in my family loved them.

    Reply
  12. Steve

    January 21, 2013 at 7:19 pm

    I made this, I added an extra banana because mine were not ripe enough and I like extra. But!! I also added mined dates. I baked into cupcakes, and they were amazing! So moist and delicious. I am new to the scd diet and have had issues finding recipes I like. I like this one….. Add the dates!!

    Reply
  13. amanda

    November 30, 2012 at 8:18 pm

    Is 315 the right temperature? I just want to make sure.

    Reply
    • Erica

      November 30, 2012 at 8:32 pm

      I haven’t made this in a while, but I bet you could easily go to 325 (and possibly 350).

      Reply
  14. Krista

    July 11, 2012 at 7:42 pm

    Wow – these are amazing! Made muffins with maple syrup instead of honey and they were fantastic! Can’t wait to try more of your recipes. 🙂

    Reply
  15. thewonderfulhappens

    May 18, 2012 at 9:29 am

    I just want to say thank you so much for all of these delicious recipes. I am getting ready to start my family on the SCD diet in a few weeks and trying to get some of these new foods into our rotation so it won’t be such a big shock. Your blog is awesome. We made the cinnamon bun muffins yesterday and my 5 year old boys loved them. Even my husband couldn’t believe how good they were. So thank you very much. Banana bread is a favorite around here and it’s nice to know they won’t be missing out!!

    Reply
    • Erica

      May 18, 2012 at 10:51 pm

      You’re welcome!

      Reply
  16. Maggie

    April 10, 2012 at 12:57 pm

    Should the butter or coconut oil be melted or room temp?

    Reply
    • Erica

      April 10, 2012 at 1:02 pm

      yes! thanks. Just added that info.

      Reply
      • Maggie

        April 11, 2012 at 10:09 am

        OMG SOOOO awesome! BF and I agree- best banana bread ever!

        Reply
  17. Lindy

    March 8, 2012 at 9:58 am

    This was DELICIOUS! My first time using almond flour too. This didn’t last long in my house, for sure. It was so moist and yummy.

    Reply
  18. Katie

    December 11, 2011 at 10:21 am

    Does anyone know if this recipe freezes well or how long it keeps for?

    Reply
  19. Jennifer

    September 5, 2011 at 7:46 pm

    Thank you so much for this recipe. Made it today and it’s yummy-moist and flavorful. I appreciate your site as I am looking for low glycemic recipes which use almond flour in place or regular flour.

    Reply
  20. Kristy

    May 24, 2011 at 1:23 am

    FIVE stars!

    Reply
  21. Ann

    November 18, 2010 at 7:10 pm

    We have made this recipe so many times and absolutely LOVE it, now that it is almost thanksgiving we tried this pumpkin recipe from google and didn’t like it that much. We decided to try to use this recipe and turn it into pumpkin bread. We substituted pumpkin for the bananas (1 cup) added 1/3 cup maple syrup in addition to the honey, and 1/2-3/4tsp of cloves, nutmeg and cinnimon. We put that in muffin tins and loafs and then added a cinnimon sugar topping on it. For the topping we used about 3 tbsp of butter, and we used enough maple sugar (you could probably use brown sugar to or some other kind of sweetner) to make it the right consistency and some cinnimon. It tasted great, just like the pumpkin bread we used to eat! Enjoy! (:

    Reply
    • Erica

      October 9, 2011 at 9:42 am

      Hi Ann. So many folks are asking me for pumpkin bread that I’m going to try your recipe today. Can’t wait!

      Reply
  22. Erica

    August 16, 2010 at 7:44 pm

    Shannon, applesauce is a good substitute for butter.

    Reply
  23. Shannon

    August 16, 2010 at 7:28 pm

    What can I use instead of butter to make it a bit lower in fat?

    Reply
  24. Heather

    August 4, 2010 at 4:32 pm

    I wonder if I could use half the almond flour and add either brown rice flour or buckwheat flour?

    Reply
  25. Erica

    July 9, 2010 at 12:20 pm

    Thanks Jen. I agree – it seems better than the AP flour-based version.

    Reply
  26. Jen

    July 9, 2010 at 10:56 am

    Just made this yesterday and it is off the hook! Thanks for the great recipe. This is the best banana bread I’ve had since prior to finding out I can’t eat gluten…actually, I think it’s even better than gluten-full ones I’ve had in my past.

    Reply
  27. Erica

    January 24, 2010 at 4:58 pm

    J, I’ve been wondering if I could get away with less honey in this recipe – mostly because the bananas provide so much natural sweetness. Thanks for sharing!

    Reply
  28. J

    January 23, 2010 at 3:42 pm

    Thanks so much! The family loved it and I felt good giving them such a healthy snack – and of course, being wheat free it didn’t hurt my tummy! I sprinkled cinnamon (no sugar added) on top and it was great. I also think a handfull of apple chunks or dried fruit would be great!

    Reply
  29. Erica

    September 6, 2009 at 2:57 pm

    Wow, delicious – great ideas, thanks for sharing. Cool website too!

    Reply
  30. Becky Garza

    September 6, 2009 at 10:41 am

    Delicious banana bread! I added cinnamon, blueberries, and walnuts and featured your recipe on my website.
    http://www.g7crossfit.com/2009/09/06/rest-day-12/

    Reply
    • John Grund

      April 12, 2013 at 5:14 pm

      Your link does not show the bread, and the return link is broken.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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