Almond Banana Bread

An accidentally gluten-free bread and you won’t miss the wheat by any means. As a side bonus the bread has only 1 Tablespoon honey, yet the bread tastes nicely sweet. Use as fresh of almond meal/flour as you can, the almonds shine in this recipe.

Almond Banana Bread


  • 2 cups Almond Meal/Flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 3 eggs, room temperature
  • 3 large bananas, very ripe, mashed
  • 1 Tbsp honey
  • 2 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • ¼ cup virgin organic coconut oil, melted and cooled


Preheat oven to 350°. Cut a strip of parchment paper to fit down the center of a 8×4″ loaf pan, lightly oil or spray the pan, then lay the strip of paper down, oil or spray it.

Whisk the almond meal, baking soda and salt in a large mixing bowl. Whisk the remaining ingredients in a medium mixing bowl, add to the dry and stir till just mixed. Spread in the prepared pan. Bake for 55 to 65 minutes, until golden on top and a toothpick comes out clean.

Allow to cool for 10 minutes, turn over on a cooling rack to remove, peel off the paper, gently roll over. Let cool fully before slicing.


 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg


  1. THANKS. Looking forward to giving it a go, although our bananas disappear so quickly into the blender around here I can hardly keep them for banana bread. :-)

    • I know! A new store in town had ‘nanners for 28 cents a lb this past weekend, I went crazy and er….lets just say plenty of banana recipes are coming 😉

  2. Made this last night. DE-lish!

  3. This is a stunning banana bread. i think you can loose the ggs to make it vegan because of all of the banana’s! Yum Yum Yum!

  4. Do you think I could use pumpkin instead of bananas?

    • Ooh, I don’t see why not! It would be tasty. I’d use canned pumpkin for how thick it is :) Now I have the urge to go shopping 😉

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