Vegan Almond Flour Banana Bread (Oil-free, Grain-free)

Vegan almond flour banana bread that is vegan, Paleo, grain-free and oil-free. Made in 1 bowl with 5 ingredients (plus optional salt), this gluten-free banana bread is quick and straightforward to make and bake, too!

Until the day comes when I stop buying bananas, I will continue churning out new banana bread recipes.

It’s not that I turn against my previous recipes. Rather, it’sbanana bread curiosity: “What if I left out…” or “What might happen with a combination of…” and sometimes (often) “I’m all out of [ingredient 1], perhaps I’ll see what happens with [ingredient 2]!”

This is my long winded way of announcing the following: I have yet another nourishing banana bread recipe! Specifically, my straightforward, (1-bowl)Almond Flour Banana Bread.

Recipe Benefits

* Vegan (egg-free, dairy-free)

* Oil-free (e.g., no melted coconut oil, avocado oil, or vegetable oil)

* Grain-free

* Gluten-free

* Paleo

* Only 5 ingredients

* Straightforward to make

* Good source of protein, fiber and nourishing fats

If you have some especially-ripe bananas sitting on your counter as you read this, you can transform them into bread, lickety-split!

Recipe Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• almond flour or meal
• potato starch, arrowroot starch or tapioca starch
• coconut sugar (see notes for other options)
• baking powder
• mashed, very ripe bananas

I recommend adding a small amount of salt, as well, but it is optional according to your needs and preferences.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prep the Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray. OR line with parchment paper (and spray the exposed sides).

Step Two: Prepare the Dough

In a large mixing bowl, whisk the dry ingredients (almond flour, starch, coconut sugar, baking powder, salt). Add the mashed bananas, stirring until combined. The dough will be quite stiff, but moist.

I have a quick note regarding the dough before moving on. You may be wondering why I left out additional flavorings, such as vanilla extract or cinnamon. The answer is that they are not necessary; the bread is deeply satisfying in its simplest state.

That being said, the recipe is a clean slate for any and all embellishments you desire. Vanilla and cinnamon, yes, but other flavorings (e.g., almond extract, citrus zests) and spices (cardamom is heavenly), too. Or go lumpy-bumpy by stirring in 1/3 to 2/3 cup of miniature dark chocolate chips, chopped nuts, seeds, or dried fruit.

Step Three: Spread Dough into Prepared Pan

Scrape and spread the dough into the prepared pan. The photo below is without parchment paper (It will bake fine without a liner), but after subsequent bakes, I prefer baking this bread in a parchment-lined loaf pan (less chance of sticking).

Because the dough is so thick (definitely a dough, not a batter, like traditional banana bread), you will need to smooth the top with your fingertips or a rubber spatula.

Step Four: Bake the Banana Bread

Bake in the preheated oven for roughly 42 to 47 minutes until a toothpick or skewer (a stick of uncooked spaghetti is an ideal tester) inserted near the middle comes out with nothing more than moist crumbs (i.e., no gooey-ness).

Note that the bread will become a deep golden brown by the time the bread is finishing baking. Do not be alarmed, that is how it should be. Additionally, the bread may crack in several place on top. Fear not, it is all good.

Also, because this bread is free of eggs and gluten, it does not rise very much. It may also sink slightly post-bake, which is common in grain-free, vegan breads. Additions of bits and pieces (nuts, seeds, dried fruit) can help to keep the center from sinking, but a slightly sunken center is scrumptious, too.

Step Five: Cool the Bread

Cool the bread in the pan for at least 15 minutes before removing from the pan. Run a butter knife along the exposed edges and then use the parchment paper overhang to lift the bread out onto the cooling rack.

The bread is heavy, but still somewhat delicate while warm, so allow the bread to cool completely before attempting to slice it.

It is worth the wait. The bread has a cake-like decadence in terms of texture (at once dense, moist and tender) and flavor, is remarkably sweet, despite having no more than 1/4 cup added sweetener.

I hope that you love this vegan banana bread recipe as much as I do. I am confident that you will!

FAQ

How Should I Store the Vegan Almond Flour Banana Bread?Store the cooled bread in an airtight container in the refrigerator / fridge for up to 1 week or the freezer for up to 6 months.

What Can I Use in Place of Coconut Sugar?You can substitute the granulated sweetener (e.g., brown sugar) or liquid sweetener (e.g., maple syrup or agave nectar) of your choice in place of the coconut sugar.

Can I Use Frozen Bananas?Yes! 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.

Is there a Substitute for the Almond Flour?No, other flours, such as oat flour, coconut flour, cassava flour, all purpose gluten-free flour or whole wheat flour, will not work as substitutes for the almond flour in this recipe. I also do not recommend almond meal (a coarser grind).

Is there a Substitute for the Potato Starch?Yes! An equal amount of arrowroot or cornstarch can be used in place of the potato starch.

Can I make the recipe into muffins?Yes! Divide the batter between 12 lined (paper liners or foil liners) muffin cups in a standard size muffin tin. Bake for 20 to 25 minutes.

Can I add other flavors to the bread?Yes! Consider adding a teaspoon of pure vanilla extract or almond extract, or your go-to spice, such as cinnamon, ginger, or allspice.

More Vegan Banana Recipes to Try

• Vegan Oat Flour Banana Bread (Oil-Free, Nut-Free, GF)
• Vegan Quinoa Flour Banana Bread (gluten-free)
• Vegan Coconut Flour Banana Bread {GF, Oil-Free}
• Chocolate Chickpea Flour Banana Bread {vegan, grain-free}
• 4-Ingredient Vegan Oil-free Banana Bread (GF, grain-free, added sugar-free)