Lighter in texture than traditional banana bread, this almond flour version is sweetened with local honey and spotted with juicy blueberries. Give this gluten-free bread a try!

While working with buckwheat flour was a lot of trial and error for making crepes that didn’t fry out, baking with almond flour was the exact opposite. Thanks to a combination of needing more eggs to make up for not having gluten and almond flour being rich in healthy fats, my first attempt at this banana bread was a total failure.

A good banana bread should be moist – after all, no one wants a dry bread. However, the first attempt at this recipe resulted in bread that was more wet than moist. I know. Wet is not an appetizing word to describe bread.

Luckily, the flavor was spot-on, so I figured I’d do some research and find a way to reduce the moisture. Unfortunately, most recipes called for a combination of alternative flours to solve this problem, and I really wanted to showcase almond flour on its own. As I kept reading, many people suggested cutting back on oil in almond flour recipes so I figured I’d give it a try as well as decreasing the overall liquid.

So, I nixed the oil all together, cut the amount of eggs in half, and decreased the honey by a tablespoon. I also played around with different weights of flour as I noticed 2 cups of almond flour seemed to be a different amount each time I tried making this bread.

And the result? Much better, but still slightly too moist.

Bummed, I covered the loaf up and went to bed. But then the next day when I went to try the bread a second time, I realized that the cut piece had dried out just a little bit overnight and was exactly the texture I had been hoping for.

Now, there are a couple key things to know if you’re new to almond flour or gluten free baked goods in general. Gluten, a protein found in wheat, is responsible for giving baked goods their structure. Without gluten, baked goods become much more delicate. Think more of a light and airy texture rather than slightly chewy or dense.

So, if you’re expecting traditional banana bread texture (and don’t need a gluten-free recipe), head on over to my go-to whole wheat bourbon banana bread. But, if you’re looking for a lower carb, gluten-free treat that’s equally delicious, just a little more tender, then this is the bread for you!

What You’ll Need

• 3 large eggs
• 3 ripe bananas
• 1 tablespoon vanilla extract
• 2 tablespoons local honey
• 180 grams of almond flour (about 2 cups)
• 1/4 tsp salt
• 1 tsp baking soda
• 3/4 cup blueberries
• Aluminum foil (trust me)

Baking Tips

• As I mentioned above, this bread tasted best sliced after cooling, then letting it sit overnight. I also loved with with almond butter on top.
• Weigh your almond flour out rather than using measuring cups. I experimented by spooning almond flour into a cup, leveling with a knife, then weighing it. I did this three times and each time the weight was pretty different.
• Since almond flour burns more quickly than regular flour, I recommend covering it with foil after 30-40 minutes, once the top starts to brown.

Do you regularly bake with almond flour? I’d love to hear your tips and tricks in the comments below!

Print Recipe

Almond Flour Banana Blueberry Bread

If you’re looking for a gluten-free, low-carb alternative to banana bread, this blueberry banana almond flour bread fits the bill! Lightly sweetened with local honey, it tastes even better with almond butter on top. 

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: Almond Flour, Gluten-Free, Low-Carb

Servings: 12 slices

Calories: 155kcal

Ingredients

• 3 large eggs
• 3 medium ripe bananas mashed
• 1/2 tablespoon vanilla extract
• 3 tablespoons local honey
• 180 grams almond flour (or 1 7/8 cups)
• 1/4 tsp salt
• 1 tsp baking soda
• 3/4 cup blueberries

Instructions

• Preheat oven to 350ºF.
• Next, in a large mixing bowl, whisk together eggs, mashed bananas, and vanilla extract until frothy. Add honey. 
• In a separate bowl add almond flour, salt, and baking soda. 
• Slowly stir in dry ingredients until just combined. Pour 1/2 cup of blueberries into bowl and gently fold in.
• Pour batter into a lightly greased loaf pan and sprinkle remaining blueberries on top.
• Place in preheated oven and bake for 60 minutes. Depending on your oven, you may want to start checking at 55 minutes. As almond flour browns quickly, cover bread with aluminum foil after 30-40 minutes. 
• Remove bread from oven and let cool completely. Cut into 10 equal slices and cover slices with cling wrap. For best texture, wait overnight but at least a couple hours. Slather on some almond butter and enjoy!

Notes

Nutrition for 1/12 of recipe: 155 calories, 9 g fat (1 g saturated fat), 14 g carb, 3 g fiber, 10 g sugar, 5 g protein