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


  • 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


  • 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!


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