Vegan Gluten-Free Almond Flour Banana Bread

This vegan gluten-free almond flour banana bread is soft, moist and full of banana flavor. It has no eggs, no dairy and no wheat flour, but you'd never guess. Almond flour makes it rich and tender, ripe bananas make it sweet, and a "flax egg" holds it together.

It's mixed in one bowl and is great for breakfast, snacks or anyone with food allergies or special diets.

Why This Recipe Works

• Almond flour gives a moist, tender crumb and healthy fats.
• A little tapioca or oat flour adds structure so the bread doesn't fall apart.
• Flax eggs replace regular eggs and help bind the batter.
• Very ripe bananas and maple syrup give natural sweetness.
• Baking a bit lower and longer cooks the middle without burning the outside, since almond flour browns fast.

Quick Facts

• Prep time: 15 minutes
• Cook time: 55–65 minutes
• Total time: about 1 hour 20 minutes (plus cooling)
• Servings: 10 slices
• Difficulty: Easy

Ingredients

Flax Eggs

• 2 tablespoons ground flaxseed
• 5 tablespoons water

Banana Bread

• 3 large very ripe bananas (about 1½ cups / 340 g mashed)
• ¼ cup (60 ml) maple syrup
• ¼ cup (60 ml) melted coconut oil (or light olive oil)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 2 cups (200 g) blanched almond flour
• ½ cup (60 g) tapioca flour (or certified gluten-free oat flour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder (gluten-free)
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup chopped walnuts or dairy-free chocolate chips (optional)
• 1 banana for the top (optional)

About the Ingredients

Blanched almond flour vs almond meal: Blanched almond flour is made from peeled almonds and is fine and light. Almond meal has skins and makes a heavier, grainier loaf. Use blanched almond flour.

Can I use only almond flour? It works but makes a very soft, fragile loaf. The tapioca or oat flour helps it hold together when sliced.

Gluten-free note: Oats are naturally gluten-free but often cross-contaminated. Choose oat flour labeled gluten-free if you need it to be fully gluten-free.

Step 1: Make the Flax Eggs

In a small bowl, mix the ground flaxseed and water. Let it sit 10 minutes, until thick and gel-like. This replaces 2 eggs.

Step 2: Heat the Oven

Heat the oven to 350°F (175°C). Line a 9×5-inch or 8×4-inch loaf pan with parchment paper, letting it hang over the sides so you can lift the bread out.

Step 3: Mix the Wet Ingredients

In a large bowl, mash the bananas until mostly smooth. Stir in the flax eggs, maple syrup, melted coconut oil, vanilla and apple cider vinegar.

Why vinegar? It reacts with baking soda to help the bread rise, since there are no eggs.

Step 4: Add the Dry Ingredients

Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt directly to the bowl. Stir until well combined. The batter will be thick.

Fold in walnuts or chocolate chips.

Good news: With no gluten, you don't need to worry about overmixing.

Step 5: Fill the Pan

Spread the batter evenly in the pan. If you like, slice an extra banana in half lengthwise and press it gently on top for a pretty finish.

Step 6: Bake

Bake for 55–65 minutes. After 30 minutes, cover the top loosely with foil. Almond flour browns quickly, and the foil stops the top from getting too dark before the middle is cooked.

It's done when:

• A toothpick in the center comes out clean or with a few moist crumbs.
• The top feels firm and springs back.
• A thermometer reads about 200–205°F (93–96°C) in the center.

Step 7: Cool Completely

Cool the bread in the pan for 20 minutes, then lift it out and cool on a rack for at least 1 hour.

This is important. Gluten-free and vegan breads are very soft when warm and firm up as they cool. Slicing too early can make it look gummy.

Tips for the Best Loaf

• Use very ripe bananas with lots of brown spots.
• Let the flax eggs gel fully before using.
• Cover with foil halfway through baking.
• Cool it completely before slicing.
• Use a sharp serrated knife for clean slices.

Common Problems

Gummy middle. It needs more baking time, or it was sliced warm. Bake until 200°F inside and cool fully.

Too dark on top. Cover with foil earlier.

Falls apart when sliced. It needs to cool longer, or the tapioca/oat flour was skipped.

Didn't rise much. Almond flour breads are naturally a bit denser. Check that your baking soda is fresh.

Sunk in the middle. It was underbaked, or the oven door was opened too often.

Variations

• Chocolate chip: Add ½ cup dairy-free chocolate chips.
• Blueberry: Fold in ¾ cup blueberries tossed in 1 tablespoon tapioca flour.
• Muffins: Fill 12 lined muffin cups and bake 22–26 minutes.
• Lower sugar: Reduce maple syrup to 2 tablespoons if bananas are very ripe.
• Nut-free: This recipe depends on almond flour. For a nut-free bread, a different recipe works better.
• Not vegan? Use 2 regular eggs instead of flax eggs.

Storage

Room temperature: Covered, up to 2 days. Almond flour breads are moist and can spoil faster.

Fridge: In an airtight container for up to 1 week. Many people like the texture even better chilled.

Freezer: Wrap slices individually and freeze up to 3 months. Thaw at room temperature or toast lightly.

Nutrition Estimate

Per slice (1/10 of the loaf, without nuts or chips):

• Calories: about 250
• Protein: about 6 g
• Carbohydrates: about 24 g
• Fiber: about 4 g
• Sugar: about 11 g
• Fat: about 16 g

FAQs

Can I use coconut flour instead of almond flour?

No. Coconut flour absorbs much more liquid and can't be swapped 1:1.

What can I use instead of flax eggs?

Chia eggs (same amounts) work well. Or use 2 regular eggs if you don't need it vegan.

Why is my almond flour banana bread gummy?

It needs more baking time, or it was sliced before cooling completely.

Can I use honey instead of maple syrup?

Yes, but it won't be vegan.

Is almond flour banana bread healthy?

It has more protein, fiber and healthy fat than regular banana bread, and no refined flour.

Can I make it without added sugar?

Yes. Use very ripe bananas and skip the maple syrup. It will be less sweet and slightly denser.

More Recipes to Try

• Easy Moist Banana Bread (coming soon)
• 5-Ingredient Peanut Butter Oatmeal Cookies (coming soon)
• 3 Ingredient Banana Oatmeal Cookies (coming soon)
• Browse all recipes

A Final Note

Let the flax eggs gel, cover the loaf with foil halfway through baking and wait until it's fully cool before slicing. You'll get a moist, tender banana bread that everyone can enjoy.