This Almond Butter Banana Bread is light, fluffy, and incredibly delicious. It’s also gluten-free, dairy-free, and refined sugar-free. This healthy banana bread recipe is moist, easy to make, and a perfect snack or quick breakfast.

Almond Butter Banana Bread sliced on parchment paper with a knife next to it.

Why You’ll Love This Recipe

Easy To Make: You will be amazed at how easy this recipe is! All you have to do is throw the ingredients into a bowl, mix, and bake.
Healthy Ingredients: You can feel good about feeding this to your family. It’s made with all real food ingredients and no refined sugar. It’s also gluten-free and dairy-free.
Moist And Delicious: The addition of pumpkin, almond butter, and coconut oil makes this almond butter banana bread so moist and flavorful.

Almond Butter Banana Bread

Listen, I’ve never been a fan of traditional banana bread, I know, crazy right? I’ve always found the banana flavor to be overpowering. My husband on the other hand loves it, so of course I had to take a stab at making my own paleo banana bread.

The addition of my homemade almond butter and a little bit of pumpkin puree is what turned me into a banana bread fan. The pumpkin adds a nice little spice making it perfect for fall.

If you have a few overripe bananas lying around you need to make this recipe!

If you enjoy baking, you will also love my Pumpkin Spice Sugar Cookies, Sourdough Brownies, Lavender Sugar Cookies, or my Gluten-Free Apple Cobbler. Wash this banana bread down with my Iced Maple Latte.

Ingredients

Banana: You will need super-ripe bananas for this recipe. Ripe bananas will mash up better AND will provide additional sweetness to this almond butter banana bread.
Almond Butter: The fat in the almond butter helps keep his bread really moist. You can use natural almond butter from the grocery store, but be sure to read the label. You want your almond butter only to contain almonds and sea salt. For this recipe, I used my homemade almond butter, which comes together quickly. Added bonus is that you get to control the ingredients and quality!
Pumpkin Puree: I like adding a bit of pumpkin puree to this recipe. You can’t really taste the pumpkin, but it adds additional moisture and nutrition, as the pumpkin is a good source of potassium and Vitamin A. Be sure you are using pure organic pumpkin puree, not pumpkin pie filling.
Coconut Oil: Coconut oil provides some additional healthy fats and moisture to this banana bread. If you don't have coconut oil, you can use Avacado Oil or Olive Oil.
Eggs: Try to get organic cage-free eggs if possible. These eggs will have the highest nutritional content.
Maple Syrup: Pure organic maple syrup adds an additional layer of natural subtle sweetness to this banana bread.
Vanilla Extract
Gluten-Free Flour: You can certainly use regular all purpose flour if you are not gluten-free, however for this recipe, I use 1:1 baking flour. Bob’s Red Mill 1:1 Gluten Free Baking Flour works really well, however, you can use any gluten-free flour blend.
Almond Flour: I prefer Bob’s Red Mill Super Fine Almond Flour, but any fine Almond Flour will do. I love adding a little bit of almond flour as it gives this banana bread a little heart to it, that you don’t get when using only regular flour or gluten-free flour.
Sea Salt: Any sea salt will work, however, something like Redmond Real Salt is a great option.
Baking Powder
Cinnamon:
Pumpkin Spice: I love adding a little extra pumpkin spice seasoning to the batter, especially during the fall. If you are not a fan or don’t have any on hand, you can totally omit it.

Step-By-Step Instructions

Preheat your oven to 350 degrees.
In a small bowl add the gluten-free flour, almond flour, salt, baking powder, cinnamon, and pumpkin spice. Whisk to combine.
In a large bowl mash bananas with a fork.
Add the almond butter, pumpkin puree, eggs, coconut oil, maple syrup, and vanilla to the mashed bananas and mix until combined.
Add the dry ingredients to the wet ingredients and stir until combined.
Pour the banana bread batter into a parchment-lined, or prepared loaf pan.
Bake for 35-40 minutes or until a toothpick comes out clean. The total time might vary, so make sure you check your bread so you don't overbake it.
Allow the almond butter bread to cool, then slice and enjoy.

Mashed bananas in a glass bowl with a silver fork.

Eggs, almond butter, pumpkin, and banana in a glass bowl.

Wet ingredients mixed together into a batter in a glass bowl.

Wet and dry ingredients combined into a banana bread batter.

Almond Butter Banana Bread Batter in a parchment lined loaf pan.

Tips And Tricks

Don’t Over Mix: While you want your batter to be fully combined with no chunks of dry flour, you also want to be cautious to not overmix the batter. Overmixing can affect the texture of the bread, leading to it being tough or dense
Use Spotty Bananas: The bananas provide the majority of sweetness in this recipe, so you want to be sure to use very ripe and spotty bananas, as they provide a sweeter flavor. Also, they will be much softer, and easier to break down with a fork.
Line Your Loaf Pan With Parchment Paper: You don’t want to make this delicious banana bread only to have it get stuck in the loaf pan! To ensure easy removal, line your loaf pan with a sheet of parchment paper.
Let It Cool: Let the banana loaf cool in the pan for 10-15 minutes before removing it and placing it on a wire rack. Once the loaf has cooled completely, you can transfer it to a cutting board and slice it.

Variations And Substitutions

Nut Butter Substitutions: I really like using almond butter in this recipe, however peanut butter, cashew butter, sunflower butter, or any variation of nut butter or seed butter will be perfect!
Add-ins: You can also add some of your favorite mix-ins to this almond butter banana bread. Try mixing in dark chocolate chips, walnuts, pecans, or dried fruit. If you do add any of the optional add-ins, you will want to fold them in gently after your batter is fully mixed.
Sweetener: I personally enjoy using maple syrup for a touch of added sweetness, however, if you don’t have maple syrup you can use organic raw honey, organic date syrup, organic coconut sugar, or brown sugar (if you use brown sugar this healthy dessert will no longer be refined sugar free).
Pumpkin Free: If pumpkin is not your thing, or you don't have any on hand, you can replace it with full-fat Greek yogurt. The yogurt has a similar texture and will help make this a moist banana bread.

Almond Butter Banana bread in two slices on parchment paper.

Frequently Asked Questions

Can I Use Peanut Butter Instead Of Almond Butter?

Yes, you can certainly use peanut butter, and make peanut butter banana bread! In fact, you can use any nut butter that you like.

How Long Does Homemade Banana Bread Last?

You can keep almond butter banana bread on the counter at room temperature in an airtight container for 2 days or in the refrigerator for 5 days.

Can I Freeze Homemade Banana Bread?

If you have leftover banana bread you can store it in the freezer for up to 3 months. I’d recommend wrapping it in plastic wrap and then storing it in a ziplock freezer bag.

Why Is My Banana Bread Soggy?

The ratio of flour to banana is key in getting the perfect banana bread consistency. If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet and crumbly.

How Do You Store Banana Bread So It Does Not Get Soggy?

Storing banana bread properly is essential to prevent it from becoming soggy or drying out too quickly. Wrap the cooled banana bread tightly in plastic wrap or aluminum foil. Make sure to cover it completely, sealing the edges to prevent air from getting in. This helps maintain moisture within the bread.

Two slices of almond butter banana bread on parchment paper with a knife next to it.

How To Serve

I love to serve this almond butter loaf slightly warm with a pat of butter on it. You can also spread jam or almond butter on top of the bread for a delicious treat.

How To Store

Once the almond butter banana bread has cooled completely, you can place it in an airtight container and store it on the countertop or in the fridge for 2-3 days.

More Almond Butter Recipes

Almond Butter Cups

How To Make Homemade Almond Butter

Snickers Stuffed Dates

Sourdough Discard Chocolate Chip Cookies

Gluten-Free Almond Butter Banana Bread