Almond Butter Banana Bread Recipe

Close-up of sliced homemade bread on parchment paper. The loaf is golden brown with a dense, textured interior, revealing visible specks of grains or seeds. A knife handle is partially visible next to the bread.

5 from 4 votes

Almond Butter Banana Bread Recipe

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 makes for a perfect snack or quick breakfast.

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 230kcal

Author: Nadia

Ingredients

3 Bananas ripe
⅓ cup Almond Butter
¼ cup Pumpkin Puree
1 tablespoon Coconut Oil
2 Eggs
2 tablespoon Maple Syrup
1 tablespoon Vanilla
1 cup Gluten-Free Flour
½ cup Almond Flour
1 teaspoon Sea Salt
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Pumpkie Pie Spice

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 loaf pan.
Bake for 35-40 minutes or until a toothpick comes out clean.
Allow the almond butter banana bread to cool, then slice and enjoy.

Notes

Expert Tips And Notes

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.

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