Almond Flour Banana Bread (Moist, Gluten-Free & Dairy-Free)

I had a sweet craving the other day.

The kind where you just need something cake-y, cozy, and comforting… but you also know you can’t go wild with sugar because diabetes runs in the family and wheat flour tends to spike blood sugar, too.

So I went hunting for a “healthy-ish” treat and found this Almond Flour Banana Bread recipe by Katie of Chocolate Covered Katie. It turned out moist, tender, and sweet enough to feel like a treat without the refined sugar, wheat flour, or dairy.

As someone who’s also slightly gluten-intolerant, this loaf feels like the perfect little indulgence when a craving hits.

Let’s bake it together. 💛

What Is Almond Flour Banana Bread?

Almond flour banana bread is exactly what it sounds like: a simple banana bread made with almond flour instead of wheat flour.

That one swap does a lot of things:

• It’s wheat-free and naturally gluten-free, which is helpful if you’re avoiding gluten like I am.
  
• It uses no refined sugar. The sweetness comes mainly from overripe bananas.
  
• It’s dairy-free, so no butter or milk needed.
  
• It’s a classic quick bread: mix everything in one bowl, bake, and you’re done.

Here is a detailed review of a stand mixer that’s great for a small batch of this banana bread.

Katie of Chocolate Covered Katie developed this recipe and I really appreciate how beginner-friendly it is. You don’t need special equipment or baking skills; just a bowl, a spoon, and a loaf pan.

On Katie’s site, she also includes:

• Ingredient substitutions
  
• Explains why certain ingredients matter
  
• Nutrition facts (super helpful if you’re watching calories or macros)

Now, here’s how I made it in my own kitchen.

Almond Flour Banana Bread Recipe

Recipe by: Katie, Chocolate Covered Katie
My version below is how I followed her recipe.

Ingredients

• 2 cups fine almond flour
• 3 overripe bananas, mashed
• 2 eggs
• 1 Tbsp baking powder
• ½ tsp salt
• ½ tsp vanilla extract
• ½ cup raisins

Note: The original recipe did not have raisins, but because I love them, I added some.

Directions

1. Preheat the oven
   Preheat your oven to 325°F (163°C).
   I always rely on a separate oven thermometer rather than my oven’s built-in one for accuracy.
   
2. Prepare the pan
   Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving some overhang so you can lift the bread out easily.
   
3. Mix the batter
   In a mixing bowl, combine all the ingredients and stir until the batter looks smooth and well combined. You can use a mixing spoon, a hand mixer, or a stand mixer.
   
4. Fill the pan
   Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   
5. Bake
   Place the pan on the center rack of your oven. Bake for 50–55 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean. (Every oven is different, so you may need to adjust the time slightly.)
   
6. Cool and slice
   Let the bread cool in the pan for about 10–15 minutes, then lift it out (or carefully turn it out) and cool completely on a wire rack before slicing.

If you only bake small batches, like one loaf of this banana bread, these mini stand mixers are great options.

How It Turned Out for Me

My loaf came out moist, with that lovely nutty flavor you get from almond flour. I absolutely loved it.

A few things I noticed:

• It’s very filling. Almond flour is rich, so a small slice goes a long way.
  
• One loaf easily stretches over several days, especially if you’re not eating giant slices.
  
• The texture stays soft and tender, not dry or crumbly.

Freezing & Leftovers

I sliced some of the bread, wrapped the slices, and froze them. When a craving hits, I just thaw a slice (or warm it gently), and it still tastes great.

Sharing With My Family

I shared the bread with my brother and sister, who are both diabetic and have strong sweet cravings of their own. They really enjoyed it, which made me so happy.

Their positive feedback gave me an idea…

This Banana Bread Makes a Great Gift

Because it’s:

• Wheat-free
  
• Gluten-free
  
• Dairy-free
  
• Made without refined sugar
  

…it feels like a more thoughtful, “better-for-you” treat to give to family and friends who are trying to be careful with what they eat.

I’m planning to bake several loaves as Christmas presents for my siblings and close friends. Wrap a cooled loaf in parchment, add a bit of twine and a handwritten tag, and you’ve got a cozy, homemade gift.

Why This Almond Flour Banana Bread Is a Keeper

If you’re looking for a healthier way to satisfy your sweet tooth, I definitely recommend Katie’s almond flour banana bread.

It’s:

• Simple to make
  
• Beginner-friendly
  
• Naturally gluten-free and dairy-free
  
• Sweet, moist, and satisfying without being over the top
  

If you track your carbs or calories closely, be sure to check the nutrition facts on Katie’s original recipe and, as always, follow your healthcare provider’s advice for your specific needs.

But if you’ve been missing a slice of banana bread with your coffee or tea, this might just become your new go-to loaf.