Cinnamon almond flour banana bread is a nutty, tender loaf that skips wheat flour and still tastes like classic banana bread. Only a handful of ingredients come together in one bowl.
Ripe bananas supply nearly all the sweetness, and the warm spice and soft crumb make the loaf a good match for coffee. It holds together nicely when sliced, which is not always true of loaves made without wheat.
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Why This Cinnamon Almond Flour Banana Bread Recipe Works
Almond flour is made from ground almonds, so it brings natural fat and a rich flavor that keeps the loaf moist. It also means the batter needs no added oil or butter.
Eggs act as the main binder and help the loaf rise, while baking powder adds extra lift. Together they build a sturdy but tender crumb.
Cinnamon adds a warm note that makes the fruit taste sweeter without any sugar in the bowl. The method takes only a few minutes of mixing.
Ingredients for Cinnamon Almond Flour Banana Bread
- Ripe bananas: three large bananas, very ripe, preferably black spotted.
- Eggs: two large eggs, at room temperature.
- Almond flour: two cups of blanched almond flour, spooned lightly and not packed.
- Baking powder: one teaspoon.
- Cinnamon: one half teaspoon of ground cinnamon, plus extra if you like.
- Salt: a pinch.
- Vanilla extract: optional, for extra flavor.
- Optional topping: chocolate chips or chopped nuts for the top.
Ripe bananas. They supply sweetness, moisture, and structure, so the darker the peel, the stronger the flavor in the finished loaf.
Almond flour. Fine blanched flour gives a smoother crumb, and it should stay fluffy in the cup rather than being pressed down.
Eggs. They hold the batter together without gluten, which is why room temperature eggs blend in more evenly.
Baking powder. It gives the dense almond batter a little lift so the loaf does not turn out heavy.
Cinnamon. Warm spice rounds out the nutty flavor, and a pinch more is welcome if you enjoy a stronger taste.
How to Make Cinnamon Almond Flour Banana Bread
1. Heat the oven and line the pan Heat the oven to 350 degrees F and line a nine by five inch loaf pan with parchment, leaving an overhang so the soft loaf lifts out in one piece.
2. Mash the bananas Mash the bananas in a mixing bowl until smooth, since any large lumps will leave wet pockets in the baked loaf.
3. Add the eggs Whisk in the eggs until the mixture looks uniform, and add a splash of vanilla now if you like.
4. Stir in the dry ingredients Stir in the almond flour, baking powder, cinnamon, and salt until no dry streaks remain, then stop mixing right away.
5. Fill the pan and bake Pour the batter into the pan, scatter any chocolate chips or nuts on top, and bake for 45 to 55 minutes until a toothpick comes out clean.
6. Cool completely Cool the loaf in the pan for at least 20 minutes before lifting it out, because an almond flour loaf is fragile while warm.
How to Serve Cinnamon Almond Flour Banana Bread
Serve thick slices plain or toasted in a skillet with a little butter. For a protein rich brunch, set a slice beside baked cottage cheese eggs and a piece of cottage cheese cloud bread. For dessert, pair a small slice with mango panna cotta or fruit pavlova.
How to Store and Reheat Cinnamon Almond Flour Banana Bread
Keep the cooled loaf in an airtight container at room temperature for 1 to 2 days, then move it to the refrigerator. Freeze wrapped slices for 2 to 3 months and thaw them in the toaster. Discard any loaf that smells off or shows mold.
Tips and Variations for Cinnamon Almond Flour Banana Bread
Use ripe fruit. Very ripe bananas make the loaf sweeter, so wait until the peels are mostly dark.
Measure lightly. Spoon the almond flour into the cup and level it, because packing makes the loaf dense.
Use room temperature eggs. Cold eggs can leave streaks, so set them out while you mash the bananas.
Be patient while it cools. Cooling for at least 20 minutes lets the crumb set, and slicing too early makes it fall apart.
Flag the allergens. This loaf contains almonds and eggs, and any added nuts are tree nuts, so label it for guests.
Swap with care. Hazelnut flour can replace almond flour, and a flax egg can stand in for the eggs for an egg free loaf.
Skip the raw batter. Do not taste the batter, because it contains raw egg.
Check trusted guidance. For general advice on storing leftovers safely, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Cinnamon Almond Flour Banana Bread
What makes cinnamon almond flour banana bread different?
It uses ground almonds instead of wheat flour, so the loaf is denser, nuttier, and rich in natural fat.
Can I add sweetener to cinnamon almond flour banana bread?
The bananas provide most of the sweetness, but a little maple syrup can be added if you like a sweeter loaf.
How do I know cinnamon almond flour banana bread is done?
A toothpick in the center should come out clean, and the edges should look set and lightly golden.
Can I use other flours?
Almond flour behaves differently from wheat flour, so swapping other flours will change the texture and may need other changes.
Can I add chocolate chips?
Yes, scatter a handful on top before baking and label the loaf for allergens when you share it.
Cinnamon Almond Flour Banana Bread
Equipment
- 9 by 5 inch loaf pan
- Parchment paper
- Mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 3 large ripe bananas very ripe, mashed
- 2 large eggs room temperature
- 2 cup blanched almond flour spooned lightly, not packed
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 pinch salt
- ½ tsp vanilla extract optional
- ¼ cup chocolate chips or chopped nuts optional, for the top
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 9 by 5 inch loaf pan with parchment.
- Mix the batter. Mash the bananas, whisk in the eggs, then stir in the almond flour, baking powder, cinnamon, and salt.
- Fill. Pour into the pan and top with chocolate chips or nuts if using.
- Bake. Bake for 45 to 55 minutes until a toothpick comes out clean.
- Cool. Cool for at least 20 minutes before lifting out and slicing.
