Banana Bread Recipe With Almond Flour

I’ve learned that a loaf of good banana bread can turn any mundane morning into something truly special. This easy banana bread recipe with almond flour adds a rich, moist texture and a surprise tangy swirl that makes it feel like a truly special treat. This recipe combines the moistness of almond flour with a tangy, creamy swirl for a truly indulgent treat. It’s a simple, comforting bake perfect for weekend brunch or a special family dessert. The almond flour adds depth and a tender crumb, making this a new favorite. Get ready for rave reviews and requests for the recipe!

Ingredients

• All-Purpose Flour: 200 g (1 ½ cups) all-purpose flour. Provides structure and lift to the bread. This helps ensure a traditional texture alongside the almond flour.
• Almond Flour: 120 g (1 cup) blanched almond flour. Adds richness, moisture, and a subtle nutty flavor. Blanched fine-ground almond flour works best for texture in this banana bread recipe.
• Leavening and Spices: 10 g (2 teaspoons) baking soda, 5 g (1 teaspoon) ground cinnamon, and 2 g (½ teaspoon) fine sea salt. Baking soda provides the necessary lift for a tender crumb. Cinnamon and salt enhance the banana and almond flavors.
• Ripe Bananas: 400 g (about 3-4 medium) very ripe bananas, mashed. The key ingredient for natural sweetness and moisture. Use bananas that are dark brown and spotty for the best flavor.
• Fats and Sweetener: 180 g (¾ cup) granulated sugar and 120 ml (½ cup) neutral oil (e.g., canola or vegetable oil). Sugar provides sweetness and helps create a soft crumb. Neutral oil ensures a moist texture that stays tender for days (I often use avocado oil for a truly neutral flavor).
• Eggs and Vanilla: 2 large eggs, at room temperature, and 10 ml (2 teaspoons) alcohol-free vanilla extract. Eggs bind the ingredients together and provide structure. Vanilla enhances the overall flavor profile.
• Cream Cheese Swirl: 225 g (1 block) full-fat cream cheese, softened, and 50 g (¼ cup) powdered sugar. Cream cheese creates the tangy, rich swirl throughout the loaf. Ensure it is softened to avoid lumps when mixing.
• Vanilla and Cinnamon Garnish: 5 ml (1 teaspoon) alcohol-free vanilla extract (for swirl) and 2 g (½ teaspoon) ground cinnamon (for garnish). These ingredients finish the cream cheese swirl flavor and add a final touch of warmth. The extra cinnamon dusting adds a beautiful aesthetic for serving this banana bread recipe with almond flour.

Instructions

Here’s how to put together this amazing banana bread recipe with almond flour quickly and easily, step by step.

1. Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan, or line it with parchment paper leaving an overhang on the long sides. The overhang acts as handles for easy removal after baking, which is a big help.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking soda, 1 teaspoon of ground cinnamon, and salt. Ensure all dry ingredients are evenly distributed for consistent rising. Set this bowl aside while you prepare the wet ingredients.
3. Mix Wet Ingredients: In a separate medium bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth, leaving a few small lumps for texture. Stir in the granulated sugar, neutral oil, eggs, and 2 teaspoons of alcohol-free vanilla extract until well combined. The mixture should be uniform in color and texture.
4. Fold Wet into Dry: Pour the wet banana mixture into the large bowl containing the dry flour mixture. Stir gently with a spatula until just combined; be careful not to overmix. A few streaks of flour remaining are acceptable, as overmixing will make this banana bread recipe tough. If you overmix, the gluten can make your loaf dense; stop stirring as soon as the last streaks of flour disappear.
5. Prepare Cream Cheese Swirl: In a small bowl, prepare the cream cheese swirl by beating the softened cream cheese with the powdered sugar and 1 teaspoon of alcohol-free vanilla extract. Use a hand mixer for a smooth and creamy consistency without lumps. The cream cheese must be at room temperature for easy mixing.
6. Layer the Batter: Pour half of the banana bread recipe with almond flour batter into the prepared loaf pan and spread it evenly. Dollop half of the cream cheese mixture over the batter in small spoonfuls. This layering technique ensures a good distribution of the swirl throughout the loaf.
7. Add Final Layers and Swirl: Carefully add the remaining banana bread batter over the cream cheese layer, spreading it gently to cover the swirl. Then, dollop the remaining cream cheese mixture on top of the final batter layer. Use a butter knife or skewer to create distinct ribbons by gently swirling the cream cheese into the batter, avoiding excessive mixing.
8. Bake until Golden: Bake for 55-65 minutes at 175°C (350°F). To test doneness, insert a wooden skewer into the center of the loaf, avoiding the thick cream cheese swirl directly. The skewer should come out with moist crumbs, not wet batter. The top should be golden brown and the cream cheese slightly set.
9. Cool Completely before Slicing: Remove the banana bread recipe with almond flour loaf from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Using the parchment paper overhang, carefully lift the loaf out of the pan and transfer it to the wire rack to cool completely. Cooling completely (1-2 hours) ensures clean slices and prevents crumbling.
10. Serve and Garnish: Slice the cooled banana bread into thick pieces. Lightly dust the top of the sliced loaf and individual slices with the remaining ½ teaspoon of ground cinnamon for a warm, aromatic finish.

Tips for a Perfectly Moist Almond Flour Banana Bread

This banana bread recipe with almond flour produces a remarkably moist and tender crumb thanks to the almond flour and generous amount of ripe bananas. To ensure your loaf turns out perfectly, pay attention to these three simple techniques.

• The Riper, The Better: Use very ripe, spotty bananas; their sweetness and high moisture content are key to the final texture and natural sweetness of this easy banana bread.
• Don’t Overmix the Batter: Overmixing develops gluten in the all-purpose flour portion, leading to a tough, dense loaf. Stop mixing once the ingredients are just combined.
• The Role of Almond Flour: The almond flour adds healthy fats and moisture, helping keep the loaf tender for days, making this a great option for family-friendly healthy eating.

Mastering the Cream Cheese Swirl Technique

The tangy cream cheese swirl is what elevates this banana bread from basic to brilliant. It’s easy to create, but follow these tips to avoid a lumpy or messy swirl.

• Soften the Ingredients: Ensure the cream cheese is at room temperature before mixing; this prevents lumps and creates a smooth swirl.
• Layering is Key: The recipe uses a two-layer approach (batter/swirl/batter/swirl) to ensure the cream cheese is distributed throughout the loaf, not just just on top.
• Gentle Swirling: Use a light hand when creating the swirl pattern; a few passes with a knife or skewer are enough. Over-swirling will cause the cream cheese to blend completely into the banana bread batter.

FAQs

Can I make this banana bread completely gluten-free?

No, this specific recipe uses both all-purpose flour and almond flour. For a 100% gluten-free version, you would need to replace the all-purpose flour with a gluten-free blend.

Can I use less sugar or substitute the sugar?

You can slightly reduce the granulated sugar in the main batter if your bananas are extremely ripe. For the swirl, the powdered sugar is essential for both flavor and texture; a natural sugar alternative like maple syrup won’t create the same firm texture in the cream cheese swirl.

How do I store banana bread with cream cheese?

Because this recipe contains dairy (cream cheese), it must be stored in an airtight container in the refrigerator for up to 3-4 days. This makes it a great option for meal prep snacks during the week.

Can I freeze this banana bread?

Yes, this loaf freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

How do I know when the bread is done if the cream cheese is soft?

Insert a wooden skewer into the banana bread section of the loaf, avoiding the thick cream cheese swirl directly. If the skewer comes out clean or with moist crumbs (not wet batter), it is ready. I’ve found that checking a spot about an inch away from the center line works best to avoid the swirl.

Conclusion

This easy banana bread recipe with almond flour adds a rich, moist texture and a surprise tangy swirl that makes it feel like a truly special, family-friendly treat. It’s simple enough for a weeknight bake but impressive enough for weekend guests. Pin this recipe for later to save this perfect snack idea for healthy eating.

banana bread recipe with almond flour

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• Author: Liana Brooks
• Total Time: 80 minutes
• Yield: 1 loaf (10 servings) 1x
• Diet: Vegetarian

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Description

This moist and tender banana bread recipe incorporates almond flour and a tangy cream cheese swirl for a truly indulgent treat.

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Ingredients

Scale 1x2x3x

• 200 g (1.5 cups) all-purpose flour
• 120 g (1 cup) blanched almond flour
• 10 g (2 teaspoons) baking soda
• 5 g (1 teaspoon) ground cinnamon, for batter
• 2 g (0.5 teaspoon) fine sea salt
• 400 g (3–4 medium) very ripe bananas, mashed
• 180 g (0.75 cup) granulated sugar
• 120 ml (0.5 cup) neutral oil (e.g., canola or vegetable oil)
• 2 large eggs, room temperature
• 10 ml (2 teaspoons) alcohol-free vanilla extract, for batter
• 225 g (1 block) full-fat cream cheese, softened
• 50 g (0.25 cup) powdered sugar
• 5 ml (1 teaspoon) alcohol-free vanilla extract, for swirl
• 2 g (0.5 teaspoon) ground cinnamon, for garnish

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Instructions

1. Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan, or line it with parchment paper leaving an overhang on the long sides.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking soda, 1 teaspoon of ground cinnamon, and salt until evenly distributed. Set aside.
3. Mix Wet Ingredients: In a separate medium bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth. Stir in the granulated sugar, neutral oil, eggs, and 2 teaspoons of alcohol-free vanilla extract until well combined.
4. Fold Wet into Dry: Pour the wet banana mixture into the large bowl containing the dry flour mixture. Stir gently with a spatula until just combined, being careful not to overmix. A few streaks of flour remaining are acceptable.
5. Prepare Cream Cheese Swirl: In a small bowl, prepare the cream cheese swirl by beating the softened cream cheese with the powdered sugar and 1 teaspoon of alcohol-free vanilla extract until smooth and creamy.
6. Layer the Batter: Pour half of the banana bread batter into the prepared loaf pan and spread it evenly. Dollop half of the cream cheese mixture over the batter in small spoonfuls.
7. Add Final Layers and Swirl: Carefully add the remaining banana bread batter over the cream cheese layer, spreading it gently. Dollop the remaining cream cheese mixture on top. Use a butter knife or skewer to create distinct ribbons by gently swirling the cream cheese into the batter.
8. Bake until Golden: Bake for 55-65 minutes at 175°C (350°F). To test doneness, insert a wooden skewer into the center of the loaf, avoiding the thick cream cheese swirl. The skewer should come out with moist crumbs, not wet batter.
9. Cool Completely before Slicing: Remove the loaf from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Lift the loaf out using the parchment paper overhang and transfer it to the wire rack to cool completely (1-2 hours) before slicing.
10. Serve and Garnish: Slice the cooled banana bread into thick pieces. Lightly dust the top with the remaining 0.5 teaspoon of ground cinnamon for a warm, aromatic finish.

Notes

Use very ripe, dark brown bananas for the best flavor and sweetness. Ensure the cream cheese is softened to room temperature for a lump-free swirl. Avoid overmixing the batter, as this can result in a tough, dense loaf. The bread must cool completely before slicing to ensure clean cuts and prevent crumbling.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (110 g)
• Calories: 430 calories
• Sugar: 23 g
• Sodium: 130 mg
• Fat: 23 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 45 mg

Keywords: easy banana bread, almond flour, cream cheese swirl, quick bread, dessert, baking, brunch, comfort food