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Almond Flour Banana Bread


makes one 9″ x 5″ loaf pan

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Rate this recipe 4.7/5 (6 Votes)


  • 3 cups almond meal
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup + 2 Tablespoons freshly ground chia seeds
  • 3/4 cup water
  • 2 very ripe bananas, about 3/4 cup mashed
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon ground cinnamon
  • 1/4 cup honey (or maple syrup, for vegans)
  • coconut oil, for greasing pan


Adapted from


Step 1

Preheat oven to 350F and grease a 9″ x 5″ loaf pan well.

Using a coffee or spice grinder, grind the chia seeds first, then measure what you need for the recipe. (I measured out 1/4 cup of seeds before grinding, which turned out to be more than what I needed after they were ground.)

Mix 1/4 cup of the ground chia seeds with 3/4 cup water, and allow to sit in the fridge for 15 minutes to gel into “chia eggs.”

Combine the rest of the ingredients in a medium bowl, add the chilled chia eggs, and mix well until a batter is formed. Transfer to the greased loaf pan, and use a spatula to smooth the top.

Bake for 35-45 minutes, until the golden brown and when a knife inserted in the center of the loaf comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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