Grain-Free Almond Butter Banana Bread (Paleo)

Grain-Free Almond Butter Banana Bread made with almond butter, almond flour, and sweetened with pure maple syrup. A moist, protein-packed healthy quick bread recipe.

I’ve been making a lot of quick bread recipes lately on account of Mother Nature’s neurotic behavior.

We had an amazing record-breaking winter (hazaaaaaah! <-and I don’t use that term lightly), but I’m ready to trade in the Spring clouds and wind for some warmth, stillness, and big, bold colors.

Sometimes a person’s gotta latch on to something familiar in order to weather the Springtime blues, you know?

You know.

So here’s a little taste of that…a little belly warmer, something familiar yet different enough to keep our interest piqued… nourishment in the form of a thick slice of spirit-lifting almond butter banana bread.

Why You’ll Love This Recipe:

• It’s easy! – Simply whizz all of the ingredients up in a blender and bake to sweet, moist perfection. The wet ingredients and the dry ingredients go in at the same time!
• Wholesome ingredients – Loaded with filling protein, fiber, and healthy fats, this is a substantial snack, which helps tide you over between meals.
• Amazing flavor – We’re getting a big dose of classic banana bread flavor without the processed ingredients.

Let’s chat about the simple ingredients for this luscious almond butter banana bread recipe.

Almond Butter Banana Bread Ingredients:

Large Ripe Bananas: Pick overripe bananas that have plenty of brown spots. This ensures the banana bread turns out nice and sweet with moist texture and plenty of banana flavor!

Eggs: A couple of eggs help the banana bread batter rise to fluffy perfection. I haven’t tested this recipe with an egg replacer like flax eggs.

Pure Maple Syrup: While bananas provide plenty of natural sweetness, I like adding some pure maple syrup to boost the sweet taste to perfection. You can also add some brown sugar or coconut sugar if you like very sweet banana breads.

Almond Butter: You may wonder, “Why add almond butter to banana bread?” It’s a valid question. Almond butter makes the bread taste richer and gives it an ultra moist and spongy tender crumb, which I find to be just lovely!

Almond Flour: Taking the place of regular all-purpose flour, we use almond flour which is naturally grain-free, gluten-free, and adds protein, healthy fats, and fiber to the bread.

Vanilla Extract: A splash of vanilla adds warm flavor!

Baking Powder: The leavening agent here, baking powder helps the batter rise to a lovely consistency.

Ground Cinnamon: I find lots of ground cinnamon to be mandatory in banana bread recipes. I love the warm flavor it brings, like a hug for the belly!

Sea Salt: Adding salt enhances the bread’s flavors and makes it taste even sweeter without the need to add excess sugar.

Recipe Customizations:

• You can use any nut butter you’d like in place of almond butter. Peanut butter and cashew butter work great!
• Add 2/3 cup of semi sweet chocolate chips or dark chocolate chips if you’re a chocolate lover like me.
• Mix in 2/3 cup of chopped pecans or walnuts for a nutty crunch.
• Toss in some fresh blueberries for blueberry banana bread!
• If you’re looking for a coconut flour version, check out my Coconut Flour Banana Bread.

How to Make Almond Butter Banana Bread:

Preheat the oven to 350 degrees F and line a  9″ x 5″ loaf pan with parchment paper. Note: you can also spray the bread pan with cooking spray.

Add all of the ingredients to a blender and blend until completely smooth. Transfer the batter to the prepared pan and smooth into an even layer. If you’d like, sprinkle the top with sunflower seeds, chopped nuts, pumpkin seeds, or chocolate chips.

Bake on the center rack of the preheated oven for 45-55 minutes, until the center has set up. Insert a digital thermometer into the center of the bread to check for doneness. The bread is fully baked if it has reached an internal temperature of 190 degrees Fahrenheit or higher.

Let bread cool at least 1 hour before releasing it from the bread pan. Turn the loaf out onto a cutting board. Cut into thick slices and serve with a smear of butter, almond butter, and/or jam.

I enjoyed thick slices of the bread with a smear of peanut butter or almond butter plus some Strawberry Chia Seed Jam. 

Storage Options:

1. Room Temperature: Keep the loaf pan covered with plastic wrap on the counter for up to 3 days.
2. Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 1 week.
3. Freezer: For longer term storage, freeze in a large zip lock bag or a freezer bag for up to 3 months.

Frequently Asked Questions:

And that’s it!

Enjoy this scrumptious banana bread the next time you have ripe bananas to use up! I enjoy it with some Greek yogurt for breakfast or snack for a filling and healthy treat.

I love that it can be enjoyed by all, regardless of dietary needs, as it is made naturally gluten-free with less sugar.

If you enjoy baking homemade quick bread recipes, also try out these reader favorites!

More Quick Bread Recipes:

• Paleo Morning Glory Quick Bread 
• Almond Flour Apple Cider Donut Bread  
• Double Chocolate Sweet Potato Bread  
• Almond Flour Apple Bread  
• Carrot Apple Oat Bread  

Almond Butter Banana Bread

4.66 from 20 votes

By Julia

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 1 loaf

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Almond butter paleo banana bread is moist, flavorful, and loaded with banana goodness! This wholesome loaf is the perfect healthy snack or breakfast.

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Ingredients 

1x2x3x

• ▢ 2 large ripe bananas, peeled
• ▢ 2 large eggs
• ▢ 1/3 cup pure maple syrup
• ▢ 1/3 cup unsweetened almond butter, see note*
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 cups Super Fine Almond Flour
• ▢ 1/2 teaspoon sea salt
• ▢ 2 tsp baking powder
• ▢ 2 teaspoons ground cinnamon

Instructions 

• Preheat the oven to 350 degrees F and line a  9" x 5" loaf pan with parchment paper. Note: you can also spray the bread pan with cooking spray.
• Add all of the ingredients to a blender and blend until completely smooth. Transfer the batter to the prepared loaf pan and smooth into an even layer. Bake on the center rack of the preheated oven for 35 to 45 minutes, until the center has set up. Turn off the heat of the oven, and allow the loaf to sit in the hot oven for 5 minutes more.
• Remove banana bread from the oven and allow it to cool at least 1 hour before releasing it from the bread pan. To do so, run a knife between the loaf and the bread pan and use a spatula to help detach the bottom of the loaf from the pan. Turn the loaf out onto a cutting board. Cut into thick slices and serve with a smear of butter, almond butter, and/or jam.

Notes

*I used a no-stir almond butter. If your almond butter is oily, be sure to stir it well before adding. You can also use peanut butter or cashew butter!

Nutrition

Serving: 1Slice, Calories: 238kcal, Carbohydrates: 22g, Protein: 10g, Fat: 13g, Fiber: 3g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

I originally shared this recipe on April 27, 2017. I updated the photos, added ingredient information, an FAQ section, and helpful tips on January 13, 2026.