Banana Almond Flour Bread

There’s something incredibly comforting about the smell of banana bread baking in the oven.

This banana almond flour bread takes that classic comfort to the next level.

It’s soft, naturally sweet, gluten-free, and made with nourishing ingredients like almond flour, ripe bananas, and cottage cheese.

Why You’ll Love This Recipe

Perfectly Moist: The bananas and cottage cheese ensure every bite is tender and never dry.

Naturally Sweetened: Maple syrup adds a light caramel flavor without refined sugar.

Gluten-Free & Grain-Free: Almond flour keeps it nutritious and satisfying.

Easy to Mix-In: I love tossing in blueberries or chocolate chips for a twist.

Meal Prep Friendly: Stays moist for days, great for breakfast or snack.

What You’ll Need (Ingredient Highlights)

Ripe Bananas: Naturally sweet and moist, essential for flavor and texture.

Cottage Cheese: Adds richness and protein—don’t worry about small curds, they blend in.

Almond Flour: A nutrient-dense, gluten-free flour that keeps the bread soft.

Maple Syrup: A touch of natural sweetness that complements the banana beautifully.

Eggs: Help bind everything together and create a fluffy texture.

Cinnamon: Adds warmth and depth to the flavor.

Baking Soda: Helps the loaf rise evenly without yeast.

Optional Add-ins: Walnuts, chocolate chips, or blueberries for variety and fun!

Pro Tips Before You Start

Use spotty bananas for maximum natural sweetness.

Don’t overmix the batter—just stir until everything is combined.

If your cottage cheese is chunky, it’s totally fine! It melts into the loaf while baking.

Check doneness with a toothpick; it should come out clean or with a few moist crumbs.

Cover the loaf with foil if the top starts browning too quickly.

How to Make Banana Almond Flour Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a standard loaf pan with parchment paper and lightly grease the sides for easy removal.

Step 2: Mix Wet Ingredients

In a large mixing bowl, mash the bananas with a fork.

Add in the eggs, cottage cheese, maple syrup, and vanilla extract.

Whisk everything together until the mixture is smooth and well combined.

Step 3: Add Dry Ingredients

Stir in the almond flour, baking soda, and cinnamon.

Mix just until all the dry ingredients are fully incorporated.

The batter will be thick, and a little lumpy from the cottage cheese is okay!

Step 4: Add Mix-Ins (Optional)

If using walnuts, chocolate chips, or blueberries, fold them gently into the batter.

Step 5: Bake the Bread

Pour the batter into your prepared loaf pan. Smooth the top and place in the oven.

Bake for 50 minutes, covering the top loosely with foil after about 30 minutes if it begins to brown too fast.

Step 6: Check for Doneness

Insert a toothpick into the center of the loaf.

If it comes out clean or with a few moist crumbs, the bread is done.

Remove from the oven and let cool in the pan for 10–15 minutes.

Step 7: Cool and Slice

Carefully lift the loaf out of the pan using the parchment.

Let it cool completely on a wire rack before slicing. Enjoy warm or chilled!

What to Serve It With

I love serving this banana almond flour bread with:

A smear of peanut or almond butter

Greek yogurt and berries on the side

A warm mug of coffee or chai latte

A drizzle of extra maple syrup if I want it extra sweet

Variations / Substitutions

No Cottage Cheese? Try Greek yogurt instead for a similar texture.

Vegan Option: Use flax eggs and plant-based yogurt, though texture will vary.

Nut-Free? Use oat flour instead of almond flour (adjust liquid slightly).

Flavor Boosts: Add a pinch of nutmeg or vanilla bean paste for a deeper flavor.

Storage & Leftovers

Room Temp: Store in an airtight container for up to 2 days.

Fridge: Keeps well for up to 5 days—just reheat slightly before eating.

Freezer: Slice and freeze individually; toast or microwave straight from frozen.

FAQs

Can I use frozen bananas?
Yes, thaw them first and drain excess liquid before mashing.

Is almond flour the same as almond meal?
They’re similar, but almond flour is finer. You can use either, but flour gives a smoother texture.

Can I double the recipe?
Absolutely! Use two loaf pans and rotate halfway through baking for even results.

What if I don’t have maple syrup?
You can substitute with honey or agave, adjusting to taste.

Why is my bread soggy in the center?
It may need more bake time, or the bananas were too large. Check with a toothpick to be sure.

How can I make this recipe dairy-free?
Use a dairy-free yogurt instead of cottage cheese and ensure your chocolate chips (if added) are dairy-free.

Do I need to refrigerate the bread?
Only if keeping it longer than 2 days. Refrigeration helps preserve freshness.

Final Thoughts

This banana almond flour bread has become a staple in my kitchen.

It’s one of those magical recipes that feels indulgent but is secretly good for you.

Whether I’m sharing it with friends or sneaking a slice in the afternoon, it always hits the spot.

It’s cozy, simple, and endlessly adaptable—everything I want in a homemade loaf.