We all have that one banana bread recipe we swear by. This isn’t that. Almond flour banana cake is softer, more tender, and just happens to be gluten and dairy-free. (You’ll be back for seconds.)
No flour, no blends, starches, oil or dairy!
Almond flour banana cake keeps things clean and simple for a naturally gluten-free payoff.
This almond flour banana cake joins the club with my flourless tangerine and flourless pumpkin cakes ~ longtime reader favorites for a reason. These cakes are easy to throw together, no fancy ingredients required, and they bake up moist, tender, and full of flavor. If you’re baking for someone who avoids gluten (or even if you’re not), this banana cake is a cozy little treat that everyone will love.
what you need to know about baking with almond flour
- There are different types of almond flour out there – I recommend looking for a finely milled almond flour like Bob’s Red Mill “superfine” almond flour. It’s what I use almost all the time I bake with almond flour. Buy it here.
- Because almond flour is grain free and gluten free, the texture of this cake is different from your average wheat-flour based cake. Expect it to have a very moist, dense crumb with a wonderfully slightly-crumbly texture without being at all dry.
- I keep my almond flour in the freezer. Why? Nuts and nut flours have a relatively short shelf life in the pantry once opened because they naturally contain oils that can go rancid over time. Keeping them in the freezer prolongs their shelf life!
more almond flour recipes
- almond ricotta cake
- almond flour brownies
- almond macaroon cake
- Sicilian almond cookies
- Meyer lemon cake
- gluten free zucchini cake with cream cheese frosting
customize this almond flour banana cake recipe
- customize the add-ins: feel free to skip the walnuts altogether or replace with a different kind of nut. One of my taste testers suggested adding chocolate chips, which would be delicious! Or consider shredded coconut.
- add a simple glaze in place of the powdered sugar for a sweeter topping.
- You can make a super simple glaze without a recipe by adding a couple cups of powdered sugar to a bowl, and thinning it with a little bit of water, milk or cream. Whisk together, adding a little more liquid until you get your desired consistency. You can also add a pinch of salt or a few drops of vanilla extract for extra flavor.
- Go a step further and top your banana cake with a cream cheese frosting!
Can I make this without eggs?
- Not this time ~ eggs are key to the structure of almond flour banana cake. Without them, the cake won’t hold together properly.
Can I use almond meal instead of almond flour?
- Technically yes, but the texture will be denser and a bit grittier. For the softest crumb, stick with finely ground blanched almond flour if you can.
Can I skip the walnuts?
- Definitely. The walnuts add texture, interest, and flavor, but the cake is just as good without them ~ or swap in pecans, chocolate chips, or nothing at all.
Is this cake healthy?
- It’s naturally gluten and dairy-free, made with wholesome ingredients like almond flour, eggs, and bananas. It’s still dessert, but a nourishing one.
Almond Flour Banana Cake
Almond Flour Banana Cake is the kind of thing you bake when the kitchen's quiet, the bananas are soft, and you want something warm and familiar without being predictable.
Servings: 12
Equipment
- 9 inch springform pan
Ingredients
- 1 cup chopped walnuts
- 3 large eggs
- 1 cup sugar
- 3/4 cup mashed banana , (about 2 medium)
- 1 tsp vanilla extract
- 3 cups almond flour
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350F. Butter a 9-inch cake pan or springform pan, and line the bottom with parchment paper. Set aside.
- On a small baking sheet, toast the 1 cup chopped walnuts in the preheated oven (350F) for about 10 minutes, shaking the pan once or twice during baking to ensure they don't burn. Note: you can also do this on a plate in the microwave on high for 2 minutes.)
- Meanwhile, in a large mixing bowl, combine the 3 large eggs, 1 cup sugar, 3/4 cup mashed banana , and 1 tsp vanilla extract. Whisk well for about a minute to get everything really well combined.
- In a separate small bowl, whisk together the 3 cups almond flour, 1 tsp baking powder, 3/4 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp nutmeg and 1/4 tsp salt.
- Add the dry ingredients to the wet ingredients and fold together to combine. Fold in the chopped toasted walnuts at the end.
- Pour the batter into your prepared pan and smooth it out so it's even. Bake for about 45-55 minutes, until the cake is golden brown and set in the middle.
- Allow to cool for a few minutes in the pan before carefully unmolding.
- Serve with a sprinkling of powdered sugar and whipped cream, if desired.
Notes
Store your almond flour banana cake covered at room temperature for a couple of days, or refrigerate it to keep it fresh all week. It also freezes beautifully ~ just wrap it well and thaw when the craving hits.
Nutrition
Calories: 312 kcal · Carbohydrates: 26 g · Protein: 9 g · Fat: 21 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 1 g · Trans Fat: 0.004 g · Cholesterol: 41 mg · Sodium: 65 mg · Potassium: 128 mg · Fiber: 4 g · Sugar: 19 g · Vitamin A: 68 IU · Vitamin C: 1 mg · Calcium: 91 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Really turned out nice. Made it all in one bowl to cut down in the mess. Dense, moist, and was excellent with whipped cream but also would be great with ice cream.
I’m all about the one bowl tweak, glad you enjoyed Rebecca!
I was looking for some melted butter/ oil in the recipe, as Almond flour is really dry, and 2 bananas are not enough to hold it together – or am I wrong?
Actually almond flour is moister than regular flour because of its almond oil content, and it has less starch. Don’t forget those 3 eggs, they add moisture and structure to the cake. And finally the bananas add moisture. Definitely try it to see for yourself!