Almond Flour Peach Banana Bread (No Gluten, No Eggs)

This Almond Flour Peach Banana Bread is a gluten-free version of my popular Peach Banana Bread, still made with no eggs, no dairy, and no refined sugar, but this time with almond flour and no oil.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Almond Flour Peach Banana Bread

This Almond Flour Peach Banana Bread is a gluten-free version of my popular Peach Banana Bread, still made with no eggs, no dairy, and no refined sugar, but this time with almond flour and no oil.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 185.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ¾ cup Mashed Banana - about 2 medium yellow/ripe bananas, peeled, mashed (note 1)
• ▢ 3 tablespoons Almond Butter - (note 2)
• ▢ ⅓ cup Maple Syrup - (note 3)
• ▢ 1 teaspoon Baking Soda
• ▢ 2 ½ cups Almond Flour - (note 4)
• ▢ ½ cup All-Purpose Gluten-Free Flour - + 1 tbsp to coat the peaches (note 5)
• ▢ 2 tablespoon Flaxseed Meal - (note 6)
• ▢ 2 teaspoons Lemon Juice - (note 7)
• ▢ 1 cup Peach Slices - from a can, or fresh, cored, peeled, sliced, finely chopped unpeeled (note 8)

Optional for a boost of flavors

• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Cinnamon

Instructions

• Before baking, remember that this is an egg-free, gluten-free almond flour bread. It won't be as fluffy as my peach banana bread. It will be much more moist, and dense, with some moisture around the fruit pieces
• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
• Peel and mash the bananas using a fork. Measure the exact amount required: 3/4 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later. Set aside.
• Open the can of peach, drain over a sieve, discard juice.
• Pat dry the peach slices with absorbent paper as much as you can – you want them as dry as possible, or the bread will stay underbaked in the spots where the fruit stays. Pack 1 cup of peach slices in a measuring cup, then place on a chopping board and use a sharp knife to chop into small pieces – about the size of a blueberry.
• Place the pieces of peaches in a small bowl, add 1 tablespoons of gluten-free flour, and stir to coat. It will look like a messy paste, that's ok.
• In a large mixing bowl, add the mashed bananas, maple syrup, almond butter, lemon juice, and vanilla extract if used. Whisk until well combined.
• Stir in the almond flour, all-purpose gluten-free flour, flaxmeal, baking soda, cinnamon, and coated peach piece. ,
• Stir with a rubber spatula until a very thick batter forms. The fruit will break in the dough that's ok. Don't worry about the batter being very thick, it has to be thick to firm up!
• Transfer the batter into the loaf pan, sprinkle the top with sliced almonds.
• Bake the bread on the center rack for 55-65 minutes at 350°F (180°C), Foil the loaf pan after 20 minutes, to prevent the top from browning too fast. Back until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it.
• Let the bread cool down for 10 minutes in the pan.
• Lift the hanging part of parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 3 hour before slicing. If you slice it too early, it will be fragile and fall appart.
• The bread firm up even more after spending time in the fridge.

Notes

Note 1: The riper the bananas, the sweeter the bread. I like bananas with dark spots.

Note 2: Or peanut butter or sunflower seed butter.

Note 3: Or agave syrup or coconut nectar.

Note 4: Make sure you use ultra-fine almond flour, not almond meal, or your bread will not firm up well and be grainy. To measure the almond flour, fill the scoop from the bag, lightly pack it in the cup, and sweep off excess. If you prefer a recipe using regular flour, make my peach banana bread.

Note 5: I bake with Bob’s Red Mill gluten-free flour. If you use another blend, the result might be different, as each gluten-free flour blend is made of different flours, and some do not have added xanthan gum that helps firm up the bread.

Note 6: The recipe works without flaxmeal, but it helps bind the crumb and absorb moisture if you didn’t dry the peach slices very well. You can swap for ground chia seeds.

Note 7: Or apple cider vinegar- this activates the baking soda and raises the bread a little.

Note 8: To succeed with this recipe, make sure you pat dry the peach slices as much as you can with absorbent paper. If you add too moist peach pieces, the bread will stay gummy and unbaked in those spots. You can use fresh peaches and dice them into small pieces. They will release less juice, which is easier to manage.

Storage: Store in the fridge in an airtight container for up to 4 days or freeze up to 1 month, sliced, thaw each slice the day before at room temperature.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 185.8kcal | Carbohydrates: 29.5g | Protein: 2.9g | Fat: 6.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.4g | Sodium: 1.8mg | Potassium: 152.4mg | Fiber: 1.6g | Sugar: 10.1g | Vitamin A: 25.6IU | Vitamin C: 3.6mg | Calcium: 16.8mg | Iron: 0.4mg | Magnesium: 15.6mg | Phosphorus: 28mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Mashed Banana – This adds natural sweetness and moisture to the bread. The riper the bananas, the sweeter your bread will be. Measure the amount after mashing. You can’t make this recipe without bananas or swap it for something else.
• Almond Butter – This acts as a binder and contributes healthy fats and a rich flavor. Peanut butter or sunflower seed butter also work well here.
• Maple Syrup – This provides additional sweetness to the bread. Agave syrup or coconut nectar are fine substitutions.
• Baking Soda – This helps the bread rise and gives it a tender crumb.
• Almond Flour – This is the primary flour, providing a gluten-free structure and a delicate, moist texture. Make sure to use ultra-fine almond flour for the best results. Almond meal will make the bread grainy because it’s coarser.
• All-Purpose Gluten-Free Flour – This helps with the bread’s structure and firmness. Different brands of gluten-free flour blends can bring different results. I don’t recommend arrowroot flour, cornstarch, or rice flour as a swap for all-purpose gluten-free flour.
• Flaxseed Meal – This acts as an additional binder and helps absorb moisture, especially from the peaches. Ground chia seeds also work if you don’t have flaxseed meal.
• Lemon Juice – This activates the baking soda, aiding in the bread’s rise. Apple cider vinegar is a good alternative.
• Peach Slices – These add a lovely fruity sweetness and moisture. You can use canned or fresh peaches; just make sure to pat them very dry to avoid a gummy texture in the finished bread.

How to Make Almond Flour Peach Banana Bread

This recipe is super simple to whip up. Here’s how in pictures.

Cut the sliced peaches in half and coat them in some gluten-free flour.

Mash the bananas and measure the exact amount needed.

Add the almond butter, lemon juice, and maple syrup to the mashed bananas.

Add the almond flour and gluten-free flour, pour the peach slices.

Stir the batter until just combined with a spatula.

Bake the bread on the center rack for 55-65 minutes at 350°F (180°C).

Carine’s Baking Tips

Let me share a few more tips for a perfect gluten-free banana bread.

• Measure Carefully – Measuring your mashed banana precisely is important for the right consistency. Too much can make the bread too wet.
• It’s Thick, Yes! – The batter is very thick, and that’s what you want. Don’t thin out with extra liquid.
• Don’t Overmix – Once you combine the wet and dry ingredients, mix just until a thick batter forms. Overmixing can lead to a tougher texture.
• Texture – This is an egg-free almond bread. It means you can’t expect the texture to be as fluffy as baking with eggs and almond flour. The bread texture will stay moist where the peach pieces show. The overall texture of the bread is moist and delicious
• Patience is Key – Letting the bread cool completely, preferably for about 3 hours, is crucial. If you slice it too soon, it will be very fragile and might fall apart.
• Dry Those Peaches – For the best results, really take the time to pat your peach slices as dry as possible. Excess moisture from the fruit can make parts of the bread gummy.
• Pan Prep – Properly lining and lightly oiling your loaf pan with parchment paper ensures easy removal and prevents sticking.
• Check Your Flour – Using a high-quality, ultra-fine almond flour is important for the desired texture. Almond meal will create a much grainier loaf.
• Bake Don’t Burn – Foiling the loaf pan after 20 minutes of baking helps prevent the top from browning too quickly while the inside bakes through.
• Custom Flour Blends – Keep in mind that different gluten-free flour blends behave differently. If you use a brand other than Bob’s Red Mill, your bread’s firmness and texture might vary.
• Plain Option – You can absolutely skip the peaches if you prefer a simpler almond flour banana bread. The recipe works well without them too!

More Gluten-Free Banana Bread Recipes

Buckwheat Banana Bread

Vegan Gluten-Free Banana Bread

Chickpea Flour Banana Bread