Overhead view of banana bread on wood board
For Heavenly Banana Bread, Try Combining These 2 Flours
For delicious banana bread, combine all-purpose flour with almond flour, which is a gluten-free ingredient made by finely milling almonds that have been blanched and peeled.
Almond flour lends cakes and muffins a damp and delicious texture because it contains natural oils, and therefore elicits a slight change in the consistency of baked banana bread.
It gives banana bread a longer shelf life and lends it a rounder, nuttier flavor, which complements any additional mix-ins such as walnuts, pecans, or chocolate chips.
Finally, almond flour is extremely absorbent. It’ll soak up some of the extra moisture so the bread isn't heavy, overly damp, or gummy in the center when it comes out of the oven.
Feel free to experiment with the ratio of these two flours next time you bake banana bread to discover if you prefer a higher, fluffier rise or a denser loaf with a nuttier flavor.