Comments on: Gluten-Free Banana Bread (Made with Almond Flour)

By: Ashley

Ashley — Fri, 19 Dec 2025 14:32:35 +0000

just made this – meticulously followed the directions (no substitutions) and it’s perfect. So moist and delicious. Definitely adding this to the rotation. Yum!!

By: Cookie and Kate

Cookie and Kate — Fri, 19 Dec 2025 02:11:07 +0000

In reply to Sam. Hi Sam, I'm so glad those adjustments worked for you!

By: Sam

Sam — Wed, 17 Dec 2025 06:58:20 +0000

This was so so yum!
I didn’t have honey/maple syrup so I used the same amount of brown sugar and added a little water.
I also didn’t have enough almond flour so used a mix of gluten free flour too.
So moist and delicious!!
Thank you

By: Lis

Lis — Sat, 13 Dec 2025 21:18:16 +0000

In reply to Cony. Hello You can always try zero free sugars and monk fruit honey there's 1 on Amazon.

By: Cookie and Kate

Cookie and Kate — Wed, 12 Nov 2025 15:59:35 +0000

In reply to Cony. Hi Cony, what sugar substitute can he eat? You can experiment with adapting it with what works for his diet.

By: Cony

Cony — Wed, 12 Nov 2025 14:03:50 +0000

Hi Kate! How can I make this banana cake to be diabetic friendly for my son? He can’t eat honey or maple syrup!I will appreciate your answer

By: Cookie and Kate

Cookie and Kate — Mon, 13 Oct 2025 01:51:47 +0000

In reply to Lol John. Hello, this is made with almond flour. Almond meal is made from whole, unblanched almonds with the skin on, giving it a coarser texture and slightly nuttier flavor. Almond flour is made from blanched, skinless almonds, resulting in a finer, more consistent texture and a milder flavor. Almond flour is better for baked goods that require a cake-like consistency, while almond meal is good for recipes that benefit from a more rustic look and denser texture. There are still oils present in flour form. I hope this helps.

By: Sophie Giles

Sophie Giles — Sun, 12 Oct 2025 18:25:28 +0000

I’ve just made this cake. I used maple syrup, olive oil, added an extra banana, and 100 g of dark chocolate (cadburys Bournville). Our oven runs hot so it was a 50 minute cake. Absolutely amazing! I love the fluffy texture. I’m gluten-free now so having this is such an amazing option. Next time I’m going to try it with honey and add nuts. Frankly, I think it’ll be healthy enough to have for breakfast!

By: Lol John

Lol John — Mon, 29 Sep 2025 10:34:01 +0000

Is this almond flour or almond meal? You mentioned the oil in the flour so I’m presuming you mean almond meal?

By: Cookie and Kate

Cookie and Kate — Sat, 27 Sep 2025 21:36:11 +0000

In reply to Basil. Hi Basil, thanks for sharing that it worked for you with those adjustments.