Looking for a gluten-free treat for your next breakfast or brunch? Then you need my Spiced Banana Bread! This recipe amps up the familiar flavors of  traditional banana bread with spicy cinnamon, warming nutmeg, and sweet cardamom. And can we talk about that topping? 

Instead of simply laying a sliced banana on top (which can cause the fruit to become black and chewy) this bad boy gently caramelizes, resulting in a golden, gooey and sweet topping free of refined sugar.  


The nuts and bolts of this recipe are simple: mix wet and dry ingredients separately, then combine and pour into a prepared pan. It doesn’t get much easier! It’s a great recipe to make with kids, especially if they’re old enough to mash the bananas. If you give them a large enough bowl, they smash, mash , and splatter to their hearts’ content. In fact, they may even improve the texture!


Why Almond Flour? 

Bananas pair so well with nuts that I couldn’t imagine making gluten-free banana bread without almond flour.  As with most of my baked goods made with almond flour, I recommend sifting  the dry ingredients before incorporating them with wet. This will break up any clumps, and also fluffify (I’m making that a word) the texture. 

If you’re interested in learning more about why I cook with gluten- and refined-sugar-free ingredients, check out this post.


Food Styling Tips

While my Spiced Banana Bread is totally delicious without the caramelized banana on top, its added sweetness is what takes this recipe to the next level! 

When it comes to achieving the perfect golden banana topping, more is better. Don’t be afraid to really slather on that melted coconut oil! It’s okay if it oozes into the batter a bit; it won’t affect the overall texture. In fact, I think it helps to make the top brown even better. Ditto for the coconut sugar. While it won’t be as pretty if you’re intentionally sloppy, it’s okay if a few sugar crystals find their way onto your unbaked loaf.

Yield: 12

Spiced Banana Bread With Nutmeg And Cardamom

prep time: 15 minscook time: 50 minstotal time: 65 mins

With the rich and cozy flavors of cinnamon, cardamom and nutmeg, this loaf of golden goodness smells as good as it looks, and tastes even better. Bake one tonight and you’ll be winning at breakfast tomorrow morning!


  • 2c almond flour
  • 2 ½ tbsp coconut sugar
  • 1tsp baking powder
  • t tbsp melted coconut water
  • ¼ tsp salt
  • 4 large bananas
  • 2 eggs
  • 1/4c almond butter
  • 1 tsp vanilla
  • ½ tsp ground nutmeg
  • 1 tsp cinnamon
  • ½ tsp cardamom


  1. Line a bread pan with parchment paper, tucking and folding to ensure it fits as snugly as possible. Pro tip: use chip clips to secure it to the ends of my bread pan until after it’s filled with batter.
  2. In a bowl, mash 3 bananas until they’re creamy. A few chunks the size of small marbles are okay, but the texture should be mostly smooth.
  3. Sift all the dry ingredients except for the sugar into a bowl.
  4. In another bowl, whisk the eggs, almond butter, and 2 tbsp coconut sugar.
  5. Combine the dry ingredients with the wet and stir with a wooden spoon until smooth and completely incorporated. Pour the batter into the lined bread pan.
  6. Slice banana in half lengthwise and arrange cut side up on top. Brush liberally with coconut oil and sprinkle with remaining sugar.
  7. Bake at 350 for 45-50 min. It’s done when the top is golden and a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes before removing to a wire rack. Slice and serve warm, or let cool completely. Store refrigerated in an airtight container for up to 4 days.
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