This recipe for Banana Bread is one of my favorites. It’s also one of the most popular bread recipes on this website!
I love my Banana Bread with a cup of caffeine-free Dandelion Root Coffee.
Banana Bread Recipe
Back in 1998, when I was diagnosed with Celiac Disease, I knew I’d need to create a gluten-free banana bread recipe.
Gluten-Free Banana Bread
Frankly, I had no choice other than to create my own gluten-free recipes.
That’s because I went on a gluten-free diet decades ago during the Dark Ages of gluten-free living. Back then there was nothing.
Out of that void came many gluten-free bread recipes, as well as this beloved Banana Bread recipe.
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Healthy Banana Bread
What makes this healthy banana bread recipe special?
First, the flavor. While most banana bread recipes have one cup of sugar, this one is very lightly sweetened with only one tablespoon of honey.
I love that because the banana flavor really shines through.
Banana Bread with Almond Flour
Second, this is not only a low-carb recipe, it’s a gluten-free banana bread with almond flour that’s high-protein and full of healthy fat.
Finally, with only eight healthy ingredients it’s an easy banana bread recipe that you can throw together in no time at all!
Ripe Bananas for Banana Bread
When you make this banana bread, be sure to use ripe bananas.
Wondering how to ripen bananas more quickly I place mine in a paper bag in the pantry. Trust me it works!
How to Make Banana Bread Tall
If you want a nice tall loaf of Banana Bread, be sure to use the recommended size loaf pan.
If you use a larger one, you won’t have enough batter to fill the pan to the top and the result will be a very short and sad loaf of Banana Bread.
Banana Bread Recipe
- 3 bananas, mashed (about 1½ cups)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- ¼ cup palm shortening
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- Pulse together bananas, eggs, vanilla, honey, and shortening in a food processor
- Pulse in almond flour, salt, and baking soda
- Scoop batter into a greased 7.5 x 3.5 inch magic line loaf pan
- Bake at 350°F for 55-65 minutes
- Cool for 1 hour
- Serve with Dandelion Root Coffee
How to Store Homemade Bread
To store this Banana Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to one week.
Check out some of my other delicious banana recipes:
Banana Bread with Chocolate Chips
I imagine this Banana Bread recipe would be amazing with chocolate chips!
I have a Banana Chocolate Chip Pancakes recipe made from cashews with seven ingredients total –a beloved reader favorite.
The Best Keto Recipes
Did you know that my keto recipes are my most requested? Below you’ll find the best keto bread recipes.
Of all of my bread recipes, Keto Bread is the most similar to traditional store-bought bread. It’s our family’s favorite.
Keto Blueberry Lemon Bread
Both the Keto Bread above and this incredible Keto Blueberry Lemon Bread with almond flour are “one-bowl” recipes that could not be easier to make!
My Low-Carb Bread has a fantastic nutty flavor and is full of nutrient-dense ingredients. I love it smothered in homemade Plum Jam.
Warm Keto Cornbread baked in a cast-iron skillet then covered in ghee? Yes, please!
Nut-Free Keto Bread
Want a fantastic keto snack? Avocado toast made with my Nut-Free Keto Bread. YUM!
Keto Zucchini Bread
My Keto Nut-Free Zucchini Bread is a cake-like bread and a complete winner that the boys love! This nut-free low-carb bread recipe uses one of my favorite ingredients, coconut flour.
Feel free to experiment with your own ingredient choices and substitutions for my Banana Bread recipe as well as my other bread recipes. Just be sure to leave a comment and let us know how it goes if you do!
Unfortunately, I cannot forecast the results that your proposed substitutions will yield. I wish I had a crystal ball and knew intuitively if a substitution worked. Sadly, I don’t. I test each of my recipes dozens of times to get the results that I do.
Substitutions and Testing
In fact, every time I make the slightest change I retest a recipe. That means a whole new batch of bread in the oven when I adjust the baking soda up or down by even one-quarter teaspoon.
I guess that’s why they say baking is a science, not something you can improvise. That’s also why I get the feedback that my easy low-carb recipes are the most reliable you can find!
The Best Bread Recipes
Over the years I’ve worked on this bread recipe and refined it to pure perfection.
What’s your favorite bread recipe? Is there something you’re looking for that you didn’t find here? Leave a comment and let me know!
This post is an oldie but goodie from the archives. I first shared this Banana Bread recipe in September 2011.
Would it be OK to sub applesauce for the eggs?
Dru, thanks for your comment! I haven’t tried that so not sure :-)
I love that this isn’t as sweet as most banana breads!
I used coconut oil instead of palm oil as it’s what I had on hand. I added about 3/4 c. chopped walnuts and put this into 12 muffin cups lined with paper. Baked at 350 for 22 minutes and they are awesome. Will be making this again.
Thanks for letting me know this is an awesome recipe Lynne!
I’d give this more than 5 stars if I could. It is wonderful and a hit with kids! I’ve made it probably a dozen or more times. I always use melted, unrefined coconut oil (instead of palm oil) because it’s what I keep on hand, and usually add 1/2 cup of dark chocolate chips. It is shocking to me how much sugar is in other banana bread recipes when this is so perfect with just 1 tablespoon of honey. Thanks Elana.
Krissy, thanks for your fantastic comment!
My absolute favorite recipe you developed!
Recipe is tweeked …but get perfect results everytime.
These loaves have gone to Alaska and Michigan!
I always have a pair in the freezer, just incase company arrives. I bake in pairs or quads, so you know.
Cheers too our Health!
I have had a couple of kidney stones, but not in 4 years. But have tried to be very watchful of oxalates in my diet. I love almond flour, but it is high in oxalates so I try to substitute. Do you recommend a good clean substitute that does not have sugar in it?
Patti, feel free to experiment!
Nikki, thanks so much for your amazing comment and for letting me know you’ve made this 30 times! We love it too :-)
I’ve probably made this bread 30 times. It’s been one of my favorite treats for years since it was originally posted. And I’ve shared the recipe with friends and family! Thank you for such a great recipe– and a way to use all the overripe bananas we always have!
Colette Proulx says
I made it today for breakfast. Delicious.
I also made your Irish Soda bread last month….how can something so easy to make be sooo good ?
Thank you :)
Colette, what an amazing comment! Thanks so much :-)
I’m ready to try this recipe and thank you for using coconut flour since I can’t have almond flour. However, can you use whey protein powder in place of the egg white protein powder? Or even egg whites? Thank you.
Hi Mary, thanks for your comment. This Banana Bread recipe calls for almond flour and does not have egg white protein powder in it :-)