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.
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
Ingredients
- 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
Instructions
- 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.
Bananas Recipes
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.
Keto Bread
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!
Low-Carb Bread
My Low-Carb Bread has a fantastic nutty flavor and is full of nutrient-dense ingredients. I love it smothered in homemade Plum Jam.
Keto Cornbread
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.
Substitutions
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.
Nancy says
Wonderfully moist, tantilizingly fragrant…best ever banana bread!
Pc Moore says
I used coconut oil instead of palm. Have you ever tried to buy palm. You can online if you want bulk. I get all my stuff except palm shortening at Whole Foods.
CarylMay says
Hello!
Would this recipe work to swap the vegan shortening with grapeseed oil and switch the honey with agave?
Thanks!
CarylMay
Melissa says
I made this into muffins yesterday- it made 12. I substituted maple syrup because I can’t have honey ( fructose malabsorbtion) and I used baking powder just because of personal preference. They cooked in about 30 minutes. The whole family loves this recipe.
Lara says
Very awesome banana bread! Was very popular when I made it. I used organic, grass-fed butter instead of palm oil shortening (just cause I didn’t have palm oil shortening) and it was yum. I also used 4 bananas. I didn’t actually measure, but 3 bananas seemed under 1 1/2 C when mashed as the bananas were only small to medium size. I would also try this recipe with rice syrup and a touch of stevia instead of the honey. That would make it less paleo perhaps, but more fructose-free friendly. Of course there’s no substitute for bananas though! Thanks Elana, another most awesome recipe :)
Michele says
I use Canola Oil and added some nutmeg and it is DELICIOUS!!
Claire says
Has anyone tried substituting pecan meal (almond allergy) or making this dairy free?
Melissa says
Claire, it already is dairy free? But as for the pecan meal, just give it a try. This recipe uses a flour, which is lighter in texture than a meal, but other than that I can’t think of any major issues. . Give it a try and see what happens. I have seen many comments on other recipes calling for almond flour in which people substitute meal instead and are perfectly happy with the results. Happy baking!
ironcharles says
This bread is really wonderful, perhaps my favorite on this site. I tried it in a small loaf pan first and, despite the great taste, I hate having to fish out small slices from the toaster. So I basically doubled the recipe and merged it with the pumpkin bread recipe on this site, then I baked it in a standard size (9″x5″) loaf pan. I’ll keep playing with it, but it’s quite good like this. Here’s what I did:
1 banana, mashed
1 cup pumpkin
6 eggs
2 tablespoons vanilla extract
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 cup butter/your preferred oil
4 cups almond flour
1 teaspoon celtic sea salt
2 teaspoons baking soda
1 tablespoon cinnamon
Baked at 325 degrees for 55-60 minutes.
Julie says
Hi Elana,
Thanks so much for posting such amazing recipes. I can’t wait to try them since our family is trying to to eat more gluten free. My older daughter has a peanut/nut allergy, is there anything else I can use and still works well, instead of the almond flour? Looking forward to hearing from you!!!
Julie
Charlie V says
This banana bread is the best, even the kids love it and ask for more! It goes great with Almond/coconut milk. Just make sure to double the recipe so you don’t run out of it as quickly :) Thank you for this awesome recipe!
Charlie