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.
Camille Maes says
Thank you for sharing this recipe, my family loves it! I put them into paper lined muffin pans and decrease time to 30-35 min. Makes about 16-17 regular size muffins (regular sized ice cream scoop to measure batter). What we have also tried is adding chopped walnuts, and chopping up one of the bananas so you have chunks of banana when you take a bite.
Camille Maes says
I also used coconut oil…comes out great!
Anna says
Has anyone tried freezing this, either whole or in slices? Am not sure whether to just freeze my bananas, or try making this and freezing it to pull out midweek (kids love it in their lunches, and can easily get through more than one in a week!)
Kerry says
I have frozen it in slices for my husband’s lunch. I think it’s been fine. No reports back otherwise! Lol.
Molly says
Just made these in muffin form.. Amazing, just sprinkled a little salt on top! Thank you for this
Anna says
My kids LOVE this – it’s so nice to be able to give them ‘treats’ that aren’t unhealthy!!
Silvia says
I switched to paleo 4 weeks ago and made this recipe today. The result was great: fragant, moist and unexpectedly fluffy. Great recipe, thanks so much!!!
Jen says
This bread is absolutely amazing! It is every bit as good (if not better) than traditional wheat flour banana bread. I was very worried at first as I ended up cooking almost 75 minutes for the center to be done. Maybe I had too much banana… The outside was very browned and I was worried it would have a burnt taste, but it is oh so perfect. Thank you. Oh and I used coconut oil instead of the shortening.
Kate says
The paleo pumpkin bread looks amazing but what could I please use in place of eggs? I am a vegan. Any suggestions would be appreciated!
Thanks!
Sue says
I made this today – it’s so yummy. Thanks
Nancy Cherven says
Was wondering, Elana, do you use the 25lbs box of Honeyville Blanched Almond Flour or the bagged 5lbs? Is the texture different from one to another?
Thanks Nancy
Elana says
Hi Nancy, I use almond flour from both size bags and haven’t found them to be different :-)
Beth says
I just made this using coconut butter in place of the shortening and a tbsp of maple syrup instead of honey (my daughter’s stomach doesn’t do well with honey). It was seriously delicious! I love that there is hardly any added sweetener. Thanks so much for this recipe! :)