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.
Clover says
Why no liquid in the recipe? I’ve got a bowl full of crumbly dough….added another mashed ripe banana and another egg, but no real change…..maybe I’ll try making this recipe into cookies???
Elizabeth says
These are amazing!! I made them as muffins. My 3 yo and 21 month old LOVE them!! The texture is a little different than “normal” ones but not much. Other family tried them and had NO idea. I made them for camping this weekend, now gonna try the pumpkin ones.
I used butter since I had no shortening on hand. First highly successful almond flour recipe!! :)
Alicia says
May be the best Banana Bread EVER! My boys would have eaten the whole loaf in one sitting if I would have let them. Subbed TJs Coconut Oil for Palm Shortening and used almond meal instead of flour. I think this resulted in a denser bread – but OMG fabulous! I will be ordering the pan – as mine was quite stuck!
Stacy says
I made this exactly as written and the top of my bread was burned and the inside still mushy and doughy. Any clue what I did wrong???
Lisa says
I’m baking a loaf as I type. So far so good & I have absolutely no clue on how to cook with a food processor.
I bought my processor just so I could bake this loaf!! Pulled it out of the box…watched the tutorial on how to use it & then made my own almond flour & then made the batter for the loaf. I used olive oil instead of palm oil…it was all I had on hand…I can’t wait to see how it’s going to turn out! My thumbs are sore from blanching & skinning the almonds lol!
Anna says
I’ve made this twice now, with the following subs:
-ran out of coconut oil and it’s freakishly expensive here (Shetland Islands) so used butter
-doubled the honey
-added about a teaspoon of cinnamon
-added chopped walnuts
-doubled the vanilla
The recipe is fantastic just as it is, of course; I made the above mods because I’m cheap and/or like stronger flavours. I’m just giving the mods as a prompt for having tested them and they work. The loaves came out just like the picture and are delicious; general approval all round, including from the gluten free skeptics.
Thanks Elana for a terrific loaf – this is the first time I’ve had a proper bit of toasted, lovely, butterable bread for breakfast and snacks in months. I’ve tried so many recipes that don’t work and this one just knocks it out of the park.
Angela says
I admit to being a bit skeptical about how this recipe would taste when compared to my favourite banana bread recipe, but I was pleasantly surprised. I used coconut oil instead of the vegan palm oil shortening. Since I didn’t have enough almond flour, I used 1 cup almond flour and 1 cup of buckwheat flour. The loaf did rise quite high even with the same size of loaf pan as mentioned in the recipe, but it didn’t overflow or present a problem with removing from the pan. As for taste, I loved it! My husband and daughter also enjoyed it. While I do not follow a paleo diet, I am trying to be wheat-free, so I am glad to have a delicious recipe like this for those times when I want “bread”.
Bill Funkhouser says
I have taken to occasionally using (canned) pumpkin instead of bananas in recipes like this and the results are terrific. To keep the sweetness the same, increase the sugar a bit (about 15%) or enjoy a less sweet pumpkin version.
h says
made this with 1/4 c. almond butter – unsalted, instead of vegan shortening. baked in convection at 325 for 40 min.
it turned out very nicely.
the recipe is lightly sweet.
Terri says
Hi Elana,
Thank you so much for this recipe! I made your banana bread last night and I must say… we were fighting off the natives! My family loved it! Looking forward to baking a lot more now that we have a healthier alternative. Thank u!