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.
KShamel says
Elana, you are my hero! This bread is so amazing! My husband can’t stop telling me how much he loves me! HA! Thank you for your fantastic recipes and keep em coming.
Michael Rossney says
I made this again today (with ground almonds as flour) but I added in some walnuts and poppy seeds. Even more delicious! Thanks again!
Lena says
This is amazing! Someone told me that this was the best banana bread they had ever had when I made it for a small group of people. And it is so easy!! I subbed coconut oil for shortening and it is tough to get the middle cooked without overly browning the outside but I did what Elana recommended and left it in on very low temp for a while after the advised cooking time was over. This worked! I also added a little bit of vanilla stevia and some cinammon and dried cranberries. YUM!!! Thank you for this delicious recipe :) Also to note: while the loaf actually looks very browned when it comes out, this actually is part of what makes the bread amazing– crusty out the outside, moist on the inside!!
Chelsey says
Is there another type of flour that can be used for all these recipes. I have a little one with a peanut allergy so I am not able to use almond flour. Thanks.
Kelli says
I made this bread yesterday and it was delicious! Thanks!
Kerry says
I made this last night for the fourth or fifth time and it came out the best ever! Soooooo good. I’m using egg replacer too, and it’s still a really great bread. Thanks again.
Kerry says
BTW, I also never add the honey, to make it a wee bit lower glycemic and it’s always sweet enough for us.
Michael Rossney says
Thank you for this fantastic recipe. It ticks all the boxes; high in protein, delicious, nutritious and easy to make! I thought my days of making banana bread were over when I cleaned up my diet! I’ve already started telling my clients about it…
Michael
Clover says
I had to add at least a cup or more of OG soy milk, after also adding another egg and banana and baking powder…..it was my first gluten free recipe attempt and I was not very happy about it….is there an ingredient missing? It was edible, but barely. I was pleased that it only took 1-Tbl of honey. Oh, then I added some OG dried blueberries to the final batch and it was a little more worthwhile. It was a great learning recipe for me.
Rodica says
Finally a banana bread that is just perfect. Love it!!!! I used coconut nectar instead of honey. Thank you for sharing such a great recipe.
M. Bernadette Cornett says
We thoroughly enjoyed this paleo banana bread and were blown away by how moist and filling it turned out. I substituted coconut oil and agave syrup since we had that on hand and the bread baked up wonderfully. I recently began baking with almond and coconut flour and this recipe has been one of the best I’ve tried. Thank you for sharing this! I look forward to trying out more of your recipes and following your blog!