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.
Gingi says
Anyone here try this with frozen and thawed bananas? I often have ripe bananas in the freezer for smoothies etc.
Jen says
I used frozen bananas that I thawed – worked just fine!! Delicious!!
Amy says
Just had my first slice and it is delicious! Added half cup dark chocolate chips. Baked for 50 minutes. Perfect.
Cheryl says
I made the Banana bread today and added chopped walnuts and unsweetened coconut and it is out of this world! The flavor is incredible and if you want to take it even higher add a little almond butter after it is cooked!
Huma says
My GF toddler loooves this bread, even though I lessen the amount of honey. My husband and I recently started juicing, and I added about a half cup of carrot/apple/orange pulp to it to give it a fiber boost. It gives it more texture and baby still loves his “birfday cake”! Thanks Elana! I have yet to be disappointed by a recipe of yours.
For some reason I find I need to add baking powder as well or it doesn’t rise as much. I’m in NJ so humidity is not an issue. Hm, one of thise things I guess. Still tastes great and the kitchen smells like banana heaven.
Amy says
The smell is such a bonus!
Sandra says
Just did it today… very pleased with it. What a surprise.
Cass says
Hi, I just made this and it is so stodgy and dense. I think maybe not enough moister? Also I used 1 cup almond and 1 cup of coconut flour because I didn’t have enough almond flour. Pretty disappointed actually, was really looking forward to it!
Fred says
I think it is the coconut, it absorbs much more liquid than almond. I had the same issue in reverse with other recipes (using almond instead of coconut)
To me this recipe works like a charm. Nowadays I usually skip the salt and use olive oil or melted coconut oil instead of shortening, but it is just a matter of taste and availability of ingredients on this side of the globe.
Michelle says
You can’t sub coconut flour for almond flour that’s why yours didn’t turn out!
Cass says
Thanks so much, I think I’ll give it another go. It’s a shame almond flour is so much more expensive than coconut.
Tanya says
Why would you want to use coconut flour? (what was the goal?) I find to sub in coconut flour I add 1/4. So you might want to try to use 1 cup almond flour and 1/4 cup coconut, then add in some more moisture. An extra egg, maybe another half banana, or maybe even some water.
debra says
I just made the Paleo Banana Bread, tonight. I have been on the Paleo diet for a week now, by doctor’s orders. I have been wishing for a dessert type food to eat. I am so pleased with the banana bread, it is delicious! I don’t have a food processor so i mixed it with a potato masher and a spoon. Used high quality coconut oil for the vegan shortening and baked it in a approx. 10 inch round dish for only 48 minutes. It turned out wonderful.
Kristin says
This recipe is fantastic! Since I’ve got 2 little boys at home that don’t always eat their veggies I added a heaping cup of spinach to the recipe. It turned out wonderfully still and you couldn’t taste the spinach! The bread was slightly green but I’m more interested in taste then show :)
Connie says
My family loves, loves, loves this banana bread recipe. I added a handful of chopped walnuts to mine, and we all agreed that it is the best banana bread recipe we have ever tasted. Thank you for putting together such a fantastic recipe collection!
Audrey says
Thank you for another wonderful recipe. This was teenager approved, so it will be on my list of recipes to repeat, I think it will be a regular.