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.
Lori says
Hi – I just made this for the first time and I’m so happy with it! Yum! Next time I might throw in a few walnuts or chocolate chips for a change. Really glad we have your website, Elana!
Chelsea says
This was a hit with my family. People cannot believe that food so good can be made without any grains what-so-ever. This is the perfect breakfast treat. I like to warm up a slice, put a little vegan butter on top, and drizzle with honey! YUMM. :)
Thanks again for a great recipe!
P.S. Got your almond flour cookbook today! So stoked!
Chelsea
Nancy says
This recipe is fantastic and very easy, once you have all the ingredients in place! Followed the recipe (used the Honeyville Farms blanched almond flour, and tried the “butter flavor” Spectrum organic vegan shortening.) The only thing I added was 1/2 c. chopped + toasted walnuts that I tossed with a bit of the almond flour before adding (so the walnuts wouldn’t sink). I baked in an aluminum pan from the grocery store (I need to get that magic pan now!), and for me I needed to bake the full 60 min. in a regular oven for the toothpick to come out clean. The middle did sink a little bit, but was baked beautifully. Perfectly browned, moist and heavenly…absolutely delicious. Loved the walnuts in it. Everyone went crazy for the scent too…highly recommend! Thank you so much for the wonderful recipe. Am attempting to freeze some of it…will be interested to see how it holds up!
Karen says
My Family LOVES this recipe! Banana bread was always a regular and a favorite on Sunday mornings. We actually think this is even better than my original recipe!
Samantha says
Oh wow, I just made this, with a few extras for a treat. I added dark chocolate chips and crystallized ginger. YUM… Thank you Elana!
Liza says
my fussy kids love it!!! thanks Elana!!
Jori says
Hi. Just made the Paleo Banana Bread and it is delicious!! Do you have any nutritional info/breakdown for your recipes?
Thanks!!
Laura says
I made this banana bread into muffins this morning. I made some muffins with chocolate chips, cinnamon, cinnamon and raisin, and plain banana muffins. I baked at 350 for about 30 minutes as to ensure the insides were not too spongy (it was too spongy after 20 min baking). They taste great! Thanks for the child friendly recipe!
Christine says
Do you have to use a food processor? Look yummy!
Tracey Fortich says
I just made it for the first time and used my hand mixer, which is all I have so it’s what I use for everything. I wonder if it makes the batter wetter than a food processor would, but it turned out perfectly — moist, dense, delicious. Enjoy!
Harriet says
Is blanched almond flour the same as regular almond flour? Thanks. Sounds great for Passover. May try it then too!