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.
Grover Naslund says
I just looked at your recipe for paleo banana bread and it seems to me to defeat the purpose of the paleo diet by using vegan shortening. I would think you’d want to use lard. Isn’t shortening, even vegan shortening a highly proceeded oil, thus maybe not so good for you?
Don’t mean to be critical, I’m trying to learn.
Grover
Veronica says
Use coconut oil instead.
Davila says
Delicious. I love it more than my traditional banana bread recipe. Thank you!!
Livi says
I love this banana bread recipe! Being gluten intolerant is no longer as big a challenge as it was ten years ago, but a moist gf bread recipe is not easy to come by. I also am so glad to have found recipes that are lower on the glycemic index. I made a loaf of this, and the pumpkin bread for my grandpa, who has diabetes, and he really enjoyed it. He had no idea it was gluten free! Thank you Elana for your health, and allergy conscious recipes!
Tonya says
Banana bread is awesome!! My family didn’t even know it was paleo. Great stuff.
Lianne says
So I tried the banana bread. I substituted the eggs for flax “eggs” as I’m egg intolerant. It worked well. Maybe not as fluffy as it might have been with the egg. I used thawed frozen bananas. Next time I think I will not use the banana juice. I also put walnuts in mine. Thanks Elana for a good solid base. It would have been a total disaster without it.
Sophie says
Elana – I just made the banana bread from your Paleo Cooking book which is a slightly different recipe to the above. It’s amazing. Although I couldn’t get coconut sugar (I live in the UK) so I used Xylitol instead. So light and fluffy and super tasty. Thanks for such a great recipe!
Barb says
Wow! This banana bread is delicious! Only change I made was that I used apple sauce instead of the shortening. Honestly, it’s the best I’ve ever tasted …even in the wheat flour days.
Tilly says
This is such a versatile recipe and super easy in a food processor! I’ve subbed plenty of things (which make it NOT paleo ha!) and the bread always come out moist and delish! I do melted butter instead of shortening, maple syrup and honey and when I’m feeling an extra sweet tooth– some chocolate chips added at the end. I’ve also ran out of almond flour and used brown rice flour, it’s always worked out great!
I use a muffin pan instead of the bread pan, and they only take about 20-30 minutes in my oven.
Thank you for posting such easy and adaptable gluten-free recipes.
Jacqui says
Amazing banana bread! I like to slice it and store in the freezer so I can just pull out one slice at a time and pop it in the toaster or microwave. I love that it is paleo, but sadly I have to limit paleo treats. I wish I had more control around yummy baked goods!
Courtney says
Made this today and turned out gorgeous – kids loved it !!