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.
Briana says
Hey,
just wanted to say. I have made this recipe twice (LOVE IT!).
The first time I made it, I followed the guidelines exact…but it came out very dry… second time I added a bit more butter (yeah, I didn’t use shortening, but I know it tends to be interchangeable). Came out very moist and tastes very much like real banana bread.
Ps. Chocolate chips in this… yum yum yum!!!
Cristina says
I LOVE this recipe! Thank you so much for sharing. I tried it out the other day and it was gone within a couple of days. I definitely need to make two loaves the next time I make it. I changed things up a bit by adding more bananas and some spices and loved it. I wrote about it in my blog: http://www.lameninasweets.com/1/post/2014/02/gluten-free-paleo-banana-bread.html
Thanks again!
Barbara Baxter says
This is so delicious and moist! I added orange peel to the batter and a topping of chopped walnuts, small amt. of sugar and cinnamon. Can’t stop eating it!
Jack says
This looks excellent. As stated low in protein but also a good snack to have PWO because of the sugars from the bananas. Combined with a high protein shake and you’re good to go.
Jackie @ http://mybikinibutt.net/ says
I wouldn’t exactly call this high protein. There’s about 24g of protein in the whole loaf, divide that by 12 servings and that’s 2g per serving. Which is very low.
Still it looks tasty though!
Laura Lim says
Hello, just made the banana bread today. I added three tbs of chia seeds and substituted powder for soda. It was awesome. Tasted great! Thanks for the easy directions!
Laura
Lavinia J. says
Hello,
I just wish to thank you for the recipes, especially the banana bread – I needed to go on a grain-free diet due to high cholesterol, and have already tried some recipes, enjoying each one. Up to now, the banana bread is my favorite! Love almond flour and can’t believe how delicious the bread is! No feeling that one’s on a diet.
Thank you, and all the best!
Lavinia
Missy says
Hi Alana,
I do not use eggs. Is there something I can substitute in it’s place?
Annie says
Hi Missy, I have used “chia eggs” in other baked goods with great success. Would probably work here as well. For one “egg”, mix 1 TBS chia seeds with 3 TBS warm water. Whisk and let sit for 15 minutes before use. Super easy!
Judy Gayle says
Hi Elana,
Your website was recommended by a friend. I bought 2 of your cookbooks. I love, love your chocolate chip cookies with honey. So kid friendly. In fact, I make small cookies and just put 1 chocolate chip inside and call them “surprise cookies” for my grandkids. Your ice cream with the cashews is good, too.
BUT, I just made your paleo banana bread. The one with 2 c. almond flour. And I am confused. After putting it all together, I didn’t think it would fit in the magic line 7.5 x 3.5 loaf pan (which I ordered special for your breads). So I greased a regular loaf pan. That looked too big. So I wound up using one that is 8.5 x 4.5. Do I sound like Goldilocks?
Was I actually supposed to pour it all into the 7.5 x 3.5 loaf pan? I do understand that paleo baking with almond flour is very different than regular baking.
Also, can you tell me how many grams are in your cup of almond flour? I hate to use a measuring cup for flour.
Thank you. Can’t wait to try more of your recipes!
Judy
Laura says
Just made this, it came out perfectly – Thank you!