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.
Rosaline says
Im so disappointed with this recipe. the texture wasn’t really good, i don’t know if the reason is that i mix it in the magic bullet instead to use a food processor. Could be?
Elana says
Hi Rosaline, yes, you are correct, this recipe will not work in any type of blender –high or low speed.
Terri says
I love banana bread but since we went lo carb it is off the menu. That is until my friend recommended your recipe which I have now made twice. The first loaf did come out flat but last night I made it again and it came out nice and tall; I think because I opened a new container of baking soda! I used coconut oil, and added some cinnamon and chopped walnuts. Thank you for your wonderful recipes!
Mountain Mama says
Great recipe! I made it using coconut oil and made 12 standard-size muffins. Also decorated top with walnut pieces. To bake muffins, I increased the oven temp to 400 F and baked for 20min. Allowed them to cool for half hour before devouring them. Beautiful breakfast to empower an active day outdoors!
Tanja says
How much coconut oil did you use?
Natalie says
Made this bread today. Followed the recipe exact and it came out amazing. I may or may not have added a 1/2 cup of dark chocolate chips :) I was serving it as dessert so I wanted something with chocolate. It would have been great without the chips. Recommended cooking time and temp worked great for me. Thanks for the great recipe!
Nicholas says
I try to eat paleo-ish. Hard to completely give up bread, but I may need to try this.
Mark says
Everytime I make this the middle never really gets cooked. The temperature in my oven works fine, I cook it for 60 minutes to 75 minutes with the same results, I followed the ingredients and instructions to a T. Any suggestions. Mark
Elana Amsterdam says
Hi Mark,
Thanks for your comment. What type of almond flour are you using (i.e., brand). This could be the issue.
Elana
Mary says
I came to your site in search of some diabetic alternatives. Adjustments:
Increased honey to 1 1/2 Tbsp honey, frozen bananas, butter, a sprinking of chopped pecans on the top. I lined miniloaf pans with parchment and overhang, sprayed pan with PAM, came out easily. Result were two beautiful miniloaves that I baked for about 35 min. The only adjustment I would make next time is reduce salt. It was enjoyed by all.
Kurt says
This is such a great recipe, I’m so glad that I don’t have to give up banana bread to go paleo. I love banana bread!
Judy says
Thank you, thank you, thank you! I made this with applesauce instead of honey but probably didn’t need any sweetener. I also added pecans. It was delicious! I so appreciate all the work you put into developing these great recipes.
Sue B says
Elana. Most if not all of your recipes use food processor over a hand mixer. Is this just a personal preference or does it impact the recipe? Also for this banana bread I’d like to know why you can t just use a regular loaf pan. Is there some thing special about this particular pan?