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.
Kristine says
As others have reported, mine has browned around the edges very quickly and then stayed mushy in the middle. It’s still yummy and we eat it up. I played with the recipe today and added 1/4 cup golden flax (ground) to add some heft thinking that the middle wouldn’t mush as much that way. I also baked at 325 instead of 350. It cooked more evenly but still got brown around the edges quickly.
I used Honeyville.
Even still, this is my go to recipe when we have ripe bananas!
Michele says
I just tried this for the first time… It almost tastes like my regular recipe. It’s “heavier” so I believe that’s why the center stays a bit mushy. I’ll ‘maybe’ try it with the flax. BUT, it works great in the mini loaves & would probably work well in a bundt pan ( that’s what I normally use).
Awesome recipe though. My husband just tried it & said he liked it even better because it seems “lighter” when eating (from the gluten in reg flour is my thought on that). He is not eating a full Paleo diet yet, & he likes it… that says something.
Devorah says
A tip for those experiencing dense or mushy middles.. I always preheat my ingredients… eggs in hot water, almond flour in 180degree oven for 10 minutes.. I always double this recipe and then use 3 loaf pans. When I want it to be even lighter, I beat the egg whites til stiff and fold them in. This is a great recipe, my absolute ‘go to” for any potluck. I can eat gluten with no problem, but so many of my friends do not, I rarely bring gluteny desserts to parties, and this is ALWAYS a hit. I omit the honey but sometimes I do add chocolate chips! Thank you for the recipe!
Emily says
I used a darker non stick pan and used butter in recipe instead, as well as degreased pan with butter. Outside of loaf was extremely dark after 50 minutes, almost burnt tasting. Any clues on where I messed up?
Elana says
Hi Emily, this sounds like it might be an issue with ingredients. Which brand of almond flour did you use? Happy to help you troubleshoot this and get it just right!
Mondy says
Dark pans need lower oven temps. I never have luck with them.
Dena says
I’ve made this before and it was wonderful. This time the batter is dry and it won’t bake. Not sure what happened.
Elana says
Hi Dena, happy to help you troubleshoot this –did you switch brands of almond flour? Or were your bananas under ripe with this latest batch? Let me know and we’ll figure it out :-)
Val Lynn says
Thank you!! I followed your recipe and it is wonderful!! Wow… First non-wheat flour recipe ever and I feel… liberated.
kim says
How much protein is in a slice?
Lesley says
I am guessing the same recipe would be great as muffins too! Thanks.
Felicity says
I made this yesterday, and used 2 tablespoons of coconut oil instead of the shortening! It worked perfectly and was delicious. The only thing I would amend for next time would be more honey, maybe double the amount as it wasn’t that sweet – or maybe I just have a very sweet tooth! It was perfect otherwise and will become a staple recipe from now on. Thanks!
Tanja says
Can you replace the palm shortening with butter/coconut oil?
Erin says
I do and it’s amazing!
Kat Lawrie says
I have made this bread several times. It is quick, easy and delicious!!
Michelle says
I made this bread on Saturday and it’s very moist and delicious. My boyfriend and his daughter loved it. My only downfall is that it started to get moldy 4 days later. Has anyone else experienced that?
Elana says
Michelle, it’s fine to leave the bread out (unwrapped) at room temp for a day or so. After that, wrap in a paper towel and put in a plastic bag and refrigerate. It will keep for another few days if stored that way :-)
Elana says
Hi Michelle, thanks for your comment! When I make this bread I leave it out overnight, then wrap in a paper towel, place in a ziploc bag and refrigerate. It keeps for around a week when stored that way :-)
Michelle says
Thanks for the tip Elana, I made it again and it lasted for a week. I love your recipes :)