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.
Veronica says
Just made this and it’s sooo good … I’m going to double the recipe next time … because it’s going too fast. I used Trader Joes almond meal, 2 oz of butter (instead of the oil), a few chocolate chips, 1/2 cup of pecans and some shredded coconut. Thanks so much Elena for all your hard work in this amazing site.
Elana says
You’re welcome Veronica!
Ashley says
First time trying this out.. instead of the palm shortening I used coconut oil… I hope it turns out great! looking forward to the final result! will keep you posted
Dawn says
This is what I’m considering doing also. How did it turn out when you tried it?
Cassandra says
I just finished making this recipe with coconut oil instead and it turned out great!
Kathy says
Did you use the same amount (1/4 cup) of coconut oil that the recipe calls for of palm shortening?
Andrea says
I pulled the bread from the oven when it was brown and tested it with a tooth pick in the center(nice and clean). The next morning when I sliced it, the inside felt wet. Almost like a sponge in texture. It was delicious but I am wondering if that is a normal texture. I have made many of your recipes and never experienced this – such as the coffee cake, the texture of it is like traditional cake. Thanks so much!
Elana says
Andrea, I think you may want to use just a bit less banana next time, or bake the bread for a tad longer :-)
Joan Cortez says
I made this tonight for the first time and it was absolutely delicious. My question is instead of shortening could you use organic butter and if so how much?
Elana says
Hi Joan, I haven’t tried that so not sure if it will work. If you do please let us know how it goes!
Joan Cortez says
I hate to mess up a great recipe, but I think I will try coconut oil first and see how that goes. My sister in law insists butter will work. I’m not so sure about that!
Elana says
Hi Joan, thanks for your comment and please let us know if your substitutions work :-)
Laurin says
Wonderful recipe! Staring low FODMAP elimination diet and wanted to have something for dessert. Substituted butter instead of shortening and maple syrup instead of honey.
So yummy :) Thanks for sharing!
Kendrah says
I used this recipe but didn’t have a mini bread pan – so at the last minute I threw them into muffin tins! Came out great – reduced the cook time to 35 minutes, but all else was the same! Thanks so much Elana for another amazing recipe :)
Elana says
Kendrah, you’re welcome!
Joan W says
Elana, almond flour seems to irritate my stomach. Do you know of any substitutes?
Elana says
Hi Joan, thanks for your comment. I don’t know of a 1:1 substitute. Here’s a link to my nut-free recipes that might work for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Kolby says
How many carbs are In a slice of this bread?? Thank you!
Elana says
Hi Kolby, here’s a link with more on that:
https://elanaspantry.com/nutrition-information/
Elana
Lori Callo says
I made this recipe and it was great but I had enough batter to make two loaves is that normal? I substituted the palm shortening for coconut oil which worked great.
thanks
Lori
Elana says
Hi Lori, thanks for your comment. The batter makes one loaf of Banana Bread if you use the Magic Line Loaf pan (called for in the instructions of this recipe). The Magic Line Loaf pan is almost as big (but not quite) as a regular standard size loaf pan. If you were to have used mini-loaf pans, then yes, you would get a yield of approximately 2 loaves :-)
Lori Callo says
thanks Elana. Actually I do use the magic line loaf pans I have a few of them. Oh well it tastes great and if I get two loaves I am happy!
Cindy says
I adore all of your recipes, but this is probably my fave and my “go to” when I bake for visiting swim coaches. They love it! For those who are experiencing mush in the middle, I always bake mine in a regular glass Pyrex, but I line it with parchment paper. There is no burning or browned edges, just a perfectly baked loaf of banana bread. After it has cooled, it lifts out easily and there is no mess to clean up.
Elaine says
This is one of my favourite recipes. I add dates soaked and walnuts plus a small amount of water the dates were soaked in. It is yum especially with butter. I use a small pan made by Fat Daddio as am unable to get the recommended glass one here in Australia.
verree says
Made this first time over the weekend..loved it. Question..is the bread suppose to be dense?
Elana says
Hi verree, this banana bread is very moist and a bit on the heavy side, it is not a light and fluffy bread, so yes, it is more dense than other breads :-)
Ronna says
I make banana bread all the time, but am moving away from wheat and refined sugars. So, I am looking forward to trying this.
Thank you for the tip on the parchment paper… about to try!
Also, thank you above to the comment also about substituting coconut oil. I do not have palm oil and will be using coconut oil.
Wish me luck!
Monica Luppi says
Hi Elana,
I just wanted to let you know you have the BEST recipes for breads! I am just obsessed with every recipe of yours! Thank you for making Paleo easy and delicious! This Banana bread recipe taste just like store-bought.
God Bless!