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.
Christie Pena says
Elana,
Thank you for this wonderful recipe! I’ve been searching so long for the perfect paleo bread for my family and this is THE ONE! Nothing is worse that using up expensive ingredients, like alternative flours, milks, oils and organic eggs, only to have the bread fall apart or taste terrible so finding your recipe was like discovery a pot of gold at the end of a rainbow! So exciting! This turned out perfectly for me – everything about your recipe was precise and correct. However, I didn’t have palm shortening and subbed coconut oil and it worked great. Also, I mistakenly put all the ingredients in my Vitamix and it didn’t destroy the test. Very forgiving recipe. Most importantly, this bread has the best flavor of all breads I’ve tried and the right texture for us. It’s moist, slightly sweet and perfect with coffee or as a midday snack. My 11 year old daughter loved it too. We will definitely be making this one weekly. Thanks a mil! :)
Elana says
Christie,I’m so glad to hear this was perfect!
Phillip Morris says
Hey Christie How much Coconut oil did you use?
Jackie says
I’ve made this bread many times without a food processor, now that I just purchased one and made it again it is so much easier. I doubled the recipe and added the rind of one lemon , I used coconut butter instead of shortening at a lesser amount and I added 1/4 cup of coconut sugar to add a little sweetness. It came out very good except the crust made the bread look like it was ready after 40 minutes instead of an hour. The inside was slightly mushy. I think this is more of a problem with the oven or bread pans. This bread was still delicious. Even though it is made with almond flour I like my bread with the crunch of some added whole nuts such as walnuts or pecans which I will add next time. I enjoy eating this bread with raspberry fruit spread.
Elana says
Jackie, so glad to hear that with all of the substitutions you made that the result was still delicious!
Kelly Taillefer says
Can I use this in a bread machine or do you have to use an oven?
Elana says
Kelly, I haven’t tried that so not sure, if you do please let us know how it goes!
Nick says
This recipe is great for making French Toast the day after it has baked.
Elana says
Nick, that is a wonderful idea. Thanks!
Leslie says
Elana, I’ve been trying for months now to get the magic loaf pan. Amazon has been out and doesn’t know if they’ll get it again. I’ve checked at Sur La Table and they don’t have them, as well as Bed bath and Beyond and others places.
That being the case, is there another type of pan you’d recommend using? I hate to experiment and be disappointed!
Thanks so much! LOVE your recipes!
Leslie
Elana says
Hi Leslie, I’ve found and tested this new pan that is almost the exact same size as the Magic Line:
http://amzn.to/1UEW1EQ
Enjoy!
Elana
Rhonda says
Nutrition info?
Elana says
Rhonda, here is more info on that:
https://elanaspantry.com/nutrition-information/
Elana
Abbi says
Made this today and added 1 tablespoon of cinnamon and 1/4 cup raisins. About 10 mins before it came out of the oven, I sprinkled about 1 tablespoon of coconut sugar over the top. Wonderful recipe!!! Thank you for all your time and effort, Elana!
Elana says
You’re very welcome Abbi!
Beverly Williams says
Hi,
I made this recipe last night using coconut oil and it turned out wonderful! I only had Unblanched Almond Meal that I purchased recently at Trader Joe’s, but ran it a few seconds in the food processor, then sifted into a separate bowl to remove most of the skins, so turned out more like flour. I also put in about a 1/2 Cup of Trail Mix (with Greek Yogurt Chips, Pumpkin seeds, Cashews, Peanuts, Almonds and Raisins), and some Tropical Traditions Shredded Coconut). Also threw in a small handful of Hershey’s Special Dark Chocolate Chips as the Piece de la résistance! Yum!!
I used 2 mini-loaves and baked at 325 for about 65 minutes to make sure middle was done.
First loaf already gone! Second loaf wrapped in paper towels and Ziploc bag and put in freezer to (hopefully!)forget about it for awhile :-0
Elana says
Beverly, that sounds amazing!
Shay says
I’m so excited to try this recipe!! I’m new to paleo and still trying to figure out tips and tricks with making my own almond flour. Just as a question, have you tried this with unblanched almond meal? How is baking with blanched/ unblanched meal/ flour different in general? Thank you so much!
Elana says
Shay, here’s some information on this that I think you’ll find helpful:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Grace says
Thank You Elana, your recipes are divine and I am really looking forward to trying a lot of them. Thank you for all your hard efforts which are GREATLY appreciated.
Elana says
Grace, you’re welcome!
Gabi says
Great recipe!! It tastes wonderful! Is there anyone who tried to freeze some slices?? Will it work?
Elana says
Gabi, so glad you liked it! If you try to freeze this bread please let us know if it works.