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.
Michelle says
Just made this…waited patiently for it to cool and literally just finished eating a slice. BEST banana bread ever!!
Elana says
Michelle, your comment made my day! I’m so happy to hear this is the BEST banana bread ever!!
Alexandra says
I live in Denver and find that all my paleo bread recipes come out really flat.What changes should I make at this altitude? Also if I want to cut back on sugar, what alternatives can I use to honey?
Elana says
Hi Alexandra, this is usually the case when the when a larger size pan than recommended in the recipe is used. If you use the recommended ingredients and brands, and the proper pan size this bread will be banana perfection :-)
Lyla Max says
I have to add my name to the list of people saying this is the BEST paleo banana bread I’ve tried! So simple, but so delicious. None of that weird coconut flour texture – just pure yumminess! I only had 2 bananas on the counter so I threw in one from the freezer – gave it a whirl in the blender – and it worked out just fine. Also used coconut oil instead of shortening, as so many above have done. Had a slice for breakfast this morning and it is still great. Thanks!
Elana says
Thanks Lyla! I’m so glad to hear this is the BEST paleo banana bread!
Tamieka T. says
Great thanks for the comment about coconut oil. Did you use the same measurement?
Maria says
Love this recipe. simple and good. I added a little more honey and used lard I had rendered from a farm ham as I had no palm shortening. I also used a muffin pan as I was in a rush with baking time. Made 12 muffins and they were a real hit with my family. So making it again now. Baking time was like 40-45 minutes for the muffins and they browned on top if others are interested in trying it. Thanks so much Elana! many of your recipes are now our favorites. Have come back to you time and time again.
Elana says
Maria, I loved your comment and hearing about your skills in the kitchen. So great that you are coming back to my website time and time again for your favorite recipes!
Guadalupe Car says
It is the first time I’ve made banana bread and it came out perfect! I followed the recipe instructions to the point.
Elana says
Guadalupe, so glad to hear this bread was perfect!
Rosa says
I made 2 loaves of this bread , one for me and the other to give to a friend! Loved it!
I made it with coconut oil and it came out great. I am a big fan of your web site and every recipe I have tried has been wonderful and delicious. From the moment I bought your first cookbook this has been my “go to” site for great healthy recipes. I refer many of my friends to your web site!
Thank you so much for great recipes and sharing so much of yourself.
Elana says
Rosa, thanks for your wonderful comment, it made my day! I’m so glad to hear that this is your “go to” website for great healthy recipes!
Amber S says
For those that made this with coconut oil instead of shortening—-how much did you use?? Thanks!
Jo Ann says
I used the same amount, but to allow it to have more of a shortening like consistency for the batter, I made sure it was below room temp. (Chilled in the fridge for 5 or so mins). Comes out amazing every time!
Sarah says
I made this with butter instead of shortening and added cinnamon and it’s amazing! The absolute best banana bread I have ever had and I have tried a lot of recipes. I’m going to try replacing the banana with pumpkin next time and See how that goes…
Elana says
Hi Sarah, so great to hear this is the best banana bread you’ve ever had!
Terri Aden says
How much cinnamon did you use? I used1 tsp but is missing something.
Rachael says
Hi Sarah, how much butter did you use to sub thenpalm shortening? I want to try this recipe out
Zheni says
Elana,
Thank you for so many great recipes! Just want to let you know that Bob’s Red Mill Super Fine Almond Flour seems to be working perfectly for me. I have had 100% success with your bread recipes. I love everything I’ve tried. So glad I found your website!
Best of health to you and your family,
Zheni
Elana says
Thanks Zheni!
Mike says
This is a great recipe! I altered just a bit, after making it as is once, I changed the sweetener from honey to coconut sugar and doubled. My usual thing is to double the vanilla in everything, but this recipe is already there! Delicious.
Elana says
Mike, so glad to hear this was delicious!