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.
Terri says
thank you this is the first time I have tried using the almond flour recipes will use again!!!!I did as recipe called put cut up ne raw apple and put 1?2 tsp cinnamon and replaced the palm oil with coconut oil…it was fantastic!!!
Elana says
Terri, thanks for letting me know this bread is fantastic!
Pauline says
I used room temperature coconut oil instead of palm oil and it is absolutely delicious! This is better than any other banana bread I’ve ever had. Thank you for your awesome recipes!!!
Elana says
Pauline, thanks so much for letting me know this is absolutely delicious and better than any other banana bread!
Tracy says
I made this for a week long trip. Instead of the honey, I added 8 dates. Turned out wonderfully.
Fyi, apparently TSA does not like banana bread. My bag got pulled and when they ran the strip checking for explosive material…. it checked possitive! Only thing I could think of to say is “Well it’s organic!”
Elana says
Tracy, omigolly what a hilarious story! Thanks for letting me know this bread turned out wonderfully :-)
marian casey says
elana, I left out the honey, added 1 1/2 tsp liquid coconut stevia , 1 tsp cinnamon and 1 cup chopped walnuts. my husband really liked it! I think next time I will add another tsp. of cinnamon. yummy!!
Elana says
Marian, thanks for another great comment and for letting me know this is yummy!
Sandy says
I made this last night. I followed the recipe to a “t”. There was way too much batter for the smaller loaf pan it called for. I left it in the oven 20 minutes past the posted baking time, and still the centre was raw. I had to throw the whole thing out. Very disappointing – usually the recipes from this web site work to perfection.
Elana says
Sandy, thanks for your comment! I haven’t ever had this bread overflow from the loaf pan. It’s actually not that small, so it sounds like you may have used a mini-loaf pan instead of the loaf pan called for in the recipe. When you stuff a lot of batter into a pan that’s too small it won’t cook through. I hope you’ll try it again with the pan called for in the recipe, and thanks for letting me know that usually these recipes work to perfection :-)
Joanne says
Oh my goodness! Just tasted a piece of this wonderful banana bread warm from the oven. The texture is amazing and the loaf is moist, flavorful and delicious! Thanks so much Elana, this is my family’s new favorite banana bread… everyone prefers this version over the traditionally heavy oversweet breads.
Elana says
Joanne, thanks for all of your comments! I’m so happy to hear that this is your family’s new favorite banana bread and that it’s better than the real thing!
Dawna Jercinovich says
Joanne,
How did it turn out with the coconut oil? I do not like to use palm oil products for environmental reasons. I would love to try this with the coconut oil
Joanne says
Just put a loaf of your paleo banana bread into the oven and it smells amazing! Can’t wait for the taste test…
I followed the recipe as posted except I used coconut oil in place of the palm shortening and I was out of vanilla so put in a half ounce of vanilla tequila…
The batter was surprisingly very light and airy and is rising up beautifully!
I used “SUNBLEST” almond flour… purchased a 3 lb. bag for under $20.00 Canadian from Costco.
Elana says
Thanks Joanne!
Carolyn says
This was delicious. I used coconut oil instead of palm shortening and pink Himalayan salt instead of Celtic sea salt and it turned out amazing. I’ve been gluten free for a year and have tried several times to make banana bread that tasted like what I use to make and never had any luck, until now. Thanks so much for all your recipes. I’ve tried several the past few weeks and haven’t been disappointed.
Elana says
Carolyn, thanks for your lovely comment! I’m so glad to hear that this was delicious and tastes like regular banana bread :-)
Susan says
Me too!! I made the same adjustments (coconut oil and pink Himalayan salt) — and added some chopped walnuts. They came out perfect and are so delicious! Plus I wanted muffins and these made 6 amazing jumbo muffins. I just reduced the baking time to about 40 mins. Trying pumpkin bread next…
Elana says
Susan, thanks for letting me know this bread is perfect and delicious :-)
debbie_fm says
Thank you for this wonderful recipe! I am making it again this morning for the third time. My husband and I both love it. I didn’t do any pulsing, just used my stand mixer with paddle for everything, even mashing the bananas. Very simple, and gluten/dairy free!
Elana says
Debbie, thanks for letting me know this recipe is simple and wonderful! We love it too :-)
Anna says
Both of my kids are really picky eaters and they gobbled this bread up! Great recipe! Moist and slightly sweet, great texture! Thank you for sharing these recipes Elana! I have often felt overwhelmed with this new way of eating and this provides amazing recipes that are not overly complicated.
Elana says
Anna, I’m so happy to hear that my recipes make healthy eating easy! And thanks for letting me know your kids gobbled up this bread :-)