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.
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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.
Mindy Blum says
My husband has a gluten allergy and this is such a wonderful and delicious banana bread. I did not have palm shortening so at the recommendation of another reviewer, I used organic coconut oil in equal amount. I also added 1 tsp of ground cinnamon as well as 1/4 cup of chocolate chips. This recipe is definitely a keeper. Thanks so much!
Elana says
Mindy, thanks so much for letting me know this recipe is definitely a keeper :-)
Billy Lo says
Out of many bread in your books & blog, I keep coming back to this banana bread. I even like this version better than the one in the book. It’s taste so good on it’s own that spread of any kind on it will ruin its flavour. My friend introduced it to me and that lead me to Elana’s world. And I am hooked ever since. For change, I add variety of ingredient like walnut, apricot, raisin & pumpkin seeds. It is my goto breadfast.
Elana says
Billy, thanks for all of your fantastic comments! So glad to hear you are enjoying this bread :-)
Marilyn McLeod says
Do I have to use a food processor for this? I don’t have one. Can I use a hand held mixer? Really anxious to try cooking with almond flour as never have! My son in law is eating paleo and very low carb and coming to visit, and would love to make him the banana bread!
Elana says
Marilyn, thanks for your comment! I haven’t tried that so not sure if it will work. If you do experiment I hope you’ll stop back by to let us know how it turned out :-)
Danae Lacoste says
Can you have Baking Soda on the SIBO diet?
Elana says
Danae, best to speak with your functional medicine practitioner about that :-)
Emma says
I have made this bread several times and it is a favorite – wonderful flavor and texture. I appreciate the simplicity and the readily available ingredients. My modification: I omit the oil and the honey, and instead use extra mashed banana or plain yogurt.
Thank you for developing and sharing such reliable recipes!
Elana says
Emma, thanks for letting me know this bread is a favorite!
Katya says
Wow! This banana bread is one of the greatest! With almond flour it comes out so moist! I want to eat all of it!
Thank you again Elana for inspiring with your delicious food ;)
Elana says
Katya, thanks for letting me know this banana bread is one of the greatest :-)
Billy Lo says
Hi Elana – Why this recipe is so much different than the one in the book?
Elana says
Billy, thanks for your comment! I use different sweeteners and flours, among other items, in these recipes to give folks with different food allergies and preferences more options in their diets. So, I created totally different recipes for this bread :-)
Billy Lo says
Thanks Elana
The banana bread in the book has been my routine for a very long time. Will try this recipe instead next round. Also there are many bread from your other book with almond butter as the common ingredient but are not featured here in the site. Is it by design or those recipe have been updated?
Elana says
Billy, all of the recipes are totally different, unless I feature a recipe from the book here as a special bonus to my readers. I’m so happy to hear you are enjoying my books :-)
Billy Lo says
I find this version of banana bread is not as moist & as oily as the one in the book which even look shiny on the top. Both are excellent. Maybe it’s the coconut oil in the book version that make the difference
Elana says
Billy, thanks for letting me know this recipe is excellent!
Elisha says
My son has a peanut and tree but allergy. He can have coconut. Could I sub coconut flour for almond flour?
Elana says
Elisha, thanks for your comment! For more on that please go here:
https://elanaspantry.com/paleo-baking/
Have a wonderful day!
Elana
Beth S says
Do you slightly pack down your almond flour when measuring for this recipe as you do with some of your cookies? Or do you scoop and level as with regular flour?
Elana says
Beth, I scoop and level when I measure almond flour :-)
Crystal says
Just made this into 12 standard-size muffins, using coconut oil in place of the shortening as I had just run out. Turned out LOVELY! I’ve had some trouble with my almond flour baked goods being a bit too dense and spongey, but this one worked out just right. Kid- and adult-approved, and will become a staple in our GF/DF household. Thanks Elana!
Elana says
Crystal, thanks for letting me know this is LOVELY and a kid-approved staple of your household!