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.
Debbie @ Easy Natural Food says
Hi Elana,
This is unrelated to the recipe but I can’t see another way to contact you. You might already be aware of this…but the other day my 5lb bag almond flour arrived from Honeyville Grains and I noticed they print your recipe for Chocolate Chip cookies on the back, which they credit you with. However they’ve mispelled your website – http://www.elanapantry.com instead of http://www.elanaspantry.com
Just in case you don’t already know!
Lindsey says
I just added two mashed ripe bananas to Elana’s Paleo Bread recipe and it turned out perfectly. I’ve also added grated apple and cinnamon to the plain Paleo Bread recipe and that turned out moist and delicious as well. I’ve also made lemon poppyseed bread out of the original Paleo Bread recipe. I think that Paleo Bread recipe is a pretty good base and can be played around with a lot instead of just creating a whole new recipe with different ingredients. Just my two cents.
Jeanne J says
Lindsey,
What other variations have you tried? I did an orange, cranberry bread variation on Elana’s Paleo recipe which was great. I’m thinking about a cardamom variation next…
Ageena Hass says
I love your recipes! Love them. I’m excited to try this one and am hoping that in the future you will tackle pumperknickle, that dark rye yumminess is the only bread that I truly miss and one of these days I’m hoping that we can find something that is at least reminiscent of it. I tried a bit with your chocolate cake recipe and got some interesting flavors but somehow just not right and am not as good at this as you are, so I’m trying more recipes hoping and waiting for you to tackle pumperknickle!
Stacy says
This sounds delish! It is in the oven this chilly TN AM. I would love a Paleo orange bread recipe too… maybe something based on your orange cake (with the boiled orange)?
hannahmarie says
Thanks for this recipe! I’m trying to cut down on bread products and this looks like it could be really helpful. I think I’ll try what @Kim did and use coconut oil for the fat; I just got a huge container of it that I want to use. Can’t wait to try it!
raquel of galilee says
For Rosh HaShana I made the family banana muffins… and watched them enjoy them.
Now that the holiday is over, I opened the internet and know that I can enjoy them as well using your recipe. How could you know that I was jealous?!?
Shana Tova, Elana! May it be a year of good tidings of all kinds!
Kim says
Used whole foods coconut oil b/c didnt have the shortening. Put in mini bundt cake pans and reduced the time a little. My husband and kids went nuts for it! Excellent texture, taste and so moist. Thank you!!
Barbara says
Wow, this is the best banana bread ever! I made it instantly upon finding 3 perfect bananas ready to be baked. My only comment is that it made a lot of batter, and overflowed my magicline pan, forcing me to eat the edges before I could get it out of the pan. (nom nom) Next time I will use the next size-up loafpan. Otherwise the most perfect loaf of de-lish-is-ness! Thanks so much Elana!
Oh, I didn’t have any spectrum shortneing and so just used coconut oil. I can’t figure out the difference. Where can I find info about the shortening and when it would be best used?
barbara
Kate says
Thank you Elana for all of your work. You make living gluten-free much easier… and delicious.
Johanne says
I just made it and I love it! I used coconut oil instead of the shortening. I had to cook for an hour before the centre was cooked.
I also added raisins. Soooo good!
Lizzie B says
Glad to know yours went for an hour. Making this right now and thought I was out of my mind! Just set the timer for another 10 minutes, bringing total baking time up to 1 hour. Hopefully, it will no longer jiggle in the middle.