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.
Phyllis Dufrene says
I love, love, love this banana bread recipe! It comes out the most like regular banana bread. Just the right moisture and texture. I use coconut oil instead of palm shortening, and walnuts instead of chocolate chips, and it comes out great every time! I also usually make muffins instead. Foolproof! Thanks, Elena!
Elana says
Phyllis, thanks so much for letting me know that you love, love, love this banana bread recipe!
Jill says
Thanks for this comment! I was specifically checking the comments for an oil substitution and this was the first comment, yay!
Eva says
This is the best banana bread ever! I have made this so many times and so many ways! My one year old son loves it. I make it for him often and leave out the honey so it is just fruit sweetened with the bananas. When I make if for my husband and myself I add chopped walnuts, pecans or cacao nibs. It’s such an easy recipe that I make it almost every time we have super ripe bananas. I always substitute the coconut oil for the palm shortening and it comes out great with that substitution. Thank Elana for another great recipe!
Elana says
Eva, thanks for letting me know this is the best banana bread ever! I love hearing about all of your variations. So glad we’re on this healthy eating path together :-)
jane says
Can you substitute oat flour for the almond flour?
And yogurt for the shortening?
thanks
Elana says
Jane, I haven’t tried that but guessing it won’t work :-)
Suzanne says
Thank you so much for sharing your wonderful recipes!
Elana says
Suzanne, you are so welcome!
Noah says
Love this recipe but I used coconut oil instead of shortening. I’ve also replaced the bananas with apples and persimmons on separate occasions, both with successful results. However, I found persimmons tasted better and helped keep the bread together best when slicing. Once I forgot the coconut oil but discovered that the bread, although a little drier, held together even better when slicing.
Elana says
Noah, thanks for letting me know you love this recipe!
Mary says
Just made this tonight and it’s amazing.
I baked mine in a glass 8×8 pan with some cooking spray.
I added sugar free chocolate chips (about 3T) and a cup of chopped walnuts and pecans mixed together!
Delicious!!!
Elana says
Thanks Mary!
Billy Lo says
Using a Ninja Foodi for this recipe instead of my oven which I have been doing for years, I find that the temperature need to be adjusted down to 250 F and bake/roast for another 10-15 min.
Elana says
Thanks Billy!
Jeny Staiman says
Elana, I am so grateful for this banana bread recipe, I have made it and played with it for years. A couple of years ago I discovered a technique from America’s Test Kitchen that is SUPER interesting and works spectacularly with your recipe! It’s in their book “The How Can It Be Gluten Free Cookbook” (p. 55) but this technique would work with *any* banana recipe. Basically it involves extracting the liquid from the bananas (by either freezing and defrosting, or microwaving), saving the liquid and boiling it down to a caramel. This accomplishes two things: you get to cram more bananas into your bread (5 instead of 3) because they are concentrated, and also you don’t need to add any sweetener at all because the banana caramel sweetens the loaf. I find it very satisfying to know that all the sweetness in this version comes from the bananas!
The other thing I like to do is add a 3-oz bar of chopped up 85% chocolate, and chopped dried bananas. I actually simmer the dried bananas in rum first, but that’s optional. ;)
I hope you find this interesting. Elana’s Pantry + ATK are two very different, very inspiring sources for the relentlessly curious cook. You guys complement each other very well!
Elana says
Jeny, thanks so much for your incredible comment! So inspired to learn about this technique you shared from America’s Test Kitchen, and also glad to hear you are enjoying this recipe :-)
Jeny Staiman says
I am honored by your reply. :) I love so many of the recipes you generously share here, and in your books. This banana bread made with the ATK tweak is my favorite of all. Thank you, thank you!
Elana says
Jeny, I’m so grateful to receive this email from you on Thanksgiving day! Thanks for being on this healthy food, healing path with me. Big hugs :-)
Charlotte Holmes says
I am 10 years old and I love to make these. I make them as muffins for my family. We use butter and coconut oil instead of palm shorting. These are so good and easy to make.
Elana says
Charlotte, you go girl!!! I love that you’re making healthy food at such a young age. I started baking around that age too and it it a lifelong skill that I enjoy and treasure :-)
Deborah Antista says
How much butter and how much coconut oil do you substitute?
LG says
Deborah – I do a one-for-one swap of unsalted butter and it comes out perfect every time, 1/4 cup. Never tried with coconut oil, but if I did I would measure it at room temp/solid state.
Elana says
Thanks LG!
Kat says
Hi Elana, a couple of years ago I was making this weekly and eating it every day for breakfast. To vouge for substitutions, I either use butter or coconut oil and I recommend unrefined for the coconut taste but I prefer the butter flavor.
I just made it for the first time in a while and before, I didn’t even need to look at the recipe. This time the batter looked odd and also when I took it out of the oven something was off. I forgot the eggs and guess what, you would never know! I do go heavy on the honey, closer to 2 tablespoons but it’s still wonderful. It’s moist, holds together perfectly and tastes delicious. You’d never know a mistake was made and I still delivered it to my Italian boyfriend who you can imagine is hard to please with food!
Another thing is and this shouldn’t even have to be mentioned but first I mix the dry, mash the bananas up in a bowl and use hand mixer to blend it all instead of a food processor. I’ve even just mixed with a spoon but an electric mixer is better with the eggs.
I did not line the glass loaf pan with parchment this time, only greased with coconut oil kn a paper towel and the cake slid right out with zero effort, I think because of the lack of eggs. It takes a little bit of effort with eggs in a greased pan. I’ve tried folding up parchment to line the loaf pan but it’s not necessary and more of a pain.
Elana says
Kat, thanks for this awesome comment!