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.
Julia says
The link to the Magic Line Loaf Pan doesn’t work. I’m curious about it! Can you post another link? Or suggest another supplier?
I’m assuming it’s a manufacturer name…
Stacy says
It’s working for me, goes straight to Amazon…
elana says
Julia,
I’ve fixed the link.
Thanks!
Elana
Laura says
I just made this with one of my closest friends who is starting the SCD. She was feeling very anxious about it, and I wanted to show her that she can still eat really well on the SCD. It was pouring rain here, and eating this bread on a rainy early fall night with a good friend was perfect.
The bread was like a banana bread souffle — so delicious and filling. I think that maybe I will add chopped walnuts to finish it over next time after it’s cooked…. just sprinkled on top. Amazing recipe. Very easy and very quick.
It did take longer, though, and I used the regular metal loaf pan. I’m in Oregon, so maybe that has something to do with it. Next time, I’ll just put it in for 40-45 minutes right off the bat.
Lizzie B says
I give up on the MagicLine loaf pan. So sorry I paid $15 for a new piece of useless kitchen stuff. I did get the paleo bread recipe to work in the pan, after doubling the bake time. This recipe is still in the oven after an hour, sides a little crispy looking, center soggy. Other than having a weird shaped loaf, my regular bread pans worked fine. The cooking time was what was suggested in the recipes. I am using one of the recommended almond flours, and my only substitution with this recipe was coconut oil for the shortening. I am baking at only 1000 feet lower altitude as Boulder.
I do love the flavor of these recipes though, once they are baked through they are absolutely delicious.
Mel-Beth says
Made this recipe as muffins this morning! Turned out great! Thanks so much! I used Coconut Oil instead of shortening. The recipe made 12 regular sized muffins.
Megan says
How long did you bake the muffins for? 30 minutes?
Danelle says
I made mini muffins today and i only went 20 mins and they turned out great
Robin says
I tried this recipe again after my first attempt resulted in bread with a pudding-like undone center after an hour of baking. I reduced the mashed banana to 3/4 cups, reduced the eggs to 2 instead of 3, and added 2 tbsp coconut flour (like the original Paleo bread). At 45 minutes in the oven in my Magic Line pan, the bread was baking better but was still not done. I had to leave for my daughter’s dance class, so I turned the oven off and left it. When I checked later, the top of the bread under the crust wasn’t all the way cooked but the rest was, so I sliced that part off and sampled the cooked part. It tasted great, was nice and moist. If I had the time to have baked it longer, maybe an hour, I’m thinking it would have turned out perfectly. I’m not sure what the issue is with my technique or my oven, but these changes seem to make a difference in my results with the bread and I will make it again and bake it longer.
Kirby says
You are on a Paleo-kick and I am LOVING it!! PULEASE keep them coming! Ha! I love your disclaimer above…can’t imagine all the questions you receive! :)
Katie says
Thank you so much for this post!! I was searching your site the other day for a palaeo banana bread! If I used coconut flour instead of almond flour would it work?
Thanks!
Miriam @ Sometimes I Veg says
I better grab my quickly over-ripening bananas to make this before my hubby throws them away. I really like that you aren’t sweetening them too much.
Amy says
LOVE that you make your recipes “printer friendly”. Makes it so much easier! Can’t wait to try the banana bread. Loved the paleo bread. Kids had zucchini choc chip muffins this morning and I had muesli scones. Thanks for all of your hard work!
Mahala says
Elana: LOVE your site. I’m gluten intolerant and was so happy to find such yummy recipes. And I especially love not having to pay $7 for a frozen loaf of bread!
I had never before had an issue with your breads not baking in the middle, but I purchased the magic loaf pan to get a ‘higher’ loaf. Ironically, I tried the new pan this weekend and when attempting to get the loaf out, the top fell off and raw dough poured from the middle. The sides were perfectly done. Any ideas on how I got the opposite result?
Thanks for your time!!