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.
tina says
I made this and it tasted yummy. However, it burned a lot and this was despite me keeping the temp a little lower and not baking the full 55 min. Did anyone else have this problem? Any recommendations?
Anastasia@healthymamainfo.com says
I made it today and all the family loved sweet banana bread! Thank you!
Tiffany McCullough says
Let me try again…..This is a winner recipe even though I forgot to add the oil (was using CO), they were still marvelous and would’ve been even better I suspect with the oil. I’ll do better next time! Love the Honeyville Almond Flour and ALL your recipies. After I eat any of the items, I’m loaded with energy. Thanks for developing these recipes….I’d have never done it (too old now at 70), but thank God you’re there! Gotta mention how much I have always disliked banana bread (that was before gluten intolerance and diet rearranging), but you’ve got my heart here with this one.
Amy says
Elana, do you have to melt the shortening first, or just put it in there solid? Thank you!
Tiffany McCullough says
I would say no, however, by it being put in a food processor it’ll get whipped with other liquid ingredients and, therefore, become fluffy and will incorporate with the dry ingredients. Personally, I use coconut oil (when I remember to put the oil in at all..they taste good anyway even w/o the oil). Coconut oil (CO) is so good for your arteries and that’s how I cleaned the “gunk” out of my heart and carotid (neck) arteries (by cooking and/or eating 1 tsp/day of CO). Tropical Traditions is a good supplier and often have 2-4-one offers or free shipping as well. I also like that CO takes high temp cooking/frying.
Sarah F says
I LOVE this bread! It’s the first gluten-free bread I’ve had that’s moist, doesn’t crumble, and is absolutely delicious. I’m keeping this recipe handy. Thank you for sharing it!
Erin says
Fan-friggin-tastic! I used coconut oil instead of shortening. I have an almond allergy so I used 1 cup of coconut flour and 1 cup of hazelnut flour. I’m really surprised at how moist it is. This is actually the most “bread like” of all the paleo bread recipes I’ve tried.
stacey says
I made these tonight and they were fantastic. I only had two eggs and two bananas so I halved everything else. I used Ghee instead of the shortening. I baked them in mini muffin pans at 350 for 12 minutes and they came out perfectly cooked. I put pecan pieces on top of half of them before baking – even yummier.
Kelsey says
Made this last night–my boyfriend and I both LOVE it! Subbed cold-pressed coconut oil for the vegan shortening and it worked out perfectly. Also, couldn’t find the pan size recommended, so we opted for two mini-loaf pans which made for perfectly moist, petite breads when baked for 45 mins. Great with coffee in the morning. Thanks for all your hard work, Elana!
Beth says
I just made this bread for the kids. After 35 min. I tented the loaf with foil and continued baking at 5 min. intervals for another 20 min. Finally, I had to take the bread out; it was really beginning to brown, but still slightly jiggly in the middle.
Next Time: I think I’m going to reduce the number of bananas to 2 (just 1 cup mashed). I think that should take care of the moisture problem. My old wheat flour banana bread recipe only had 1 cup banana and it had 3 cups of regular flour to absorb it! I love banana bread and so do the kids, so I’m not giving up. Just foraging ahead.
Thanks, Elana, for a great place to start. I always look to you for great recipes and inspiration!
Geralyn says
Hi Elana – Thanks for this wonderful recipe! Do you know if I can use coconut flour in place of the almond flour? I can’t have almonds, but would really love to make this bread.
Thanks!