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.
Angi says
Delicious! Here are my modifications: Forgot the salt (on accident) and didn’t miss it though I’ll add it next time since I like salt. Two large bananas (all I had on hand) instead of three. Subbed coconut oil for the shortening (and greased the pan with it). Added 1/2 tsp. each of cinnamon & nutmeg and a half cup of chopped walnuts. Turned heat down to 325 degrees after 40 min. and put a piece of foil on top to reduce further browning. I will also try this with pecans and organic dark chocolate chunks. Divine.
Tracy says
Foil on top and reducing oven temp midway through baking is an excellent suggestion.
Lynna says
Elana, thank you so much for this recipe! I’ve recently been experimenting with a gluten-free diet and this bread was fantastic!
I posted about it on blog (with a few modifications) if anyone’s interested: http://wholeytreats.blogspot.com/2012/01/low-sugar-gluten-free-banana-bread.html
Laura says
Elana,
I think your recipe’s are great. But I was shocked to see that you use palm oil products in your recipes. These products are responsible for the endangered orangutan devastation and soon to be the reason for their extinction (there is much info on the web about this). I tell you this because there are many that are unaware of the destruction that goes with this product. Thanks again for all your wonderful recipes.
Cheers
Sandra says
I made this recipe today and it was tasty! Much like the banana bread my granny made when I was young. I did add some chopped pecans and made muffins instead of a loaf and they turned out great. Thank you for sharing this recipe!
Nikki says
Just made this last night– it turned out great! I substituted the honey with molasses and the shortening with coconut oil. I also added 2 T of mini chocolate chips. My husband and I had it this morning with breakfast. Goes very well with Chai Tea! Thanks, Elana!!
Mary Louise says
I made this with 1 tablespoon of anise extract and 1/2 tablespoon of vanilla. Nice flavor combination. Thank you Elena for all of your wonderful recipes. I appreciate the simplicity and wholesomeness of the ingredients used, since I have Celiac.
Joanna says
LOVE this banana bread recipe! I’m new to using almond flour and this was my first recipe to try! It turned out perfect! I used butter instead of the oil, and didn’t use honey because my bananas were ripe enough! WOW! I’m sold! Going to buy your cookbook tonight!
MJ says
This recipe is awesome; I prefer it to traditional wheat-based banana bread–thank you!
Debbie Carr says
Elana et al,
Just wanted you all to know I have now made this bread two times. The first time I used butter. Delicious. This second time I used coconut oil. Delicious. I did add 7 drops of stevia this second time as if you are used to really sweet banana bread, Elana’s recipe has a really low sweetness factor. I wanted a tad more sweet so did the stevia and it worked. It’s still not sugary sweet so if you want that….you’ll have to add more sweetener.
The other note I have. I use the small pans Elana does. I have enough batter left over to make a few muffins too!
Thanks Elana,
Debbie
Debbie Carr says
Oh no, just making the third batch and thought I’d add some choc chips. But, I forgot the oil! They are already in the oven. We shall see how they turn out! Sooonnn.
Debbie Carr says
OK, they came out delicious, just like magic! So you can omit the fat if you make the bread as cupcakes. Made 16 cupcakes.
loligoss says
Really really good.
Just gave half to my parents so that I don’t eat too much of it in one go. Had 3 bananas that needed to be used asap.
I think next time I would leave it in for 50 minutes instead of 55.
I also used butter instead of shortening.