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.
Kelly says
We inhaled this banana bread. I think it is the best I’ve had!!!
Emily says
I substituted 1/4 cup mashed avocado for the shortening (you’d have no idea – no color change or weird flavor), and stevia extract (roughly 10 drops) for the honey. Amazing! And very paleo friendly.
Kerry says
Cool! I’m going to try that.
Tracy says
My friend made this for me, she is Gluten-free and I am Low-carb…. it was amazing. Made it myself and super easy, turned out perfectly. We used butter instead of the shorteneing. Thankyou so much, this is a great recipe. Love it.
Jennifer says
Hi Elana, I just wanted to let you know that the link for the palm oil goes to a page that says, “The product that you tried to view was not found.
It may have been discontinued or removed from our website.”
Cara Hebert says
Just tried this one & its FABULOUS. I substituted the palm oil for coconut & the almond flour for all purpose GF cause it was all I had. My husband & 2.5yrs old had 3 pieces!!! And my husband is not a sweets fan at all! I plan to try this as muffins next time. I also only had it in the oven for 40mins. Thanks!!!!
Cristina says
I forgot to say I used light flavoured extra virgen olive oil instead of the shortening. Since we have plenty of it here in Spain and it is so healthy I always use it instead of the other oils in the recipes. It was really good!
Cristina says
I made it today but I put it in a cake pan instead. I also added 1 cup chocolate chips and 1/2 cup walnuts. It was done in 30 minutes(much less than if it were in a bread pan) and was delicious!!
Boseph says
Wow this is a really fantastic recipe- a total hit with my work crew who are definitely not healthy eaters. The only thing I did different was I doubled the amount of vanilla and added several good dashes of cinnamon to compliment the vanilla and bring out the sweet tones. Of course, doubling the honey makes it sweeter and more like traditional banana bread which is very sweet but the vanilla & cinnamon makes it perfectly balanced sweet-wise, for my taste (sometimes, I even triple the vanilla since I’m a huge fan of it). One thing’s for sure- USE RIPE BANANAS. Ones that are starting to brown or are already slightly brown are best for that strong banana/sweet taste. I love how the natural oils and almond meal create a totally “buttery” taste without the butter! My roommate had to take a double-take when I told him it didn’t have any butter- he was sure I’d made it with butter. Not at all, just delicious. THANK YOU, Elana!!!
ariana says
Hi Elana….i would like to try your banana bread recipe…is a TABLESPOON of vanilla the correct amount? It just seemed like a lot of vanilla for a bread. Is this an error on the website or do you just like alot of vanilla? Also, in your bread 2.0 recipe…is it really 3/4 cups of arrowroot powder, this too seemed like alot as well? Just curious as sometimes translating to websites there can be errors…none the less your recipes are fabulous…and i look forward to trying more and more. Happy eating!
Boseph says
I think at least a tablespoon, it’s not too much at all. It helps make it taste sweeter once it bakes without adding any actual sugar. I always do double the vanilla, sometimes triple with some cinnamon…
ariana says
thanks boseph!
Hanna V says
I made a banana bread using this recipe as a guideline and it turned out amazing!
You’ll find a recipe on my blog: http://locker301-320.blogspot.com/2012/04/treffit-taatelikakun-kanssa-my-date.html
I’ve also baked this banana bread using ½almond flour and ½ whole grain ricwe flour. Turned out tasty as well.