This bread is amazing. It's fragrant, not too sweet, the perfect breakfast or snack bread. As I was baking it, my house filled with the most amazing fragrance of sweet roasted nuts, banana, and cinnamon.
My starting point when creating this recipe was my pumpkin bread recipe. It's basically the same, with mashed bananas instead of pumpkin.
I also use less sweetener, because ripe bananas are so sweet. The keto option (see below) uses fewer bananas and a sugar-free sweetener.
Keto Banana Bread
You'll only need a few simple ingredients to make this keto banana bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Ground cinnamon: Make sure it's fresh. I use a whole tablespoon - you can use just 1 teaspoon for lighter-colored bread. But the cinnamon does add wonderful flavor.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground almond flour in this recipe. I haven't experimented with a coarse almond meal.
Almond And Coconut Flour Banana Bread
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Bake the bread for 40-50 minutes at 350°F. How long you need to bake it would depend on your oven. When it's done, a toothpick inserted in the middle of the loaf should come out dry.
Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will improve as it cools.
Ultra Moist Paleo Banana Bread (vegan + Gluten Free)
Absolutely! This tasty bread is the proof, and I have several more that I make with just almond flour and they turn out well. Combining almond flour with eggs and a leavening agent creates beautiful breads.
If you'd rather use baking powder, you should use 3-4 teaspoons of it instead of 1 teaspoon of baking soda. Make sure your baking powder is fresh - it doesn't last as long as baking soda.
Yes. In fact, the sweetener is optional. I recently made a version of this bread with no sweetener at all, relying on the fruit for sweetness. I thought it was perfect - just the right amount of sweetness.
Almond Flour Banana Bread (gluten Free, No Sugar)
So you're welcome to try that. You can always drizzle the baked bread with some honey if you find it's not sweet enough for your taste.
But you can certainly make the recipe as I wrote it here, with a small amount of honey, or with a sugar-free sweetener. Even though I use honey, I'm fairly certain that a granulated sweetener would work just as well. So feel free to experiment with coconut sugar, brown sugar, or a sugar-free granulated sweetener.
The keto version has 150 calories, 10 grams of carbs, and 3 grams of fiber per slice. If you need an even lower-carb bread, I highly recommend this keto zucchini bread.
Amazing Vegan Banana Bread (gluten Free & Oil Free)
I like this tasty bread just as it is. My kids like it lightly toasted, with sweet butter and a drizzle of honey. It's also wonderful with cream cheese, almond butter, or peanut butter if you don't mind peanuts.
I wanted a basic bread that would go with anything, so I didn't add any extras to the batter. I'm curious about chopped walnuts or pecans, or perhaps a handful of chocolate chips. I might try it next time I make this recipe!
Once the bread is completely cool, slice it. Then place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to 4 days.
Gluten Free Banana Bread Made With Almond Meal
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*I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 2 cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
**Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 4 teaspoons of gluten-free baking powder instead of baking soda. If you opt for baking powder, please make sure it's fresh and not expired.
Keto Banana Bread Recipe
For a keto version: Use just two bananas; replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia, and bake the bread for just 30-40 minutes (the batter will be drier with just two bananas). The keto version has 150 calories, 10 grams of carbs, and 3 grams of fiber per slice.
Storage: Once the bread is completely cool, slice it. Then place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to 4 days. You can also freeze the slices in freezer bags. Again, if layering, separate the layers with wax paper.
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Gluten Free Banana Bread
Serving: 1 slice | Calories: 172 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 1 g | Sodium: 147 mg | Fiber: 3 g | Sugar: 8 g
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Disclaimers Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
Almond Flour Chocolate Chip Banana Bread
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
Gluten Free Banana Bread Recipe
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
The Best Gluten Free Banana Bread
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.
Gluten Free Brown Butter Banana Bread
I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.
Regular flour absorbs
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