Easy Gluten Free Banana Bread (Naturally Sweetened & Paleo!)

I’ve been on the hunt for a delicious, easy-to-make gluten free banana bread for years (six years, to be exact, when I first had to cut gluten out of my diet!). Banana bread is one of my favorite foods. When I was growing up we made my Grandma’s recipe (which is featured in my first book, The Food Processor Family Cookbook). It’s a marvel, with a sweet, rich crumb and addicting sticky top (my favorite part!). Her recipe is perfection, but it’s a bit of an indulgence. It happily incorporates generous amounts of butter and sugar, and while it definitely deserves a place on every table, I was seeking a more nutritious loaf that could stand in as a healthy breakfast or school snack. I was also determined to find an easy recipe that required only one bowl and minimal ingredients.

Gluten free banana bread with almond flour

A couple of weeks ago we had a few over-ripe bananas that needed using up, and I decided to make these banana muffins. It was a lightbulb moment. We love the muffins, so why not adapt the recipe into a loaf? I tinkered with the quantities, and ahhhAhhhAhh (that’s me singing, and yes, I’m as tone deaf as it looks). After a few trials, I finally had my easy, one-bowl gluten free banana bread that tastes likes Grandma’s but that’s far more nutritious.

Paleo banana bread

The bread is naturally sweetened with just mashed bananas and honey and uses almond flour as its base (along with 2 tablespoons of arrowroot flour for structure), making it both gluten free and paleo. The result is an ultra-tender gluten free banana bread with a creamy, cake-like texture. Best of all, it still has that irresistible sticky top that I loved as a kid (woohoo!). This banana bread tastes like my childhood favorite but has enough protein and fiber to keep us going until lunch.

This has become a new breakfast staple around here. I slice the bread once it’s cooled, then freeze the slices between pieces of wax or parchment paper. That way we can pop a slice or two in the toaster oven in the morning, or slide one into Ella’s school bag as a snack.

I hope you love it as much as we do!

Tips for making gluten free (and paleo) banana bread

• This gluten free banana bread is made with just almond flour and a touch of arrowroot flour (sometimes labeled arrowroot starch). The almond flour gives the bread a wonderfully moist and tender crumb, while arrowroot flour (you only need 2 tablespoons) provides some structure.
• You will need a 9×5-in loaf pan for this recipe.
• I highly recommend using a kitchen scale for this recipe, as almond flour can vary widely in weight when measured in cups (plus, it’s much easier to use a scale!).
• Feel free to add chocolate chips to this recipe! Just don’t tell my kids, because once I start adding chocolate I will never be allowed to go back. 😉
• The edges of this bread will naturally look quite dark because of the almond flour, but don’t worry! They will still taste good.
• It’s really important to let the bread cool completely before slicing, otherwise it won’t have the same flavor and texture. It gets even better with age!
• I prefer to refrigerate the bread, as it lasts longer and helps to develop that sticky top I love. You can also freeze it! Slice the bread then freeze the slices between pieces of wax or parchment paper in an airtight container or ziptop bag (that way you can grab a slice or two as desired, instead of having to defrost the whole loaf).

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Easy Gluten Free Banana Bread (Naturally Sweetened & Paleo!)

This gluten free banana bread comes together in just one bowl using minimal ingredients! It’s naturally sweetened and packed with protein, but it tastes just like my childhood favorite. The bread uses almond flour as the base, with a touch of arrowroot flour for structure. The result is a super moist loaf with a creamy crumb and an irresistible sticky top (my favorite part). The bread will have slightly darker sides than you might be used to because of the almond flour, but it tastes delicious. It’s important to let the loaf cool completely before slicing, otherwise the texture will be too soft and the flavors won’t have developed fully (it gets even better with time!).

Prep Time10 mins

Cook Time42 mins

Total Time52 mins

Course: Breakfast

Cuisine: American

Keyword: easy banana bread recipe, gluten free banana bread recipe, paleo banana bread recipe

Servings: 1 9×5-inch loaf

Author: Nicki Sizemore

Ingredients

• Oil or cooking spray for pan
• 2 cups (220 g) almond flour
• 2 tablespoons (20 g) arrowroot flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 large eggs
• 1/4 cup neutral vegetable oil (such as safflower or grapeseed)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 cup mashed banana (from 2 large over-ripe bananas)

Instructions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Grease a 9×5-inch loaf pan. Line the pan crosswise with parchment paper that extends a couple inches over the sides (this will allow you to easily pull the cooked loaf out of the pan).
• In a large bowl, whisk together the almond flour, arrowroot flour, salt and baking powder. Use your fingers to break up any lumps of almond flour so that everything is evenly incorporated.
• Make a well in the center of the flour mixture, and crack in the eggs. Pour the oil, honey and vanilla over the eggs, and whisk the wet ingredients, slowly incorporating the flour. Scrape in the mashed banana and stir with a spatula until fully incorporated.
• Transfer the batter the prepared pan, and bake until golden brown on top (it will crack), about 42 to 44 minutes. Place the pan on a wire rack and let cool 10 minutes. Remove the bread from the pan and cool completely (it’s important to let it cool completely for the best texture and flavor). Serve the bread on its own or with softened butter. Ahhhhh, heaven.

Notes

Do Ahead: This banana bread gets even better with time! You can refrigerate it for up to 4 days or freeze it for up to 3 months. I like to slice the loaf before freezing and store the slices between torn pieces of parchment or wax paper in an airtight container or ziptop bag (that way I can defrost a slice or two at a time, instead of having to defrost the whole loaf). Reheat the slices in a toaster oven.

Tips:

• You will need a 9×5-in loaf pan for this recipe. Some of my readers have also made the bread in muffin cups with success! (Just cut back on the cooking time.)
• I highly recommend using a kitchen scale for this recipe, as almond flour can vary widely in weight when measured in cups (plus, it’s much easier to use a scale!).
• Feel free to add chocolate chips to this recipe! 
• The edges of this bread will naturally look quite dark because of the almond flour, but don’t worry! They will still taste good.
• It’s really important to let the bread cool completely before slicing, otherwise it won’t have the same flavor and texture. 
• I prefer to refrigerate the bread, as it lasts longer and helps to develop that sticky top I love. You can also freeze it! 

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