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    Home > Recipe Index > Baked goods/breads > Easy Gluten Free Banana Bread (Naturally Sweetened & Paleo!)

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

    Published: Feb 27, 2019 · Modified: Jan 12, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A stack of gluten free banana bread on a marble surface.
    A stack of gluten free banana bread on a marble surface.

    This banana bread recipe is one of my family's STAPLES, and you'd never know that it's a healthy banana bread that's gluten-free, naturally sweetened and paleo! It has a flavor just like grandma's, and it couldn't be easier to make. [Don't miss the Video below.]

    A loaf of gluten free banana bread on a wood serving board, with a slice cut out.

    Easy gluten free banana bread

    Banana bread is one of my favorite foods. I grew up eating 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 happily incorporates generous amounts of butter and sugar, and while it definitely deserves a place on my 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 stacked on counter.

    Healthy gluten free banana bread recipe

    This banana bread recipe hits the nail on the head. It's adapted from my banana muffins and is an easy, one-bowl gluten free banana bread that tastes likes Grandma’s but that’s far more nutritious.

    A hand grabbing a piece of banana bread from a stack.

    Gluten free banana bread with almond flour

    Instead of using all-purpose flour, this banana bread is made with protein-packed almond flour. A touch of arrowroot flour helps give it structure (you could use cornstarch instead). The almond flour gives this gluten free banana bread recipe a wonderfully tender, cake-like texture.

    The ingredients for the gluten free banana bread recipe arranged on a marble surface with labels.

    Paleo banana bread

    The bread is naturally sweetened with just mashed bananas and honey (or maple syrup) making it both gluten free and paleo! Best of all, it still has that irresistible sticky top that I loved as a kid (woohoo!). This paleo banana bread tastes like my childhood favorite but has enough protein and fiber to keep us going until lunch.

    Overhead shot of paleo banana bread on board with buttered slice on plate

    How to make gluten free banana bread

    • Whisk together almond flour, arrowroot flour (or cornstarch), salt and baking powder. Make a well in the center of the bowl, and add eggs, oil, honey (or maple syrup) and vanilla. Stir to combine.
    Process shot showing eggs getting mixed into the dry ingredients.
    • Fold in mashed bananas. At this point, you can stir in other add-ins as well, such as nuts or chocolate chips!
    The banana bread batter in a bowl with a whisk.
    • Transfer the batter to a parchment-lined 9x5-inch loaf pan.
    The banana bread batter in a parchment lined loaf pan.
    • Bake the banana bread until it's golden brown and a toothpick inserted in the center comes out clean.
    The baked banana bread in the pan on a cooling rack.

    How to store gluten free banana bread

    The banana bread is best stored in the refrigerator, and it will last for up to 4 days (ha, it's never lasted that long in my house!). It can also be frozen for several months. Once cooled, slice the bread and layer it between pieces of wax or parchment paper. Store the slices in an airtight container or freezer bag. That way, you can pop out a piece or two as needed (they're perfect for on-the-go breakfasts and snacks!).

    FAQ

    What is the best gluten free flour to use in banana bread?

    Almond flour works wonderfully in banana bread, as it lends an ultra tender texture. It's naturally gluten free and packed with protein!

    Can you bake the banana bread as muffins?

    Yes! The banana bread batter can be cooked in parchment-lined muffin tins. Start checking the muffins at 20 minutes.

    Can you make chocolate chip banana bread?

    Yes! Fold chocolate chips or chopped chocolate into the batter to taste.

    Close up of a buttered slice of paleo banana bread with bite taken out.

    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 9x5-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).

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Gluten free banana bread slices on board with butter knife and butter

    Other paleo recipes to try:

    • Healthy Almond Coconut Cake
    • Paleo Strawberry Shortcakes
    • Easy Carrot Cake
    • Chocolate Chip Cassava Cookie Bars
    • Paleo Salmon Cakes
    • Almond & Cassava Flatbreads

    More gluten-free, naturally sweetened baked goods!

    • Banana Breakfast Cookies
    • Blueberry Blender Muffins
    • Carrot Cake Muffins with Maple Cream Cheese Glaze
    • Banana Oat Blender Pancakes
    • Pumpkin Spice Breakfast Cookies

    Watch the video!

    Stay connected!

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Gluten free banana bread in pan on cooling rack
    Print Recipe Pin Recipe

    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 9x5-inch loaf
    Author: Nicki Sizemore

    Ingredients

    • Oil or cooking spray for pan
    • 2 cups (220 g) almond flour
    • 2 tablespoons (20 g) arrowroot flour
    • ½ teaspoon kosher salt
    • 1 teaspoon baking powder
    • 2 large eggs
    • ¼ cup neutral vegetable oil (such as safflower or grapeseed)
    • ¼ cup honey or maple syrup
    • 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 9x5-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 9x5-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! 

    More Baked goods/breads

    • Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)
    • Easy Gluten Free Vegan Flatbreads (No Yeast Naan Bread!)

    Reader Interactions

    Comments

    1. Eileen says

      January 16, 2023 at 5:17 pm

      5 stars
      Great recipe that doesn't leave me feeling all the sugar of normal banana bread. I didn't have arrowroot flour, so I used corn starch instead like you suggested in a comment, which worked great. I put semi-sweet chocolate chips in it since I normally make mine with them, but for this recipe I wouldn't do that in the future. They seemed to overpower the lovely flavor of the banana bread. Guess I'll have to make it again soon!

      Reply
      • Nicki Sizemore says

        January 17, 2023 at 8:51 am

        Hi Eileen, thank you so much for your comment and I'm so glad you enjoyed the banana bread! I agree with you - I prefer it simply as is. 😊

        Reply
    2. Jill says

      December 13, 2022 at 10:50 am

      I made this banana bread again this morning and added some pecans. It really made it even more fabulous!

      Reply
      • Nicki Sizemore says

        December 14, 2022 at 12:07 pm

        Woohoo!

        Reply
    3. Jill says

      December 05, 2022 at 10:37 am

      I made this last night and it's absolutely terrific! I can see why you get so excited in your video. It's comforting, yummy, and not sickeningly sweet like so many other holiday breads.
      Love it! Thank you!

      Reply
      • Nicki Sizemore says

        December 05, 2022 at 11:07 am

        Woohoo! I'm so glad you love it as much as I do, Jill!

        Reply
    4. Leta says

      September 04, 2021 at 10:18 pm

      The best healthy Banana Bread recipe I’ve ever made!

      Reply
      • Nicki Sizemore says

        September 05, 2021 at 8:51 am

        Hi Leta, this makes me so happy to hear!!

        Reply
    5. Marilyn says

      June 30, 2021 at 10:16 pm

      Hi can I use cornstarch instead of arrowroot?
      Thanks

      Reply
      • Nicki Sizemore says

        July 02, 2021 at 6:23 pm

        Hi Marilyn, yes! You can swap out the arrowroot for cornstarch. I hope you enjoy!

        Reply
    6. Jez says

      June 26, 2020 at 8:36 am

      5 stars
      Thank you Nicki so much for the recipe! It feels healthy eating and the best thing is.. it's so easy to make! I am enjoying every slice of it. For someone who doesn't bake, this recipe is a HUUUGGGGEEE confident boost.

      Reply
      • Nicki Sizemore says

        June 26, 2020 at 9:09 am

        Hi Jez, this makes me so happy to hear! I'm so glad you liked the banana bread. Happy baking!! 🙂

        Reply
    7. audrey says

      April 28, 2020 at 9:58 am

      do you think tapioca starch would be an ok sub for the arrowroot? i've just run out 🙁

      Reply
      • Nicki Sizemore says

        April 28, 2020 at 11:59 am

        Hi Audrey, I haven't tested the bread with tapioca starch, but yes, I do think it be a good swap for the arrowroot. Happy baking!!

        Reply
    8. essay editing service says

      May 10, 2019 at 3:19 am

      I think that this is an excellent idea for those who follow a diet and eat properly. Thanks a lot for the recipe!

      Reply
    9. Leta says

      February 27, 2019 at 10:53 pm

      As an experienced cook, is they’re a good SF substitute that would work in this recipe? My husband is diabetic and has almost reversed it by eating Keto. Overall, this recipe looks like it would be not be too bad on the glycemic index. Thanks for all you do to provide healthy recipes.

      Reply
      • Nicki Sizemore says

        March 05, 2019 at 2:10 pm

        Hi Leta, thank you for your question! I think your best bet here would be to omit the honey and add in some more mashed banana. I think 1 1/4 to 1 1/2 cups of mashed banana would work well. If you try this, please let me know how it turns out!!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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