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 (you can also make it vegan)! It has a flavor just like grandma's, and it couldn't be easier to make. [Don't miss the Video below.]
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.
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.
Ingredients
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 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.
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.
- Fold in mashed bananas. At this point, you can stir in other add-ins as well, such as nuts or chocolate chips!
- Transfer the batter to a parchment-lined 9x5-inch loaf pan.
- Bake the banana bread until it's golden brown and a toothpick inserted in the center comes out clean.
Vegan variation
For a vegan banana bread, swap out the eggs for Bob’s Red Mill Egg Replacer (for the equivalent of 2 eggs), and reduce the baking time by 5 minutes. The bread will be crunchier on top and will have a denser, creamier crumb, but is still absolutely delicious.
Storage tips
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!).
FAQs
Almond flour works wonderfully in banana bread, as it lends an ultra tender texture. It's naturally gluten free and packed with protein!
Yes! The banana bread batter can be cooked in parchment-lined muffin tins. Start checking the muffins at 20 minutes.
Yes! Fold chocolate chips or chopped chocolate into the batter to taste.
Recipe tips:
- 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!
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
Watch the video!
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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!
Easy Gluten Free Banana Bread (Naturally Sweetened, Paleo & Vegan Option)
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
- 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.
- For a vegan banana bread, swap out the eggs for Bob’s Red Mill Egg Replacer (for the equivalent of 2 eggs), and reduce the baking time by 5 minutes. The bread will be crunchier on top and will have a denser, creamier crumb, but is still absolutely delicious.
Meera says
Wow…looks great.
Can we substitute eggs with curd? Will that gel with almond flour?
Thank you.
Nicki Sizemore says
Hi there! I'm not sure what you mean by curd? Could you explain? For an egg-free version you can use an egg replacer (such as Bob's Red Mill).
Eileen says
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!
Nicki Sizemore says
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. 😊
Jill says
I made this banana bread again this morning and added some pecans. It really made it even more fabulous!
Nicki Sizemore says
Woohoo!
Jill says
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!
Nicki Sizemore says
Woohoo! I'm so glad you love it as much as I do, Jill!
Touchecakes says
Any substitute for eggs & kosher salt please.
Nicki Sizemore says
Hi there! Unfortunately there's not a great substitute for the eggs in this banana bread. I've tested it using flax eggs and other egg substitutes, but the texture of the bread was too dense. As far as the kosher salt goes, you can use any salt you like, but if it's a fine textured salt, cut back to 1/4 teaspoon.
Leta says
The best healthy Banana Bread recipe I’ve ever made!
Nicki Sizemore says
Hi Leta, this makes me so happy to hear!!
Marilyn says
Hi can I use cornstarch instead of arrowroot?
Thanks
Nicki Sizemore says
Hi Marilyn, yes! You can swap out the arrowroot for cornstarch. I hope you enjoy!
Jez says
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.
Nicki Sizemore says
Hi Jez, this makes me so happy to hear! I'm so glad you liked the banana bread. Happy baking!! 🙂
audrey says
do you think tapioca starch would be an ok sub for the arrowroot? i've just run out 🙁
Nicki Sizemore says
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!!
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I think that this is an excellent idea for those who follow a diet and eat properly. Thanks a lot for the recipe!
Leta says
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.
Nicki Sizemore says
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!!