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.
Easy gluten free banana bread
I was on the hunt for a delicious, easy-to-make gluten free banana bread recipe for years. 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 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.
Healthy gluten free banana bread recipe
One day I went to make my banana muffins when I had 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.
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.
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.
One Bowl Banana Bread
This gluten free banana bread is now a staple in our house, and it’s easy enough for even my kids to whip up (they love making it, especially since they like to slip in chocolate chips 😂). Everything gets mixed together in just one bowl.
How to make gluten free banana bread
- Whisk together almond flour, arrowroot powder (or cornstarch), salt and baking powder. Use your fingers to break up any lumps of almond flour. Make a well in the center of the bowl.
- Add the 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!). Now the batter is ready to bake!
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 more than a day 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 them in an airtight container or freezer bag. That way, you can pop out a slice or two as needed (they’re perfect for on-the-go breakfasts and snacks!).
I hope you love this paleo banana bread 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).
Other gluten-free, naturally sweetened baked goods to try:
- Healthy (Easy!) Carrot Cake
- Coconut Almond Cake
- Paleo Almond Shortcakes
- Banana Breakfast Cookies
- Blueberry Blender Muffins
- Carrot Cake Muffins with Maple Cream Cheese Glaze
- Banana Oat Blender Pancakes
- Pumpkin Spice Breakfast Cookies
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Get the recipe!
Easy Gluten Free Banana Bread (Naturally Sweetened & Paleo!)
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 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 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
- 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!
FAQ
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.
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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.
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!!
I think that this is an excellent idea for those who follow a diet and eat properly. Thanks a lot for the recipe!
do you think tapioca starch would be an ok sub for the arrowroot? i’ve just run out 🙁
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!!
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.
Hi Jez, this makes me so happy to hear! I’m so glad you liked the banana bread. Happy baking!! 🙂