Gluten Free Banana Bread Recipe (Paleo!) | From Scratch Fast (2024)

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

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

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