This moist banana bread is good on its own, but we like it with chocolate chips. Walnuts, cranberries, or cherries would be delightful as well.
This recipe works for SCD when you exclude the chocolate chips. In place of chocolate, try walnuts, or dried fruit such as cherries, dates or figs for a richly flavored substitute.
The chocolate I use is made without soy lecithin. It is really difficult to find chocolate made with cocoa butter instead of soy lecithin, so I use these chips.
I usually double the recipe and store the extra loaves in the refrigerator.
Banana Bread (using almond flour)
While I initailly listed the baking temperature lower than it is now, you can probably set it at 325°F/165C or possibly 350°F/175°C, depending on your oven. The baking time will shorten as well, and it may be a bit darker on the outside. This recipe can fill two small baking loaf pans, or one big pan. Any pan will work. I double this recipe to make two loaves, each fitting in a Pyrex 1.5 quart (4½” x 8½” x 3″) glass loaf pan. If you want to be able to take the loaf out of the pan in one piece, line the pan with parchment paper and then pour the batter in the pan.Ingredients and preparation
- 1/4 cup honey (or other sweetener, such as maple syrup))
- 3 tablespoons unsalted butter, melted (or ghee, vegetable shortening, or coconut oil, or leave it out for a lower-fat version)
- 2 large eggs
- 2 very ripe bananas
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups almond flour (or almond meal)
- 1 cup semi-sweet chocolate chips, walnuts, or dried fruit (optional)
- Preheat oven to 325°F (165°C, or gas mark 3).
- Mix all the wet ingredients together in a bowl until well blended.
- Aadd dry ingredients to the wet ingredients and mix well again.
- Bake for 45 minutes or until a toothpick comes out clean from the middle of the loaf. If you’re making muffins, change the baking time to 25 minutes.
- Cool and slice. Store covered at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
Delicious banana bread! I added cinnamon, blueberries, and walnuts and featured your recipe on my website.
http://www.g7crossfit.com/2009/09/06/rest-day-12/
Your link does not show the bread, and the return link is broken.
Wow, delicious – great ideas, thanks for sharing. Cool website too!
Thanks so much! The family loved it and I felt good giving them such a healthy snack – and of course, being wheat free it didn’t hurt my tummy! I sprinkled cinnamon (no sugar added) on top and it was great. I also think a handfull of apple chunks or dried fruit would be great!
J, I’ve been wondering if I could get away with less honey in this recipe – mostly because the bananas provide so much natural sweetness. Thanks for sharing!
Just made this yesterday and it is off the hook! Thanks for the great recipe. This is the best banana bread I’ve had since prior to finding out I can’t eat gluten…actually, I think it’s even better than gluten-full ones I’ve had in my past.
Thanks Jen. I agree – it seems better than the AP flour-based version.
I wonder if I could use half the almond flour and add either brown rice flour or buckwheat flour?
What can I use instead of butter to make it a bit lower in fat?
Shannon, applesauce is a good substitute for butter.
We have made this recipe so many times and absolutely LOVE it, now that it is almost thanksgiving we tried this pumpkin recipe from google and didn’t like it that much. We decided to try to use this recipe and turn it into pumpkin bread. We substituted pumpkin for the bananas (1 cup) added 1/3 cup maple syrup in addition to the honey, and 1/2-3/4tsp of cloves, nutmeg and cinnimon. We put that in muffin tins and loafs and then added a cinnimon sugar topping on it. For the topping we used about 3 tbsp of butter, and we used enough maple sugar (you could probably use brown sugar to or some other kind of sweetner) to make it the right consistency and some cinnimon. It tasted great, just like the pumpkin bread we used to eat! Enjoy! (:
Hi Ann. So many folks are asking me for pumpkin bread that I’m going to try your recipe today. Can’t wait!
FIVE stars!
Thank you so much for this recipe. Made it today and it’s yummy-moist and flavorful. I appreciate your site as I am looking for low glycemic recipes which use almond flour in place or regular flour.
Does anyone know if this recipe freezes well or how long it keeps for?
This was DELICIOUS! My first time using almond flour too. This didn’t last long in my house, for sure. It was so moist and yummy.
Should the butter or coconut oil be melted or room temp?
yes! thanks. Just added that info.
OMG SOOOO awesome! BF and I agree- best banana bread ever!
I just want to say thank you so much for all of these delicious recipes. I am getting ready to start my family on the SCD diet in a few weeks and trying to get some of these new foods into our rotation so it won’t be such a big shock. Your blog is awesome. We made the cinnamon bun muffins yesterday and my 5 year old boys loved them. Even my husband couldn’t believe how good they were. So thank you very much. Banana bread is a favorite around here and it’s nice to know they won’t be missing out!!
You’re welcome!
Wow – these are amazing! Made muffins with maple syrup instead of honey and they were fantastic! Can’t wait to try more of your recipes. 🙂
Is 315 the right temperature? I just want to make sure.
I haven’t made this in a while, but I bet you could easily go to 325 (and possibly 350).
I made this, I added an extra banana because mine were not ripe enough and I like extra. But!! I also added mined dates. I baked into cupcakes, and they were amazing! So moist and delicious. I am new to the scd diet and have had issues finding recipes I like. I like this one….. Add the dates!!
These are great, everyone in my family loved them.
Wondeful recipe! First time baking with almond flour, loved it! So simple and easy to make. I replaced honey with agave nectar and butter for applesauce and lots of walnuts. It was the perfect texture and so moist but maintained a solid form. So delicious, can’t wait to make again!
My daughter was asking me for banana muffins and just used your recipe. They came out great! No tweaking necessary (sometimes I end up tweaking recipes to make them less sweet or change some ingredients) but these were perfect! It was also the perfect amount for a 24 mini-muffin pan.
Thanks Erica!
great to hear! yes this recipe just works. One of my favorites.
I have made this bread twice now. this last time I added 1/2 c, chopped almonds, 1/2 c. chocolate chips, and 1/4 c. dried cranberries. This bread is so moist and yummmmmsters! :o)
yum, love the addition of cranberries!
Just finished baking my 2 loaf . I followed the recepie for the first one with chocolate chips (unsweetened), the second loaf I used 1/2 cup of dry cranberries and 1/2 cup of chopped walnuts! The next time I will modify to sweetened organic coconut flakes, and /or a combination of no added sugar dry fruits
Made 9 muffins today, replaced the honey 1:1 with coconut sugar and reduced the almond flour by 1/2 cup. Turned out great, baked at 325 for 35 min to get extra crispy edges and took them out of the pan asap to stay crisp. Could see adding more banana for flavor in the future.
Thanks for this recipe! Smelled so good baking, like banana bread I used to make with AP flour.
Yum, great modifications! thanks for sharing 🙂
Any thoughts on making this egg free?
I think some have tried it, check the comments section.
Any hints on how to substitute granulated sugar for honey. Thanks.
Yes! You can use the same measurement of honey used and add an equal amount of liquid (either water or milk).