This gluten-free banana bread recipe comes closest to the banana bread I used to make before going paleo. It was the first recipe I adapted, substituting almond flour and honey for wheat flour and sugar. And it took many, many versions to recreate the flavor and texture that I remembered.
The traditional banana bread recipe that I’d made for years was from The Fannie Farmer Cookbook — a simple recipe with only a few ingredients. I wanted to keep the spirit of this simple bread as I converted it. My paleo banana bread is moist and tender like the original, but slightly less sweet. The key is beating the eggs well to incorporate air and help create the leavening for the bread. I use the stand mixer and let the eggs whip while I gather the rest of the ingredients. By the time I have everything measured, the eggs are thick and pale and ready for the rest of the ingredients.
This paleo banana bread recipe is equally good plain or with added walnuts or chocolate chips. It all depends on your mood. The banana bread freezes well and is also great toasted. I slice it before freezing so I can pull out a couple of slices at a time.
- 2 eggs
- 2 very ripe bananas, mashed
- 1/4 cup honey
- 1 teaspoon lemon juice
- 300 grams almond flour (about 3 cups)
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup walnuts or gluten-free chocolate chips, optional
- Preheat oven to 325 degrees and grease 3 mini loaf pans.
- Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add bananas and mix until combined. Pour in honey and lemon juice and mix until combined.
- Mix dry ingredients, then add to wet ingredients in 2 additions. Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
- Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.