This Gluten-Free Banana Bread is a quick bread that you can feel good about! It’s packed with wholesome ingredients, there’s no refined sugar and it’s both gluten and grain free. It includes a few simple ingredients and it comes together in one bowl!

Slices of gluten-free banana bread stacked on a cutting board

We almost always have bananas in the house, and admittedly I’ve always bought more than I need because I love baking with them.

My banana nut bread has been a family favorite for years, but these days I use a lot less wheat flour because I feel better when I keep it to a minimum.

This Gluten-Free Banana Bread is an even healthier alternative. Like my healthy blueberry banana muffins, this bread is packed with nutrient dense almond flour, so it’s gluten and grain free.

There’s also no dairy or refined sugar, so it’s also paleo-friendly.

Whether you’re following a gluten-free or paleo diet or not, this gf banana bread is a deliciously healthy alternative to the classic. 🙂

Loaf of gf banana bread sliced on a cutting board
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Why you’ll love this recipe

  • Gluten-free banana bread is wholesome and hearty with plenty of banana flavor and dark chocolate chips.
  • It’s also grain free with no refined sugar or dairy, so it’s also paleo-friendly.
  • It comes together with just a few ingredients and it’s made in just one bowl.
  • It’s great for meal prep and it’s freezer-friendly!

Recipe ingredients

Gluten-free banana bread recipe ingredients

Ingredient notes:

  • Almond flour. For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
  • Bananas. Use overripe bananas…the more black spots the better!
  • Eggs. This paleo banana bread includes 4 eggs, which may sound like a lot, but they’re necessary to provide structure to the bread as there’s no gluten or starch.
  • Oil. Sub the olive oil with your favorite oil.
  • Maple syrup. Sub the maple syrup with honey. If using coconut sugar, you may need to increase the amount to 1/3 cup as it is not as sweet.
  • Vanilla extract. This is optional, but it adds great depth of flavor.
  • Chocolate chips. Use your favorite dairy-free brand to make this recipe paleo-friendly or omit them altogether.

See the recipe card below for the full list of ingredients and quantities.

How to make almond flour banana bread

This almond flour banana bread recipe includes very little prep and just a few ingredients, so it comes together quickly.

It also comes together in just one bowl, so clean up is a breeze as well!

Pro tip:  Use finely ground almond flour for the best possible texture.  Do not use almond meal as it includes the almond skin and will yield a coarser texture.

See the recipe card below for full instructions.

How to make gluten-free banana bread
  1. Mash the banana in a large bowl.
  2. Add the eggs, oil, maple syrup and vanilla and whisk well to combine.
  3. Add the almond flour, baking powder, baking soda and salt and whisk until no lumps remain, then fold in the chocolate chips.
  4. Pour the batter into a greased loaf pan and bake at 350 degrees for 55-60 minutes or until golden brown and set.
Paleo banana bread sliced on a cutting board

Recipe FAQs

What type of flour can I use for gluten-free banana bread?

There are several varieties of gluten-free flours on the market that are great for banana bread, including gluten-free all purpose flour, almond flour, coconut flour and oat flour. Each variety will lend a different flavor and texture to your bread.

I’ve chosen to use almond flour for this gluten-free banana bread to make it lower carb and paleo friendly as well. If you’re interested in trying it with oat flour, see my banana oatmeal muffins.

Is almond flour banana bread gluten-free?

Almond flour is made from ground almonds, so it is naturally gluten-free. Be sure to check the label on the package, as well as the other ingredients, to be sure that they are gluten-free as well.

What’s the texture of almond flour banana bread?

It’s moist and dense with a nutty flavor. This recipe includes 4 eggs and baking powder, which lightens the texture substantially.

Recipe notes

  • Pro tip:  Use finely ground almond flour for the best possible texture.  Do not use almond meal as it includes the almond skin and will yield a coarser texture.
  • Use dairy free chocolate chips to make this recipe dairy-free and paleo, or they may be omitted altogether.
  • Store gluten-free banana bread at room temperature for up to 3 days or in the refrigerator for up to one week.  It may also be frozen for up to 3 months!
Paleo banana bread with dark chocolate chips

More gluten-free recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Slices of gluten-free banana bread stacked on a cutting board

Gluten-Free Banana Bread

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 0 minutes
Total Time: 1 hour 10 minutes
Gluten-Free Banana Bread is made with wholesome almond flour, no refined sugar or dairy, and is gluten and grain free! It comes together in one bowl and is so easy to make!
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Equipment

Ingredients

  • 3 medium bananas about 1 cup mashed
  • 4 large eggs
  • 1/4 cup extra virgin olive oil sub with your favorite oil
  • 1/4 cup pure maple syrup sub with honey
  • 1 teaspoon vanilla extract
  • 2 cups almond flour finely ground for best results
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips or your favorite; optional

Instructions 

  • Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
  • Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk until well combined.
    3 medium bananas, 4 large eggs, 1/4 cup extra virgin olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
  • Add the almond flour, baking powder, baking soda and salt to the wet ingredients, then whisk until no lumps remain. Stir in the chocolate chips.
    2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips
  • Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 55-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack. Enjoy!

Notes

  • Pro tip:  Use finely ground almond flour for the best possible texture.  Do not use almond meal as it includes the almond skin and will yield a grainy texture.
  • Use dairy free chocolate chips to make this recipe dairy-free and paleo, or they may be omitted altogether.
  • Store gluten-free banana bread at room temperature for up to 3 days or in the refrigerator for up to one week.  It may also be frozen for up to 3 months!

Nutrition

Serving: 1slice, Calories: 276kcal, Carbohydrates: 18g, Protein: 8g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 16g, Cholesterol: 75mg, Sodium: 196mg, Fiber: 4g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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