This healthy banana bread recipe is so delicious you won’t even know it’s healthy! Featuring gluten free, paleo-friendly ingredients, this moist treat is sure to be a family favorite.
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What Makes this Banana Bread Good for You?
When many people think of banana bread, the first thing that comes to mind is sugar. I don’t know about you, but recipes handed down in our family feature lots of sugar. One of our family favorite recipes featured classic white sugar, and why would I be surprised? That in combination with the bananas, while natural sugars, is a lot.
This recipe is a little different. First, I use date syrup as the sweetener. But is date syrup healthy? While date syrup does include naturally occurring sugars, dates also contain a reasonable amount of nutrients and antioxidants. Date syrup is a good alternative to conventional table sugars. Second, it features almond flour which is high in protein in addition to being a great gluten free baking flour. Last, it’s refined sugar free.
Tips for the Best Healthy Banana Bread Recipe
I include ground almond flour in this recipe as the main paleo baking flour. My favorite to use is Bob’s Red Mill when I can. I find it works best in most paleo baked goods. Coconut flour is more absorbent, so if you decide to use this instead, start out with 1/4 cup and increase if needed. If you want to make this recipe nut-free, you can also use cassava flour.
If you want to learn more about baking with paleo flours, making sure to check out my baking with gluten free flours post for more tips on baking with different flours.
If you find the mix seems a little thin or runny, let it set for 5 minutes or so, and then pour into the bread pan. Most paleo baked good mixes will thicken naturally if you let them sit for a little bit. I know its hard with this delicious banana bread, but trust me on this one.
Store in the refrigerator for a few days, or the freezer for a few months.
Featuring gluten free, paleo-friendly ingredients, this yummy baked treat is sure to be a hit!
3 ripe bananas (and one for the top if desired)
1/4 cup date nectar
2 tbsp apple cider vinegar
1 3/4 cups Bob’s Red Mill Almond Flour
2 tsp arrowroot powder
1 tbsp cinnamon
1/4 tsp sea salt
1 tsp baking powder
Optional ingredients for toppings: chocolate chips, walnuts, pecans, banana
Start out by pre heating the oven to 350 degrees.
In a large mixing bowl, mash all of the bananas. Add in the remaining wet ingredients, and use a hand mixer to mix until smooth.
In a separate smaller bowl, combine all of the dry ingredients.
Slowly add the dry ingredients in with the wet ingredients until well combined. Let sit on the counter for 5 minutes to thicken.
Place some parchment paper inside of your bread pan (it’s much easier to get out that way), and pour the mix into the bread pan. Add any toppings and place in the oven.
Bake for 35 to 40 minutes or until you can insert a toothpick or fork and remove it cleanly. Let sit for 5 minutes and enjoy.
Store in the refrigerator for a few days, or in the freezer for a few months.
If you manage not to eat every slice right out of the oven, you can store the remaining loaf in an air tight container for two days.
- Serving Size: 1 slice
- Calories: 185
- Sugar: 8.9g
- Sodium: 80.2mg
- Fat: 5.1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 16.5g
- Fiber: 2g
- Protein: 5.1g
- Cholesterol: 55.8mg
Keywords: moist banana bread, healthy banana bread recipe, healthy banana bread