Gluten-Free Banana Bread Recipe — Naturally Sweetened, Paleo & Vegan Options

This banana bread is a family favorite — a naturally sweetened, gluten-free, paleo loaf that can also be made vegan. It tastes comforting and familiar, like a classic recipe, yet uses simple, wholesome ingredients and comes together in one bowl. Don’t skip the short video below demonstrating the method.

Banana bread was a staple in my childhood. My grandmother’s version was rich and sticky-topped, and while I still love that classic loaf, I wanted a version that would work as a nutritious breakfast or school snack. This recipe delivers the same warm, satisfying flavor with fewer refined ingredients and an easy, one-bowl method.

Healthy gluten free banana bread recipe

This adapted one-bowl banana bread uses almond flour and a touch of arrowroot for structure. It’s naturally sweetened with mashed bananas and honey or maple syrup, giving you a moist, tender loaf with a sticky top and satisfying crumb.

Ingredients

Instead of all-purpose flour, this loaf relies on almond flour for protein and a cake-like texture. A little arrowroot (or cornstarch) helps hold the crumb together. The bread is sweetened only with mashed banana and honey or maple syrup, which keeps it gluten-free and paleo-friendly while still tasting indulgent.

This loaf is high in flavor and texture thanks to almond flour’s moisture and the natural sweetness of ripe bananas. It’s sturdy enough for packed lunches and portable breakfasts while staying tender and delicious.

How to make gluten free banana bread

• Whisk almond flour, arrowroot (or cornstarch), salt, and baking powder in a large bowl. Make a well in the center and add eggs, oil, honey or maple syrup, and vanilla. Stir until combined.
• Fold in mashed bananas and any optional add-ins like nuts or chocolate chips.
• Transfer the batter to a parchment-lined 9×5-inch loaf pan.
• Bake until the top is golden and a toothpick inserted in the center comes out clean. Cool briefly in the pan, then remove and cool completely before slicing.

Vegan variation

To make this loaf vegan, replace the eggs with a commercial egg replacer per package instructions (equivalent of 2 eggs) or another vegan binder, and reduce baking time by about 5 minutes. The texture will be slightly denser with a crunchier top but remains very tasty.

Storage tips

Store the cooled bread in the refrigerator for up to 4 days. For longer storage, slice and freeze for several months: layer slices between parchment or wax paper and keep them in an airtight container or freezer bag. Reheat frozen slices in a toaster oven or briefly in the microwave.

FAQs

Recipe tips

• This recipe uses almond flour and 2 tablespoons of arrowroot (or cornstarch) for structure. Almond flour gives a moist, tender crumb while a small amount of starch helps the loaf hold together.
• Use a 9×5-inch loaf pan and line it with parchment that extends over the sides for easy removal.
• A kitchen scale is helpful because almond flour can vary by volume; weighing ingredients gives more consistent results.
• Optional mix-ins: walnuts, pecans, or chocolate chips are all delicious. If adding chocolate chips, fold them in gently so they don’t sink.
• Almond flour loaves tend to brown darker at the edges; this is normal and they remain delicious.
• Let the loaf cool completely before slicing for the best texture and flavor; the crumb firms up as it cools.
• Refrigeration helps the loaf keep longer and allows flavors to develop. Freeze slices between parchment for convenient portions.

*Note: This version has been adapted to focus on wholesome ingredients and an easy, one-bowl process.

Other paleo recipes to try

• Healthy Almond Coconut Cake
• Paleo Strawberry Shortcakes
• Easy Carrot Cake
• Chocolate Chip Cassava Cookie Bars
• Paleo Salmon Cakes
• Almond & Cassava Flatbreads

Watch the video!

Get the recipe

Easy Gluten Free Banana Bread (Naturally Sweetened, Paleo & Vegan Option)

This gluten-free banana bread comes together in one bowl using minimal ingredients. Almond flour forms the base with a bit of arrowroot for structure, producing a moist loaf with a creamy crumb and a sticky top. Let it cool completely before slicing for best texture.

Servings: 1 9×5-inch loaf

Prep Time: 10 mins

Cook Time: 42 mins

Total Time: 52 mins

Ingredients

• Oil or cooking spray for pan
• 2 cups (220 g) almond flour
• 2 tablespoons (20 g) arrowroot flour
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• 2 large eggs (or vegan egg replacer equivalent)
• ¼ cup neutral vegetable oil (safflower or grapeseed)
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup mashed banana (from 2 large overripe bananas)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it crosswise with parchment that extends over the sides for easy removal.
2. In a large bowl, whisk together almond flour, arrowroot, salt, and baking powder. Break up any lumps so the mixture is even.
3. Make a well in the center. Add the eggs, then pour in the oil, honey or maple syrup, and vanilla. Whisk the wet ingredients while slowly incorporating the dry.
4. Scrape in the mashed banana and stir until just combined. Fold in any optional add-ins.
5. Transfer batter to the prepared pan and bake until golden on top and a toothpick comes out clean, about 42–44 minutes. Let the pan cool on a wire rack for 10 minutes, then remove the loaf and cool completely before slicing.

Notes

Do ahead: The bread improves with time. Refrigerate up to 4 days or freeze up to 3 months. Slice before freezing and separate slices with parchment or wax paper for easy portioning. Reheat slices in a toaster oven.

Tips:

• Use a 9×5-inch loaf pan. Muffins work as well—watch the bake time and start checking around 20 minutes.
• A kitchen scale yields more consistent results when measuring almond flour.
• If making the vegan version, use an egg replacer equivalent to 2 eggs and reduce bake time by about 5 minutes.