Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This is a great recipe for those who not only need to avoid gluten, but also need to be grain-free and/or watch their carbs. No rice flour, corn flour or other high carb, gluten-free flours.

Ingredients Nutrition


  1. Pulse bananas, eggs, vanilla, honey and shortening in a food processor.
  2. Pulse in almond flour, salt and baking soda.
  3. If desired, pulse chocolate chips into batter.
  4. Scoop batter into a greased 7.5 x 3.5 inch loaf pan.
  5. Bake at 350 degrees for 55-60 minutes.
  6. Remove from oven and allow to cool.
Most Helpful

4 5

This turned out really well! I substituted coconut oil for the shortening. I also used 4 mashed bananas. A few were on the smaller side. Did not add chocolate, but did add walnuts instead.

5 5

Fabulous! Moist and sweet! For those counting carbs, the true count per serving is 12.4 grams when you include the almond meal.

4 5

This really is great. The food processor seems critical. I baked it in two mini loaf pans for about 45 minutes. I also used butter instead of palm oil since it's not off the list for me.