Grain-free Banana Bread

storepicsDSC_0603_11745DSC_0603Quick breads should be dense and moist – and this one, from, is both. Though it’s great for those with gluten-allergies or those on a wheat-belly or paleo diet, it also satisfies teenage boys just looking for something to munch on after school or company who stops by on a Sunday afternoon. 


  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
  • 1/2 cup butter melted + extra butter unmelted for greasing (preferably grass-fed or substitute coconut oil, but it’s better with butter)
  • 1/2 tsp. cinnamon
  • 3/4 tsp. baking soda
  • 1/4 tsp. no additive liquid stevia OR 1/4 cup of honey
  • 4 eggs
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup dark chocolate chips or cacao nibs (optional)


Preheat oven to 350 and grease an 8.5 x 4.5 or 9 x 5 loaf pan with butter and place a piece of parchment paper that fits and lies flat on the bottom. In a medium sized bowl combine the coconut flour, almond meal/flour, cinnamon, baking soda, cacao nibs, and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined. In another small bowl, add eggs, vanilla extract, stevia or honey (NOT both), and whisk, then add mashed bananas to egg mixture and whisk more until well combined. Pour liquid ingredients into dry ingredients and stir until thoroughly combined, and then add melted butter and continue stirring until well incorporated. Spoon batter into greased loaf pan and spread evenly. Place in the oven for 40-45 minutes or inserted toothpick comes out clean. Let cool slightly (1-2 minutes) before running a knife along the edges to prevent sticking and then invert on a wire rack to cool completely (20-30 minutes).  

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