Grain-free baking is an excellent way to add nutrient density to your sweet and savoury baked goods. Grain-free flours such as almond flour, coconut flour and chickpea flour are rich in fibre and protein, plus they help with blood sugar balance, which is especially handy when making sweet treats. They function differently than grain-based flours, though, so it’s nice to have a tried-and-true recipe to start out with like this tasty grain-free banana bread.
This delicious grain-free banana bread recipe can be found in the 8th edition of From Scratch Cooking, our gluten-free and dairy-free digital cookbook for charity. The donations have been rolling in and we’re greatly appreciative of your generosity! We are well on our way to reaching our fundraising target of $15,000 for Thrive – thank you to those who have already bought a copy. 100% of your purchase will be donated to this worthy cause!
Martha Gerez is the creative recipe developer behind this grain-free banana bread. She’s a Culinary Nutrition Expert, restaurant owner, health coach and mother based in Tampico, Mexico who focuses on gut and hormone health. She loves to share simple things that help people in daily life, cooking, beauty and traveling.
Like all of the recipes in From Scratch Cooking, this recipe is gluten-free and dairy-free. Martha developed this recipe for her content creation assignment in the Culinary Nutrition Expert Program, and selected the ingredients to nourish the thyroid gland and to fulfill the craving of eating something sweet.
Brazil nuts are an excellent source of selenium, an antioxidant that protects the thyroid gland and helps the body convert T4 into T3, the active form of the thyroid hormone. They also contain zinc, a mineral that aids with hormone production.
The base of this grain-free recipe is almond flour, which is packed with fibre and plant-based protein (you can learn more about gluten-free and grain-free flour options here). The coconut oil offers nutritious fats, while bananas and honey offer a natural sweetness.
You can enjoy this as a snack, dessert or even breakfast alongside coconut yogurt, granola, and/or fresh fruit. It’s also delicious when paired with ghee, homemade nut or seed butters, or a scoop of dairy-free ice cream for an extra treat.
Pay-what-you-can pricing begins at $15. If purchasing the book isn’t possible for you at this time, then please take the time to share this post! Every little bit helps.
2 ½ cups almond flour ½ cup chopped Brazil nuts or pecans 1 Tbsp of ground flaxseed 1 tsp baking soda 1 tsp cinnamon ¼ ground nutmeg ⅛ tsp Himalayan salt ½ cup coconut oil, softened or melted 2 large ripe bananas, mashed ½ cup honey or maple syrup 2 eggs or chia egg for a vegan version (1 Tbsp ground chia + 3 Tbsp water) 2 tsp vanilla extract Optional: ¼ cup dark chocolate chips
Instructions
Preheat the oven at 350°F and line a loaf pan with parchment paper. In a large bowl, mix the almond flour, nuts, flax, baking soda, cinnamon, nutmeg and salt.
Add the oil, bananas, honey or maple syrup, eggs, and vanilla. Stir until everything is well-mixed and incorporated. Add the chocolate chips, if using.
Transfer the mixture into the loaf pan and bake for 40 minutes or until golden brown. A toothpick inserted should come out clean.
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