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I’ve made my fair share of banana bread recipes since going grain and dairy free, and, honestly, none of them have been anywhere close to as good as my grandmother’s old recipe using wheat flour. In fact most of them have been either soggy and dense or dry and bland.
Since winter has me indoors more and in the mood to bake, I decided it was high time to figure out how to make a grain free banana bread as light, sweet and rich as the one Grandma taught me how to make. And so I did…
The secret to good texture in grain free baked goods is choosing the right flour, or more often, the right combination of flours. This recipe uses three different flours to keep the bread from being too soggy, eggy or dense. It is also vegetarian, GAPS adaptable and Paleo friendly!
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- 3/4 tsp. baking soda
- 1/2 tsp. sea salt
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 2 Tbsp. arrowroot flour, or cassava flour. (Omit for GAPS/SCD.)
- 2 Tbsp. virgin coconut oil, melted
- 3 pasture-raised eggs, room temperature
- 2 bananas, very ripe, about 1 cup of mashed banana
- 1/4 cup maple syrup, raw honey or date paste (made by soaking 8-10 medjool dates with a little warm water till soft, then blending)
- 1/2 cup allergen-free chocolate chips, or chopped pecans or walnuts (optional)
- Preheat oven to 350° F/175° C.
- Using a whisk or fork, mix all the dry ingredients together.
- In a separate bowl, mix all the wet ingredients together, and then mix them into the dry ingredients. If needed, you can use a stick blender or mixer to ensure the batter is well blended.
- Oil or butter the baking pan. Add the batter to a baking dish.
- Bake for 35-45 minutes, or until well browned and a knife inserted in the middle of the bread comes out clean.