Grain-Free Banana Bread
This is an easy, simple recipe and makes a healthy snack or grab-and-go breakfast for the whole family. You can use your food processor, but a large bowl and a little elbow grease also works just fine. Feel free to stir in your favorite banana bread “goodies”— nuts, dried fruit, dark chocolate chips, etc. This makes 4 mini loaves, 1 large loaf, or 1 dozen muffins.
Cook: 25 to 55 minutes
- 3 medium bananas, mashed (about 1-½ cups)
- 3 large eggs at room temp
- 2 teaspoons vanilla extract, optional
- 1 tablespoon raw honey or maple syrup
- ¼ cup coconut oil or ghee, melted
- 2 cups blanched almond flour
- ½ teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- Optional add-ins: 1 cup chopped walnuts or pecans, pumpkin seeds, chocolate chips, etc.
- Preheat oven to 350 degrees and line pans with parchment paper or muffin liners.
- In food processor, process bananas until smooth. Add eggs, vanilla, honey or maple syrup and oil and pulse to combine. Add remaining ingredients and pulse to combine, scraping down sides as necessary. If using add-ins, stir in with a small spatula.
- Pour into small or large loaf pans or lined muffin tins and bake until deep brown, and center is no longer wobbly when touched, about 55 minutes for a large loaf, 40 minutes for small pans, or 20-25 minutes for muffins.
Make sure you line whichever pan/s you use. Without parchment these will stick to the pan!
To bring eggs to room temperature quickly, just place them in a bowl of warm tap water for about 10 minutes. Using room temp eggs helps keep the oil/ghee from solidifying.
These keep well for up to 1 week in the fridge, or you can freeze muffins for up to 1 month in an airtight container.
Tools & Tips
If using a large bowl instead of a food processor, use a potato masher to easily purée the banana.
When making a large loaf (9”x5” pan), the top may brown before the center is cooked, depending on your oven. If you notice this happening, just loosely place a piece of foil on top of the pan, and continue cooking.
Doubling this recipe is a tight squeeze in a large food processor, but it can be done. For a sure fit, make in your largest bowl.