Sunday, April 26, 2009

Amazingly Grain Free Banana Bread

For an entire year I did not eat bananas, convinced their natural sugars would insight weight gain. Remember the Atkins days when people were afraid to eat carrots? Yeah, it was like that. Thankfully I am much more in touch with my food and those days of extremism are over. (Those were some painful food days though, let me tell you). 

As we know, bananas are a wonderful source of vitamin B6 (promotes proper break down of sugars), potassium (helps maintain calcium levels and proper muscle and nerve function), and vitamin C (protects cells from free radical damage).  Though I love bananas life-enhancing properties, it really comes down to the fact that when I want something creamy and sweet, banana is my go to food.   I can hear the painful screams of all you ice cream lovers right now! I'm not saying ice cream is bad (it depends on the ingredients and brand) but that when we only indulge in processed desserts we miss out on the amazing tastes found to real food.   Being so overly activated by loads of refined sugar, our taste buds become numb to the nuanced sweetness in fruit, spices, vegetables and whole grains. 

So, here is a recipe where you can have your cake (or bread) and eat it too.  I've got a few amazing banana bread recipes but I like this one in particular because it is quick, easy and completely grain and gluten free.  Try it and let me know what you think!

Super Delicious Almond Flour Banana Bread

1/4 cup plain yogurt, whey or milk (soy, dairy, rice, hemp, almond)

1-2 TBS. honey (optional:  I don't use honey in my recipe but if you are just coming off processed desserts, the honey adds a little more sweetness that you might be used to)

3 organic eggs, beaten 

3 mashed extra-ripe bananas (looking really brown and splotchy)

3 cups ground almond flour (I like Bob's Red Mill brand)

Pinch of cinnamon, nutmeg, and allspice

1 tsp baking soda

½ cup walnuts or pecans, chopped

Preheat oven to 375 degrees.  Mix together yogurt, eggs, and bananas in large bowl and stir until well combined.  Mix almond flour, cinnamon, nutmeg, baking soda, and walnuts into the wet ingredients.  Pour into 8x8 glass Pyrex dish and bake for 35-40 minutes.  (The top should be golden brown and the bread will have pulled away from the sides.)

Note: You can buy almond flour in most natural food stores (sometimes called almond meal).  Don’t expect this bread to puff up like regular banana bread – it stays dense and moist.


  1. What about the leavening agents? That would make it less dense and more bready.

  2. Hey Meagan,

    You could probably add 1 tsp of baking powder to lighten it up a bit. The eggs also give is a Soufflé like texture, which add a bit of lightness. Thanks for your comment and enjoy!

  3. Is there another type of flour that I could substitute for the almond flour - Maybe tapioca or potato? (My daughter is allergic to grains AND nuts.)

  4. Hi Maria. I've never tried it with other flours though it might work. I would go with the lightest one as almond flour tends to be lighter and "grainer" than wheat flours.

  5. try making it with coconut flour instead of almond.


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