For the last couple of days, my 6-year-old has been requesting that we undertake a baking project. With lots of snow on the ground and more forecasted to come, this seemed like a good day. We decided to try something new and made grain-free banana bread.
It smelled amazing as it cooked, and we were all counting down the minutes until it would be done baking. When it was done, it was moist and delicious. We polished off the loaf (with my 6-year-old eating about ¾ of it) in one afternoon.
Grain-free Banana Bread Recipe
4 bananas (about 2 cups) mashed
3 large eggs
1 tablespoon ground vanilla beans (I wrote about why I love them HERE)
1 tablespoon ground cinnamon (or 1 tablespoon Chai Spice Mix, find my recipe HERE)
1 tablespoon honey, optional
¼ cup coconut oil
½ teaspoon salt
2 cups almond flour
additional coconut oil for greasing pan
Puree the bananas in a food processor, adding the eggs, vanilla, cinnamon, and salt. Pulse until all ingredients are all incorporated and the mixture is smooth.
Pulse in the almond flour.
Pour batter into a greased, standard size loaf pan.
Bake in a 350° preheated oven for 60-75 minutes.
Remove from oven. Allow to cool completely before removing from pan and slicing.
Looks delicious! I love recipes that can be made entirely in the food processor, and I love that there are no additional sweeteners. Can’t wait to try it!
Oh, now I see 1 T of honey. I suppose we could make it without that…? Also, what do you suggest if we don’t have ground vanilla beans?
I think it would be fine without the honey. I was actually thinking I’d try it without the honey the next time I make it. The bananas are sweet enough. This recipe actually started as a regular banana bread recipe — with 1 cup of added sugar (and using white wheat flour). I’ve modified it quite a bit over the years.
You can use vanilla extract in place of the ground vanilla beans. That said, I highly recommend giving the ground vanilla beans a try. They are great!
Thank you, my friend!
You’re always welcome.