Grain Free Banana Bread
This banana bread recipe is from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health. Try out this super tasty grain-free banana bread recipe!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Grain Free Banana Bread
Prep
Cook
Total
Yield 8 Slices
Ingredients:
- 3 ripe bananas
- 3 tbsps. of almond butter
- Juice of ½ lemon
- ½ cup of coconut flour
- 4 pasture-raised eggs
- 1 tsp of baking soda
- 2 tbsps. of grass-fed butter, ghee or coconut oil (melted)
- 1 tbsp of raw honey or grade B maple syrup (Can also try liquid stevia or keto maple syrup for a lower carb version)
- 1 tsp of vanilla
- Pinch of pink salt
Instructions:
Step #1: Preheat your oven to 350 degrees. Grease and line your loaf tin (9" x 5" works well)
Step #2: Combine and mix coconut flour, baking soda, and salt in one bowl.
Step #3: In another bowl, combine bananas, almond butter, lemon, eggs, butter, honey or syrup, and vanilla and blend until smooth.
Step #4: Add wet ingredients to the dry and mix until well combined.
Step #5: Pour mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly. Enjoy!
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Dessert or Snack
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 175 | ||
% Daily Value | ||
Total Fat 10 g | 15% | |
Total Carbohydrates 16 g | 5% | |
Dietary Fiber 5 g | 20% | |
Protein 6 g | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Megan’s Side Notes:
I wish they made air fresheners with the scent of a freshly baked loaf of banana bread. When a bad day comes along, baking banana bread just seems to make everything better. Cheap therapy really.
Anyway – Every time I bake banana bread, it is a different recipe depending on what I am craving that specific day. Sometimes, I like more of a sweet- desert bread. Other times, I need a light, nutritious bread for a fast breakfast or snack.
This recipe is the best of all worlds, and provides delicious nourishment to the body. Best of all, it is made out of coconut flour! I get the comfort of banana bread without gluten and sweetened by raw honey. It’s the little things I’m telling ya;)
Side notes:
1. Omit the honey/maple syrup, or add more- depending on the sweetness you are craving.
2. Tastes wonderful with a coconut oil/honey spread or even almond butter and cinnamon.
Dr Jockers Comments:
I have always loved banana bread! This is a lower carb, grain-free version and I like to omit the honey/maple syrup and add in 1 tbsp of liquid stevia or keto maple syrup instead.
Coconut flour is rich in good fiber that helps the microflora to flourish in your intestinal system. Grass-fed butter or ghee and coconut oil are rich in good medium chain fats that improve immune function and reduce inflammation throughout the body.
This is an excellent bread to bring to a party or get together and an especially helpful recipe for the holiday season when you smell banana bread everywhere! Enjoy!
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I am allergic to almonds and eggs, are there substitutes you can suggest that would work well with this? Thanks!
Hey Heather! There are a variety of flours you could use. Tigernut flour seems to work as a good replacement: https://amzn.to/2BNxpsH
As for egg replacements, I have an article on that here: https://drjockers.com/10-substitutions-for-baking-without-eggs/
The recipe calls for coconut flour, not almond. The question is about a substitute for 3 tablespoon of almond butter.
You can use cashew butter or peanut butter
You can usually substitute any nut butter in a recipe; I think peanut butter would be great, personally.
please advise what is another natural sweetnerto use in the banana bread receipe as I’m on a KETO diet.
thank you.
Annette
Hey Annette, you can try this recipe: https://drjockers.com/zucchini-coconut-keto-bread/
It uses banana flavored bone broth!
Note: the zucchini bread recipe uses vanilla flavored bone broth powder, not banana flavored.
What size loaf pan to use?
Hi Dr Jockers. I can’t wait to try this recipe. I also cannot have almond butter. In an earlier post, you recommended Tigernut flour. Was that to take the place of the almond butter? I wasn’t sure. Thanks.
Yes you can use tigernut flour to replace almond flour!
This is one of my favorites!! Several of my friends love when I make this. I add an extra banana and use blueberries instead of lemon. I make this as a loaf or muffins. Either way it is delicious!
The recipe says almond butter, not almond flour. Someone asked what would be a replacement for almond butter?
Yes no almond flour in this recipe. But it does use coconut flour and almond butter.
You can use cashew butter, peanut butter or sunflower seed butter ☺️
Sounds wonderful can I substitute Himalayan tartary buckwheat flour for the coconut flour, only because I have it?
Sure you can!
This recipe is amazing! Tastes just like wheat flour based banana bread but my CGM shows almost no impact to my glucose after eating it. I’ve made it several times and my family loves it (there’s some in the oven now!).
My only request is to list the grams of bananas needed, since bananas come in all sizes and it makes a huge difference to how runny the batter is and how well it bakes.
Thanks for the wonderful recipe!
Thanks so much and glad to hear this!! I would say a normal sized banana – about 1/4 pound or 120 grams.
I’ve tried coconut flour and oil many times over the years. It makes me fat. Every time. And I feel sluggish and gross when I consume it regularly. Coconut (and oil) also goes rancid very very fast. I wonder if women’s bodies handle coconut different than men’s.
Thank you for this recipe.
Even my husband who has no dietary restrictions loves it.
Thank you for helpi g people on Mutritiom and Health in a Biblical way.
Love, love, love this recipe! I really spiced it up with cinnamon, nutmeg, cloves and cardamom. I made cupcakes, adjusted the time to about 1/2 and added chopped walnuts on top. Heavenly!