Freshly baked goodies instantly take me back to my grandma’s kitchen or family breakfasts on Sundays. Enjoying baked goods and learning how to bake was an integral part of my childhood; one I will forever cherish. Alongside my grandmother in a small town in upstate New York, I’d help make homemade apple pies, banana bread, and blueberry crisps and fresh jam during my summer break. For holidays and special occasions, I helped my mom craft plates upon plates of desserts to share with the neighborhood – an array of cookies so bright and cheery that put a smile on anyone’s face. I put a paleo twist on one of my favorite childhood banana bread recipes to bring you, Grain Free Banana Bread. Made with almond flour and just a hint of maple syrup, the bread is dense, moist, and not-too-sweet. Chocolate chips (or the add-in of your choice) can be added into the batter for an extra crunch or sweetness, if desired.
The nostalgia and overwhelming feeling of happiness always comes flooding back when I turn on the oven and begin mixing my next creation. While experimenting with grain-free and paleo treats, I have been working on altering some of my favorite childhood recipes to be free of flour and refined sugar. The recipe is simple, not too time consuming, and is free of dairy. It can be baked as a loaf of bread or muffins, depending on your preference. I rely on Thrive Market for most of my baking needs (including almond flour, Enjoy Life Chocolate Chips, and more). If you use this link you’ll receive a free two month membership and 25% off your first purchase! Enjoy the Grain Free Banana Bread and remember to tag us on Instagram (@wholehealthhacks) with your creation.
- 2 tablespoons coconut oil or ghee, melted
- 4 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 3 large ripe bananas (mashed)
- Optional: chocolate chips or walnuts
- Preheat the oven to 350F.
- Grease the sides and bottom of pan (I usually use two mini loaf pans, size 5.5″L x 3″W).
- In a large bowl, beat the coconut oil, eggs, maple syrup, vanilla and vinegar on high for 30 seconds.
- In a separate bowl, mix the almond flour, baking soda, sea salt and cinnamon.
- Add the flour mixture to the wet ingredients. Beat on high for 30 seconds, until well combined.
- Add the bananas to the batter and beat on medium until thoroughly combined.
- Mix in the optional add-ins if you’re craving a bit of a crunch.
- Add the batter to the greased pans. (TIP: Use parchment paper on the bottom of the pan, but make sure to grease the sides of the pan with butter or your fat of choice.)
- In a mini pan, bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and set aside for 5 minutes before removing from the pan. Then, carefully remove from the pan and place on a cooling rack, allowing it to cool thoroughly (15-20 minutes). Enjoy with your morning cup of coffee or as an after-dinner treat!
- Stores in the fridge for up to 1 week.
- As an alternate option, make this recipe as muffins. Use a muffin tin and bake for 18-20 minutes on 350F, until a toothpick inserted into the center comes out clean.
More easy banana recipes!