Grain-Free Banana Bread

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This recipe is great for when you have 6 bananas that all get too ripe at once.


This happens all too often for me. My twins literally will eat 2 bananas everyday at breakfast time. I’ll usually to be proactive and buy two huge bunches at the beginning of the week. By the time Friday rolls around, it’s banana bread time. I absolutely hate to waste food!

Amazon had an amazing deal with the almond flour – I just bought a 4 pack of Bob’s Red Mill Almond Flour and because it’s part of “Prime Pantry” I received a discount for choosing slower shipping. Since I didn’t need it right away, I will save $6 on a future Prime Pantry item  – I think this is pretty awesome and totally worth the wait.

Anyway, this banana bread is super easy and a very forgiving recipe. You can literally dump it all in a bowl, mix, and bake with two toddlers hugging your legs (I know from experience). The best part about this – it actually tastes AMAZING once it’s refrigerated. It has a very creamy texture that is almost like bread pudding. It also has no added sweeteners! The only sweetness comes from that of the bananas. It does have dairy, so be mindful if you have issues there. I have also substituted buttermilk many times for milk + apple cider vinegar with great success.

Here’s the full recipe:

Grain Free Banana Bread

Grain Free Banana Bread


  • 4 T melted butter (I used salted)
  • 3/4 C buttermilk (can substitute 3/4 full fat milk/cream + 3/4 T apple cider vinegar if you don't have it)
  • 6 bananas
  • 2 eggs
  • 1 cup Almond Flour
  • 1/2 cup coconut flour
  • 1/8 tsp salt
  • 1 tsp Vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda


  1. Preheat oven to 350 degrees.
  2. Grease a standard loaf pan with coconut oil or butter.
  3. Melt butter. Add in 6 bananas, buttermilk (or substitute), and 2 eggs to melted butter.
  4. Whisk or use an electric mixer to blend.
  5. Add dry ingredients to the wet mixture and blend well.
  6. Let stand for 5 minutes (this helps the coconut flour do its magic)
  7. Bake at 350 for 1 hour - 1 hour and 15 minutes. Use a toothpick to check doneness.
  8. Let cool completely. Store in refrigerator - it actually tastes best cold!

I can imagine if you want to make this dairy free – I would substitute the butter for coconut oil (1:1) and use full fat coconut milk and apple cider vinegar instead of the buttermilk.

Let me know if you try it!

CATEGORY: Wholesome Living


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