Grain Free Banana Bread

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Grain Free | Oct, 13 2020

Grain Free Banana Bread

This week’s Delectable Dish is Grain-Free Banana Bread.  I typically don’t promote the use of bananas, but I had a craving for delicious banana bread, so I gave in to it and put this recipe together. It was yummy and it had NO added sugar, other than a few drops of stevia glycerite. I really enjoyed the “comfort” of this yummy bread and I hope you do too.

Bon Appétit!

Add the following dry ingredients together and blend well.

1 tsp. baking soda

1 tsp. baking powder

1 tsp. Himalayan salt

1 tsp. cloves

1 tsp. cinnamon

1 cup almond flour

1 cup ground flax seeds

½ cup coconut flour

1 cup chopped walnuts (optional)

In a separate bowl add the following and whisk together:

2 tbsp. melted coconut oil

3 pasture-raised eggs ( or egg replacer of choice)

3 overripe bananas

½ cup hemp milk or nut milk of choice

Mix the wet ingredients into the dry ingredients and blend well. 

Pour into an oiled glass bread pan.

Bake at 320 F for 45 minutes or until the center is dry and done.



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  • HI Dr. V, I made this and added organic pumpkin and unsweetened applesauce. So yummy and good. Thank you for the recipe!!

    • Hi Stef! Coach Laurie here…. you can use chia, flax or an egg replacer powder. I would be concerned about the water in with the beans- if it is not a BPA free can at least! (also, it will add starch when you don’t need it)

  • I’ve never understood the addition of ground flax seeds to baked goods. I thought they go rancid within 15 minutes of grinding? And then heat too? Flax goes rancid at anything more than very low heat temperatures. Can you please explain this? I’m sincerely wanting to understand because for now I avoid but I’d like to confidently bake this and know if it’s ok for sure. Thanks!

    • When they are exposed to heat and oxygen, already ground flax does go rancid (ie during transport to the store), but when kept in a glass jar in the fridge (you can put a piece of silicone or at least a piece of parchment on top of them so they are less exposed while in the jar) they are kept healthy for several weeks.
      It has been shown that baking up to 350 does not affect the healthy properties of the ground up whole food.