When I decided to try cutting grains out of my diet, thanks to the Whole 30 plan, I thought I would have to say goodbye to some of my favorite comfort foods, like bread.
My family was not happy either, since I am the baker in the family, and love to make cookies, banana breads, and other treats.
Recently I started experimenting with re-making some of our family favorites using paleo and grain-free flours. This grain-free banana bread recipe is at the top of my list for “you won’t miss the grains”, and the recipe is requested by friends every time I serve it. The bananas and the yogurt keep it super moist, and I love that the sugar content is pretty low. I have also made it using Lakanto, a sugar alternative made from monkfruit, that works pretty well.
GRAIN-FREE BANANA BREAD
1/4 cup butter
3/4 cup sugar (or sugar alternative)
1/3 cup yogurt
1 tsp vanilla paste
3 1/2 bananas
1 1/4 cup almond flour
1 1/4 cup paleo baking flour
1/2 tsp salt
3/4 tsp baking soda
Walnuts or chocolate chips (optional)
Blend the butter and sugar together until smooth. Mix in eggs, one at a time.
Mash the bananas and add to the butter/sugar/eggs along with the vanilla and the yogurt. Mix well.
Add the flours, salt and baking soda, and nuts (if desired). Mix until combined.
Pour into a greased pan (I use a loaf pan), and bake on 375 degrees for 1 hour, or until a toothpick comes out clean.
ENJOY!! And get ready to make more, this disappears pretty quickly in my house!
Founder, Plant Society