Fall is hands-down my favorite time of year.
The air starts to become crisper.
Cozy sweatshirts start to make an appearance.
I can take longer walks with the dog (without having to worry about her overheating), while taking the time to admire the fall colors and other changes in the landscape.
College football is in full swing (go Spartans!).
And, maybe best of all, baking season begins.
I haven’t turned on the oven for nearly 3 months. When you live in a 1940s home without central air conditioning and the temps are into the 90s+ with humidity levels easily above 80%, you avoid adding extra heat to the environment whenever possible.
And, let me tell you: not being able to use an oven when you have a love of baking is truly a tragedy of immense proportions. 😂
Now that the temps are trending downwards, I’ve finally been able to fire up the oven again and enjoy playing around more in the kitchen.
One of my goals over the past couple years has been to create grain-free versions of old favorites. The main reason why I’ve been doing this is because I find many grain-free alternatives to be waaaay more satiating than their grain-based counterparts, meaning it takes less to satisfy my cravings.
Speaking as someone with a major sweet tooth, being able to have one or two servings of something sweet and being completely satisfied with that amount is HUGE.
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One of the first recipes that I converted was this grain-free banana bread recipe. Something about the aroma of banana bread baking in the oven just brings on feelings of coziness and warmth (it also makes me instantly salivate just thinking about it 🤤).
Almond flour and coconut flour take the place of all-purpose flour in this recipe. One of the nice things about both almond flour and coconut flour is that they naturally have a little bit of a sweeter taste, so you can get by with using less sweetener in the recipe.
When comparing equal amounts of all-purpose flour to almond flour, almond flour has more fiber, less carbohydrates, more fat (which is a good thing 😉), and higher amounts of certain minerals (like calcium and potassium). Compared to all-purpose flour, coconut flour has more fiber, less carbs, more protein, more fat, and more potassium.
Of course, these nutrient comparisons aren’t exactly equal in execution since the amount of almond flour and coconut flour used to replace all-purpose flour in many recipes isn’t the same (i.e. you’re not replacing 1 cup of all-purpose flour with 1 cup of coconut flour – that would produce some pretty unpleasant results), but you get the gist.
The main sweetener used in this grain-free banana bread recipe are the bananas themselves (make sure they’re very ripe). I’ve also added a little bit of maple syrup in this recipe, though you can certainly make this grain-free banana bread without additional sweeteners.
If you do decide to use maple syrup, make sure you get the real stuff – a lot of the maple products at the grocery store are essentially high fructose corn syrup with maple flavoring, food dyes, and preservatives. By going with real maple syrup, you not only avoid tons of highly processed, synthetic ingredients, but you’ll also get higher amounts of various minerals than you would with those fake maple flavored products.
If you’d like to make this banana bread even more indulgent, add in some chocolate chips. The Enjoy Life brand of chocolate chips is dairy-free, soy-free, and nut-free (the ingredients are just cane sugar, unsweetened chocolate, and cocoa butter), which is a nice option if you have food allergies or food sensitivities or if you’re following a Paleo diet.
- 4 ripe bananas
- 2 Tbsp maple syrup
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 4 eggs
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp aluminum-free baking powder*
- 1/2 tsp baking soda
- 1/2 tsp unrefined sea salt
- Optional: chocolate chips and/or chopped nuts
- Preheat oven to 350 degrees F. Line a 9x5" bread pan with parchment paper.
- In a mixing bowl, combine bananas, maple syrup, melted coconut oil, vanilla, and ground cinnamon, mixing until bananas are fairly smooth and ingredients are thoroughly combined.
- Mix in eggs until combined.
- Add almond flour, coconut flour, baking powder, baking soda, and salt to banana mixture. Mix until all ingredients are incorporated, scraping the sides of the bowl as needed.
- Add in chocolate chips, chopped nuts, or other additions, if desired.
- Transfer banana bread mixture to the parchment-lined pan (dough will be fairly thick) and bake in preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool and enjoy!
*If you're following a strict Paleo diet, you can substitute baking powder with 1/4 tsp baking soda and 1/2 tsp cream of tartar.
This grain-free banana bread freezes well! The entire loaf can be frozen whole, or you can freeze individual slices for a grab-and-go option when cravings strike (just place the individual banana bread slices on a parchment-lined baking sheet, move entire sheet to the freezer, then transfer the individual slices to a freezer-safe storage bag/container when frozen through).
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CANADIAN FINEST Maple Syrup - 100% Pure Certified Organic Maple Syrup from Family Farms in Quebec, Canada
Anthony's Organic Almond Flour (1lb), Blanched, Gluten Free
Anthony's Organic Coconut Flour (4lb), Gluten-Free
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil from Fresh, non-GMO, Sustainably Farmed Coconuts, 54-ounce
Bob's Red Mill Baking Powder, 14 Ounce
REDMOND Real Sea Salt
Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 218mgCarbohydrates: 16gFiber: 2gSugar: 8gProtein: 5g
Note: nutrition information isn't always accurate
Enjoy! Let me know what you think of this grain-free banana bread in the comments below.
Amanda Austin is a Registered Dietitian Nutritionist and Certified LEAP Therapist who approaches health and wellness from an integrative and functional perspective. She loves a good DIY, making a mess in the kitchen, and working up a sweat. She’s also obsessed with her incredibly spoiled fur-babies, which includes a rambunctious Boston Terrier, 2 cranky house cats, and 3 boisterous chickens.