Easy to whip up, nutrient-packed and loaded with flavor - aka, the trifecta of requirements for our breakfasts and snacks. And with the added bonus of intoxicating aromas, this Golden Grain-free Banana Bread is sure to become a go-to in your kitchen. Moist, just perfectly sweet, and loaded with fiber and adaptogenic, anti-inflammatory goodness thanks to our Restore Functional Superblend, breakfast-appropriate cakes don't get any better than this.
Another bonus: this recipe is the perfect grain-free and paleo banana bread template. If you're not in the mood for turmeric, just sub the Turmeric Elixir Blend with a teaspoon of spices of your choice (we love cinnamon and nutmeg). If you're craving something even more decadent and dessert-like, add chocolate chunks. And if you're a fan of texture, go for chopped nuts.
- 120 g almond flour
- 40 g cassava flour (or the same amount of another grain-free flour of choice, or more almond flour)
- 15 g coconut flour
- 2 tablespoons JOYÀ Restore Functional Superblend
- ½ teaspoon fine sea salt
- 1 ½ teaspoons baking soda
- 3 large eggs (ideally organic and pastured or free-range)
- 3 medium very ripe bananas (about 350 g), mashed
- 2 ½ tablespoons (50 g) unpasteurized honey or maple syrup
- 3 tablespoon3 (36 g) virgin coconut oil, melted
- 1 ½ teaspoons pure vanilla extract
- Optional: ½ cup walnuts or pecans (or other nuts of choice), chopped
- Preheat oven to 350°F/175°C. Brush a 9×5 inch or 8×5 inch loaf pan with oil and line with parchment paper.
- In a medium bowl, add the flours, Restore Superblend, salt and baking soda and whisk well to combine. Set aside.
- Add the eggs to a large bowl and with an electric hand beater or stand mixer, beat until well blended, 20 seconds. Add the bananas, honey (or maple syrup), coconut oil and vanilla and continue to beat on medium-high until completely smooth and emulsified, another 30 seconds.
- Add the dry mixture into the bowl with the wet mixture and beat on low just until the flour is incorporated and no dry spots remain. If using chopped nuts, add them in and using a spatula, stir to combine.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake until a toothpick inserted into the centre of the cake comes out dry, about 60 minutes. Cool in the pan for 15 minutes and then cool completely out of pan on a cooling rack.
Pro Tip: If making in advance, wrap and store at room temperature for up to 2 days or refrigerate for up to a week. Also great to freeze for a snack on demand — just slice before freezing and toast when you’re craving a treat!
Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy experienced when sharing and savouring delicious, real food. For more, visit Joya.ca.