Not to toot my horn but this has got to be the best grain-free, dairy-free and egg-free banana bread recipe I’ve ever come up with. I wanted to make an egg-free recipe because many people have allergies or intolerances to eggs or are following a special diet that excludes them. If this is not you then feel free to use eggs as they are one of the healthiest foods on the planet for those who can tolerate them.
- One and a half cups of blanched almond flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- fresh grated nutmeg
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- One batch of flax egg replacer, or 2 eggs if you can tolerate them
- One medium ripe banana, starting to spot but not fully black
- 1 teaspoon of honey
- 1/4 cup dairy & grain-free dark chocolate chips
- 1/4 cup of walnuts
Preheat your oven to 350. Prepare your egg replacer and let sit for about 10 minutes before you add it to the rest of the ingredients. It should be congealed like it is in the picture below.
In a large bowl combine the dry ingredients and mix well. Add flax egg replacer and mashed banana, and honey to the mix and mx throughly. Add in walnuts and chocolate chips and mix well. Pour batter into a well greased 3 x 5 loaf pan and bake at 350 for 50- 55 minutes. Take out of pan and let cool on a cooling rack for at least 1 hour before cutting into it.
Serve with clarified butter or coconut oil and sliced bananas.