Heather is a 17-year old nutrition nerd and enthusiastic paleo home cook blogging at Cook It Up Paleo . She is also the author of the ebook Grain-Free Family Favorites. Heather loves to cook and educate her friends and family about real food. Connect with Heather on Facebook, Google+, Pinterest, and Twitter.
Before my family and I went (mostly) Paleo, we loved banana bread. We kids actually hated bananas because my mom always hated them, but banana bread was the exception. I can still taste the moist slices of Mom’s delicious bread, fresh from the oven with butter.
When we ditched the grains, I set about making grain-free banana bread. Some of the recipes I made were good, while others were just okay. Something that has always bothered be about grain-free breads is that they rise about two inches. Not that big of a deal, but having a full loaf pan is always nice. I’ve learned that the secret is to make lots of batter so that the loaf pan is full before you bake the bread, so that it can’t help but rise to desired height. This recipe accomplishes that, and is full of delicious banana flavor. It’s moist, slices well, and I adore it slathered with soft butter and raw honey.
You may notice that I use chestnut flour in this recipe. Chestnut flour is not very well-known in the paleo/grain-free world, but I am doing my best to change that, because I really see chestnut flour as the perfect grain-free flour. Why? Well, for one, it is not slightly gritty like most nut flours. It is quite finely ground. Chestnuts are naturally starchier than other nuts, so the flour is much lower in pro-inflammatory omega-6 fatty acids than, say, almond flour (see Sarah’s thoughts on almond flour). However, it is not nearly as carb-filled as arrowroot or tapioca flour. It also acts very close to wheat flour in recipes (unlike coconut flour, which slurps up moisture like crazy). Chestnut flour has a fairly potent nuttiness, so I do use it in tandem with ingredients that benefit from such flavor. I actually find many baked goods made with chestnut flour to have a honey-whole-wheat flavor to them, which is of course delicious in something like banana bread. We buy chestnut flour online as it is not easy to find in health food stores.
Grain-Free Banana Bread
Prep Time: 10 minutes; Cook Time: 55 minutes; Yield: 1 large loaf
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a standard-sized loaf pan with parchment paper.
3. To a food processor, add the ripe bananas and eggs. Process until smooth.
4. Pour the banana mixture into a large mixing bowl.
5. Add in the chestnut flour, almond flour, and cinnamon. Mix well with a whisk. (Note: chestnut flour can be quite lumpy; just mix really well.)
6. Stir in the cream of tartar, baking soda, and apple cider vinegar.
7. Pour the batter into the prepared loaf pan.
8. Bake for 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Serve warm with butter and honey (optional)