Guest Post by Heather of Cook It Up Paleo – Grain Free Banana Bread

March 8, 2014 in Categories: by

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Heather Cook It Up PaleoHeather 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 FacebookGoogle+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

Cook It Up Paleo Banana Bread 1


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)

Heather Cook It Up Paleo 2

bananabread2.0 7


Yes, I’m a bit puzzled by all of the egg-containing recipes here. Paleo baking recipes are easy to find all over the web. But AIP recipes? Or eggless paleo baking? These are much more difficult, and are the type of thing I was hoping to find on this blog.

Thank you so much for this recipe! I just ordered chestnut flour from amazon – can’t wait to get it and start baking!

It passed the taste test of my two picky boys! I altered it a little by using 3 enormous duck eggs and adding about 2 tablespoons of maple syrup. It was delicious and I will definitely be making it again!

Hi Heather – if you don’t have chestnut flour what could you substitute with … coconut perhaps??? Thank you!

Great recipe! 🙂 We use chestnut flour in many things in Hungary, the paleo pancakes are the best: if you eat eggs just use eggs and chestnut flour. I add tapioca starch and baking soda to sub eggs. I bake all my cakes with chestnut flour as no added sweetener is needed!

Thank you! Delicious!! Finally a paleo bread recipe that tastes like the real deal! I just made this while my kids were napping and ate half the loaf before I realized what I was doing 🙂

Yes, the vinegar is part of a chemical reaction that gives the recipe its texture. Cream of tartar can be found in the spices/baking aisle. It’s a white powder used as a baking powder substitute. – Christina, Sarah’s assistant

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