Gluten Free Banana Bread

We love this take on Grandma's classic Banana Bread for a "healthified" version without all the guilt! 



  • 1 ¼ cup Blanched Almond Flour
  • ½ cup Oat Flour
  • ¼ cup Flax Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 1/3 cup Coconut Sugar
  • 2 eggs
  • ¼ cup Honey
  • 1/3 cup Almond Milk
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Vanilla Extract
  • 2 tbsp. Ghee (melted)
  • ½ cup Mashed Banana
  • 1/3 cup Shredded Carrot
  • ¼ cup Shredded Zucchini
  • ¼ cup frozen Blueberry (fresh if in season)
  • ½ cup Chopped Walnuts


Preheat oven to 350

  1. Mix all the dry ingredients in bowl and set aside
  2. In a separate bowl whisk eggs, then add honey, almond milk, apple cider vinegar and vanilla. Mix well. Add in melted ghee and mix again.
  3. Add wet ingredients to the dry ingredients and mix, but do not over mix.  
  4. Mash banana in a separate small bowl.  Add the carrot and zucchini to the banana.  
  5. Add this veggie/fruit mix to batter.  Gently fold.  
  6. Add in blueberries and walnuts. Gently fold to Mix.
  7. Lightly grease loaf pan with Ghee.
  8. Add batter to loaf pan.
  9. Bake for 50 min.  Depending on oven this may vary slightly. Check for doneness at 45 min. It is fine to add an extra 5 min for a total of 55 min. The top will be nicely browned. Use a tooth pick- if it comes out dry, it is done.  Your loaf should be moist, not mushy with a nice firm and brown top.
  10. Let cool for at least 45 min before cutting into it.  Enjoy!