Grain Free Banana Nut Bread

Grains (specifically wheat and oats) are not my friends lately, if they ever were (they weren’t). Maybe it’s the gluten or maybe it’s the pesticides sprayed on them in the fields, but either way, my body just doesn’t do well on them! I do much better on an animal-based diet, but sometimes I do want a bread-y treat. This Banana Nut Bread recipe is a keeper!

I adapted this new recipe from a recipe I found from Ambitious Kitchen. We love our raw dairy here, and I added maple syrup for some extra good lovin! I also doubled it to be able to make 2 loaves in my matching cast iron bread pans. “Eat one, freeze one” is my motto when it’s no extra trouble to make a double batch of something.

Let’s get to it!

Ingredients

6 very ripe medium bananas, mashed PLUS one extra for the top

6 eggs

6 tablespoons raw goat milk (or other real dairy)

1/3 cup maple syrup

2 teaspoons vanilla extract

5 cups blanched almond flour

1 cup ground flax seed (meal)

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 big hands full of pecans, crushed in your hands PLUS a few for the top

Instructions

Preheat oven to 350 degrees F. Line 2 cast iron bread pans with parchment paper. You can find the cast iron bread pans I used here! Set aside.

In a large bowl, whisk together the mashed bananas, eggs, milk, maple syrup and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt.

Pour batter into prepared pans, add a few banana slices and pecans on top for appeal or skip if you want. Bake for 50-60 minutes or until toothpick comes out clean in the middle. Cool bread for 10 minutes in the pan, then remove and transfer to finish cooling completely. Once cool, cut one loaf into slices. Wrap the other and freeze for later. Serve topped with copious amounts of raw, grass-fed butter from an actual dairy animal because nuts don’t make milk. If you have trouble with storebought dairy, try raw dairy from a farmer! Goat milk is most similar to human milk, thus easier to digest, PLUS the enzymes found in raw milk are there to help you digest it in the first place. It really doesn’t make sense that we’d kill off all the goodness of something, then drink it and wonder why it didn’t work out. 🥰

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