Saturday, August 18, 2012

Vegan Banana Bread (Grain-free)

If you would have asked me five years ago if I would ever make vegan bread, I would have told you that you were delusional. Not because I had anything against it, but rather the thought of not eating eggs or grains for that matter, would have just been preposterous. I likely would have said something like, "why on Earth would anyone want to eat vegan bread?" or perhaps... "what is vegan?" ;)

Well, here I am, in 2012 trying out vegan recipes to see how my body responds to being egg-free for a while. So far, my body is responding well. Maybe it's all the Vitamin D I've gotten. Or maybe it's the beautiful French music I've been listening to (songs like 'La noyee,' by Carla Bruni... beautiful). Or maybe it's the presence of love in my life. Whatever it is, has put my in a mighty fine mood.

Soaking up the rays...

So, without further adieu...

Vegan Banana Bread (Grain-free)

2 small bananas (ripe but not previously frozen)
1/2 cup water
1/4 cup coconut oil
1 tsp vanilla
1/4 dates (about 5)
1/4 cup maple syrup
2 cups almond flour (I used unblanched)
1/2 cup pecan flour
1 tbls tapioca flour
1 tbls baking  powder
1 tsp apple cider vinegar


Add the bananas, water, olive oil, vanilla, dates and maple syrup in a good processor. Puree.

Meanwhile, combine the almond, pecan and tapioca flour with the baking powder.

Add the liquid puree to the dry ingredients and stir well. Lastly, add in the apple cider vinegar and mix well until all ingredients are incorporated.

Grease a bread pan (I used coconut oil) and bake at 325° for 45 minutes. Cover with foil and bake for another 10 minutes or until a toothpick comes out clean.


A proud moment for my first vegan bread ;)

Enjoy ;)


  1. Hi there! I'm thrilled to find this recipe, as I'm a long-time gluten free, dairy free, and soy free eater, but more recently Paleo (about a year), and even MORE recently egg-free. Just as a trial.

    Can I ask a personal question? I noticed that your more recent posts include eggs... You must not have noticed a difference when you eliminated eggs? I'd love any info you can share!

    I'm trying the egg free "thang" simply to see if I can reduce some inflammatory skin issues that just won't seem to go away, despite the fact that my system is healthier than ever before with my Paleo way of life.

    It's been almost a week with no eggs... And to be honest with you, I don't notice much of a diff.

    1. Hi Brianne!

      I hope that the recipe turns out well for you! I did trial egg-free for about three weeks to see if I notice a difference in 1) My GI issues and 2) inflammation/bloating. I didn't notice a difference with the removal of eggs which is why I continued to eat them. I would recommend doing at least a 2 week trial to see if you notice a difference.

      In a addition to the eggs, I have done A LOT of trials. One that I found did contribute to inflammation/bloating (aside from gluten, dairy, soy) is red meat. While I still eat red meat here and there, I have reduced the amount that I eat and it has helped.

      If it's skin, I'm wondering if you would have success with coconut oil? Especially topically. Have you given it a try? I cook and bake with it often too but it makes for a great topical treatment. Be sure that it's unrefined and virgin or extra virgin. I like this brand:

      Take care and let me know how the baking goes!


    2. Hey there! I made it, and it's really tasty! It was a little "gooey" in the middle, despite a cook time of 50 minutes, but I just cut the loaf in half and let it cool all the way and everything firmed up. The flavor is great. I did add some nutmeg, cardamom, and cinnamon to the recipe --- which I can recommend!

      Interesting about the red meat... I'll have to consider that aspect, when looking at my own diet. As for coconut oil, oh yes... I use coconut for everything. Cooking, topical treatments, etc. I love it. It's like my version of Windex (for the dad in "Big Fat Greek Wedding" --- who uses WIndex on EVERYTHING)! ;)

      It really is a journey, isn't it? My last question --- do you feel like you're "there?" Like you've figured out your particular needs, or are you still in the process of figuring things out? I'm just curious what you've settled upon!

      Take care.

  2. Mmm your spice addition sounds lovely! I've been loving cardamom these days.

    Eating primal/paleo is interesting because it tends to add in a lot more red meat and Sisson (Marks Daily Apple) will tell you that red meat does not cause inflammation but in my experience it sure can. As does any meats that have a lot of sodium. I can't do smoked meats very much anymore. I am a huge fan of Sisson btw but everyone is different. I also think that it's easy to go overboard on the fat intake on primal/paleo which can also cause inflammatory reactions.

    Yes, it is very much a journey :) And no, I don't feel like I am there. Though, I'm not sure we ever are.... By that I mean, we are constantly adapting and changing. Changing with the seasons, geography of where we are living, hormones, allergies etc. They key is to really listen to our bodies and just because one thing worked for us one week doesn't mean that it will the next. Being hyper aware of how our body is reacting to what we are eating. So to me, the process is never ending.

    That being said, I have learned A LOT over the past few years. It's clear that my body definitely feels better off gluten and with wheat I get many side effects including vertigo, brain-fog etc, soy, dairy and yeast I found were all triggers as well. I tried to go completely grain free for several months and found that it was just not good for my body. So I've added back in oats and brown rice. So at this point I do a mix of raw+primalish which I like to call 'Eating Real.' LOL. Above all, removing processed foods and refined sugars has probably made the biggest impact on my life. Eating fresh, real foods. Veggies, lean meats and eggs, fruits, safe starches (winter squash, sweet potatoes), herbs, nuts/seeds and limited oats/brown rice is what my 'diet' consists of right now and it seems to be keeping me on track. Who knows what next month will bring ;)

    Hope that helps! Always love chatting about this topic ;)


  3. Thanks Ashley --- I'll definitely continue to check back to see what new recipes you're sharing... And updates on your food/health journey!

  4. Can the tapioca flour be omitted or is there a substitute for it? I don't stock tapioca flour or any starches in my pantry.


    1. Hi, I think you may be fine omitting it... try adding a bit more banana and 1 T chia seeds or flaxseed. I think that would work well.