Banana Bread (egg-free)

Banana Bread (egg-free)

  • Serves: 1 loaf
  • Prep Time: 00:10
  • Cooking Time: 00:55
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A quick, mix-in-one bowl, banana bread recipe. This egg-free "Banana Bread" is so delicious. I've created this recipe after getting requests for more egg-free recipes. It holds together well due to the combination of bananas, arrowroot and flaxseed meal doing the job of eggs. I'm sure you won't be disappointed with the flavour or texture, enjoy!

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 Lge ripe (1 1/2 cups) banana(s), well mashed
  • 1/4 cup maple syrup (100%)
  • 60ml macadamia oil
  • 1 tsp baking soda (bicarb)
  • 1 3/4 cups almond meal/flour
  • 1/2 cup arrowroot flour, or tapioca
  • 3 Tbsp (30g) golden flaxseed meal (fine ground)
  • 3 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup chopped pecans
  • Optional Topping: chopped pecans, & a sprinkling of cinnamon

Directions

Preheat oven to 165c (fan-forced). Line the base and sides of a 21 x 11cm medium-sized loaf tin with baking paper.

Add the bananas to a large mixing bowl and mash very well. Add the maple syrup, oil and baking soda. Mix well and allow the acid from the banana to activate the baking soda for 60 seconds.

Stir in the almond meal/flour, arrowroot, flaxseed meal, cinnamon, salt and pecans, combine well.

Spoon into the prepared tin and spread out evenly, smoothing the surface. Optional: sprinkle over the extra pecans and a little cinnamon.

Bake for 55 minutes or until cooked through, golden and firm on top. Allow to cool in the tin for 30 minutes then remove by lifting out the baking paper and finish cooling on a wire rack.

Once cooled, slice and serve. Store in an airtight container at room temperature for 2 - 3 days or in the fridge for up to 7 days. Suitable to freeze.

banana(s)

In a paleo diet it's best to eat bananas in moderation. They are excellent to use to naturally sweeten a recipe and then you can reduce or eliminate other sweeteners. Bananas are a very good source of vitamin B6, manganese, vitamin C, potassium, dietary fiber potassium, copper, so you can see they are healthy but I find it's best just no in large qualities due to their high natural sugars.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

macadamia oil

Macadamia nut oil is the non-volatile oil expressed from the nut meat of the macadamia tree, a native Australian nut. I avoid heating to very high temperatures but use it extensively for grain free baking at lower temperatures in the oven. Delicious over salads and it's also one of the healthier nuts, as it's higher in Omega 3 oils than other nuts.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

golden flaxseed meal (fine ground)

Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

pecans

Pecans are a rich source of dietary fibre, manganese, magnesium, phosphorus, zinc and thiamin. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.