Grain Free Ginger-Banana Bread

So, I’ve been reading a new book series lately and I’ve been totally absorbed in it.  Any spare moment I have, I’m reading.  My blog has taken a back seat simply because I just want to read!  I’ve never been a huge reader, but when I get into a good book it’s really all I can think about.  That being said, I’m not one to stay awake all night to finish a book.  No, I have other priorities that are higher on my list than reading, such as: giving time to my children, feeding myself and my family, sleeping, getting outside while we still have some sun, posting my meals on Instagram…  You get the idea 😉  Basically, it’s just my blog that’s been suffering a bit…okay, and maybe some of the household chores 😉


But not today!  Today, I’m taking the time to write up this post and to give my mind a bit of a mental break from the fantasy, war, drama, love and wonder of these books.  Today I’m sharing this nut-free Paleo banana bread recipe that has been sitting in draft form for a little over a month.  No, it’s not Whole 30 (as baked goods aren’t supposed to be) but I tested it before starting my Whole 30 😉  It’s husband and son approved too!


This Grain Free Ginger-Banana Bread combines the sweet flavor of ripe banana, cinnamon and vanilla with an earthy ginger and nutmeg taste.  It is Paleo, grain-free, nut-free, only sweetened with bananas and has the best texture!

Grain Free Ginger-Banana Bread


  • 2 large, ripe bananas (250 g)
  • 2 large eggs
  • 1/4 Cup water
  • 1 tsp vanilla
  • 1/4 Cup + 1 Tbsp cassava flour
  • 1/4 Cup coconut flour
  • 2 Tbsp arrowroot flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp pink salt


  1. Preheat oven to 350 degrees F.
  2. In medium-sized mixing bowl, mash banana.
  3. Add eggs, water and vanilla, mix well.
  4. Add in all dry ingredients, mix well.
  5. Pour batter into lined 8″ x 4″ baking pan.
  6. Bake in oven (middle rack) at 350 degrees for 45 minutes or until done.


This is probably my favorite grain free banana bread.  I’ve experimented with a few other grain free flour combinations, but this one has the perfect texture (so moist!) and taste.  I enjoy eating a few slices with Kitehill plain almond milk yogurt.



Question for all you:  Read any good books lately?  Do you have a favorite series?  I’m a sucker for a good young adult fantasy.  I don’t know if I should be embarrassed or not, haha!  (Other favorites of mine: Harry Potter, Throne of Glass, Twilight, Shadow and Bone)

Ginger Banana Bread.jpg


14 Comments on “Grain Free Ginger-Banana Bread

    • What type of flours do you have? I only do gluten free baking, so if you don’t have any gluten free flours then I cannot help you.


      • Can I substitute tapioca starch for the cassava flour? Or is there another grain-free flour I can substitute? (I have almond, coconut, tapioca, and arrowroot.) Thanks so much, this looks delicious!


      • Subbing tapioca for the cassava won’t work. Cassava flour has unique baking properties that are hard to replicate with other grain free flours. I tried baking this today and subbed almond flour for the cassava and added 2 more Tbsp of arrowroot flour (so a total of 4 Tbsp instead of 2). I baked it for 45 minutes and it turned out delicious, but it doesn’t have the texture of the loaf with cassava. I hope this helps. I plan on creating an almond flour banana bread recipe some time in the future, but it’s a work in progress 🙂

        Liked by 1 person

      • I hope it turns out for you! And fyi…I DID create an almond flour banana bread recipe but it will be a while before the recipe goes up 🙂


  1. Hi! I have been craving gingerbread so used your recipe, subbed in Blackstrap Molasses for water, added 1TBSP grated ginger, and added 1 heaping TBSP of a German Spice Cookie blend I made. DELICIOUS! I am wondering if you’ve ever tried doubling this recipe for a taller loaf? Or do you think it wouldn’t cook well in the middle and be too far done on the sides?

    Liked by 1 person

    • Hi Tiffany! I’m so glad this recipe worked for you and that you loved it 🙂 Those substitutions sound fabulous! As far as doubling the recipe, I have not tried that, but sounds like something worth doing the next time I bake a loaf. If you attempt it, get back to me and let me know the results. Have a great day!


    • I hope the recipe turned out for you 🙂 You can click the link to see the book series I was reading: A Court of Thorns and Roses. Have you read it?


      • No, I haven’t, but I’m going to look it up right now! Thank you! Also, the recipe turned out great actually. And I’ve just finished up a really bad IBS flare, and food has just been making me sicker and sicker. Yesterday I made your recipe, and had it multiple times throughout the day as it was about the only thing I could think of eating. Not sure if it’s the ginger or just the whole package, but it settled great! And I enjoy the flavor and texture very much. Well done! Thank you so much!

        Liked by 1 person

      • You have no idea how much your comment means to me! Smiling from ear to ear 🙂 THANK YOU! Although, I’m so sorry to hear that you had/are having a flare up. I hope you feel better soon.

        Liked by 1 person

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