Grain-Free, Dairy-Free, Nut-Free, Low-Carb Banana Bread

Banana bread was one of my favorite childhood comfort foods – I’d always be excited to see enough brown bananas amass in the fruit bowl for my mom to agree to bake a loaf.

These days I still love banana bread just as much – but now I use my own gut-friendly recipe.

This banana bread recipe is:

  • Grain-free
  • Dairy-free
  • Nut-free
  • Sugar-free
  • And high in protein!

Rather than being an empty calorie source like most banana bread is, this bread is full of nutrients and is filling. It’s just sweet enough (with no added sugar), dense, moist and banana-y.

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I especially like this recipe because it doesn’t rely on nut flours, which can cause issues for some people who are still healing their gut. Instead, it uses a small amount of coconut flour to lend structure to the bread.

Unlike nut flours, coconut flour is highly absorbent – a little goes a long way! If your bread batter is too thick (more like cookie batter) you can thin it with a little coconut milk or oil, or just add a touch of water.

Here’s how I make it:



Preheat oven to 350°F.

In medium bowl, mash bananas with a fork. Add eggs and whisk to combine. Once eggs are combined, thoroughly mix in salt, baking soda, vanilla extract, and cinnamon (I use a lot of cinnamon – add as much as you like!)

Add 3/4 cup coconut flour, stir to combine with a spoon or spatula. If needed, thin batter slightly with coconut oil or milk, or a touch of water. Batter should be very thick, but pourable.

Bake in pre-heated oven in a lined or greased 8″x8″ pan for 40 minutes, or until done.

Optional Add-Ins:

  • An extra banana sliced and set on top of the batter before baking
  • Extra spices like nutmeg or allspice
  • A teaspoon of all-natural almond extract
  • Nuts or dried fruit like raisin, cranberries, or dried coconut (if you tolerate them!)

I hope you enjoy this gut-friendly banana bread as much as my family and I do 🙂

In good health,


P.S. – Did you make any modifications to this recipe? Leave a comment and tell us how you made it!

Steven Wright

About Steven Wright

Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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19 thoughts on “Grain-Free, Dairy-Free, Nut-Free, Low-Carb Banana Bread

    • Avatar

      I’d say 2-3 days on the counter in an airtight container and about a week in the fridge. You can also freeze it. Always use your common sense, though – if it looks/smells/tastes bad, don’t keep eating it!

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    Hi Mariel, I was about to make your Banana Bread recipe as it sounds great and perfectly SCD friendly. However reading through the comments I was disappointed to see people suggesting adding chia or flax seeds, maple syrup, arrowroot… all of which are illegal if you are following the SCD diet! This could spell disaster for some. Worth mentioning in future I think.

    • Avatar

      Hi Ros – thanks for sharing this. While many are on a strict SCD diet, some are beyond the bounds of what is legal and illegal and therefore we try to help every person no matter where they are! OF course, if you’re just starting on the SCD those items will need to be eliminated for now:)

  2. Avatar

    I’ve made a cake very similar to this one but I prefer to use half coconut flour and top it up to 3/4 of a cup with arrowroot, it’s thick but quite runny. The finished product is light and fluffy.

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      Hi Daryl – unlike some baking recipes, this isn’t a very complicated recipe! It’s hard to mess up – one of the things I like about it. To be clear – 3/4 cup refers to the American measurement where 1 cup = 8 ounces. If your bananas are very small, you can use 5 – if they’re very big use 3. I promise it will still turn out!

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    Would love to know if there is a substitute for the eggs that works in this recipe? I have read about gelatin eggs but not sure it would work with replacing 5 eggs. Sounds delicious!!!

    • Avatar

      Hi Kate – thanks for commenting!! I’m not sure how gelatin eggs would work in this recipe because there are so many eggs (and not a lot else!) If you can’t tolerate eggs right now, you might want to look for a different recipe. Sorry about that 🙁

    • Avatar

      If 1 tbsp ground flaxseed + 1tbsp water per egg doesn’t work well for a loaf or pan, maybe cookies would work. I usually just leave out eggs with no substitutes for cookie recipes, although 5 eggs is much more than in a cookie recipe (usually they only need one or two eggs). But the flaxseed should hold things together if needed for the smaller cookie shapes. Or just try thinner (not as tall) batches in two pans. Hey – pancakes!

      Chia seed works the same way (same proportions) as flaxseed for a substitute binder.

      The worst that will happen is that you have to eat it with a spoon…. not a problem for me!

      • Avatar

        Thanks for your input!! You’re right – in a recipe like cookies that just needs one or 2 eggs, flax, chia, or gelatin eggs are all good subs. But this recipe is mainly just eggs and bananas – so you really can’t substitute the eggs for this one.

    • Avatar

      Hi Suzan –

      I didn’t calculate the nutrition facts for this recipe – you could use an online calculator if you’re really concerned about it. The bread contains some healthy fat from the eggs, but it doesn’t have any added fats or oils.

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