Grain-free Banana Bread with Cinnamon Cashew Butter

Grain-free Banana Bread with Cinnamon Cashew Butter

Grain free Banana Bread. I’m sure you’re not used to seeing or hearing of grain-free breads, understandably so as they’re a newer trend hitting food blogs everywhere (especially after the popularization of Paleo). Well I’m here to introduce, broaden your horizons, banish any fear of carbohydrates from breads, and rekindle your love of bananas. This recipe so simple to make using only all natural ingredients and it’s also incredibly delicious. JUST LIKE MAMA MADE (ha).

I went into making this recipe as a complete experiment with my pessimistic side saying “this is probably going to turn out too dry, too mushy, too sweet, etc.” Needless to say, while this bread was baking away in the oven, the aroma of classic fresh baked banana bread filled my entire house (who needs air freshener when theres baked goods?). When I pulled the bread out of the oven, sliced in and took a bite- it.was.heaven. I laughed out loud and said, “Wow, I can pull off baking?”

You see, I’m not much of a baker. Don’t get me wrong, I absolutely love baked eats, but when it comes to developing baking recipes from scratch, that’s not my forte. Cooking is where I find my creativity pouring out of me, it’s where I can add a little of this, a dash of that and voila, a simple masterpiece! Baking requires much more measuring and skill using the ingredients in the right proportions (I feel it’s the chemistry department of the culinary world for type A’s). I have tremendous respect for the bakers of this world, especially ones in my family and close friends (you know who you are) who have taught me the basics.

Grain-free Banana Bread with Cinnamon Cashew Butter |

Back to the bread. You’ll find in this recipe I use a couple grain-free flours of choice, coconut flour and almond flour. What are these flours and where can you find them? Coconut flour is simply dried and ground coconut meat. It’s one of my favorite flours to use as it’s extremely versatile, nutrient dense, lightweight in texture, and has a sweet and nutty flavor. Coconut flour has a couple unique properties compared to most other flours; it’s similar to a sponge as it loves to soak up the moisture around it, which is perfect for moisture retention in baking because no one wants to bite into a dry piece of banana bread. A couple of my favorite brands to use are: Bob’s Red Mill, Tropical Organics, Benefit Your Life, and Alhola Nu Coconut Flour.

Almond flour shares a similar story, it’s highly nutritious, has a slightly sweet and nutty taste with a moist texture. Almond flour is a little more hearty than the lighter coconut flour which makes it great to use when you want to add more density to your baked goods. You may see two different types of almond “flour”; almond meal, which is the whole almond containing the skin ground into a flour consistency and almond flour, which is blanched almonds (without the skin) ground into a flour consistency. Honestly, I find using both interchangeably hasn’t changed the outcome of my recipes. A couple of my favorite almond flour brands to use are: Trader Joe’s, Honeyville or Bob’s Red Mill. Since coconut flour and almond flour are naturally sweet, these both are perfect for baked goods without needing to add extra sugar.

Nutrition Stripped breakdown of these flours:

  • Coconut flour | Per 2 Tbs. | 10g of carbohydrates 9g from fiber (1g net carbohydrates!), 2g of protein, 1.5g of fat (1g from saturated fat in the form of medium chain triglycerides a.k.a. MCT’s).
  • Almond flour | Per 1/4 cup | 5g of carbohydrates 3g from fiber (2g net carbohydrates), 15g of fat (mostly monounsaturated), and 7g of protein. Minerals such as copper, magnesium, vitamin E, and potassium.

You can purchase both coconut and almond flour at health food stores such as Whole Foods, Trader Joe’s, local co-ops, local health food stores, and online. After the first use of these flours, I suggest storing them in a tightly closed glass or mason jar in the refrigerator or freezer to keep the natural oils from oxidizing or becoming rancid.

Grain-free Banana Bread with Cinnamon Cashew Butter

4.2 from 5 reviews
Grain-free Banana Bread
Prep time
Cook time
Total time
A classic banana bread recipe made gluten free and paleo friendly.
Recipe type: Entree, Small plates
Cuisine: bread
Serves: 10
  • 4 bananas, fairly ripe
  • 4 whole eggs
  • ½ cup + 2 tablespoons. of coconut flour
  • ¼ cup + 2 tablespoons of almond flour
  • 4 tablespoons of cold pressed organic coconut oil (or you may use grass-fed butter), melted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon (heaping) of ground cinnamon
  • Pinch of freshly ground nutmeg
  • Pinch of sea salt
  1. Preheat the oven to 350 degrees.
  2. Grease (with coconut oil/butter) a bread loaf pan (or you could use muffin tin for muffins).
  3. Combine all the wet ingredients (vanilla, eggs, coconut oil/butter, bananas) into a bowl with a hand mixer (or Vitamix).
  4. Combine all dry ingredients into a large mixing bowl (coconut flour, almond flour, baking soda and powder, salt, cinnamon).
  5. Pour the mixed wet ingredients into the large bowl of dry ingredients.
  6. Mix well with a wooden spoon until the batter has come together.
  7. Pour the dough into your lightly greased pan.
  8. Bake at 350 for 35-45 minutes (depending on your oven settings, mine took about 45min.). Check after 30 minutes.
  9. Let set and cool (this is the hard part!).
  10. Slice and serve with a spread of coconut oil, grass-fed butter, peanut butter, almond butter, jam... the possibilities are endless!
LOWER FAT // use 2 whole eggs + 2 egg whites OR use only 2 tablespoons coconut oil
HIGHER PROTEIN // Add 2 additional egg whites (note, this will change the overall texture and will create a more spongy texture)
Nutrition Information
Serving size: 1/10th of recipe Calories: 190 Fat: 11 Carbohydrates: 16 (net 12) Sugar: 6 Fiber: 4 Protein: 6

Grain-free Banana Bread with Cinnamon Cashew Butter |
4.2 from 5 reviews
Cinnamon Cashew Butter
Prep time
Cook time
Total time
Cashew butter with a hint of cinnamon. GF, VGN, Raw
Recipe type: Dips, Dressings, & Sauces
Cuisine: Nut butter
  • 1 cup soaked raw, unsalted cashews
  • 1 heaping tsp. of ground cinnamon
  • ¼ tsp. of stevia or stevia extract (depending on the brand- 1 serving size)
  • a dash of sea sealt
  1. Soak cashews overnight OR at least 2 hours. This will help soften them a bit.
  2. Combine all ingredients into a high speed blender (such as Vitamix).
  3. Start by gently pulsing the cashews and breaking them apart.
  4. Increase the speed to high (don't worry if your Vitamix sounds like it's about to blow-up).
  5. Scrap the sides of the blender and stir the cashews manually to redistribute.
  6. Keep the blender on high until it forms a creamy texture, continually scraping the sides as needed.
  7. Store into a tight glass jar or mason jar in the refrigerator.
  8. Serve on your favorite dishes!

This recipe results in a slightly sweet, very moist bread with a hint of banana. I love how this recipe isn’t so sweet, but for those of you who would enjoy a banana bread with more sweetness or eaten as a “dessert”, feel free to add in stevia or sugar, honey, etc. (I haven’t tested this with added sugar, but you can try and let me know how it goes!). The cinnamon cashew butter pictured below adds a perfect sweetly spiced, nutty, and creamy addition to the banana bread. This is one of my favorite combinations for banana bread!

What’s your favorite way to top banana bread? Are you a baker, a cook, or both?

Happy baking everyone!

xo McKel

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Share Your Thoughts

  1. says

    I made this as muffins tonight (full disclosure: I cut the recipe exactly in half because I only had 2 bananas) and it made 6 really good sized muffins. Baked at 350 for 30 minutes and they could have used maybe 1 less minute of cooking.
    At first I was glad they were muffins and not a loaf, because they were delicate and fell apart (like, enough to require a fork for eating), but as they cooled a little more (like you said to let them do), they firmed up. Ahhhh, so hard to wait, though!!
    I added about 2 tablespoons of honey to the batter. It worked great. The batter smelled like banana pudding — YUM!

  2. says

    I am so with you–cooking is much easier for me than baking. Although I try to bake just to have some variety on my blog. :) I’m impressed that you were able to get grain-free bread right on the first try! Isn’t it nice when your kitchen experiments work out?!

    • says

      Hi Elizabeth,
      I haven’t tried using all almond flour, as the coconut flour gives the bread a really moist and bread-like consistency. I would first try it with oat flour, using all almond flour may make the bread less bread-like and more dense. If you try it out with oat flour, comment and let me know how it goes!! Experiment your way ;)

  3. says

    Making again today — this is now my go-to banana bread recipe for when those 2 bananas just don’t get eaten by the end of the week. Cut the recipe in half, added honey, made 4 JUMBO muffins with it… perfection for breakfast.

  4. Stacy says

    So good! I need half a batch with one very ripe banana and some applesauce, then added some chopped crystallized ginger at the end. Delicious! Thanks!

  5. Mishologist says

    Absolutely amazing recipe. My first ever attempt of grain free ‘clean’ bread and it turned out great! I followed the recipe exactly and I’m extremely happy with it. Will add a sweetener next time and turn it into sweet muffins when I’m in need of a sweet treat. Congratulations!!!

  6. Emily says

    These look Delicious! i’m actually about to make them right now. Do you think it would be ok to add a cup of sugar to the recipe to sweeten these? Someone mentioned honey, but how much? I’m horrible at baking. HELP!

    • says

      If you’d like it more sweetened you can use a bit of sugar, although I try to use natural sugars in the form of all the bananas used or use dates. Sugar may alter the end result and texture as I haven’t tried it. If you do try added sugar, please leave a follow up comment for others to follow! Thank you :)

      • Emily says

        Thanks for getting back to me. I did try it with the sugar and butter option and my muffins wouldn’t bake in the center and stay together. I had to cook them a lot longer at a lower temp. In the end they were really tasty, just crumbly, but hey they still got devoured. Tomorrow I’m gonna try using the coconut oil option, 2 eggs instead of four, and honey instead of sugar. I’m also baking at high altitude, so I think this might have something to do with it.

  7. sheri says

    Hi I have these in oven right now! Never cooked with coconut oil (or flour) before. It was strange to see the oil in the batter once it hardened again. I guess this is normal?
    I added blueberries!

    • says

      Hi Jessica,
      Great question- you can use either meal or flour, although I tend to like the flour a bit more because the meal is more dense and contains the outer coating, almond flour is finer in texture and is made from blanched almonds. Use whatever you have on hand- it’ll taste great either way!

  8. Birgit says

    I’m obsessed with this recipe. Thank you so much for sharing it. I made it for the first time two weeks ago, and it has already become a favorite. I divide the recipe in two, which is enough for 6 muffins. Because I eat it just the way it is, without any butter or so, I add 3-4 dates for some extra sweetness. I have already made this recipe twice since discovering it, and bring one muffin to work every day. Best part of the day!

  9. Olivia Royea says

    This just came out of the oven literally 10 min ago. It is sooooo yummy. Perfect amount of moist and still delicately crumbly. I had to make a couple adjustments to the recipe; I didn’t have nutmeg or vanilla extract with me so instead I just added two tablespoons of pure maple syrup. I baked mine for 45 min. and could have possibly left it in for another 5. Any-who! Spreading grassfed butter is a necessary treat! So delicious. I’ve also baked many other grain free, coconut flour and almond flour banana breads and this recipe is by far the best. Must be the right amount of everything! :) thank you and I love your beautiful, creative site!!

  10. Lana says

    This is such a lovely recipe, I cant’ wait to try it! Thank you for sharing! I have a question, though it may seem funny; I am from Europe (Slovenia) and am curious – is the info about baking degrees in Farenheit or in Celsius? :) Thank you very much and snowy greetings from Slovenia! :)

  11. Sujata rai says

    hi mckel, this recipe looks awesomr and i m definately tryin this but as i was going through review about almond flour…i came across one article stating that almond flout is not good for health….what is ur take on that…and if i choose to avoid using almond flour…will the bread still turn out as its supposed to be…..thank u

  12. Samantha says

    Hi McKel,

    I tried out this recipe last week, although made a few variations. I didn’t have a bread loaf pan so made muffins instead! I have a huge sweet tooth so added one table spoon of raw honey and 2 date/coconut rolls.
    They turned out AMAZING! So most and tasty, everyone loved them! I served them with a raspberry chia seed jam.

    Thank you for sharing your delicious recipes!

  13. Bananaone says

    Looks and sounds delish!! Has anyone tried using less coconut oil or replacing it all together to decrease the fat content of the bread?

  14. Banana1 says

    I made a 1/2 batch as muffins today, with 2 ripe bananas from the freezer and used 1T EVOO instead of 4T coconut oil. Baked 35 mins and they are so much better than my regular banana bread, definately going to stock up on bananas to go ‘bad’ and make more bread ASAP!

  15. Steph says

    Hey could you post the nutrition breakdown of this? Also, what food group would you classify this as…ex. carb, fat, protein etc?/ If its a combination, what would you guess the ratio would be? LOVE your site, especially the photography and organization.

  16. Milly says

    Hi McKel,

    I made this cashew butter about a week and a half ago for the first time and love it! I was wondering how well/long it keeps in the fridge?

    Would you say to freeze it immediately in the future if I don’t consume it all within a few days?

  17. Nora says

    Hi McKel,

    I absolutely love this delicious recipe! I’ve made it twice in the past two weeks. I love having slices around for snacks and dessert. Although it is tempting to eat it all in a few days I’m doing my best to eat it slowly. How long does it keep for and how do you recommend storing it? Can I put individual slices in the freezer to eat later?

    Thank you for all of your wonderful recipes and tips!

  18. Jodi says

    This banana bread recipe is by far the BEST one I’ve ever made. I made a half size batch and got 6 muffins out of it. Absolutely perfect! Not too sweet and fluffy and moist inside. The Cashew Butter is also absolutely delicious and will be making both recipes again and again! I used a little molasses instead of the stevia to sweeten the cashew butter. Thanks so much!

  19. Aarati says

    Just made it – it tastes yum. But it didn’t have the same color as the one in your photos/rise as much. Any suggestions for watch outs the next time I make it? Thank you! This is really yummy.

  20. Sarah Herrington says

    This recipe honestly restored my faith in healthy baking. Very few of my previous experiments have worked out, but this banana bread came out absolutely delicious, especially with the sugar-free carob chunks I added to the batter ;) thank you so much!

  21. Cristina says

    Hi McKel!

    I love the way this recipe sounds… If i wanted to make it a pumpkin bread instead of banana, how much pumpkin would I substitute for the banana (assuming a swap like that would still turn out a great bread.)


  22. Sophia Cleverly says

    Hi! Congratulations on the website. I wonder whether I could substitute almond flour for another grain free (or grain) flour (apart from wheat). My daughter is allergic to almonds, walnuts and hazelnuts and I am wheat intolerant. What do you think? Sophia


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