Gluten-free banana bread recipe: grain-free, high protein

Quick answer

This gluten-free banana bread is grain-free because it uses ground nuts instead of grains, so you need a food processor to make it. It is high protein and paleo-friendly, and works as a breakfast, snack or afternoon tea treat. It is adapted from The Functional Nutrition Cookbook (Nicolle and Bailey, 2012).

This gluten-free banana bread is the perfect breakfast treat. Whip it up at the weekend and enjoy with afternoon tea or have it as a sweet snack when you need a boost.

You will need a food processor for this recipe, as the gluten-free banana bread is made using ground nuts in lieu of grains.

All our recipes are selected by our team to ensure that they are good for brain and body, especially for those following the Bredesen Protocol for dementia or Alzheimer’s symptoms. This one is adapted from The Functional Nutrition Cookbook (Nicolle, L and Bailey, C; 2012).

This gluten-free banana bread recipe is:

– high protein

– grain-free

– paleo-friendly

– delicious served warm with a little coconut oil or nut butter

– perfect for a filling breakfast

We hope you enjoy it!

Gluten-free banana bread recipe: grain-free, high protein

Gluten-Free Granola

Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 10Course: Breakfast, cereal, Dessert, SnackCuisine: gluten-free, paleo Ingredients Method

Ingredients  

• 300 g GF oats
• 300 g mixed nuts – chopped pecans, macadamia, almonds, cashews etc.
• 100 g mixed seeds chia, sunflower, pumpkin, flaxseed etc.
• 100 g dried fruit coconut flakes, desiccated coconut, raisins, chopped dried dates, apricots or figs etc.
• 1 tbsp vanilla extract
• 2 tbsp cacao powder or cinnamon optional!
• 4 tbsp maple syrup or 1 mashed banana
• 2 heaped tbsp coconut oil melted
• 1 tsp sea salt

Method 

1. Preheat oven to 180C or 160C fan
2. In a large bowl mix all the dry ingredients together
3. Put the coconut oil, maple syrup and vanilla extract in a pan to melt coconut oil and warm through.
4. Pour the liquid mixture over the dry mixture and mix until well coated, then spread out over a large shallow baking sheet.
5. Use your hands to squish together to form little bundles of granola.
6. Put in oven for 15 mins, then take out and turn/mix with a spatula.
7. Return to oven for a further 10-15 mins – it’s done when it starts to form little crunchy heaps.
8. Allow to cool and store in a jar.
9. Serve with any of the following: yoghurt, almond milk, berries or sprinkle onto porridge to add some lovely crunch. It’s also great for a quick snack or if you are craving something sweet.

Common questions

Is this gluten-free banana bread grain-free?

Yes. It is grain-free and paleo-friendly. Instead of grains, the recipe uses ground nuts, which is why a food processor is needed. It is also high protein, which makes it a filling breakfast option.

What equipment do I need to make gluten-free banana bread?

You will need a food processor. The banana bread is made with ground nuts in place of grains, and the food processor is used to grind them. The recipe is adapted from The Functional Nutrition Cookbook (Nicolle, L and Bailey, C; 2012).

How should I serve gluten-free banana bread?

We suggest serving it warm with a little coconut oil or nut butter. It can be a weekend breakfast, a treat with afternoon tea, or a sweet snack when you need a boost. We also recommend it as a filling breakfast.