My kids are literally monkeys and love eating bananas so I am always buying bunches of them weekly. I purposely buy a bit extra so that they can ripen which makes them perfect for banana bread! I try baking with as little added sugar as possible so the ripe bananas really help to sweeten the banana bread and also gives it a lot of moisture! This bread is sweet, fluffy, delicious, easy to make and also happens to be grain-free, gluten-free, and oh so good!

INGREDIENTS: *makes 1 very large loaf*

6 ripe bananas
2/3 cup melted ghee (or coconut oil or butter)
1/2 cup organic honey (or yacon or stevia)
2 free range eggs
1 cup tigernut flour (or almond flour)
1/2 cup Ancientnutrition vanilla collagen bonebroth (use code MARLASHEALTHYLIFE20)
1.5 cups almond flour
2 tsp vanilla bean paste
2 tsp baking soda
pinch of sea salt
Lily’s stevia chocolate bar chopped.



  1. Mash banana then mix in eggs and other wet ingredients until smooth.
  2. Then add in the dry ingredients and mix until just combined.
  3. Pour batter into a greased and parchment lined loaf pan (use 2 if you want short loaves)and bake at 350 for 25 minutes or until top is golden brown and cooked through. ENJOY!

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