To be brutally honest, I found age old hazelnut flour buried in my pantry, and couldn’t trash it so it turned into this 😅

I was super pleasantly impressed with it though (the moistness factor is beyond) and ended up eating it breakfast lunch and dinner, so here it is, on the blog!

This is my simplest banana bread recipe to date, but I’m not sure which dietary preference it’s for.

Mine, I guess? Some recipes be like that.

It’s not vegan or dairy-free (though I think subs will work) it’s gluten-free for sure, but is it paleo? I don’t think so. Cannot hug every cat. Does anyone remember that meme?

Let me know if you make this!

Print Recipe

4.70 from 13 votes

Simple Grain-free Banana Bread

Prep Time10

Cook Time1

Total Time1 10

Keyword: banana bread, easy recipes, gluten-free, grain-free, hazelnut, hazelnuts, low sugar

Servings: slices

Calories: 174kcal

Equipment

Standard loaf pan

Ingredients

Wet ingredients

4 ripe bananas, mashed (about 480 g)
2 eggs (sub egg replacer)
1/2 cup greek yogurt (120 g) dairy-free sub might work
1/4 cup sugar (48 g)

Dry ingredients

2 cups hazelnut or almond flour (112 g) regular/gf all purpose will work too
1 tsp baking soda
1/2 tsp baking powder
1-2 tsp ground cinnamon
1/4 tsp salt

Toppings

1/4 cup (optional) chopped hazelnuts (30 g)

Instructions

Preheat oven to 350F and line a loaf pan with parchment.
In a large bowl mash bananas and beat in eggs (you can use a food processor for this). Add other wet ingredients and mix until smooth.
Add all dry ingredients and fold to combine. Transfer to loaf pan and sprinkle with nuts.
Bake about 1 hour until the center is baked, starting to check at the 50 minute mark. If browning too quickly, tent with foil.
Let your loaf cool a few minutes and cool completely on a wire rack. Slice and enjoy! I stored mine refrigerated for about a week.

Notes

Nutrition information is based on 2% strained greek yogurt.
I sometimes omit the sugar if the loaf is for breakfast and add toppings. Either way it’s good.