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Sliced loaf of grain-free banana bread with chocolate chips decorating the top. A slice is off to the left side, spread with seed butter.

Easy Grain-Free Banana Bread (GF/V)

  • Author: Chantal | Fresh is Real
  • Prep Time: 15 minutes
  • Cook Time: 65-70 minutes
  • Total Time: 1 hr 25 mins
  • Yield: 1 loaf 1x
  • Category: Bread, Treats, Snacks
  • Method: Oven-Baked
  • Cuisine: Grain-Free, GF, Nut-Free, Vegan, Plant-Based, Allergen-Friendly
  • Diet: Gluten Free


An easy one-bowl mix and bake kind of treat! This grain-free banana bread recipe makes the perfect school or office snack! The ingredients are also free of wheat/gluten, peanuts, nuts, eggs and dairy making this a wonderful allergen-friendly and vegan recipe! Fun fact: tiger nuts are not actual nuts. They’re little tubers!


  • 3 medium ripe bananas, mashed
  • 1/2 cup homemade hemp milk* 
  • 1/4 cup golden flaxseed meal (110g)
  • 11/4 cup tiger nut flour (110g)**
  • 1/2 cup cassava flour (65g)**
  • 1/4 cup arrowroot starch (25g)**
  • 1/2 cup coconut palm sugar (75g)
  • 2 tablespoons baking powder (GF/CF/AF)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • Decoration: chocolate chips (allergy free) (optional)*** 


Before you begin, make sure to watch the Easy Grain-Free Banana Bread video tutorial.

Step 1
Preheat your oven to 350° F and line a bread pan with unbleached parchment paper. TIP: To help your parchment paper to stay in place, add a little coconut oil to the corners and bottom of your pan.

Step 2
You can make homemade hemp milk by blending 1/3 cup of organic hemp hearts with 1-1/4 cups of water. Blend in a high-speed blender until frothy. To remove any unwanted larger bits, pour the beautiful plant milk through a nut mesh bag or fine sieve. Store any leftovers for a few days. Or as an alternative, use any plant milk that is safe for you and your family.

Step 3
To a mixing bowl, mash the ripe bananas. You’re looking to get approximately one generous cup of mashed bananas. Add the flaxseed meal, hemp milk and mix. TIP: sift the flours and starch before adding them to the bowl to avoid clumps! Add the rest of the ingredients: tiger nut flour, cassava flour, arrowroot starch, coconut palm sugar, baking powder, sea salt, cinnamon, lemon juice, pure vanilla extract, and mix until everything is well combined. TIP: Make sure to get the dry bits of ingredients hiding under the mixture!

Step 4
Transfer the batter mixture to your prepared bread pan. Decorate the top with a few allergy safe chocolate chips (semi-sweet or dark chocolate). TIP: you can push them down a little with a chopstick or the end of a knife. Transfer to a preheated oven on center rack and bake for 60-70 minutes (70 minutes was perfect for me).

Step 5
Once the edges are darker, remove the bread pan from the oven. Cool in pan for 10 minutes, then gently slide out the loaf by gently pulling on the parchment paper. Place the loaf on a wire rack and let it cool completely before slicing. Allowing your bread to cool overnight (gently covered with a clean tea towel) is recommended. Slice and enjoy it!

*If baking treats for school or the office, please make sure to use allergen-friendly plant milk. Substitutes: rice, soy, GF oat, coconut, etc.) I did not test other kinds of plant milk for this recipe. Almond or cashew milk could work if you’re baking for yourself and can consume nuts.

**Grain-Free Flour Alternatives:
Please note that I haven’t tested these options.

  • Sub tiger nut flour with almond meal/flour. 
  • Sub cassava flour with the following: 1/2 cup of starch (choose 2 to 3 of the following: arrowroot, tapioca, potato starch) for a total of 1/2 cup. 
  • If you don’t have arrowroot, increase the cassava flour to 3/4 cup.
  • Sub 1-1/4 cup of tiger nut flour (or nut flour) with GF oats (e.g., 3/4 cup quick oats, 1/2 cup oat flour).

**Gluten-free substitute options (not grain-free): 
Please note that I haven’t tested these options.

  • Instead of 1-1/4 cup of tiger nut flour and 1/2 cup of cassava flour, try 3/4 cup sorghum flour, 1/2 cup light buckwheat, 1/2 cup GF oat flour or quick oats. And keep the arrowroot starch listed in the recipe.
  • Sub arrowroot starch with tapioca flour/starch or even potato starch.
  • Consider trying 1 cup of sorghum flour, 1/2 cup starch for a version without oats. Keep the buckwheat flour to 1/2 cup.
  • If you don’t have or like buckwheat flour, you can replace it with more sorghum and oat flour or brown rice flour.

 ***Do you love chocolate chips or even dried cranberries? You can fold more (up to 1/2 cup) into the mixture but doing so is optional. I prefer decorating just the top as it creates a less sweet treat.


This banana bread is best the next day! Letting it cool overnight helps to set the crumb to make it less sticky to slice. It will still have a very moist crumb, which makes this loaf extra yummy! You can keep it on the counter at room temperature for a day or two. Slice any leftovers and store in the fridge for up to one week.

If you like a drier texture, consider reducing or leaving out the arrowroot starch and cassava flour. Try subbing with more tiger nut flour or almond meal/flour is you can consume nuts. Please note that I did not test this option yet. You will still have the flaxseed meal and the mashed banana to help bind the ingredients.

Three (3) medium bananas or two (2) large bananas are excellent for this recipe. You’re looking to get a generous cup of mashed bananas.

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