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!
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*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.