protein banana bread (gluten, grain, soy, nut and egg free)

A healthy banana bread that is full of protein, fiber, naturally sweetened, and allergy friendly. Egg-free banana bread recipe.




  1. Preheat oven to 350 degrees.
  2. Make your chia gel. Place 1 tablespoon chia seeds with 3 tablespoons of water; let sit for 10 minutes to form a gel. This is your egg. Feel free to use one egg.
  3. Peel bananas and plantain.
  4. Place in blender and blend until smooth.
  5. In a large bowl, place gluten-free flour blend, baking powder, baking soda, freshly grated nutmeg and vanilla extract.
  6. Add in banana and plantain mixture into dry mix. Stir.
  7. Add in coconut oil and continue to stir.
  8. Keep stirring until everything is well blended.
  9. Pour into a lightly greased bread baking pan. One 9×5 bread loaf pan.
  10. Bake for 40-45 minutes.


And if you want to replace the plantain we would suggest doing 2 cups flour blend instead of the 1 1/2 cups, and adding 1/4 cup sugar, plus 2 tablespoons milk of choice.

Storage – slice up and freeze slices in freezer safe containers or bags. Can store in fridge for 2-3 days.