Laura Farnsworth, MS, CNS®, CN

Certified & Licensed Functional Nutritionist

Office or Telehealth, by appointment only:

29970 Technology Drive, Suite 105D

Murrieta, California 92563

(951) 428-4116  or Email

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Disclaimer: The information on this website is for information purposes and is not intended to replace medical advice.

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Banana Bread

(gluten, grain, dairy, & processed-sugar free)

Paleo Banana Bread



2-3 ripened bananas

¼ cup liquified coconut oil (or Miyokos vegan butter, melted)

3-4 pasture-raised eggs, beaten

½ cup non-dairy milk

Approximately ½ cup purified water

2 cups Bob’s Red Mill Paleo Flour mix (or similar flour blend)

1 tsp ground cinnamon

1 tsp vanilla extract

3 tsp baking powder


* I use organic and fair-trade ingredients whenever possible.




Preheat oven to 375 degrees.  Mash bananas well.  Add the beaten eggs (4 eggs if using 3 bananas, 3 eggs if using 2 bananas) and mix well.  Add the flour mix, cinnamon, vanilla extract, and non-dairy milk.  Mix again. 


Add enough water until the mix resembles a thick cake batter.  The mixture may thicken after a few minutes because of grain-free ingredients (coconut flour, etc.) that absorb moisture.  Add the baking powder and mix again.


Add batter to a greased (using coconut oil) glass bread pan and bake at 375 degrees for approximately 50-60 minutes.  Bread is done when an inserted toothpick comes out completely clean in several areas of the center of the bread, and the top is golden brown. 

Optional ingredients include ¼ cup pecan pieces or ½ cup Enjoy Life chocolate chips (adds sugar to the recipe).


If the center appears too moist after cooling, re-heat in a toaster oven.  Store in the refrigerator and enjoy within 3 days.

Recipe created by Laura Farnsworth, MS, CNS