Beyond Easy Banana Bread

by Amanda Hearn · 7 comments

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Flour free Banana Bread that ROCKSI am generally not much of a ‘sweets’ person, but I do love banana bread, and I love making my spin-off Hero Muffins for the kids.

I’ve recently been introduced to the amazing world of plantains. I typically just fry them in a skillet and enjoy, but a friend shared a photo from this recipe for Plantain Banana Bread and I was intrigued.

The basic concept here is that no flour or grain is used, but plantains instead. I must admit that my head said, “No” but my eyes and tummy were giving a definite, “Yes” to her fluffy, yummy photo… so I decided to give it a whirl.

The results were fantastically surprising and after a few changes I have a recipe that is beyond easy to make, bready, fluffy, moist and 100% tummy pleasing!

Possibly the best thing about this recipe is how quick and easy it is to make. All you need to do is chop up your plantain and bananas, put everything into a blender, whirl and bake! It takes just a few minutes to prepare. The hard part is waiting for it to bake!

Beyond Easy Banana Bread {with Plantains!}
Yields 20
Easy to prepare and super delicious banana bread - that just happens to be grain free!
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
  1. 2 Green Plantains
  2. 2 Ripe Bananas
  3. 4 Eggs
  4. 1/4 cup Organic Coconut Oil
  5. 1/4 cup Honey
  6. 2 tsp Cinnamon
  7. 1 tsp Pure Vanilla Extract
  8. 1 tsp Baking Soda
  9. 1/4 tsp Sea Salt
  10. 1/4 cup Raw Pepitas (pumpkin seeds)
  1. Preheat your oven to 350°F.
  2. Get out your blender or food processor and a 9x13 glass baking dish.
  3. Peel and cut into chunks the Plantains & Bananas, add to blender.
  4. Add the remaining ingredients to the blender, except for the pepitas.
  5. Pulse until smooth! (This shouldn't take long.)
  6. If you like, you can use a cold stick of butter to grease your baking dish.
  7. Pour the contents of the blender into your dish.
  8. Sprinkle Pepitas over the batter.
  9. Bake for 35 minutes at 350°F
  10. Remove from oven, let cool, cut, serve and enjoy!
  1. *Olive oil can be used in place of coconut oil, and maple syrup may be used in place of honey.
  2. *If you plan to use this recipe for muffins, I would decrease baking time by 5 minutes.
Adapted from Preparing it Paleo
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Amanda Hearn

Amanda Hearn

Founder of The Eco-Friendly Family, design geek, serial tanktopist, content creator, mother, coffee addict, & lover of fun. I am also a partner at Green Child Magazine & Put A Cup In It!
Amanda Hearn
James Paulson January 28, 2014 at 3:54 pm

Looks like a delicious recipe! I will for sure have to try it out!

latoya January 29, 2014 at 3:07 am

Pinned for later! My parents are Jamaican so I have been eating plantain for years. The green plantains also can be used for making porridge. I love griling the yellow ones too.

Becca February 27, 2014 at 10:31 am

I made these this morning. I didn’t have any plantains on hand, so I just made it with bananas. I also omitted the honey, it was plenty sweet enough for me! Mine had a spongy texture which surprised me, but they were very tasty. Thanks so much for the recipe!

Mich T March 2, 2014 at 9:41 pm

Rushing to the kitchen now. I have everything but flour in the pantry but your recipe doesn’t need that. Yay!

katie miller November 23, 2014 at 12:32 pm

The banana bread looks delicious! Looking forward to trying it since I’ve never cooked plantains before.

Marylee July 1, 2015 at 9:16 pm

I have already made this banana plantain bread three times, my family loves it . 5 stars fir this one

Amanda Hearn July 5, 2015 at 4:15 pm

Thank you so much for the love ❤️ I’m so happy that you enjoy this recipe as much as we do!

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