Green Banana Flour Bread – Fluffy, springy, easy and unbelievably gluten, grain, and nut free!

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Green banana flour bread is easy and spectacular gluten free bread. Green banana flour has solved a whole bunch of ahem problems for me. I haven’t been eating nuts and grains these days and this paleo friendly bread fits the bill. There is some debate as to whether green banana flour is a super food. Green bananas are full of potent prebiotic resistant starch. But it isn’t clear that this magic superfood survives cooking. But it’s ok this bread is fantastic even if you can’t call it superfood. Also, this isn’t banana bread – there is a little hint of a fragrance of banana but the bread doesn’t really taste like bananas

This green banana flour bread is springy and fluffy – it tastes and feels like real bread. It only takes a couple of kinds of flours – which is kind of a miracle in gluten free land. The green banana flour creates some stretchiness and the arrowroot makes it fluffier. And it is easier than real bread – just mix a couple of flours together with the yeast.

I like this green banana flour bread a bit sweet. You could add a little less honey if you prefer for a slightly less sweet bread. I like the nutty flavor the flax brings, psyllium is a bit more neutral. Without either the bread is a little heavier – the gelling power here really helps hold things together. You might try gelatin if you want an AIP friendly bread but I haven’t tried it.

Green Banana Flour Yeast Bread
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Green Banana Flour Yeast Bread

Recipe by Laura ArmeyDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes

This is an easy gluten free bread, it’s slightly sweet and makes great toast or eat it warm with butter.

Ingredients

  • 140 grams (about a cup) Green Banana Flour

  • 140 grams (about a cup) Arrowroot Flour

  • 20 grams ground flax or psyllium

  • 1 Tbs. active dry yeast

  • 7 grams/1 tsp. Salt

  • 4 egg whites (about 130 grams)

  • 40 grams honey

  • 150 g water

  • 2 Tbs. melted butter or coconut oil

  • 20 g vinegar (I used apple cider)

Directions

  • Mix dry ingredients in a bowl, including yeast
  • Add wet ingredients
  • Mix well
  • The batter will be pretty wet. Pour in a greased 1 lb loaf tin, cover with a towel let rise until about double.
  • Bake at 425 F about 40 minutes or until thermometer reads 210.