Yesterday I noticed that there were 3 very dark brown bananas sitting in my fruit bowl at home. I love banana bread, however, after moving my diet away from grains, namely wheat/gluten as well as changing to not eating dairy products, traditional banana bread didn’t really fit well into this diet.


So, I decided to make an innate diet, grain free, dairy free banana bread!


  • 3 over ripe bananas
  • 3 tablespoons of honey
  • 3 free range eggs
  • 2 tablespoons of coconut cream (from the top of the can, without the coconut water)
  • 3 tablespoons of coconut oil
  • 1 1/2 cups of macadamia meal
  • 2 tablespoons of desiccated coconut
  • 3 tablespoons of cornflour
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • ¾ teaspoon of gluten free baking powder
  • ¼ cup of walnuts broken up
  • ¼ cup of chopped apricots
  • ¼ cup of sultanas


  • Preheat oven to 160°C
  • Place all liquid ingredients in a large bowl and whip using an electric whisk or by hand.
  • Add dry ingredients and incorporate well.
  • Grease a bread tin and line with baking paper.
  • Pour the batter into the tin and smooth the surface.
  • Bake on middle shelf for 35 minutes, check with skewer to ensure cooked all the way through.
  • Allow the banana bread to cool in the tin for 10 minutes, remove from tin and slice to serve.

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