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Banana bread first appeared in American cookery books back in the 1930’s. We have taken this classic offering and updated it to be dairy-free and SCD-compatible. It is delicious served with a sweet spread, or simply toasted with a smattering of ghee.


3 eggs
½ cup (170 g) honey
½ cup (110 g) ghee
1 teaspoon vanilla
2 ripe bananas
3 cups (330 g) almond flour
1 teaspoon baking soda
1 teaspoon cinnamon powder


1. Preheat oven to 350°F (180°C or gas mark 4)
2. In a processor, mix together the eggs, honey, ghee, vanilla, and bananas
3. Once those are combined, add in the almond flour, baking soda, and cinnamon powder, and pulse further until batter is well mixed
4. Grease a 9-by-13-inch baking dish with some additional ghee and pour the batter in
5. Bake for 35-45 minutes or until done (when a knife comes out clean)


16 large squares

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0