Delicious SCD Banana Bread / Muffins

This SCD Banana Bread has all the delicious flavor and fragrance of a fancy bakery loaf, SO scrumptious! Pressed for time? Make muffins instead!

SCD Banana Bread / Muffins (Grain-Free, Dairy-Free, SCD, Paleo)

Good Morning, all! I’m on a Specific Carbohydrate Diet kick and this SCD Banana Bread / Muffins recipe is number two in a series of four that I have created. (If you missed the first one, just scroll down and you’ll find the SCD Frosted Peanut Butter Cupcakes Recipe). 😀

I am so crazy for this SCD Banana Bread / Muffins, we’ve been eating it in muffin form for breakfast, as a lunch side and sneaking in another piece for dessert. TOTALLY ADDICTING. (We might need help). 😉

But the best part?? It’s an absolute cinch to make. A one bowl recipe and into the oven it goes! It’s also super healthy– with ingredients like almond flour, bananas, honey and olive oil, you can’t go wrong. Definitely becoming a staple in this house!

SCD Banana Bread / Muffins

One quick tip– it’s best to let the bread cool completely before serving. I know it’s hard to wait but I want you to enjoy that perfect slice, so patience is key here!
*(Muffin/cupcake pan with liners will work beautifully).

If you love this bread, you should try our SCD Pumpkin Bread!

Happy Bread Making!!

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Delicious SCD Banana Bread / Muffins


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 50 min
  • Yield: 8-10 slices 1x

Ingredients

Scale
  • 2 1/4 cups Almond Flour (Bob’s Red Mill)
  • 3 Ripe Bananas
  • 2 Large Eggs
  • 1/3 cup Honey
  • 1/4 cup Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Baking Soda 
  • 1 teaspoon Cinnamon

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, mash the bananas– I use a pastry cutter for fast mashing.
  3. Add eggs, olive oil, honey, vanilla extract, cinnamon and combine thoroughly. (Hand held mixer works best, medium, speed).
  4. Slowly add in almond flour and mix batter together until smooth.
  5. Sprinkle baking soda over the batter and add apple cider vinegar overtop. Fizzy reaction will occur then fold into batter evenly.
  6. Pour batter into a parchment paper lined loaf pan or lined muffin tin. Bake at 350 degrees for 45-55 minutes. Cover tightly with aluminum foil at 20 minutes to prevent over-browning, this will also help steam the bread, cooking it through so it is still nice and moist. (Muffins take just about 30-35 minutes and do not need foil coverage).
  7. Bread center will be slightly soft to touch but will firm up during cooling process.
  8. Place on bread pan on wire rack and make sure to cool completely before serving. Bread yields 8 servings. Store in an airtight container. Refrigerate. Enjoy!

Keywords: grainfree, glutenfree, paleo, dairyfree, bananabread, scd, specificcarbohydratediet, breakfast

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38 Comments

  1. Absolutely love your recipes! Please do more scd – yours are the best I’ve tried! Makes a restricted diet so much more pleasurable!

    1. Oh thank you Christy, you are so kind to say that! I’m so delighted you are enjoying the SCD recipes, I will be adding two more, one this fall and one around the holidays, I hope you will enjoy those as well! 😀

    1. Thank you so much, Carol! I’m so very glad to hear you’re enjoying the SCD recipes, your comment totally makes my day! 😀

  2. Wow, this looks really delicious and would love to make it…..one question. What size pan did you use? amazing! 🙂

    1. Thanks so much Mindy! 😀 We either use a muffin tin with cupcake liners or a 1 pound loaf pan (8.5 x 4.5 x 2.75). I hope you enjoy the recipe!

  3. O.M.G….these were AMAZING!!!! I actually think they taste even better than my old regular banana muffins with flour! Thank u!!

  4. Hi Lila. I have followed your recipe for banana bread and the first time it was great. It cut nicely and it was firm. The second andd third time when I slice it it has fallen apart. I followed the recipe with all the ingredients. I don’t have a food processor or mixer to blend it. So I have been stirring it to mix all the ingredients. Why does that happen?

    1. Hi Sylvia,
      I’m so glad you enjoyed the bread the first time, but so very sorry to hear it did not work for you the second + third time. There are a few things to consider, I hope these tips help. You’ll be ok without a hand mixer, my husband makes it by hand weekly. Make sure to mash the bananas first, adding the olive oil, honey, vanilla + cinnamon and beat with a whisk until smooth. Then slowly whisk in your almond flour until smooth followed by the acv/baking soda step. I’ve changed the recipe to require large eggs as sometimes the size of the egg can vary and can have a slight effect on the outcome. SCD recipes are more finicky + oven temperature can also can play into the mix. We have found that once in a while our oven cooks at a lower temperature and we have to add another 5-10 minutes to baking time. I would suggest adding an additional 5 minutes. Make sure that your bread is completely cooled before slicing as it will be firming up during the cooling process. And lastly, pouring the batter into cupcake liners for muffins instead of a full loaf is a simpler option we sometimes use. I hope these tips help, let me know if you have any further trouble. 🙂

  5. This is the best banana bread recipe! Turns out perfect every time. Be sure to let it cool thoroughly before slicing. I added walnuts to mine and it was delicious.

  6. I just made this recipe the other night and it was the best banana bread i’ve ever had! I came back to get the recipe again, and for some reason the information is missing?? Help!!

    1. Hi Courtney, I’m delighted you enjoyed the recipe!! 😀 I’m so sorry, our site was experiencing technical difficulties, but the recipe is back up now!

    1. Hi Sue, I haven’t tested it, but I think oat flour could work fine with a few modifications. I would use just 2 cups of the oat flour and add liquid to the recipe–a 1/4 cup of milk or any milk substitute would work well. Hope you enjoy it! 😀

  7. I made this last night in muffin form – it made about 9 muffins and it was absolutely delicious! So thankful for this recipe that makes the SCD diet a little easier and more enjoyable 🙂 Thanks so much for the recipe

    1. Hi Brenna, thanks so much for your kind comment, I’m so delighted to hear that!!! 😀 We will be adding more SCD recipes soon!

    1. Yes, after the reaction, you’ll want to stir it into the batter so the baking soda is distributed evenly, then pour the batter into the lined muffin tin or parchment paper lined bread tin. Hope this helps! 🙂

  8. Thanks so much for this recipe! Was pretty easy to make for a beginner and turned out delicious! SCD is looking a lot less daunting with recipes like this 🙂

  9. Hi there ~ this is the recipe that I’m looking for. How do you think this will fare in a cast iron loaf pan? I’ve made banana bread ( with whole wheat flour) in the past and it turned out wonderfully. Do you still recommend lining it?

    1. Hello! That’s a wonderful question. Unfortunately, I have not yet tested this recipe in a cast iron loaf pan but I think I would still line the pan with parchment as grain-free loaves are much more likely to stick to the pan and over-brown. The parchment helps so much with this and also letting the bread cool before removing it from the pan so it’s set up and transfers well to a plate or serving dish. I hope you love the recipe! 😀

  10. I’d like to try this recipe with avocado oil or coconut oil, will either of those work just the same as olive oil?

    1. Hi, thank you for your comment! I have not made this bread with those oils, but I do think that both should work fine in the place of olive oil. I hope you enjoy the recipe! 😀

  11. Thank you for this Amazing recipe. I have changed it up several times to zucchini, cranberry orange and pumpkin. Always turns out delicious.

    1. I’m just thrilled to hear this, thank you so much for your wonderful comment! And I love your variations to the bread, so delighted you’re enjoying them! 😀

  12. My husband was recently diagnosed with Crohn’s Disease and it has been such a tough transition. He went from eating all the things, to bring on a very restricted diet. I searched Pinterest for recipes for hours, and this was one of the first things I made. He loved them! We all did! In fact, we are replacing my usual oatmeal muffins with these from now on! They are delicious! Best part, they are healthy! We feel like we can handle this while SCD diet after having something as delicious as these to start us in the right direction! Highly recommend!!

    1. Thank you so very much for your thoughtful and kind review!! 😀 I’m so sorry to hear about your husband’s Crohn’s diagnosis, and hope the SCD diet will be very healing. I’m just thrilled that you all are enjoying the banana bread, and I so agree about the importance of having an enjoyable treat when facing a limiting diet, it makes the difference!

  13. I’ve made this several times and love it every time.
    I don’t even use honey cause flavour is already great, I will usually substitute 1 tsp of stevia and that’s enough for me.
    Thanks for sharing..

    1. Thank you for your kind comment! I’m so happy you’re enjoying the bread and delighted the stevia can work in place of the honey– thank you for sharing that here, I know some of the other readers will definitely want to try that! 😀

  14. This is my go to banana bread recipe. It is really hard to go without the comfort foods, but when I can find a grain free alternative it’s like Christmas! It’s delicious! Thank you for sharing your genius!!!

    1. Hi Kristin, thank you for your incredibly kind words and review!! It means so much to us, we are just thrilled that you’re enjoying the bread!! 😀

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