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Delicious SCD Banana Bread / Muffins

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


  • 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


  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!
  • Prep Time: 15 min
  • Cook Time: 40 min

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