Banana bread gluten free and paleo | Ruut

Bananenbrot glutenfrei und paleo | Ruut

gluten free | grain free | paleo

Recipe from: Johanna from

Quantity: for 1 box - banana bread


  • 4 very ripe bananas (weighed approx. 500g with skin, approx. 300g without skin) plus 1 for the top
  • 130g Ruut cassava flour
  • 50 g ground almonds
  • 10 g psyllium husk powder
  • 2 teaspoons of baking soda
  • 1 tsp baking soda
  • 1 pinch of salt
  • 70 grams of honey
  • 1 egg, size M
  • 70g softened butter


  • chopped chocolate
  • chopped walnuts
  • sliced ​​almonds


Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

  1. Mash 4 of the 5 bananas with a fork or potato masher and place in a bowl.
  2. Add all other ingredients and mix with a mixer to form a smooth batter.
  3. If you like, you can now add the chopped chocolate and/or walnuts to the dough.
  4. Line a loaf tin with parchment paper and fill in the batter. Halve the last banana lengthwise and place cut-side up on top of the dough.
  5. If you like, you can sprinkle a few flaked almonds over it.
  6. Preheat the oven to 175 degrees, top and bottom heat, and bake the banana bread for 1 hour.
  7. Let it cool completely before slicing.
  8. If you like, you can serve it with butter.

Back to blog
Leave a comment

Please note, comments need to be approved before they are published.

What you might also like