I’m straight-up bananas for bananas. They’re cheap, delicious, and full of electrolytes that fuel your body’s micronutrient needs! Hands down one of my favorite healthy foods.

As you may or may not know, I am not the most prominent advocate of bread.

Conventional bread is full of gluten, which can raise prolactin levels and inhibit steroid hormone and dopamine production if consumed too much.

But who doesn’t love banana bread? You’d have to be insane not to.

I have included cassava flour in the recipe instead of all-purpose/grain sourced flour because cassava four comes from the cassava root rather than grains.

Roots like potatoes, carrots, and beets are much denser in nutrients, so they are more ideal for baking and will help keep those prolactin levels low.

You can use virgin coconut oil if you like the coconutty flavor, but if you are not a fan, you can opt for refined coconut oil.

Alternatively, you can use unsalted, grass-fed butter.

Both of these are healthy fats because they are solid at room temperature, which means that their melting points are higher.

Consequently, unlike polyunsaturated fats, they will be much more stable when present in the body, which operates at 98.6°F and is relatively high compared to room temperature.

I also suggest that you use organic ingredients. The less your endocrine system has to process the synthetic chemicals in processed food, the better.

After all, I am a chemical engineer, so I know all too well what kind of things go on in the food processing industry.

Anyways, enough of me geeking out about fats and chemicals. Below is the recipe!

Healthy Banana Bread


  • 8 tbsp virgin or refined coconut oil (alternatively, you can use a stick of softened, unsalted grass-fed butter)
  • 1 cup organic cane sugar
  • 2 organic range-free eggs, beaten
  • 3 crushed ripe bananas (you can use four if you love bananas like me)
  • 1 ½ cups cassava flour
  • 1 tsp baking soda
  • ½ tsp pink Himalayan salt (please don’t use crappy table salt… at least opt for sea salt)
  • ½ tsp vanilla (optional)


  1. Preheat oven to 350°F / 180°C
  2. Cream together the coconut oil (or softened butter) and the sugar
  3. Add the eggs and the crushed bananas and mix well
  4. Combine the flour, baking soda, and salt and add to mixture
  5. Hand-mix until just combined, but do not overmix
  6. Pour into greased and floured loaf pan
  7. Bake for 55 minutes total and rotate 90° after 30 minutes
  8. Refrigerate leftovers


1 serving (10 servings total)

260 calories

10 g fat

44 g carbs

2 g protein