Everyone’s Favorite Banana Bread {grain-free, dairy-free, nut-free}

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I can’t even begin to tell you how spoiled I am, but I’ll try anyway. I grew up in Florida, 27 years there. It’s hot, humid. Summer is the main season, the other 3 are just a fleeting thought. But that’s all I knew for 27 years. Then my husband ripped me from my hot, humid bubble and we settled for a time in Minnesota. Florida to Minnesota. Yeah.

Our first winter in Minnesota it was -40°F. Did you happen to notice the minus sign?! And the following summer it was 120°F. I had no idea what was going on. How could anywhere on the planet have a 160°F temperature swing in a matter of months. But I honestly loved Minnesota. The seasons, the colors, the snow, the people. So great.

Then we moved to Colorado. Been here almost 4 years now and the thought of going back to either Florida or Minnesota gives me anxiety. I simply couldn’t take the humidity or the drastic temps on either end of the gauge. Colorado is where it’s at.

To the point of me being spoiled. February this year was amazing! We got 2 feet of snow early on and then temps in the 60’s. This past weekend, it was in the 70’s and we have some snow in the forecast later this week. I love the bipolar weather here, that we’re not locked into cold weather for 6 months straight, or summer for 8 months of the year.

And since our weather has been so great, we’ve been spending a lot more time outside. Hiking with the kids, lots of neighborhood walks with the dog, sitting out on the deck while we work. This weekend, I finally got around to doing our bi-annual chicken coop cleaning, which was the perfect time to get our brooder box set up for a new batch of baby chicks that we’ll be picking up this week. 8 more little cuties to add to our flock of 7. Guaranteed pictures to come (over on Instagram, make sure you’re following me to see all the fluffy cuteness).

And I’m thinking that there must be some correlation between extra time outside and the fact that all our bananas have been neglected the last 2 weeks. I wound up with a dozen overly ripe bananas (which is actually perfectly ripe for this recipe). While there are definitely a lot of paleo banana bread recipes floating around (heck, I even have this one and this one on my own site), I’ve never been 100% satisfied with them.

You see, back in our pre-paleo days, I had about 2 dozen go-to recipes that our family loved. My banana bread recipe was one of them. But given the vast amounts of flour and sugar, I just gave it up and tried quite a few replacements. None were just right, you know?

I have recently given up almond and coconut flours (for the most part) in lieu of cassava flour. That is what I needed to make this recipe work. Now we get to eat our old family favorite with absolutely no grains, no dairy, and no nuts (that is unless I get the itch to add walnuts, which I often do).

And lucky for me, a dozen mushy ripe bananas was just enough for a triple batch of bananas muffins. I usually get about 20 muffins out of it (so long as sneaky fingers don’t find their way into the batter, which they usually do) so with 60 muffins (give or take) so I had plenty to bring to the neighbors as well. And the best part is that they’re good for anyone and everyone, even if you don’t know if they have food allergies/sensitivities or not.

They’re the perfect little out-of-nowhere treat, so make a batch (or 3) and put a smile on someone’s face this week.

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