Golden Milk Vegan & Paleo Banana Bread
Golden Milk Vegan & Paleo Banana Bread
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Not only is this banana bread vegan, gluten-free, oil-free, and not to mention guilt-free, but it’s also got an added twist. By using golden milk in this recipe you are able to reek all the benefits of turmeric including its amazing anti-inflammatory properties! Original recipe adapted from Sweet Simple Vegan’s banana bread with some substitutions and additions.
Course: Breakfast, Dessert
Cuisine: Healthfood
Servings: 1 loaf
Author: Natasha Sheehan
(Ingredients For the “Flegg”):
  • 2 tbsp ground flax seed powder or chia seeds
  • 6 tbsp water
Banana Bread Ingredients
  • 2 cups paleo baking flour (almond flour, coconut flour, arrowroot starch, and tapioca flour)
  • 3 large ripe & spotty bananas, mashed
  • 1 extra banana to top, if desired
  • ½ cup golden almond milk from Pop and Bottle (can use regular nut or coconut milk instead)
  • 1 ½-2 tsp organic vanilla extract (I used 2)
  • 2 tsp cinnamon
  • 1 tsp apple cider vinegar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 1 Tbs tigernut prebiotic smoothie mix (optional)
  • 1 tsp turmeric
  • 1/4 tsp ashwaghanda (optional)
  • 1/4 tsp rholdiola (optional)
  • splash of ginger juice (optional)
  • a dash of black pepper (for turmeric absorption)
  1. Preheat oven to 350 F and line a 9×5″ bread pan with parchment paper.

  2. Mix flax seed meal (or chia seeds) with the water, stir well and leave it aside till gooey, about 15-20 minutes.

  3. In a big bowl add the paleo baking flour with baking soda, baking powder, salt, cinnamon, turmeric, pepper, and adaptogens and mix well.

  4. Add the mashed banana and flaxseed mixture and stir till it’s combined. Add the banana and flaxseed mixture to the dry mixture; stir until combined. Add in optional ingredients.

  5. Scoop/pour mixture into prepared loaf pan. If desired, take the fourth banana, slice it in half lengthwise, and press into the top of the bread, cut side facing up.

  6. Bake for 50-60 minutes, or until a toothpick runs clean.

  7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

  8. Slice, Serve, and Go BANANAS (again)!