Healing Banana Bread Recipe (Double Batch)

Traditional Chinese Medicine & Ayurvedic-Aligned | Gluten-Free | Egg-Free

2025-05-25

Ingredients List

Whole Grains to Grind (Before Milling)

  • Millet seeds: ~2¼ cups to yield 3 cups millet flour
  • Quinoa seeds: ~¾ cup to yield 1 cup quinoa flour
  • Buckwheat groats: ~⅜ cup (6 tbsp) to yield ½ cup buckwheat flour

Flours

  • 3 cups millet flour (finest setting on stone mill)
  • 1 cup quinoa flour (finest setting on stone mill)
  • ½ cup buckwheat flour (medium-fine setting on stone mill)

Binding & Moisture

  • 4 tbsp ground flaxseed
  • 2 tsp psyllium husk
  • 6 ripe bananas
  • ⅔ cup ghee
  • 1½ cups warm water (for wet ingredients)
  • 12 tbsp warm water (for flax)
  • 6 tbsp warm water (for psyllium)
  • 2 tsp vanilla extract

Spices & Leavening

  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp fennel powder
  • Pinch of nutmeg
  • ½ tsp turmeric
  • 3 tsp baking soda
  • 1 tsp salt

Instructions

Preparation

  1. Preheat oven to 350°F (175°C)
  2. Grease two 9x5 inch loaf pans with ghee
  3. Prepare binding agents: Mix 4 tbsp ground flaxseed with 12 tbsp warm water (3/4 cups) in one bowl, and 2 tsp psyllium husk with 6 tbsp warm water in another. Let sit 10 minutes for flax and 5 minutes for psyllium until both are gel-like.

Flour Preparation (Stone Mill Settings)

  1. Grind buckwheat first on medium-fine setting (one notch coarser than finest) to make ½ cup buckwheat flour
  2. Grind on finest setting to make 3 cups millet flour and 1 cup quinoa flour

Mixing

  1. Combine dry ingredients in large bowl: 3 cups millet flour, 1 cup quinoa flour, ½ cup buckwheat flour, 3 tsp ground ginger, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp fennel powder, pinch of nutmeg, ½ tsp turmeric, 3 tsp baking soda, and 1 tsp salt

  2. Mix wet ingredients in separate bowl: 6 mashed ripe bananas, ⅔ cup melted ghee (cooled slightly), 1½ cups warm water, 2 tsp vanilla extract, and both prepared gel mixtures (flax and psyllium)

  3. Fold wet into dry until just combined (don’t overmix)

Baking

  1. Divide batter evenly between prepared pans
  2. Bake 50-55 minutes or until toothpick inserted in center comes out clean
  3. Cool in pans for 10 minutes, then turn out onto wire racks

Serving Suggestions

  • Best eaten warm during lunch (strongest digestive fire)
  • Pair with ginger-fennel tea
  • Store covered and gently warm slices before eating
  • Avoid with cold drinks (dampens digestive fire)

Yields: 2 loaves (approximately 16-20 slices total)