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 (0.75 cups) 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
• 4 tsp baking powder
• 1 tsp salt

Instructions

Preparation

• Preheat oven to 350°F (175°C)
• Grease two 9x5 inch loaf pans with ghee
• 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)

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

Mixing

• 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, 4 tsp baking powder, and 1 tsp salt

• 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)

• Fold wet into dry until just combined (don't overmix)

Baking

• Divide batter evenly between prepared pans
• Bake 50-55 minutes or until toothpick inserted in center comes out clean
• 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)