Let me start by saying this bread has no green ingredients, including food dye.
How is that possible?
Well, I used sunflower seed flour instead of almond flour. The chlorophyll in sunflower seeds reacts with baking soda and can turn baked goods green after they’ve been baked and start to cool. It is a pretty cool science experiment if you ask me.
I adapted this from the banana bread recipe in Danielle Walker’s Against All Grain cookbook. I originally substituted the sunflower seed flour (the original calls for almond flour) because it is significantly cheaper. I can actually find it at the local drugstore (dm if you’re in Germany), but you might want to look online or at your local health food store.
Now back to the recipe. This recipe is gluten free, dairy free, low in sugar, and nut free. Unlike many other recipes that fit those criteria, it tastes great! It is also green. I can’t think of a better treat for St. Patrick’s day than tasty (green) banana bread. Here you go: