Delicious Banana Dandelion Bread

Delicious Banana Dandelion Bread

banana dandelion bread

Many people have not yet heard of the valuable benefit of using dandelion in our regular diet or as plant medicine.  

Or, if they HAVE, they don't know how to USE that dandelion.  They may question how to harvest it, what parts to use, how to use it, cook it, preserve it.  This is a favorite recipe among my whole family because who doesn't love banana bread!  Adding the additional benefit of dandelion nutrition and you've got a quality snack or breakfast.

Dandelion has been used for centuries and is known to have a positive impact on symptoms of high blood pressure, cholesterol imbalances, diabetes, and liver or gallbladder disturbances.  Rich sun foods, dandelions are rich in beta carotene and grown from the ground, they make a good source of minerals like calcium, potassium, iron, and zinc.

All parts of the dandelion can be used and they grow "like weeds"  (pun intended).  They  grow everywhere without any work from you.  You do, however, want to make sure they are free of fertilizer or weed killers, so make sure not to use chemicals in your yard if you don't want to miss this amazing nutrient and medicine.  The flowers can be dried and added to tea or salad, they can also be used fresh in salad!.  The leaves are great in salad or juicing and the roots can be dried, ground, and used in place of coffee.  They also make an important liver support. 

Used in banana bread, a Congestor food, by adding dandelion you can add some Eliminator into the food.  When it comes to Congestors, any way you can add Ellminators, the more the better!

To use the dandelion in banana bread, simply pick dandelions, rinse with water and shake dry.  Chop off the heads so you are using the yellow heads.  Chop into small pieces. 

Banana Dandelion Bread

2 cups gluten free flour

1/2 c xylitol or honey

1 tsp salt

1 1/2 tsp baking soda

1 cup dandelion tops, chopped

3 bananas

2 eggs

1/4 c oil like sunflower oil 


Blend the wet ingredients in one bowl.  Blend the dry ingredients in a second bowl.  Fold the two together and mix until well combined.  Pour into a greased bread pan.  Bake at 350 approximately 40 minutes until toothpick comes out dry.  



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Amanda Plevell, PhD, CNHP is a Natural Medicine Practitioner, researching Cellular Biochemistry, and the effects that food, disease, experiences, emotions, and beliefs play into the programming of the cells, along with the resulting health expression. She is the founder of the Natural Source Companies including community WellClinics, Health Rocks Cafe online education hangout and, as a Personal and Business Transformation Expert, The Success Conditioning Academy. Author of over 28 natural health and self development books, her bestselling books include such titles as "The Genesis Code", "UnBound: Kicking Anxiety From Your Bucket List", "The Energy of Divorce", "The Real Heal", "Clean Your Plate", and "Beyond the Plate". When she's not serving at her Minnesota-based practice, she spends her time homeschooling her children along with her husband, growing food, and making garden medicines. You can access her courses at her online hub: Health Rocks Cafe, found at

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