My friend Roger was talking about finding a healthier version of banana bread the other day, so I thought it’d be the perfect time to whip up this recipe. Banana bread was always one of my all-time favorite “bready” type things that I used to love in my gluten-eating days, so I’m glad I can still enjoy it.
This recipe is 100% grain-free AND added sugar free so it’s a very healthy alternative. Coconut flour is an excellent source of fiber and there are lots of eggs in this recipe, so it’s a good source of protein, with a relatively low carbohydrate load from the bananas.
And it is every bit as easy to make and as melt-in-your-mouth delicious as conventional banana bread. I’d say even more so!
I often play around with it and add 90% dark chocolate chips (this adds a nice little contrast to the sweetness of the banana), but it works just as well plain, or with any kind of chopped nuts you prefer. For this recipe I used pecans.
- 4 ripe bananas
- 1/2 cup coconut flour
- 1/4 cup flax meal
- 6 eggs
- 4 tbsp butter/coconut oil (melted)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 Tbs cinnamon
- 1 tsp all spice
- 1/4 cup dark chocolate chips (optional)
- 1/4 cup pecans or walnuts (optional)
- 1. Preheat oven to 350 F
- 2. Melt butter or coconut oil
- 3. Mash up the bananas until soft - you can use a fork, or a food processor, depending on how smooth you want the mixture to be. I use a blender just because it's the easiest way to get them smooth fast
- 4. Mix in eggs and butter and then add in the dry ingredients. Make sure to mix the coconut flour in very thoroughly - if not it'll clump up and you'll find nasty dry bits later
- 5. Pour into bread tin and bake for 45 minutes, or until a knife comes out clean
- I also use this recipe to make muffins sometimes - it should make 12. Just make sure you only bake these for 20 minutes as they'll bake quicker than the loaf.