Moist lightly sweet banana bread…not a grain in sight. Beautiful straight from the oven or toasted, spread with nut butter and sprinkled with cacao nibs and chopped pecans!
So remember a few weeks back I posted paleo sandwich bread? If you don’t check it out, you need it in your life!
I pretty much jumped straight on the banana bread bandwagon after a few rounds of that one. This banana bread is truly awesome. Rather than depending solely on almond flour it combines coconut and almond flours, super ripe banana for sweetness and a fair few eggs to give it that rise.
I stuck with my 1lb load tin seen as it stood up so well with the plain sandwich bread batter and it worked a treat. This loaf was one of two. The first I went with more almond, less coconut. I switched it up a little, an extra egg, less almond flour, a little more of the coconut…
I opted for no mix ins as I’m more of a fan of sprinkling on a variety post slicing and spreading (of course with my new go to nut butter!)…cacao nibs and chopped pecans, ideally toasted provide a wonderful crunch and a whole other dimension of flavour.
Just as it is it’s light and not overly sweet meaning you can go either way with it. Plain and simple, toasted or fresh from the oven, eggs on the side or as a snack spread with a little sugar free jam for some fruit sweetness.
For such a small loaf you might think it will come out with more than a trace of “eggyness” about it but it truly doesn’t. I LOVE it toasted up, crispy around the edges, smothered with the some drippy goodness. One slice is just never enough…
I’m yet to try double the recipe in a 2lb loaf tin but I must give it a whirl. As with the bread I’m nearly afraid too in case it ruins it’s awesomeness…don’t mess with a good/perfect thing!
What would you like to see made grain free next? I’m thinking chocolate…
Grain Free Banana Bread
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: bake bread snack gluten-free grain free low-carb paleo soy-free almond meal almond milk banana coconut flour
Ingredients (6 – 8 slices)
- 45g (1/3 cup) coconut flour
- 30g (1/4 cup) almond flour
- 1/2 tsp cinnamon
- 1 tsp gluten and grain free baking powder
- 1/2 cup + 2 tbsp (140g) pureed ripe banana
- 60ml (1/4 cup) maple syrup or honey
- 2 tbsp (28g) coconut oil melted
- 3 tbsp (45ml) unsweetened almond milk
- 2 whole organic eggs
Preheat oven to 180C (350F).
Sift together dry ingredients.
Blend together wet ingredients in a food processor, blender or using a hand blender.
Add dry to wet and whisk to combine ensuring there are no clumps.
Pour in a to lightly greased baking paper lined 1lb loaf tin. Bake in the preheat oven for 25 minutes. Allow to cool for 5 minutes before removing from the tin.
Store in a seal tight container for up to three days or freeze individual slices for up to one month.
Serve with nut butter and a sprinkling of nuts and cacao nibs!