Grain Free Banana Bread

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!

Paleo Banana Bread TitleSo remember a few weeks back I posted paleo sandwich bread? If you don’t check it out, you need it in your life!

Paleo Banana Bread (1) Paleo Banana Bread (2)

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.

Paleo Banana Bread (5)

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…

Paleo Banana Bread (6) Paleo Banana Bread (7)

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.

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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…

Paleo Banana Bread (13) Paleo Banana Bread (12)

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

by Michelle Hunt

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)

    Dry

    • 45g (1/3 cup) coconut flour
    • 30g (1/4 cup) almond flour
    • 1/2 tsp cinnamon
    • 1 tsp gluten and grain free baking powder

    Wet

    • 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

    Instructions

    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!

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    26 Comments

    1. When I first tried your sandwich bread I thought it was almost cake like and now it is a banana bread! Oh my, can’t wait to try it 🙂

    2. This has got my name on it! I have been looking for a banana bread recipe that is gluten free and uses almond flour and coconut flour – bingo! Thanks 🙂

    3. Can you get coconut flour/oil in supermarkets or has it to be health food shops.
      Love banana bread and have ripe bananas so perfect timing ☺️

    4. weren’t you a hard-core vegan before?

      jeese is EVERYONE just jumping on the PALEO bandwagon?!?!?!?!?!

      1. I haven’t gone paleo, just eating less grains and eating meat. I feel much better on it. I was giving it month but I feel like a new woman!

        1. just seems like a weight-loss tactic.

          i hope that that’s not the case for you…

          people with eating disorder histories need to be careful and evaluate why they are eating the way they are…is it for HEALTH or is it for weight loss or weight control?

          just please be careful. i say all this with concern.

          1. Oh god no! I’ve gained a few pounds the past few weeks actually, will do a review soon but I’m eating more, no doubt about that! It’s for health and it’s actually the last step to freedom! I was afraid of meat and fish for years…I saw them as unhealthy and full of fat and now I’m just embracing them!

    5. Know what the best thing is about this post??? That your slices of the banana bread are super thick! Haha – just how I like it 🙂

    6. I made this for the second time last night. Got some serious cake cravings on the way home from the gym and had to pull on some intense restraint not to eat the entire batter raw! This time I made it in a 2lb loaf tin and left it in the oven for an extra 15 minutes and it turned out perfect….I even woke during the night and had to have some of this heavenly goodness with a dollop of sinful peanut butter!

    7. I was wondering if you don’t have or like almond milk, would coconut milk be a suitable substitute. 🙂

      1. Yep for sure, any non dairy milk. I’d probably use light coconut milk just because full fat might be a bit heavy or simply thin it out a bit with water.

    8. Hello there! So, after having done this bread 12 times (not using a hyperbole here, I swear) I have to say… well, actually, I think that speaks for itself! A succulency, I tell you! Buuuuut… I like to change things up a little every once in a while and had the wonderful idea of turning this loaf into muffins (for a special gift). Do you think it would work? If so, will I have to adjust the baking time? Or anything else?

    9. Hi again. I just wanted to let anyone know that these can surely be transformed into gorgeous (taste-wise and look-wise) into 7 dear muffins!!! I only used 2 tbsp of the unsweetened almond milk instead of 3 and baked them for 35 minutes. I notice that doing this bread with 2 tbsp of milk results in a golden, more caramelized top and moister center instead of wetter when I do it with 3.