Grain-Free Banana Bread

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Banana bread is one of the best ways to use up over-ripe bananas. The riper the bananas, the sweeter the bread will be. This recipe is free from refined sugar, so sweet bananas really are essential! Normal banana bread uses wheat flour, but I wanted to try and create a grain-free version. I had a surplus of coconut flour and ground almonds left over, so this seemed a good place to start!

This banana bread is really easy to make and tastes amazing. I chose to have a simple banana bread, but you can add fruit, nuts or chocolate chips if you prefer! The loaf has quite a moist texture so I would recommend consuming within 2 – 3 days and keeping it refrigerated. Although this tastes so good, I would be surprised if you have anything left after the first day!

Ingredients:

  • 2 large bananas (the riper the better)
  • 3 tablespoons of honey
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla powder
  • 50g Coconut oil (additional for greasing.)
  • 1 tablespoon butter
  • 4 eggs
  • 50g Coconut Flour
  • 50g Ground Almonds
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 25ml Almond milk

Method:

  • Pre-heat the oven to gas mark 3. Line your loaf tin with a paper case or grease with coconut oil.
  • Mash the bananas, vanilla powder, coconut sugar and honey together. Melt the butter and the coconut oil in the microwave and mix into the banana mixture.
  • Whisk the eggs and add this to the banana mixture.
  • Sieve the coconut flour, ground almonds, baking powder and bicarbonate of soda into a separate bowl.
  • Gently add the dry ingredients one tablespoon at a time to the wet ingredients, stirring until all ingredients are incorporated. Add the almond milk to loosen the mixture – it should be quite stiff.
  • Spoon the mixture into the tin. Slam the tin once on the worktop to release any bubbles and to ensure that the mixture is level.
  • Bake for 30 minutes. Once the top has browned, cover in foil and return to the oven for a further 20 – 3o minutes. The loaf should be firm and dark brown (but not burnt). Insert a skewer into the middle of the cake, if it is clean when it comes out – your loaf is done!

Serve and consume immediately! If, in the rare occasion, you have leftovers – wrap in foil and refrigerate.

~ Enjoy! ~

Grain-Free Banana Bread
Grain-Free Banana Bread

8 thoughts on “Grain-Free Banana Bread

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