One thing I vividly remember growing up was mom making banana nut bread… oh my goodness, it was so sweet and moist, and that delicious cinnamon banana flavor was just incredible. But since we cut out wheat flour, I’ve had a hard time replicating it. I’ve gotten kind of close, but nothing that was really in the same ballpark as that bread. The kind you can just toast with butter (or eat totally plain) and it just melts in your mouth. Well, as soon as I tasted this recipe I got so excited because this is the absolute closest dairy/grain free version I have found! I put some butter on it fresh out of the oven and just savored every bite. The amazing thing is that this has coconut flour, and I usually have such a hard time finding coconut flour recipes that are not slightly dry. But somehow this combo worked perfectly. I combined a few recipes and kind of made it up as I went, and now it’s definitely a new fav 😀
Banana Bread
3 Ripe Bananas
3 Eggs
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1/4 cup coconut sugar
1/3 cup coconut flour
1/3 cup +2 Tbsp almond flour
1 tsp baking powder
1/2 tsp vanilla
2 tsp cinnamon
Optional – raisins, pecans or sliced almonds
Mash bananas well, then stir in wet ingredients. Mix all dry ingredients together, then stir into the banana mixture. Add nuts or raisins, then pour into a parchment paper lined pan. Bake at 375 for 40-45 minutes.
If you love pecans/almonds/walnuts, like I do, then you’ll definitely want your banana bread slathered in them 🙂 Craig is not a fan of any of those, so I always top my half of the bread with some. That crunch just makes the bread for me, but he thinks it ruins it! What side are you on? Is that a battle in your house too? 😛 So far it seems like Ezra is on my side, so we’re two against one now, but we will have to see where Eden lands on the subject!
