Happy Friday ya’ll! Our windows are currently open and there is the best, crisp breeze flowing through our apartment. Open-window weather throughout the fall and winter might be my favorite TX perk. We’re headed to Ohio this afternoon for our future nephew’s baby shower and I’m so excited to spend some time with Ohian family and friends. And watch all the football! I’m also taking maternity pictures for my brother and sister in law and am slightly nervous. I’ve never taken real photographs of people before, just food, but after some trusty Pinteresting for poses, I’m sure it will all go smoothly…I plan on having a nice big baby shower mimosa before I start.
This bread was exactly what I needed this week. After a few coconut flour recipe fails, I was so excited when this one worked. Coconut flour can be so finicky and can create some really dry recipes if you don’t get the proportions just right, so when this turned out to be delicious and moist I was so happy! You will love this bread. It’s sweetened with bananas, nothing else, and has just 1/2 cup coconut flour in the entire recipe, making it grain-free. It’s also tree nut-free if you use peanut butter instead of almond. If you find it’s not sweet enough for you, adding a tablespoon of real maple syrup or honey should do the trick, but I haven’t tried it. Chocolate chips would be a tasty addition too.
The smell of banana bread baking in the oven is one of my favorites. It’s like my house gets instantly warm and cozy which is the perfect thing for a fall weekend. Enjoy this healthy slice of comfort food!
- 4 mashed bananas - they don't need to be ripe (& have less sugar if they aren't ripe)
- 4 eggs - room temperature
- 1/2 c almond butter or peanut butter
- 1 tbsp vanilla extract
- 1/4 c coconut oil - melted
- 1/2 c coconut flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 F.
- Grease a bread pan with coconut oil
- In a large bowl, combine mashed bananas, eggs, nut butter, vanilla extract and coconut oil and combine using a hand mixer (or a blender, or large stand mixer)
- In a small bowl combine all dry ingredients and whisk to combine
- Add the dry ingredients to the wet and mix to combine - don't over-mix
- Pour the batter into your greased pan and bake for 50-55 minutes or until the top is golden brown
- Serve warm with butter, almond butter, honey, or all three!
- In order to achieve a moist banana bread, use coconut oil only, not grass-fed butter
This is a great recipe! only change was baked them in silicone cups for ~24 minutes. very satisfying yet super healthy! will make these again and again… found cornstarch-free baking powder at whole foods to make them 100% whole 30 compliant, but haven’t tried it yet.
SO glad you liked the muffins/bread! It’s one of my favorite recipes:) I didn’t know they made that type of baking powder – let me know how it turns out!
Could you please let me know what size pan did you bake the bread in.
Thank you,
Kathy
Hi Kathy! The pan is 5″ x 10″. Enjoy:)
Baked this yesterday, used very ripe bananas and subbed sun butter for peanut butter. The flavor was incredible and the bread had a wonderful texture. My son ate half the loaf last night. Will definitely be making this often!
I am so happy to hear this! One of my favorites 🙂
Wow! This is my new banana bread recipe! I was worried how wet the batter was turned out awesome!!! Thank u!
I am so glad you liked it! I love it too!
Can I add pure pumpkin to this instead of almond or peanut butter?
How many carbs are in this? I want to make this for my daughter that has type 1 diabetes.
Thank you!
Hi Kerry – I can’t say if pumpkin puree would work, but pumpkin definitely has more carbs than almond or peanut butter, so I would stick with that if you need to watch carbs 🙂 I don’t keep track of the nutrition facts for my recipes, I’m sorry! Let me know if you try the pumpkin and it works – it would be a fun substitute!