Jul 23 2015

Banana Bread – Grain Free

DSC_0562

These grain-free recipes are so great, and more importantly, my brain is functioning so much better without grains and sugar. My energy is more stable, and I’m happier.

I know there are eggs and honey in most of these, and this site started out as a vegan site, but I like to think I’m someone who’s open to change when need be. For those of you who do not care to use these ingredients I totally get it, and know you can make these grain-free recipes with substitutes.

I’ve had a lot of the luck with the Against the Grain Cookbooks. These recipes are consistently good, and simple.

When I create a new post I need to select a category, but this one fell into a few. It qualifies as a breakfast, a snack, and a dessert. It’s also a good take-with snack. I make it on a fairly regular basis, and no one is sick of it yet. That’s rare. I usually add 1/2 cup walnuts for extra brain healthy fats, but it stands on it’s own without them if you don’t like adding nuts to your breads.

Ingredients:
2 T coconut oil, melted (plus some extra for greasing the pan)
4 large eggs
3 T honey
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut milk
3 large very ripe bananas
* Optional add ins: chocolate chips, walnuts, dried cranberries, or raisins

Directions:

  1. Preheat oven to 350F.
  2. Grease the sides and bottom of a loaf pan with coconut oil.
  3. Place 2T of coconut oil, eggs, honey, vanilla, and vinegar into a mixer and beat on high for 30 seconds. (You can use a stick blender or hand mixers as well).
  4. Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
  5. Place the coconut milk and bananas in a separate bowl and mash until it resembles baby food.
  6. Add the banana mixture to the batter and beat on medium until thoroughly combined.
  7. Mix in optional add ins if desired.
  8. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.
  9. Remove from the oven and allow the loaf to cool for about 15 minutes.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>