I LOVE banana bread. However it scares me how many carbs are in the standard recipe for it. Banana bread when served in cafes and made in bakeries should be called Banana Cake. There is enough sugar and fat in it to qualify it as being a cake.
Ive been making this version of banana bread for a few years now and adore it. My partner adores it too (especially when I add choc chips to this recipe) and actually prefers it to regular wheat flour based banana bread. In this version of the recipe I also use no oil or butter as I believe the bananas and almond meal keep it moist enough.
Grain Free Banana Bread
2 large ripe bananas
1/2 tsp vanilla
2 tbs honey
3/4 cup almond meal (I used the left over almond meal created from my almond milk recipe)
1/3 cup coconut flour
2 tsp baking soda
2 tsp cinnamon
2 tbs granulated stevia
1 tbs chia seeds (plus extra to sprinkle)
2 tbs flaxmeal
2-4 tbs almond milk
1. Pre-heat oven to 180 degrees Celcius. Grease and line a small-medium bread pan with baking paper.
2. Mash bananas in a bowl and add the eggs, vanilla, cinnamon, honey, stevia, chia and flaxmeal, and stir to combine.
3. Now add the coconut flour, almond meal and almond milk. Again stir until the mixture is utterly combined.
4. Pour batter into bread pan and bake for approximately 45 minutes. Allow to cool for 5 minutes and then using the baking paper, lift the loaf out of the pan and allow to cool on a cooling rack until lukewarm before attempting to slice. Store in an airtight container for up to 4 days.
This loaf is very dense and very moist. You don't miss the oil/butter at all! It does not rise very much but this is okay as a small piece is very filling.
For anyone unsure where to get coconut flour, most health food stores sell it as well as Thomas Dux. It is an unusual, low carb and high fibre flour made from de-fatted coconut meat. A little bit goes a long way and when baking with it you will need to use more eggs and liquid than if you were baking with just almond meal or a wheat flour.