We have some more bananas languishing away in the fruit basket downstairs so this probably isn’t the only time you’ll see bananas this week. I love bananas – so much so that I try to monitor my banana consumption because they are sweet. Yes, it’s natural sugar, but it’s still something I try to watch out for. But when we have bananas to use up I either want to freeze or bake them rather than waste them. I suppose I love banana bread bc Mommy makes a WONDERFUL hummingbird loaf. She translated this banana/pineapple treat into Ed’s birthday cake in 2012. It was covered in cream cheese frosting and since it was Easter, crowned with Peeps. See?
Since I’m abstaining from the flour/sugar delights I enjoy so much I decided to try a coconut flour version of banana bread. I googled it and happened upon a Spark Recipe. I had to make some adjustments and it turned out well. I used a pastry cutter to mash the bananas and it worked well – it was easy to hold and did the job creditably. I liked the bread even better on day 2, both straight from the fridge as a snack and toasted for breakfast. (Of course, I didn’t actually eat anything while standing in front of the fridge because standing in front of the fridge is enough physical effort. Chewing and swallowing while doing this would likely end badly for me, but if this is your custom, go for it! It used to be mine.) Also, coconut flour has a lighter, spongier texture than the baked goods I’m accustomed to, but I quite like the results, and I hope you do, too.
Grain Free, No Sugar Added, with Coconut Flour…oh yeah, this is Dairy Free, too!
Grease a loaf pan and preheat oven to 350
adapted from SparkRecipe’s “Primal” Banana Bread
3 ripe mashed bananas
1/3 c coconut oil, melted
4 eggs + 2 whites
splash of vanilla
1/2 c coconut flour
1 tsp baking powder
1 tsp baking soda
handful of nuts (optional)
Mix your wet ingredients, add your dry ingredients and mix very well. Sorry, I know it’s better baking method to mix wet/dry separately and then combine in some order I can’t remember, but I’m going for minimal bowl usage here, and the less I have to dump things from one bowl to another the better (there’s one less opportunity to spill). Pour into your loaf pan, bake at 350 for 45 minutes.
More banana-based yumminess!
You are a wealth of information on a wide variety of subjects.
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Why thank you! Ed says, “hi,” and that he’s the brains behind this operation.
Made this today in muffin form (baked for 25 mins) – yummo!