I bet you’ll go bananas over this tasty sweet treat too!
This easy, scrumptious banana bread is one of the most beloved recipes from my published cookbook, Everyday Grain-Free Baking. And I’m certain that you’ll soon discover it to be a new family favorite in your home too!
Topped with a layer of sliced bananas, it’s truly the ultimate in moist, delicious flavor. In fact, it’s so scrumptious, I promise – no one will know it’s grain-free and dairy-free! And since over-ripe bananas are naturally sweet, just a touch of honey is all that’s needed to create a perfect balance of sweetness and rich flavor. So it’s definitely a nutritious treat you can feel good about serving.
With its light, moist texture and rich banana flavor, this delightful bread makes a beautiful and tasty addition to any breakfast or brunch. Classic sweet quick breads like this one are certain to bring back fond memories that everyone deserves to enjoy!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup mashed ripe banana (about 2 large ripe bananas)
- 3 Tbsp honey
- 2 Tbsp coconut oil, melted
- 3 large eggs
- 2 Tbsp pure coconut milk
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- Optional: 1 large ripe banana, sliced
Instructions
- Preheat oven to 350°F. Grease an 8.25x4.25-inch loaf pan and line bottom only with parchment paper, slightly greasing the parchment as well. Note: A standard 9x5-inch loaf pan will result in a longer, shorter loaf. But it will still taste great!)
- In a small bowl, combine the almond flour, coconut flour, baking soda and salt; set aside.
- In a large mixing bowl, add the mashed banana, honey and coconut oil. Using a stand mixer or electric hand mixer, blend together until smooth and creamy.
- Add the eggs, milk and vanilla to the banana mixture and blend until well combined.
- Add the dry ingredients to the wet and mix until batter is thick and smooth, making sure to scrape down the bowl as needed.
- Mix in the apple cider vinegar, then pour batter into the prepared loaf pan using a rubber spatula to scrape all the batter from the bowl.
- Optional: In a medium bowl, add one tablespoon of melted coconut oil. Cut one banana into thin slices and gently toss in the coconut oil until well coated. Arrange the banana slices along the top of the batter, leaving the center open for even baking.
- Bake bread for approximately 45 minutes, until golden brown and toothpick inserted into center comes out clean. Allow bread to rest on stovetop about 10 minutes. Then, run a knife along the edges and invert onto a cutting board to finish cooling.
Notes
Recipe Variation: If you’re a chocolate lover, fold 1/3 cup of dairy-free mini chocolate chips into the batter. This bread is also delicious with the addition of walnuts, either sprinkled across the top of the bread, or folded into the batter—or both!
Banana bread was a regular treat in our house when I was growing up. I can’t wait to try this.
Thanks, Aishah! It’s so great to hear from you! Hope you had a great summer with your grandkids! 🙂
This looks delicious. Never saw any with the bananas sliced on top. Looks wonderful. We are not grain free but I do cook some GF for some family members when we get together.
Thanks, Charlotte! The sliced bananas make it look prettier, I think, and you could certainly layer them over any banana bread recipe I would imagine without impacting the bake time. 🙂
I am going to try it this weekend…..have some bananas that are asking to be baked:)
Cindy in Florida
Hi, Cindy! I hope you enjoy it as much as we do! Thanks for taking the time to leave a kind note. P.S. I used to live in Orlando, FL. 🙂
I made this for my family and it was amazing. It would rival any traditional wheat based banana bread! I have to tell you that I have your cookbook and your recipes are a life saver in my family. My daughter (mom to 3 of my grand kids) has ulcerative colitis and we have been following a gaps diet for her. She is on NO meds and is a walking miracle. Bread is a big one that she misses, but when we found your easy blender waffle recipe in your cookbook that has filled the gap for her! We use it for sandwich bread, buns, etc in our house. We had a cookout for my granddaughters birthday. Grilled hamburgers. Bought buns for the guests, but they all ate the waffles with their burgers instead! The next cook out we had we didn’t even bother with buns. We all ate the waffles! Thank you Thank you Thank you! I cannot say it enough.
Ronnie, I am so thrilled to hear about your daughter being able to go off her meds by changing her diet. Praise God! And thank you so much for your kind words. It’s an honor and a joy to be able to serve precious families like yours! I really appreciate you taking the time to be an encourager. May God continue to bless you and your beautiful family! 🙂 Kelly
Hi, Kelly! I bought your cookbook and absolutely love it. I love your recipes…thanks for making eating well taste good!
Thanks for your sweet note. I am so happy you are enjoying the cookbook and recipes here. It’s a joy to help sweet friends like you! 🙂
I’m following a low carb high fat way of life which includes being gluten free n sugar free would your book be suitable to buy for my way of life … Do your recipes contain sugar ?
Hi, Kristy. Thanks for your question. The recipes in my cookbook are gluten-free, grain-free, starch-free and refined sugar free. In addition, the recipes are dairy-free or provide options for dairy-free substitutions. I use honey as the primary all-natural sweetener in the recipes in my cookbook and here on the blog. On occasion, I also use coconut crystals (for some cookie recipes). You can find more details about my cookbook here: http://thenourishinghome.com/cookbook/ And of course, feel free to ask questions. Blessings, Kelly 🙂
I just made this recipe the other day, but with one change. I made muffins! I scooped the batter into 12 muffin cups and baked for about 20 minutes (I forgot to track my exact time). I thought you (and maybe some readers) would like to know that they work wonderfully as muffins!
Awesome, Krista. Thanks so much for sharing. I will have to give this a try soon myself. Happy New Year! 🙂
GREAT recipe! I followed the recipe exactly. Taste just like the real thing. And you cannot taste any coconut at all. Wonderful idea to present slices of banana on top. Thank you!
So glad you enjoyed the recipe. Thank you for taking the time to leave a kind note! What a blessing you are! 🙂