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!
