Gluten Free Banana Bread

Like many people, I deal with eczema flare ups if I consume too much gluten or dairy. But my cravings for baked goods still hit hard sometimes! After multiple trials, I finally came up with a recipe to satisfy my cravings while still providing nutritious benefits.

This recipe comes together in just one bowl and makes a perfect snack or breakfast to meal prep for the week ahead. I like to use a food scale for precise measuring, but cup measurements work too.

Before we jump to the recipe, let’s go over the key ingredients:

 Bananas – The riper, the better for moisture and sweetness. Look for bananas with lots of brown or black spots. You can even freeze overripe bananas and simply thaw and mash them prior to baking

 Nut Butter – I prefer the rich, nutty flavor of organic almond butter. It has less saturated fat compared to peanut butter. The almond skin isn’t removed before processing though, so it yields a grainier texture.  Any butter of your preference should also work as well

 Coconut flour - This gluten free alternative is made from ground coconut that has been first dehydrated. It is high in fiber and moisture with a mild coconut taste

 Almond flour – This will help balance the moisture levels from the coconut flour and provides structure and tenderness. Make sure to use blanched almond flour, NOT coarse almond meal!

Eggs – Let your eggs come to room temperature before mixing into the batter for  best results. For a higher nutrition profile, opt for pasture raised eggs

 That’s really all there is to this simple yet decadent gluten free treat to satisfy your cravings. I always bake a loaf to have on hand for healthy snacking or breakfast throughout the week. The hardest part is letting it cool before slicing it!

Ingredients:

•   4  ripe bananas

• 3 large eggs

• 50g nut butter (1/3 cup)

• 37.5g Coconut oil (1/4 cup)

• 75g Coconut flour (1/2 cup)

• 37.5g almond flour (1/4 cup)

• 11.38g baking powder (2 tsp)

• 5.69g Cinnamon (1tsp)

• 2.84g Sea salt (1/2 tsp)

Optional:

• 40g Walnut/Cashews (1/3 cup)

• 40g Dark Chocolate (1/3 cup)

• 30g maple syrup (2 TBS)

Instructions:

 1)    Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper and grease the sides

2)    In a bowl, combine mashed bananas with eggs, coconut oil, and nut butter. Whisk until pureed mixture forms

3)    Sift almond flour, coconut flour, and baking powder into bowl. Mix until thick paste forms

4)    Add Cinnamon and salt

5)    Mix in Walnut and Dark chocolate chips or any toppings of your choice. Fold gently.

6)    Pour into prepared pain and sprinkle with toppings

7)    Bake for about 30 -40 minutes, or until a toothpick inserted into middle comes out clean. Cooking times may vary depending on oven.