Grain Free Banana Bread

We've been waiting for cooler weather to share this favorite recipe from our friend Kelly at The Nourishing Home. Her latest cookbook is filled with healthy gluten-free recipes, real food cooking tips and techniques, and overall encouragement to help you in your journey to a more nourished life.

Kelly’s mission in creating Everyday Grain-Free Baking is to transform the everyday comfort foods we enjoy into delightfully flavorful and satisfying grain-free versions that are so remarkably similar to traditional gluten-based foods that everyone will enjoy these recipes, whether or not they’re living a gluten free lifestyle.

As we all know, this can be especially challenging when some members of your family are living grain-free, while other members of your family are not. Finding recipes that will work for everyone that actually taste AMAZING is what Everyday Grain-Free Baking is all about!

If you are looking for the perfect pan to make the recipe below look no further than our new enameled bread loaf pan. All of the easiness of a non-stick pan but made without the use of chemicals like PTFE or PFOA to tamper with your homemade goodness. The graniteware pans have exceptional heat retention allowing them to brown better and faster at lower temperatures, saving time and energy!

Ultimate Banana Bread (Reprinted with permission from Everyday Grain-Free Baking)

Makes One Loaf

Ingredients

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup mashed ripe banana 
• 3 tablespoons honey
• 2 tablespoons coconut oil, melted
• 3 large eggs
• 2 tablespoons coconut milk
• 2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar
• Optional: 1 large ripe banana, sliced

Instructions

1. Preheat oven to 350°F. Grease an 8.25” x 4.25” loaf pan and line bottom only with parchment paper, slightly greasing the parchment as well. (Note: A standard 9” x 5” loaf pan will result in a loaf with less height. It will still taste good, just be sure to watch the bake time since it will bake faster in a larger pan.)

2. In a small bowl, combine the almond flour, coconut flour, baking soda, and salt; set aside.

3. In a large mixing bowl, add the mashed banana, honey, and 2 tablespoons of coconut oil. Using a stand mixer or electric hand mixer, blend together until smooth and creamy.

4. Add the eggs, coconut milk, and vanilla to the banana mixture and blend until well combined.

5. Add the dry ingredients to the wet and mix until batter is thick and smooth, making sure to scrape down the bowl as needed.

6. Mix in the apple cider vinegar, then pour batter into the prepared loaf pan using a silicone spatula to scrape all the batter from the bowl. 

7. Optional: In a medium bowl, add 1 tablespoon of melted coconut oil. Cut 1 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.

8. Bake bread for approximately 45 minutes, until golden brown and a 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.

9. Once bread has completely cooled, use a serrated bread knife to slice and serve. 

NOTE: Bread can be wrapped and stored in an airtight container in fridge for about 5–7 days, or frozen for up to two months.

ENJOY!