What’s a girl gonna do when she is trying to cut down on flour and sugar but really feels like banana bread? No problem at all! This gluten free banana bread contains no added sugar and uses coconut flour and eggs.
The recipe makes a really large loaf and has about 150 calories for a 1/10th loaf slice. It is a great addition to the breakfast recipe lineup for those mornings when you are tired of eggs.
Clean eating sweets (like these Paleo orange chocolate cookies) are some of my favorite healthy treats.
Let’s make a gluten free banana bread!
Baking can be a challenge on a Paleo diet, but these Paleo baking tips will really help and show you that you can still enjoy your favorite baked treats and keep your eating plan clean.
The bread is super simple to make. It only has a few ingredients and can be put together in just minutes. It tastes great right out of the oven and also is wonderful the next day and beyond.
Start by mashing some very ripe bananas. Using ripe bananas means that you don’t have to add a lot of sugar, or even honey or maple syrup, since the bananas are already sweet. I used a potato masher and just went to town on them.
7 eggs get added along with your choice of oil. This recipe works with coconut oil, too, but I used clarified butter since I had some on hand and I wanted a richer taste than the coconut oil has. A bit of pure vanilla extract adds to the flavor too.
The coconut flour, sea salt and baking soda get whisked together and then added to the banana mixture. Then be patient for about five minutes to give the coconut flour a chance to thicken.
(The batter will look watery at first but don’t add more coconut flour. It will thicken as it sits. Too much flour and the bread will be dry!)
The last step is to mix in the chopped walnuts for a bit of crunch and pour it into a loaf pan.
Into the oven it goes for 45-50 minutes until the center and has set. It smells great while it is cooking and makes a great looking loaf when done!
Time for tasting!
This gluten free banana bread is great as a snack or dessert and wonderful with some grass fed butter in the morning for a quick breakfast on the go.
The bread smells just like a normal banana bread when you take it out. It won’t be as sweet as a normal loaf of banana bread, but I am seriously over my sugar cravings, (and don’t want to wake them back up!) so that is what I am going for.
It is the perfect way to use up those ripe bananas and add to your easy breakfast recipes. If you are looking for a healthy sweet treat, you have found it!
- 4 large very ripe bananas
- 7 eggs (bring to room temperature)
- ¼ cup of coconut oil, ghee, or clarified butter. (Grass fed butter works too)
- 2 tsp of pure vanilla extract
- ¾ cup of coconut flour
- ¾ tbsp of cinnamon
- ¼ tbsp of nutmeg
- 1 tsp of sea salt
- ¾ tsp of baking soda
- ½ cup chopped walnuts
- Preheat the oven to 350 º F. Spray a 9 x 5 loaf pan with coconut oil spray.
- Mash the bananas with a potato mixer until smooth. It's okay to have a few chunks in the batter.
- Add the eggs and combine well. Stir in the butter and vanilla extract. Mix well to combine everything.
- In a separate bowl, whisk the coconut flour, sea salt and baking soda lightly to combine. Stir this mixture into the banana batter and mix well. Let the batter sit for about 4-5 minutes. It will be loose at first but will thicken up.
- Fold in the chopped walnuts and pour into the prepared pan. Bake in the preheated oven for 45-50 minutes until the center has set.
- Store in an air tight container in the fridge for best results. Also freezes well.