Grain-free Banana Bread

by Leanne Vogel (Healthful Pursuit) on June 8, 2012

The banana adventures continue, this time with classic banana bread… with a little twist.

It’s grain-free, massively sugar-reduced and, if you ask me, better than the real thing.

I still haven’t figured out how to make coconut flour recipes vegan. Every time I remove the eggs from the recipe, I’m left with a gooey mess that cannot be fixed no matter how long I leave it in the oven.

If you know the trick to vegan coconut flour baking and are willing to share the secret, I have loads of recipe ideas for us!

In the meantime, lets snack on some low calorie, minimal ingredient, super simple, healthy banana bread, shall we?

Like my gluten-free fruit and seed snack bread, the slices of this banana bread are mini sized. I don’t know about you, but I’m not a huge fan of the larger-than-life slices of fruit-based bread. Making a mini loaf means I can pack two slices in my lunch along with a dollop of coconut oil, seed butter or a piece of fruit, and snack on it throughout the day instead of enjoying one large piece and having it be gone in an instant.

Plus, mini slices just look cuter, don’t they?

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4.0 from 1 reviews

Grain-free Banana Bread
Author: 
Allergens: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 x 4-inch mini loaf, 12 servings
 
100 calorie, airy gluten-free banana bread made with less than 10 ingredients.
Ingredients
Wet
Dry
Instructions
  1. Preheat oven to 350F and line an 8 x 4-inch loaf pan with parchment paper across both sides for easy lifting. Set aside.
  2. Combine wet ingredients in a large bowl with a hand or stand mixer.
  3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth.
  4. Drop batter into prepared loaf pan and bake in preheated oven for 40-45 minutes or until toothpick inserted comes out clean.
  5. Remove from the oven and allow to cool for 5 minutes. Remove from pan and allow to cool on a cooling rack for 30-45 minutes before slicing and serving.
  6. Keep stored in the fridge for 3-5 days, or slice and place in the freezer.

I chose to use soy milk for this recipe, but any milk would do the trick. I bet homemade flax milk would be really tasty, too!

If you don’t have coconut flour, I’m not sure what you could use as a replacement as coconut flour is very dry and requires quite a bit of liquid to yeild the right result. If you’re in a banana mood, but don’t have coconut flour, you could try out a banana bread protein cake, one of my favorite ways to enjoy bananas!

If you’re allergic to bananas, I bet this recipe would work with apple sauce, too!

This recipe’s as easy as they come. Whisk your dry ingredients,

mix the wet ingredients with a hand mixer and add dry to wet. Then combine everything with a colorful spatula (because it’s better that way).

Press into a loaf pan lined with parchment paper (will make your life so much easier), and bake!

The hardest part of the whole process is waiting for the bread to cool while your house fills with that fresh baked banana smell!

If you like Healthful Pursuit on Facebook but haven’t seen me around in awhile, it’s probably due to a change that Facebook made last week. Now, users have to tell Facebook whose posts they want in their news feed.

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Have a good weekend, all! I’ll be back tomorrow with one more good recipe for the week before I head to my little cousins dance recital! They’re so cute all dressed up.

What do you have planned this weekend?

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{ 59 comments… read them below or add one }

chelsey @ clean eating chelsey

I’ve tried vegan baking with coconut flour one too many times – it does not work!

PS – I fished you out of spam yesterday!

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Leanne (Healthful Pursuit)

Oh good, I’m glad I’m not the only one! Thanks for fishing me out of spam, seems to be happening a lot lately.

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Alisa

Mm, looks good!

I once managed to make an almost grain-free naan (depending on what the jury rules regarding buckwheat), which included coconut flour, chickpea flour, a banana and yeast. That was the closest I’ve gotten to a vegan-coconut flour-baking success (aside from various successful cookies attempts). The proportions went as follows:

1 package yeast
1 mashed ripe banana
0.5 cup Garbanzo Bean Flour
0.5 cup Soy Flour
4 tbsp Coconut Flour
0.5 cup ground Buckwheat Groats
1/4 cup Arrowroot Starch
3 tbsp ground Flaxseed

The flaxseed was made into an “egg” while the yeast proofed. When those two guys were ready, I combined them with everything else and let it rise until doubled, then baked it in a toaster oven. It was completely experimental (and I’m surprised I even wrote down the ingredient proportions!) and non-exact, but perhaps this might give you an idea or two? Or perhaps not, haha.

Either way, the resulting “bread” was tasty and rose quite well, and was even good after being frozen and re-toasted. The sugars in the banana gave the yeast something to munch on, (because otherwise nothing would have risen anywhere), and the arrowroot lent a fluffiness that would have been absent without it.

=)

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Angela @ Eat Spin Run Repeat

I agree, mini things are cuter! I love banana bread and my mum does too, so I just might try making this version for her the next time I go to visit. Does the coconut flavour from the flour and oil come across quite strongly or is it still mostly a banana taste?

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Leanne (Healthful Pursuit)

I’m the worst at telling people if something tastes like coconut. I think my taste buds are immune to it, no lie. When I gave Kevin a slice, he said he didn’t taste it, if that’s any help! He’s usually pretty good at pointing out the coconut flavor, so I use him as my guide :)

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Giorgia

Not at all. I made mine with coconut flour AND coconut milk (leftovers in my fridge) and we did not taste coconut at all. It came out just delicious. Great recipe!

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Leanne (Healthful Pursuit)

Glad you liked the recipe, Giorgia! Thanks for getting back to Angela on the coconut question. Very good to know :)

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Heidi

I also made this with coconut milk and didn’t think it was too strong of a coconut flavor. My boys are usually my “coconut barometer” and they really liked this bread. Thanks for the recipe! This is the best coconut flour banana bread I’ve found so far and it only needed an easy adjustment to make it low oxalate (leave out the cinnamon or use cinnamon extract instead). I’ll probably be passing this one on to my low oxalate readers in the next few weeks.

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Leanne Vogel (Healthful Pursuit)

That’s great, Heidi! I’m really happy that you could adjust the recipe to suite your diet without having to change too much. I love that your children act as your coconut barometer… I have one of those in my house, too!

katie @KatieDid

I made a coconut flour banana bread last year but it required lots of eggs, so no help there. But it was super delicious and moist, as bread should be! This weekend for me… work work work! Hopefully some pockets of sunshine in there too as its been raining alllll week! Have a great weekend.

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Leanne (Healthful Pursuit)

Ugh it’s supposed to rain here, too. Great for our gardens though! It’s hard to know if mine is doing okay… sending it positive vibes everyday.

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April

This recipe looks delicious. Unfortunately, I am a vegan so won’t be able to make it. I agree with you on the coconut flour. I tried baking with it and replaced the eggs for flax seeds. I just got a sticky goo that never seemed to cook in the oven.

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Leanne (Healthful Pursuit)

Hi April, I posted a vegan banana bread cake earlier this week so that everyone could have a little something this week! Here’s the link if you’re interested: http://www.healthfulpursuit.com/recipage/?recipe_id=6025907 To bad about the coconut flour, it’s a shame it doesn’t work well without eggs. I’m determined to make SOMETHING with coconut flour that’s vegan. Determined! Have a fabulous weekend :)

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Jodi

April, have you ever tried using ENERG Egg replacer? I use it when baking all the time. It won’t work if you want a scrambled egg substitute ;) but it works as a binding agent in baked goods. :) It is gluten-free too.

http://www.ener-g.com/faq-egg-replacer

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Katie

Mmmm! I have to try this! I always love trying a new banana bread recipe and the healthier the better :D P.S. your website is GORGEOUS!

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LizAshlee

I bet this is so tasty with coconut flour-I just wished my tummy handled it better!

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Evan Thomas

The coconut flour definitely looks like it helps the structure of the bread stay up once it’s cooled. Now I definitely want to try an almond + coconut flour banana bread.

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Tracy

Hi Leanne, I made Megan from Detoxinista’s Banana Coconut Muffins (which are vegan and grain free using coconut flour) a few months ago and they came out great! Maybe you can look at her recipe for ideas on how to make vegan coconut flour recipes http://detoxinista.com/2012/01/banana-coconut-muffins-vegan/

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Leanne (Healthful Pursuit)

Ohhh thank you! Wow, checking it out now!

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Monique @ Ambitious Kitchen

First time here! LOVING THIS. Probably because I am obsessed with two things: coconut and bananas!

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Leanne (Healthful Pursuit)

Oh my gosh have you come to the right place. I live on coconut. Serious. Welcome, Monique!

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Brianne

Thanks for the info about Facebook, Leanne! I’ve made sure that your posts are a part of my newsfeed, and I need to alert my followers about the changes FB has made so that they can keep up with me! (Why does FB keep changing things around on us??!!)

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Leanne (Healthful Pursuit)

No worries, thanks for doing that. I’ve had to go through all the pages that I follow and do the same. So tedious!

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Averie @ Averie Cooks

One of my fave recipes Ive ever made for banana bread was vegan and GF and grain-free; I used almond flour. And TONS of peanut butter, too :) I love how creative you are with all your breads!

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Leanne (Healthful Pursuit)

Averie and peanut butter, perfect combo! That bread sounds delicious!

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Brittany@little b's healthy habits

Oh my goodness that looks so good and so moist!!

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caralyn @ glutenfreehappytummy

wow that looks delicious!! and i’m loving that ingredient list!! so short and healthy! thanks for sharing!

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Jessica @ GardenGastronomy

bananas and coconut flour = YUM! Can’t wait to try this with my never ending supply of brown bananas!

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Leanne (Healthful Pursuit)

Gosh, welcome to the club! I have so many bananas it’s ridiculous! Have a great weekend, Jessica!

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Karen

This sounds delicious! I have all the ingredients except one… the loaf pan :/ do you think this would bake the same if i made muffins instead?

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Leanne (Healthful Pursuit)

No worries at all, Karen. I’m sure it would work in a muffin tin. You may want to decrease the baking time, though. Perhaps start with 25 minutes or so. Enjoy!

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Kristina

my definition of “waiting for the bread to cool” is immediately buttering a piece and then jumping around making faces because the bite I just took is too hot…

no control around banana bread –> me.

this one looks great – I just started testing some grain free recipes.

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Andrea

Love the abundance of banana recipes! Banana is one of my top 5 fave foods, hands down! :)

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Meg

Great recipe Leanne :) I cannot wait to make this! Possibly tomorrow!

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Leanne (Healthful Pursuit)

Thanks, Meg! Enjoy the bread and your weekend :)

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Rebekah

Just put this in the oven! Thanks for all of your amazing recipes!

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Leanne (Healthful Pursuit)

Hope you enjoyed your first slice, Rebekah :)

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Rebekah

It was great! Waiting on some bananas to ripen up and I’ll be making it again :)

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Kasey

What about Xantham gum? Seems like it could work as a binder in place of the eggs. I recently made a modified banana bread with gf all purpose flour and some coconut flour. The recipe called for 4 eggs and I subbed out 2 eggs with flax eggs and added a teaspoon or so of xantham gum and the bread was great. Idunno.

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Leanne (Healthful Pursuit)

I’ve never baked with xanthum gum if you can believe it or not. I’d never thought to use it as an egg replacement, thanks for the tip, Kasey!

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Kasey

it’s not an egg substitute but is a binder. When it gets wet it becomes viscous and sticy. i found it in a lot of gf recipes. maybe research on how to cook with it. Good luck

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Josefine S

Can I use something else instead of coconut oile?

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Leanne (Healthful Pursuit)

I’m sure a different kind of fat or oil would do the trick – grape seed, butter, vegan spread, whatever you have on hand.

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Courtney

I made this last night and it’s very delicious. I didn’t have any parchment paper, so I used tin foil instead, and my bread stuck to it pretty bad. Thankfully I am not above biting and licking at tin foil… I’d hate to let all the stuff that stuck go to waste. ;)

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Leanne (Healthful Pursuit)

haha been there, done that! No shame in making sure nothing goes to waste. Next time, if you still don’t have parchment, you could try lightly oiling the pan with coconut oil. Should work a bit better than the foil.

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Jennifer

Hey Leanne,
Have you seen this recipe (http://detoxinista.com/2012/01/banana-coconut-muffins-vegan/). It’s for banana muffins, made with coconut flour and no eggs! Maybe this will be helpful to you on your quest for a vegan coconut flour recipe?

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Leanne (Healthful Pursuit)

Thank you for sharing, Jennifer. Planning to make them today to try it out!

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Patty

Leanne…you may already be familiar with this site, but I find it helpful. http://www.bestveganguide.com/vegan-egg-substitute.html

It has a list of egg-replacers…and it seems many people use the ground flax seed and water one for best results. Have you tried this in your Banana Bread recipe before?

Thanks for the FB info…so helpful!

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Leanne (Healthful Pursuit)

Hi Patty, thanks for the information! I’ve tried so many different vegan egg substitutes with coconut flour and it just doesn’t take! I’ll look through this list and see if they suggest something I haven’t tried yet. Willing to give anything a shot at this point. Thanks again!

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Karen

Tried your recipe and I loved how soft and not too sweet it tasted. Please keep making more recipes with coconut flour this recipe was great!

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Leanne (Healthful Pursuit)

Glad you liked it, Karen! One of my favorite coconut flour recipes on the blog are my chunky monkey muffins. Have you checked them out? Not wanting to toot my own horn too loudly, but they’re pretty delicious! Here’s the link to the recipe if you’re interested: http://www.healthfulpursuit.com/recipage/?recipe_id=6025607

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Kayce

I’m going to try this recipe very soon!
I was wondering, maybe you could use chia seeds to substitute the egg. I heard that it is used to sub in for eggs in a lot of vegan recipes. (:

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Leanne (Healthful Pursuit)

Thanks for the suggestion, Kayce!

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Lora

We have been using chia seeds in place of flax as an egg replacement and found the results to be much better than when using flax seeds. Granted we use almond flour much more than coconut flour, so that may be part of it. Have you tried a combo of almond & coconut flour?

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Kathleen @ KatsHealthCorner

Banana Bread without any grains?! COUNT ME IN!!! It looks even easier to make than a regular banana bread recipe. :D

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Heidi @ Low Oxalate Info

Wanted to let you know that I modified your recipe for oxalate content then shared it with my readers at Low Oxalate Info today. Also, gave them a shout-out about your blog. Your design and pictures are absolutely gorgeous and you have lots of recipes that can be easily modified for oxalate content (I’m totally envious of your food photography as I am a real rookie!) I’m really glad I found your site.

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Leanne Vogel (Healthful Pursuit)

Hi Heidi – I saw that, thanks for the mention! I’m really happy that you found me, too :)

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Melissa

Can’t wait to try this one :-)

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barb

I’ve just recently found out about oxalates. Sheesh…its like nothing is sacred anymore. Seems all the good veggies and stuff are high in oxalates. Here’s a post I read about them. What do you do about oxalates?
http://empoweredsustenance.com/oxalates-the-grain-free-diet-trap/#comment-7309

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