Grain-free Banana Bread

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: 
Recipe type: Paleo, 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.
[url:7]View nutrition info[/url]

    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.

    If you’d like to receive my Facebook updates on what I’m cooking, pictures of my daily adventures, random health facts, and motivational musings, follow these simple steps to make sure I’m part of your feed:

    1. Go to the Healthful Pursuit Facebook page
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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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