I never grew up with banana bread as part of my life. In fact, the first time I discovered the real joys of warm, fresh banana bread with lashings of salted butter was in my 20’s. I swiftly made up for it when ever possible. When ever there were a few bananas likely to meet their end, they were turned into banana bread. I even invited myself (and my husband) over to a friend’s house when he announced on Facebook that he just put a loaf in the oven.
When I started cutting down on wheat in my diet I searched all over for banana bread recipes with little or no wheat at all. Most of the time I came accross recipes that either didn’t work or required hard to find ingredients, such as coconut flour. I would buy banana bread from the shop with intention of just having one slice and letting my son and husband eat the rest but that never really worked.
Now that coconut flour is so much easier to get a hold of I searched again for a recipe. There are dozens of them online but the one that really caught my eyes was the “Banana+Coconut Bread” by Teresa Cutter from Healthy Chef. It looked like banana bread and all the comments from those who had tried it were positive.
Obviously, as you all know me by now, sticking to a recipe is almost impossible so mine is a slightly modified version but the credit goes Teresa. I hope you try it and enjoy it as much as I did.
- 400 g 14 oz ripe banana
- 6 free range / organic eggs
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 60 ml cold pressed olive oil
- half teaspoon ground cinnamon
- half a teaspoon ground ginger
- 2 teaspoons gluten free baking powder
- 70 g coconut flour
- 20 g chia seed
- Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
- Combine banana, oil, cinnamon and ginger, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined Add the coconut flour and chia seeds and mix through. Rest for 10 minutes to allow the chia and coconut flour to expand.
- Lightly oil one loaf tin. Pour batter into the tin and bake for 50 – 55 minutes or until a skewer comes out clean. Remove from the oven. The originally recipe advised to allow to cool then turn out. Everyone knows banana bread is best when hot out the oven. Spead some good quality, grassfed butter and enjoy it 🙂