This plant based banana bread is so moist and delicious that you would never believe it is grain free. A healthy alternative to traditional banana bread, this ideal breakfast bread offers your body healthy fats, potassium, fiber, protein and and natural sugars to give you lots of good energy. If you don't mind dairy, you can use butter instead of coconut oil (both are considered good fats!) Eat sliced banana bread with some almond or cashew butter spread for a well rounded and delicious breakfast! It's dangerously addicting!!
Healthy Paleo Banana Coconut Bread
Gluten Free - Sugar Free - Soy Free - Paleo - Corn Free - Dairy Fee
Recipe Yields 12 Slices or 12 muffins
1 cup coconut flour
1-1/2 teaspoons ground ginger or ground cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon baking powder
3 large eggs
1-2/3 cups mashed ripe bananas (about 3 to 4 large)
⅓ cup honey or maple syrup (I prefer maple syrup)
2 teaspoons vanilla extract
¼ cup coconut oil (or unsalted butter)
1 cup crushed walnuts
Heat: Preheat the oven to 325F. Line a 9x5-inch loaf pan with parchment paper; grease the paper with oil.
Mix: In a medium bowl, whisk the coconut flour, cinnamon, baking soda, baking powder and salt. In a large bowl, whisk the eggs until blended; whisk in the bananas, honey, and vanilla (do not add the oil yet). Add the flour mixture to the banana mixture, stirring until blended and smooth. Whisk in the oil until blended. Mix in the crushed walnuts and any other fillings you'd like to include like dark chocolate chips. Scrape the batter into the prepared pan, smoothing the top with a spatula. Optional- Sprinkle some whole walnuts on top of your loaf before baking.
Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes and then use the parchment paper to lift the bread from the pan onto a cooling rack. Serve with some almond or cashew butter spread for a well rounded and delicious breakfast!
For Muffins: Use an ice cream scoop or large spoon to scoop the batter into a tray with 12 muffin molds. Bake for 25-30 minutes or until a skewer insterted in the center comes out clean.
For optimal storage, store the cooled bread in an airtight container or bag in the refrigerator for up to 2 weeks or freeze for up to 3 months.