2 Banana Breads: Unconventional and Delicious by any Standards

We are completely into grain-free eating and feeling better for it. We were inspired recently by the delicious little "Apple" Bananas we eat in Kauai to try using them for banana bread and found a website offer an amazing array of 15 grain-free (Paleo) banana breads. For the those not familiar with this idea you basically substitute something for the grains, in many cases something far more tasty and nourishing, like almond meal, coconut flour, etc. Although we have not tried them all we can heartily attest to the deliciousness of these 2... so far we've made both several times, with excellent results! They are both rich, moist and satisfying. They tend to be less sweet than traditional banana bread, which I appreciate.

 

Black Bottom Banana Bread 

(paleo, gluten free, grain free, dairy free)

• 1½ cups blanched almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ¼ cup raw cacao powder
• 1½ cups ripe bananas*
• 4 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 1 tablespoon raw honey
• ¼+ cup chocolate chips (I like Dagoba or the new extra-dark chocolate ones from Guittard)
• ¼+ chopped walnuts or macadamia nuts optional

Instructions

1. in a medium bowl, mix together the almond flour, baking soda and salt
2. add the bananas, coconut oil, vanilla, egg and honey to a food processor and pulse to combine ingredients
3. combine wet and dry ingredients and mix to form a batter. Be careful not to over mix or the batter will become oily and dense.
4. divide the batter in half. Add the cacao powder and chocolate chips to half and pour into the bottom of an 8½” x 4½”-inch medium loaf pan greased or lined with parchment paper
5. add the optional nuts to the remaining batter. spoon on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 50 minutes.

Notes

* To measure 1½ cups of bananas, chop the banana into small pieces and fill the measuring cup.
Apple bananas enhances the flavor of this bread, so make sure to use it if you can find it for sale at your local stores.

Almond Coconut Banana Bread

Prep time: 5 mins

Cook time: 35 mins

Total time: 40 mins

This paleo almond coconut banana bread is incredibly moist and just slightly sweet without any traditional flours or sweetener.

Author: Gina Matsoukas

Serves: 12 slices

• 1 cup almond flour
• ½ cup coconut flour
• ¼ cup flax seed meal
• 1½ teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 large ripe banana, mashed

Instructions

1. Preheat oven to 350 degrees. Grease 2 small loaf pans (5¾ x 3½).
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a small bowl and whisk together.
4. Pour wet into dry ingredients and mix until fully incorporated.
5. Divide evenly (dough will be thick) into loaf pans and smooth the tops.
6. Bake for about 35 minutes.
7. Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.