A lot of the muffin and bread recipes that I use contain almond flour. These recipes will obviously not work if you or someone in your family has a nut allergy. Thus, I set out to find a banana bread recipe that used an alternative flour. The following recipe comes from Primally Inspired and is made from coconut flour. The coconut flour may seem a little on the expensive side if you are used to regular white flour, but you never need a lot of coconut flour in recipes because it soaks up a lot of liquid. Most recipes only call for a ½ cup or less of coconut flour so a bag will last a really long time.
I added Enjoy Life Semi-Sweet Chocolate Chips, but you can also add raisins, walnuts, pecans, silvered almonds or anything else you may choose (approximately 1/3 cup). Enjoy Life Chocolate Chips are certified gluten free, contain no wheat, dairy, peanuts, tree nuts, egg or soy. They are also made without casein, potato, sesame or sulfites and contain no trans fat or cholesterol. They are certified kosher, vegan – no preservatives, all natural. I replaced our Toll House chips with these chips without telling my kids and no one knew the difference :).
When we first started out with alternative flours such as almond and coconut, we quickly realized that we needed to change our mindset about how the food would taste. Breads made from these alternative flours will not taste like your Otis Spunkmeyer muffin, however we got used to them over the first few weeks and now cannot eat an Otis Spunkmeyer type muffin — they are way to sweet for us and they are not enjoyable. We re-programmed our body and taste buds, the craving is no longer there.
We had these muffins for breakfast this morning and everyone enjoyed them. They do taste like coconut because of the coconut flour and the coconut oil, we all love coconut so they were very tasty for us. If you don’t love coconut, you can substitute the coconut oil for ghee, if you want to cut down on the coconut taste. This recipe is for one loaf of bread, however I used a muffin tin and made them into muffins. If you do this, the cook time is 20 minutes.
Coconut Banana Bread
4 very ripe bananas, mashed
1/3 cup coconut oil or ghee, melted
4 free-range eggs
1 tsp vanilla
1 ½ tsp cinnamon
½ cup organic coconut flour (do not substitute another flour – it will not work)
1 heaping tsp baking soda
¼ tsp salt
1. Preheat the oven to 350 degrees.
2. Throw everything together in a medium bowl and mix until combined.
3. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden.
*Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter. As a banana ripens its levels of antioxidants increases. These antioxidants in ripe bananas protect your body against cancer and heart diseases.
~ Eat Healthy. Feel Healthy.