Gluten Free Banana Nut Bread

We all love having fresh produce, but nothing kills a ‘Green Goddess’ vibe faster than wasting unused, browning bananas.

Here’s a solution - banana bread, an American comfort classic that skyrocketed in popularity during the Great Depression (when food waste was unthinkable & the introduction of baking soda/powder had every housewife eager to experiment with leavening). This recipe is inspired by the 1930’s, but I’ve put some modern-day twists on it. It’s free of gluten, dairy & refined sugars and easy to modify. An easy, quick cure for baked good cravings.

No more excuses. No more nanners left behind.

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Ingredients

Wet:

  • 3 small brown bananas, mashed (the browner, the sweeter!)

  • 3 eggs at room temperature

  • 1/4 cup of melted and cooled coconut oil

  • 1/4 cup of unsweetened apple sauce

  • 3 tbsp of maple syrup, grade b

  • 1 tsp vanilla extract

Dry:

  • 2 cups of Bob’s Red Mill Almond Flour

  • 1 tsp baking soda

  • 1/2 tsp ground cinnamon (plus extra to sprinkle on top of batter)

  • 1/2 tsp nutmeg

  • 1/2 tsp ground cloves

  • 1/2 tsp of salt

  • 1/2 cup of walnuts (optional for topping)

Steps

  1. Preheat oven to 350 F and grease a 9x5 inch loaf pan. Measure out all ingredients.

  2. In a large bowl, mix coconut oil, apple sauce and maple syrup. Once combined, beat in eggs. Follow with mashed bananas.

  3. Add baking soda, vanilla, salt, ground cloves, nutmeg & cinnamon. Combine.

  4. And finally, stir in your flour. Don’t overdo it on the stirring! Fold in any extra mix-ins (fruits, nuts, coconut flakes, etc.) if modifying.

  5. Pour batter into greased loaf pan. Top with cinnamon & walnuts.

  6. Bake in oven for 35-40 minutes, or until an inserted toothpick comes out clean.

  7. Allow cooling for 20 minutes. Slice, smear on some Kerrygold butter & enjoy! Store in fridge or freezer.

Nutrition Information

~ 155 Calories per slice
~ 10g CHO/ 11g FAT / 4g PRO

Gluten Free - Dairy Free - Refined Sugar Free - Easy to Modify

Notes

  • When it comes to modifying, some go-to batter mix-ins include: dark chocolate (I like 75% cocoa or higher), dried unsweetened fruit, nuts (walnuts and pecans are classics) and additional spices (such as cardamom or allspice).

  • If freezing, slice your bread first and store pieces individually. A frozen or de-thawed loaf is a pain/mess to cut.