As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.
The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.
This tasty recipe is so much closer. It uses actual coconut, not coconut flour. It gives you a moist bread with plenty of banana flavour. It’s packed with almonds and coconut, so a little goes a long way. And it freezes well, which makes it easy to have a half a loaf on hand for breakfasts or midday snacks.
Of course, it dresses up well, too. It is delicious with the addition of chocolate chips. And it is utterly amazing served with warm caramel sauce.
Makes 2 loaves
Adapted from Almond Flour Banana Bread, Kristen Michaelis, Food Renegade4 cups almond flour
2 cups unsweetened coconut, fine
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 cup sugar
½ cup melted butter
6 eggs
1 Tbs vanilla
2 1/2 cups mashed bananas
Heat your oven to 350 F. In a large bowl, combine the almond flour, coconut, salt, baking soda and baking powder. In another bowl, combine the sugar, butter, eggs, vanilla and mashed bananas.
Pour the wet ingredients into the dry ingredients and mix together to combine. Grease two loaf pans and line the bottom of each pan with parchment or greaseproof paper. Distribute the batter evenly between the two pans.
Bake at 350 F for 40 minutes. Cool completely on a cooling rack before removing from pans.
Notes
- For the chocolate chip version, add 1 cup of dark chips to the dry ingredients.
- This is also excellent, as noted above, served with warm caramel sauce.
- I imagine it would make very good French toast, too.
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