One thing I think we all have in common is the desire to recreate our mother’s banana bread – gluten-free. I have fond memories of eating a warm, fresh slice of banana bread in my childhood kitchen, looking to my mom with such admiration for her cooking abilities. Who knew that baking banana bread qualified mothers as heros? But what was it about that banana bread that I loved so much? I remember… it was soft, fluffy, chewy and sweet. When I began baking gluten-free I couldn’t achieve any of those qualities. My first gluten-free banana breads were as dense as lead. Then I started using coconut flour – an amazing, unusual flour. However, the challenge with coconut flour was capitalizing on it’s textural abilities, but adding enough flavor to it so that everything didn’t come out tasting like coconut and eggs.
This gluten free banana bread takes me back to my childhood. It’s exactly as I remember it – soft, fluffy, chewy and sweet. I hope you like it too.
2 mashed bananas
4 beaten eggs
1/2 cup honey
3 tbs liquified coconut oil or ghee
1/2 tsp vanilla liquid stevia
1/2 tsp sea salt
1 tsp cinnamon
1/4 cup tapioca flour
1/2 cup coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 cup chopped walnuts
350 degrees for 50 to 60 minutes
I like to top it with ghee and honey, as seen here, or eat it all by itself.
Update: I made a new version of this recipe which uses less sugar. Check out my Paleo Banana Bread.