While I prefer my new reduced natural sugar almond muffins, my husband still likes the original best. Like the almond muffins, my banana bread has been tasting too sweet to me, so I modified it a bit also. I like to test my food on my neighbors who eat typical American food—lots of wheat, soda, etc. I've been eating gluten/casein/refined-sugar free for a long time, so I like getting their opinion. They loved this reduced natural sugar banana bread.For 2 loaves:
Add to bowl:
4 mashed bananas8 room temp eggs (cold eggs will harden the coconut oil)
1/3 cup honey
1/3 cup coconut sugar
6 tbs liquified coconut oil or ghee
1/2 tsp vanilla liquid stevia
1 tsp sea salt
2 tsp cinnamon
1/2 cup tapioca flour
1 cup coconut flour, sifted
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1 cup chopped walnuts
6 tbs liquified coconut oil or ghee
1/2 tsp vanilla liquid stevia
1 tsp sea salt
2 tsp cinnamon
1/2 cup tapioca flour
1 cup coconut flour, sifted
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1 cup chopped walnuts
Beat with electric mixer.
Line the bottom of two loaf pans with unbleached parchment paper, then grease the paper and the walls.
Divide the batter into the pans.
Bake at 350 degrees for about 50 minutes
26 comments:
Hi there,
I love your site!! Do you know if coconut sugar is legal on the scd/ gaps diet? I can't seem to tolerate honey yet, so I was thinking that this might be an alternative.
Thanks!!
Elizabeth
This looks great...coconut flour is something I'm learning to work with. I still haven't figured out how to be successful with it on a regular basis. Sometimes it's just way too moist and other times way too dry. I did hit the nail on the head once, and I was so proud of myself. I am glad to know that you use other flours, too, like tapioca. It probably lends some lightness.
Have you ever tried adding cocoa powder to this bread to make it a chocolate banana bread? Was wondering if that would work, as I have bananas I need to use and am desperately craving chocolate!
Thanks!
I haven't done that, but I bet it would work if you left out some of the coconut flour. Sounds yummy!
Elizabeth,
Sorry I missed your question! I don't know. Are other low glycemic index alternatives allowed, like agave? I think coconut sugar is less processed than agave if that helps at all.
Wondered why you use the vanilla stevia? and if I wanted to substitute (still pricing where to get a good deal on it).....what would I use. Agave, more honey, vanilla extract? Thanks. Enjoying your use of coconut flour!
I love the flavor and sweetness the Vanilla Creme Stevia gives baked goods. If you're using unflavored stevia I would add vanilla extract. I use stevia because it's low on the glycemic index, and super-concentrated. So I only need a little stevia plus a little honey to make a recipe sweet, compared to conventional recipes with a cup or more of refined white sugar.
This a family favorite. We eat this up with in a few days, even if I double the 2 loaf recipe! Makes me feel good to give my kids good and yummy treats. I had tried it w/only vanilla extract, till now. I just bought the vanilla stevia...and gonna give it a try...imagining even better.
Yay! So happy you love it too! Thanks so much! =)
I made this bread a few days ago and it turned out perfect! I accidentally added the full amount of honey (though I was making only 1/2 the recipe or 1 loaf) and it still turned out great. It keeps very well but I will probably freeze a few slices just to keep them fresh for later. I happen to have the orange stevia and you couldn't taste any orange flavor in the final product at all. I'm looking forward to trying more of your recipes: this one and the pudding are my 2 absolute faves!!
Magda in GA
Wondering if you could make this recipe with either pumpkin or sweet potato pureee. What do you think? My daughter really likes your recipe!
Thanks Magda!
Anonymous, Sorry, I don't know, but it sounds good! Let me know if it works out :-)
Made this on Monday night after a huge craving for banana bread - it is SO GOOD!!! Instead of walnuts, I used sunflower seeds since that's what I have and it's delish! Thanks for a great recipe ;)
Anyone try this with pumpkin?
I've made this twice now. The first time I halved it to make one loaf.
Yesterday I had some really ripe bananas so I made it again with 1 full sized loaf and two small loaves (the small loaves only took 30 to bake).
Both times I left out the stevia and added a bit of vanilla extract. I also reduced both the sugar and the honey ingredients to 1/4 cup each (next time I think I'll reduce them a little more - to keep the total no more than 1/3 cup). I think the bread was plenty sweet (the really ripe bananas are so sweet, too).
I can't remember what kind of sugar I used the first time (whatever was on hand), but the second time I used palm sugar. No what kind of sugars I use (honey, maple syrup, palm/coconut sugar, sucanat, evaporated cane juice, etc.), I nearly always reduce the amounts. No matter how "natural" and unprocessed, all concentrated sugar products are "sugar" when they hit the bloodstream, according to my glucose meter. And "low-glycemic" sugars like agave syrup have even more fructose content than HFCS/"corn sugar", so I avoid concentrated fructose just as much. Fructose really gums up proteins (form AGEs) - not a good thing.
I love your recipes! I was wondering if you know of a good replacement for tapioca flour...for when I run out:)
This was the BEST healthy banana bread recipe I've had! I have one son that does not like bananas and even he loved this! YUM!!!!
This recipe makes the most delicious banana bread. I have one son that does not like bananas and even he loved this bread! Thanks!!!! YUMMMMMM!!!!
Hi,
I baked the banana bread and I cannot begin to tell you how delicious it is. I cannot even tell there's non-wheat flour in it! It tastes just like regular banana bread. I used honey the first time I made the recipe and wanting to lower the glycemic level of the banana bread even more I used coconut sap syrup the next time I baked it and it turned out just as delicious. One small suggestion - it's always helpful if you could please put the exact size loaf pan you use on your website with the recipe. I used a 9x5 inch pan the first time and it came out great tasting but very squat compared to your picture and 2nd time I used the 8x4 and it came out higher just like the picture. Keep coming out with great recipes - they're wonderful! Also I keep forgetting to bring the eggs to room temp and a quick tip is to put the uncracked eggs in a bowl of hot water for about 1-2 mins and when they are no longer cold to the touch they can be used in the recipe Thanks Karen
hi,
what size loaf pan did you use. My banana bread doesn't seem to be the same size as the picture. Also does this freeze well and how long could I freeze it. thanks!
The recipe list 4 bananas. Would this be 1 cup of mashed, 1 1/2 cups?
Thank you, Kelly! This banana bread is fantastic - my first I-wouldn't-change-anything-about-this gluten free baking success. I had to use butter instead of coconut oil since I was out, and I infused it with vanilla tea since I was out of vanilla tea too - you gotta do what you gotta do :)
Thanks!
OMG! deeeelish! my kids and i made this recipe this morning. We added chocolate chips and put them in mini muffin tins. we used a bit of maple syrup to replace the coconut sugar, using half the amount. also only had 3 bananas and it was truly amazing. keep the recipes coming!!!
OMG... deeelish! my kids and i made this recipe this morning and it was truly amazing. we added chocolate chips and put them in mini-muffin tins, baking for 15 minutes. also, instead of coconut sugar, we used half the amount in maple syrup. also only had 3 bananas and it was still wonderful. your site is really a blessing for us, please keep the recipes coming!
We just had this for breakfast- YUM! I reduced the sugar even further. I used only 1/2 cup of honey for the two-loaf batch and no coconut sugar. I added a little bit of powdered stevia (and forgot the vanilla lol)
All of my kids, even the one who doesn't eat bananas, enjoyed it!
I wish there weren't so many different "flours" in the banana bread recipe...frustrating there isnt just a simple recipe with one MAYBE two low starch choices (like buckwheat & coconut flour)...the more ingredients, the more the burden is on the gut. Also rice like tapioca is hard on the glycemic index. Bummer. Thanks anyway. I love all the other ingredients.
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