Banana Bread

Dairy-free, Gluten-free, Low-FODMAP, Paleo, Vegetarian

I love plain banana bread. But I also love sprucing it up to include all sorts of tasty add-ins! This recipe is great for either option. The loaf in the photos contains both chocolate chips and blueberries and is delectable. Banana bread is great with your morning coffee or tea. Try topping a plain banana bread slice with cream cheese or vegan cream cheese!

Makes 1 loaf
Prep Time: 15 minutes | Cook Time: 40 minutes
Equipment: Mixing bowls, hand mixer, 9×4 inch bread pan, cooling wire rack

  1. Preheat the oven to 350°F (175°C). Cut a rectangle of parchment paper to fit in the bottom of the bread pan. Using a hand mixer beat the eggs, vanilla, and vinegar together on high in a large bowl for 30 seconds until light and frothy.
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  1. Add the dry ingredients to a small bowl. While mixing on medium speed, add them to the wet ingredients and mix until the batter is fully-combined and smooth.
  • 1/2 cup coconut flour, sifted
  • 1/4 cup almond flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  1. The the same bowl used for the dry ingredients, break the bananas into small pieces. Pour the coconut milk over the top and mash with the back of a fork until it resembles baby food. Slowly add the banana mixture to the wet ingredients. Continue to beat on medium until fully incorporated. Finally, stir in any add-ins that you want by hand.
  • 3 large ripe bananas
  • 1/4 cup coconut milk
  • Add-ins:
    • 1/3 cup chocolate chips
    • 1/2 cup blueberries
    • 1/3 cup walnuts, chopped
  1. Scoop the batter into the bread pan and smooth out the top. Bake for approximately 40 minutes until firm and golden brown on top. Insert a toothpick into the center of the loaf to ensure it has baked through. Remove from the oven and allow to cool on the wire rack for 15 minutes. Slide a butter knife around the edges of the loaf to loosen it, then remove the loaf from the pan and allow it to cool completely on the wire rack.

Note: If the batter is too soupy, i.e. it pours rather than scoops into the bread pan, add an additional tablespoon of coconut flour at a time until thicker. This is important: if the batter is too wet then the center of the loaf will be too moist when the top is brown and done. And no one wants a burnt, soggy loaf!  

Tip: I’m currently working on a vegan banana bread recipe, so hang tight if that’s for you! I’ll update this post with a link to that recipe with its complete. 

Banana Bread-15

Banana Bread-5

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