Half of the people in our household refuse to eat bananas, so we often wind up with overripe ones on hand. Usually I peel, chop and freeze them to add sweetness and bulk to smoothies. Sometimes, though, I decide to bake up something for me and the boy (the two banana eaters of the family). This recipe that I adapted from Simply Gluten Free magazine is grain, gluten, dairy and refined sugar-free. I found the batter a little dry so loosed it up with a little almond milk. You could use coconut milk as well if you want to keep the loaf nut-free.
This one tastes delicious heated up and either on its own or with a little sunflower or almond butter spread on it. While the dark chocolate chips are optional, I do think they’re a great addition. Of course, I’m a dark chocolate addict so I always think it’s a good thing!
One warning: I have baked this twice and the first time simply greased my pan with coconut oil. The bread was really tough to remove and stuck a bit to the bottom. I definitely think that both greasing the pan and using parchment will ensure a clean and easy removal.
Paleo Banana Breakfast Bread
adapted from Simply Gluten Free
3/4 cup coconut flour, sifted
1/4 cup ground flaxseed chia seed meal
1/4 cup unsweetened shredded coconut
2 tbs. arrowroot starch
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. kosher or fine sea salt
1/4 tsp. ground nutmeg
5 large eggs, room temperature
2 large very ripe bananas, mashed
1/3 cup coconut oil, melted and cooled, plus more for greasing the pan
2 tbs. raw honey or pure maple syrup
1 tsp. vanilla extract
1/4 cup unsweetened vanilla almond milk or coconut milk
Handful of dark chocolate chips, optional
Preheat the oven to 325ºF. Grease a 9- by 5-inch loaf pan with coconut oil and line with a piece of parchment paper, allowing some to hang over the edges of the pan.
In a large bowl, whisk together the coconut flour, chia seed meal, shredded coconut, arrowroot starch, baking powder, baking soda, cinnamon, salt, and nutmeg. In a medium bowl, whisk together the eggs, bananas, coconut oil, honey, and vanilla. Pour the wet ingredients into the dry and mix to combine thoroughly. If the mixture seems a bit dry, add up to 1/4 cup unsweetened almond milk or coconut milk. Pour into the greased loaf pan and top with dark chocolate chips, if using.
Bake for 45-60 minutes or until a tester inserted comes out clean. Cool completely before slicing.