Simply Delicious: Grain-Free Banana Bread
Freshly baked goodies instantly take me back to my grandma’s kitchen or family breakfasts on Sundays. Enjoying baked goods and learning how to bake was an integral part of my childhood; one I will forever cherish. Alongside my grandmother in a small town in upstate New York, I’d help make homemade apple pies and blueberry crisps and fresh jam during my summer break. For holidays and special occasions, I helped my mom craft plates upon plates of desserts to share with the neighborhood – an array of cookies so bright and cheery that put a smile on anyone’s face.
The nostalgia and overwhelming feeling of happiness always comes flooding back when I turn on the oven and begin mixing my next creation. While experimenting with grain-free and Paleo treats, I have been working on altering some of my favorite childhood recipes to be free of flour and refined sugar. Banana bread, a particular favorite, has been a top priority for the past few weeks and finally, with inspiration from Against All Grain’s banana bread recipe, I have a delightful and delicious result! The recipe is simple, not too time consuming, and is free of nuts and dairy. It can be baked as a loaf of bread or muffins, depending on your preference. In the ingredients list below, I’ve linked to a few of my favorite brands for your reference. Sometimes it can be hard to find the right product in the store, but I have found that shopping online at Amazon often works wonders if you are in a pinch.
Grain-Free Banana Bread
2 tablespoons coconut oil, melted
4 large eggs
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
2/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup coconut milk
3 large ripe bananas
Optional: chocolate chips or walnuts
Preheat the oven to 350F. Grease the sides and bottom of pan (I usually use two mini loaf pans, size 5.5″L x 3″W). As an alternate option, use a muffin pan instead. In a blender, mix the coconut oil, eggs, maple syrup, vanilla and vinegar for 15-20 seconds. (Note: I have a Ninja blender which works really well for prepping.) In a separate bowl, combine the coconut flour, baking soda, sea salt and cinnamon, then add to the wet ingredients until combined. Add the coconut milk and bananas to the batter and beat on medium until thoroughly combined. Mix in the optional add-ins if you’re craving a bit of a crunch. Add the batter to the pans or muffin tin. In a mini pan, bake for 30 minutes, or until a toothpick inserted into the center comes out clean. In a muffin tin, bake for 20-25 minutes. Remove from the oven and allow it to cool thoroughly. Enjoy with your morning cup of coffee or as an after-dinner treat!