I’ve been on a bit of a banana kick lately. Partly because I love baking things that are sugar-free (this includes natural forms of sugar like maple syrup, coconut sugar, honey, etc.) and sweet tasting. I also love them because when it comes to sugar, my body prefers starch. I’m not super great at processing more fructose heavy things like apples, pears, cherries, grapes, honey, dates, etc.
So here’s another banana bread for the sugarless masses.
Enjoy with a cup of (decaf) coffee or some tea!
I’ve further perfected this delicious loaf. Changes have been made to the recipe. Also, check below for a little slideshow of the baking process.
I wanted to figure out a way to make the banana flavor more pronounced as well as decrease the overall density of the bread (coconut flour is HEAVY). This bread is light and fluffy, but also filling and nutritious.
Speaking of nutrition; I’ve got the facts right here!
Servings per Loaf: 6
Sugarless Banana Bread
4 ripe bananas, mashed
1/4 c. coconut flour
1/2 c. almond butter (sub any other nut/seed butter)
4 Tbsp. coconut oil
1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped walnuts (optional)
- Preheat oven to 350 and line a loaf pan with parchment, or grease 6 ramekins with coconut oil.
- Combine all the wet ingredients including mashed bananas.
- Add the dry ingredients and mix thoroughly.
- Fold in walnuts
- Pour into loaf pan or ramekins. Bake ramekins for about 25-30 mins (until toothpick comes out clean). Bake loaf for 50-55 mins until the top begins to turn golden and the center is set.