First of all – it’s been a couple of weeks and it’s good to be here! In August alone we had two weddings & three trips between the two of us – plans every weekend. It was a fun month and a great close to summer, but I am so glad that it’s September. We plan to move within the next couple of weeks (!) and then I’ll be in my new house for fall and all will be right in the world. I plan to post next week as well, but I wanted to quickly share this recipe that is perfect for weekend baking.
I love banana bread because of its simplicity. It’s easy to make, the ingredients are probably already on my shelves, and it freezes well. I’ve tried to make Paleo banana bread before, and the result was a loaf that was crumbly, gritty, and didn’t hold together at all. So, I tried the recipe below somewhat skeptically. And I’m happy to report that it’s beyond perfect. It’s 100% grain free and refined sugar free and it tastes just like the non-healthy versions. I shared some with my family and my mom went around saying that I was her favorite child, and then went on to bake a couple loaves to share at a work meeting. It’s that good!
- Preheat your oven to 340F.
- Grease and line a small loaf pan and set aside.
- In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.
- Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter.
- Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it – cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
- If your banana bread is browning too quickly but isn’t cooked in the middle, cover it with foil.
- Allow to cool completely before slicing.
- We find this banana bread keeps best in a sealed container in the refrigerator and it will keep for up to a week.
[all recipe credit to Southern In Law.]
ps. it tastes just as fresh after freezing. happy weekend!