Grain-Free Banana Bread
YIELD: One 7.5 x 3.5 loaf (16 slices)
DRY INGREDIENTS
1⁄2 cup coconut flour (55 g)
1⁄2 cup almond flour (50 g)
1⁄2 tsp. baking soda
1⁄4 tsp. sea salt
1⁄8 tsp. stevia extract or 15-20 drops of liquid stevia (optional)
2 oz. chopped walnuts or any nuts you prefer (optional)
WET INGREDIENTS
1⁄2 cup virgin coconut oil, melted
1 cup mashed overripe bananas
4 pastured eggs
2 tsp. organic vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F. Grease a Magic Line loaf pan (7.5” x 3.5”) and make a parchment sling covering the bottom of the pan that extends over the ends.
In a medium bowl, whisk the dry ingredients.
Whisk together the eggs, melted coconut oil, and vanilla in a large bowl.
Add the dry ingredients to the wet and mix well to combine using a hand-held mixer or a silicone spatula.
Fold in the bananas and nuts (if using).
Scrape the thick batter into the prepared pan and smooth the top.
Transfer to oven and bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
When you serve, spread a small amount of raw honey on the top of the bread if you prefer a little bit sweeter taste.
Store cooled bread in an airtight container.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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