It seems that banana bread is a trending topic right now. My recipe for banana bread with walnuts turned into one of my most clicked recipes on the blog in the last several weeks ;) Even news outlets start talking about banana bread now. Crazy. It became a trending lockdown topic. Well… banana bread has always been a favorite in our home and is made on a regular basis – not only because everybody else does it right now. A loaf of good old banana bread is simply delicious and almost always easy to prepare. Same for this (gluten-free) Coconut Banana Bread here (even if attributes like gluten-free, flourless, and sugar-free might suggest a more complicated recipe… that’s not the case).
We are baking banana bread quite often here. As soon as bananas have reached the “black death stage”, they end up in a batter for banana bread. This happens relatively often, because we always buy a bigger pack of bananas but nobody is eating bananas every day in this household. Especially when they are overripe and squishy my bf does not even want to touch them ;) Well… fine with me – that is actually the perfect point in the life of a banana to end up in a bake.
This banana bread is made without any regular (wheat) flour. Instead, I used coconut flour. That kind of flour is a bit more difficult to work with because it is gluten-free – baking a “classic” bread would not work with that one – but it has many other advantages. It’s easier to digest and does not affect your blood sugar level as much as wheat flour would. Perfect for me, I have to say ;) The added oat bran is also good for your digestive system due to the increased fiber in there. You could also use wheat bran, but then the banana bread is no longer gluten-free. If you never head of those two things – use ground oats instead. Much easier to find in stores ;)
In case you still have problems getting regular flour – this might be an option for you. Coconut flour and bran (or oats) are more accessible I think. At least in the area I live, this was always available in contrast to good old plain wheat flour. That disappeared from stores for weeks…
Anyway. The banana bread also does not need any sugar or sugar substitute to taste sweet and delicious. The overripe bananas add enough sugar/sweetness to the banana bread. I love that! Something that is very important for me since I am trying to reduce sugar in my bakes… So get the ingredients, let some bananas ripen and then you can try this really delicious and juicy banana bread. This recipe has become our absolute favorite at home. Without added sugar and with a lot of fiber you can also stuff a second slice into your face without any regrets if you like ;P
INGREDIENTS / ZUTATEN
3 medium eggs
1/3 cup (80g) almond butter
1/4 cup (50g) coconut oil, melted
1/2 cup (60g) coconut flour
1/3 cup (20g) oat bran
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2/3 cup (85g) walnuts, chopped (plus some more)
3 Eier (M)
80g Mandelmus
50g Kokosöl, geschmolzen
60g Kokosmehl
20g Haferkleie
2 TL Backpulver
1 TL Zimt
1/4 TL Salz
85g Walnüsse, gehackt (plus ein paar mehr)
DIRECTIONS / ZUBEREITUNG
2. Add the bananas to a large bowl and mash with a fork until smooth. Add the eggs and mix until combined. Add the almond butter and melted coconut oil and mix in. Mix the coconut flour, oat bran, baking powder, cinnamon, and salt in a second bowl. Add to the large bowl and mix until well combined. Add the chopped walnuts and fold in. Transfer the batter to the prepared baking pan and smooth out the top – sprinkle with some chopped walnuts and bake for about 50 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down in the pan. Store well wrapped in a cool place. Slices can be frozen individually.
2. Die Bananen in eine große Schüssel geben und mit einer Gabel zerdrücken. Die Eier dazugeben und verrühren. Mandelmus und Kokosöl dazugeben und unterrühren. Kokosmehl, Haferkleie, Backpulver, Zimt und Salz vermischen und zur Schüssel dazugeben und unterrühren. Die gehackten Walnüsse dazugeben und unterheben. Den Teig in die vorbereitete Form füllen, glatt streichen und mit ein paar gehackten Walnüssen dekorieren. Für etwa 50 Minuten backen bzw. bis ein Holzspieß sauber herauskommt, wenn man ihn in die Mitte des Kuchens steckt. Das fertige Bananenbrot aus dem Ofen holen und in der Form komplett abkühlen lassen. Reste gut eingepackt an einem kühlen Ort aufbewahren. Man kann einzelne Stücke auch gut einfrieren.
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Here is a version of the recipe you can print easily.
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Flourless Coconut Banana Bread (sugar-free & gluten-free)
- Prep Time: 00:15
- Cook Time: 00:50
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: American
Description
Delicious and banana bread with coconut flour and almond butter – no flour, so sugar. Kind of healthy I’d say ;)
Ingredients
Instructions
Notes
Enjoy baking!
Looks great! Looking forward to making this beauty!