When life gives you over-ripe bananas… make banana bread! Growing up, banana bread was a snack staple in my house. To me, banana bread is a cozy comfort food and I knew I had to create a clean version. Through trial and error, I’ve perfected the recipe for a wholesome, guilt-free treat, and I am so excited to share it will all of you!
Despite it being gluten free and low in sugar, this loaf is super moist, fluffy, and perfectly banana-y. Unlike most banana breads that call for white flour, butter, and loads of refined sugar, this bread is made with hearty brown rice flour and almond flour. It’s naturally sweetened with coconut sugar (low on the glycemic index!) and bananas, and cinnamon gives it the perfect hint of spice. I stole Chrissy Teigan’s idea of adding coconut to banana bread for a buttery effect, and it’s absolutely delicious. Perfect for your midday (or midnight) snack, breakfast or dessert, this “healthified” banana bread is a surefire winner!
Watch the how-to video here: https://youtu.be/CBL-i-9J3jM
- ¾ cup brown rice flour (or oat flour or quinoa flour)
- ¾ cup almond flour
- ½ cup coconut sugar
- ½ cup unsweetened coconut shreds
- 2 tbsp chia seeds
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 4 bananas (mashed) (the browner the better)
- 1 egg
- ¼ cup coconut oil (melted)
- Preheat the oven to 350 degrees (F) and grease a loaf pan (I used 9x5”) with coconut oil. Combine all of the dry ingredients in a large bowl. Beat the wet ingredients in a separate bowl until well mixed, using an electric mixer or whisking by hand. Slowly incorporate the dry ingredients into the wet ingredients by mixing by hand until just combined. Pour the batter into the pan and bake for 45 minutes (or until a toothpick comes out clean). Let the loaf cool in the pan for at least 15 minutes before cutting!