Gluten Free Banana Bread

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Gluten Free Banana Bread

We’ve been following a paleo way of life for a couple of weeks now, and are feeling the benefits of a cleaner way of eating. I have not missed bread as much as I thought I would, which is good, as carbs like bread do not get along with my metabolism at all.

Because a paleo diet really cuts down on sugar, I’m finding that the natural sugars that I get from fruit, are crazy sweet, and I know it can’t be because we’ve bought really ripe fruit! There are times though, when I know I will need that treat fix, and I found a recipe online for a banana bread that I thought would hit the spot.

It does call for some special ingredients like coconut oil, almond flour and coconut flour, but we managed to buy these without a problem here in the UK. Using non-wheat flours means that this is a gluten free banana bread, so perfect for those of you with an intolerance to gluten. It had a nice hit of sweetness, without being overly sweet, and the almonds gave the bread a nice crunch. It kept well for a couple of days. I thought it tasted its absolute best, just warm out of the oven!

Gluten Free Banana Bread

Gluten Free Banana Bread

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This recipe uses American cup measurements.

Ingredients

  • 2 medium bananas, mashed
  • 2 tbps coconut oil, melted
  • 1 tbsp honey
  • 1 tbsp vanilla extract
  • 3 eggs
  • 1 cup almond flour
  • ½ cup coconut flour
  • 1½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ cup chopped almonds

Instructions

  1. Preheat oven to 350F/180C/Gas 4 and grease a 5x7" loaf pan.
  2. Mix the bananas, coconut oil, honey, vanilla and eggs together in a bowl until combined
  3. Add the flours, bicarb, salt and cinnamon, and stir well.
  4. Pour the mixture (which should be thick) into the loaf pan and smooth over the top. Sprinkle over the chopped almonds.
  5. Baked for 30-35 minutes or until a knife comes out clean.
  6. Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.
  7. Keep wrapped for up to 3 days.

 

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