Banana bread is one of those traditional flour-based foods that offers a lot of homemade comfort; from the amazing smell of it baking to the wonderful banana nut flavor, it’s a favorite of many. Unfortunately, when it’s made with wheat flour, it has all the appetite stimulating and inflammatory effects of grains that we work to avoid. Lucky for us grain-free peeps, using a combination of almond flour and coconut flour, this was a pretty easy recipe to tweak 😉 (If you are avoiding dairy, make this with the coconut oil, and obviously don’t spread with butter.) My son couldn’t get enough of this, and I’ve made it twice this past week! Everyone who’s tried it here thus far has given it a thumbs up, so it’s definitely a new staple in our house.
Bananas are one of those borderline forbidden fruits that are relatively high in carbs, and yet have a texture, flavor, aroma and nutrient profile that makes it appealing in small quantities. If you are watching your carb count, this banana bread can still fit into most diets… 16 slices in a loaf ends up being about 5g net carbs per slice. Not too shabby, as it’s pretty filling! We follow Wheat Belly, and though fruit is eaten in moderation, we find that this works for our personal limits. Note: in the pictures you may notice that I added a few chopped dried cranberries (1/4C). This raises the carb content by about 1-2g per piece, but since it was mainly my son eating this loaf, I wasn’t concerned about it.
I usually use dry sweeteners such as Swerve or Truvia, but in this case, I used Torani sugar-free caramel flavored syrup. I found it in the aisle with the coffee 🙂 Caramel was a great flavor addition, but I’m sure that maple or hazelnut would be wonderful as well… I just used what I already had on hand. I will be honest, in that I don’t really care for the flavor of this syrup on its own or as a topping due to the sweetener, but mixed into the batter, it was wonderful! If you don’t have the syrup, you could use a dry sweetener and increase the water in the recipe.
Grain-free Banana Walnut Bread
- 1 C almond flour
- 1/3 C coconut flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 TB coconut oil, melted (or butter)
- 3 eggs
- 2 ripe bananas, mashed
- 1/3 C sugar-free syrup (I used Torani caramel flavored)
- 1 TB vanilla
- 2 TB water
- 1/2 C chopped walnuts (optional)
Directions: Preheat oven to 350 degrees. Grease a bread pan with butter or coconut oil. (I used a silicone bread pan, and rubbed it with butter.) Combine almond flour, coconut flour, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine completely. In a separate bowl, combine mashed bananas, eggs, coconut oil, syrup, vanilla, and water. Add to dry ingredients and mix until combined, mix in walnuts.
Pour into prepared pan and smooth out on top. Bake at 350 for a total of 40-45 minutes (or until a skewer inserted in the middle of the loaf comes out cleanly), rotating once halfway through baketime. Remove to wire rack to cool, removing from pan after cooling slightly. Serve with butter, whipped cream or cream cheese. (Total carbs about 80 for the loaf, 5g net carbs each for 16 slices.)