Though each In My Bowl recipe holds a space near and dear, none have been so feverishly embraced as my Grain Free Almond Coconut Bread. Taking your kitchens and Instagram feeds by storm in the form of sweet and savory loaves, muffins, and bagels, it’s been humbling and energizing, witnessing such a reverential yet wildly nourishing alternative make its way across the globe. Still riding its glorious high in my own home, this week we gave it a decadent twist – elevating this grain and gluten free loaf one step further as a caramelized banana bread. Caramelizing ripe banana with warming cinnamon, pure maple, and a touch of coconut oil, the banana is then mashed into the loaf for a true body and soul sustaining bite. A perfect breakfast or post-workout or yoga practice recovery snack, rich in almond and coconut flour’s proteins and omegas, I serve mine warm (or rewarmed from frozen), schmeared thick with almond butter.
Grain Free Caramelized Banana Bread
makes 1 loaf, 10 slices
3 tablespoons coconut oil, divided
3 tablespoons pure maple syrup, divided
2 ripe medium bananas, sliced into ½” rounds
1 ½ teaspoon ground cinnamon
1 ½ cups almond flour
¼ cup flaxseed meal
¼ cup unsweetened shredded coconut
1 ½ teaspoons baking soda
¼ teaspoon sea salt
2 large eggs, (preferably: organic + pasture raised from a local farmer)
½ tablespoon apple cider vinegar
sliced banana, coconut flakes, hemp seeds (optional)
Preheat oven to 350 degrees, rack in the middle.
In a medium skillet, heat 1 tablespoon coconut oil and 1 tablespoon maple syrup over medium heat. Add banana and cinnamon and sauté, stirring frequently, until bananas are very fragrant and just beginning to soften – about 3 minutes. Remove from heat and transfer to a large bowl. Mash well, then allow to cool to room temperature.
Add remaining 2 tablespoons coconut oil, remaining 2 tablespoons maple, almond flour, flaxseed meal, coconut, baking soda, sea salt, eggs, and apple cider vinegar to the mashed bananas. Using a rubber spatula, fold batter until just combined.
Pour into silicone loaf pan, making sure mixture is evenly distributed, then top with banana slices, coconut flakes, and hemp seeds (optional). I used THIS loaf pan and wouldn’t recommend any other. Bake for 55 minutes.
Cool to room temperature, slice and serve!
Nutritional Information [per slice]
210 Calories, 15.5g Fat, 14g Carbohydrates, 3.5g Fiber, 7.5g Sugar, 6g Protein
Pantry + Provisions
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