Often simple things bring me pleasure, like finding this recipe for instance! My go-to banana bread recipe with gluten free flour was getting boring. Time for a change! Currently, I am refraining from gluten free flour blends. They offer no more then refined starches (potato, tapioca, sorghum or rice flours) with limited nutritional value. Blends that include garbanzo or fava bean flours (Bob’s Red Mill All Purpose Baking Flour) are better. This recipe for Spiced Banana Bread made with coconut flour is a winner. Baking with nut flours – coconut and almond flours do not require the additives of xanthan gum or guar gum to enhance texture. If you liked my Quick Coconut Muffins you will enjoy this recipe too. The ingredients are similar with the addition of bananas, spices and flaxseeds. Protein content is high thus a perfect treat!
Spiced Banana Bread
- ¾ cup coconut flour
- ¼ cup arrowroot powder
- ¼ cup flaxseed meal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- 5 large pastured eggs
- 1¼ cups mashed ripe bananas (about three medium-sized ones)
- ¼ cup melted virgin coconut oil, plus more for greasing the pan
- ¼ cup pure maple syrup
Preheat oven to 350°F. Coat an 8.5 x 4.5 inch bread loaf pan with coconut oil.
Whisk together the dry ingredients. In another mixing bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and mix together.
Pour into the prepared pan and bake for approximately 50 minutes. Cool for about 20 minutes in the pan. Turn over onto wire rack, allowing to cool completely.
For a dozen muffins, bake for about 20 minutes or until toothpick is clean.
Adapted from: The Whole Life Nutrition Cookbook: Over 300 Delicious Whole Foods Recipes, Including Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Dishes, April 29, 2014, by Tom Malterre & Alissa Segersten