Monday, February 25, 2013

Grain & Nut-Free Banana Bread

No one loves bananas as much as my son. I mean this quite literally, as his sister won't go near them. But I always have to have them on hand for my little monkey, so I'm often left with overripe bananas on my counter. Even with freezing them for smoothies (1/2 frozen banana is key for natural sweetness and texture!) I always wind up with a surplus.

Today this was a good thing, as I finally got around to adapting a recipe I found for a grain and nut-free banana bread. I'm really trying to move away from baking with almond flour; I love that this bread not only uses coconut flour, but also relies on Medjool dates and the fruit itself for its sweetness.

There has been quite a furor on Facebook and message boards of late, questioning the surfeit (and potentially hypocrisy) behind treats bearing the paleo label. I honestly think this particular recipe is representative of one that doesn't have to be relegated to special occasion status. It's healthy, easy and a great option for those cooking for families and kids.

I adapted the recipe from Sleep. Love. Eat. While Joey doesn't post too frequently, I do hope to see more of her food as this one is a keeper!

What were my changes? My Medjool dates are quite large, so I reduced the total used to five. I also used coconut oil in lieu of butter, and omitted the added maple syrup. I honestly felt the bread was plenty sweet with my reductions. It had a great texture, was easy to remove from the pan and won rave reviews from my banana addict.

Grain & Nut-Free Banana Bread
adapted from Sleep. Love Eat.

3 ripe bananas, in pieces
5 Medjool dates
6 eggs
1 tbs. vanilla extract
1/2 cup coconut flour
1/4 cup melted coconut oil
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda

Preheat oven to 350.

Combine banana pieces and dates in a food processor, blending until smooth. Add eggs and again run until smooth.

Empty mixture to a large bowl. Add remaining ingredients and mix until thoroughly blended. Pour batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

4 comments:

  1. DELICIOUS! We've made this twice now and both times it has been a complete success with my picky little eaters. I won't be trying another banana bread recipe in a while after using this one!

    Thanks for all of the great recipes!

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    1. so glad you liked it! I was very happy that it was perfectly sweet and tasty without any additional sweetener. I couldn't be happier when I hear little mouths approve of my recipes :)

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  2. I know oat flour is not paleo, but that's what I have in my pantry right now. Do you think I could use gluten free oat flour instead of coconut flour?

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    1. The proportions definitely wouldn't be the same... coconut flour is very tough to replace/substitute as it has a totally different consistency from other grains and flours. The ratio with the eggs would definitely be off (coconut flour requires lots of eggs for binding). Not meaning to be discouraging (or judging on using oats!) but I don't think the sub would work, sorry!

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