For some reason I have become slightly obsessed with finding a (refined) sugar free, gluten free banana bread. My kids love banana bread and, compared to some of their other choices, it’s a great healthier option for a quick breakfast, dessert, snack or supper. Encouraging my children to make healthier food choices is often a losing battle, but it is not a battle I am willing to give up, on so I am always on the look out for quick wins and compromises. Plus, I always seem to have a number of black bananas in the fruit bowl looking for a final resting place!
I have tried lots of different recipes recently but without much success. Some are so complicated compared to the old ‘one bowl’ recipe I did use (containing flour and sugar) and some just didn’t turn out right. My son will try most sweet food but my daughter if very fussy about texture (as well as taste, smell, colour). If she likes something, then it’s a safe bet most people will.
So yesterday, with eight bananas turning rapidly black in the fruit bowl I spent an hour looking for a sugar free, gluten free banana bread recipe to try. Eventually I came across one on ‘Our Paleo Life’ that looked promising. I had all the ingredients (or so I thought) and it included a decent amount of bananas.
When I actually came to making the recipe, I realised I didn’t have any coconut butter. After a quick look online for coconut butter alternatives, I decided to try almond butter instead. I had no idea how the banana bread would turn out but I popped it in the oven and left my husband with instructions to take it out when the timer went off. In the meantime I took the dog for a walk.
An hour later I returned to find only half a loaf of banana bread on the kitchen side! It was an absolute hit with both my husband and kids (fussy daughter included) and I was lucky to get my hands it before they devoured the whole loaf. It was delicious and the texture was perfect. I had been a bit nervous about using coconut flour, as many of my previous attempts to use coconut flour have been a disaster, but this didn’t have any of the dry crumbliness experienced before. All the sweetness came from the banana’s so it wasn’t too sweet for me but sweet enough for the kids. Definitely one to put in the recipe book!
Note: The recipe below has been adapted from ‘Our Paleo Life’ to use almond butter instead of coconut butter. I also increased the cooking time to 55 minutes from the original 35-40 mins.
Ingredients for Sugar Free, Gluten Free Banana Bread
4 ripe bananas (I use mine when they are practically black)
½ cup almond butter (about 115g)
4 tbsp coconut oil
½ cup coconut flour (about 115g)
1 tbsp Cinnamon
1 tsp bicarbonate of soda
1 tsp Baking Powder
1 tsp vanilla extract
pinch of sea salt
Instructions for Sugar Free, Gluten Free Banana Bread
- Preheat oven to 180 and line a loaf pan with baking paper.
- Place all the ingredients in the Blendtec or another high-powered blender in the order listed.
- On the Blendtec, run the “Batter” cycle. Otherwise, blend/mix until well combined.
- Pour the batter (it will be thick) into your prepared loaf pan and smooth the top.
- Place in the preheated oven and bake for 35-40 minutes.
- Remove the pan from the oven when a knife inserted in the bread comes out clean.
- Cool on a cooling rack.
Read more at Our Paleo Life – Banana Bread