a simple {real food} recipe :: banana bread {gluten free with dairy and egg free options}

I have a banana monster.

No, really. I do.

I think Claire would eat a banana every meal of the day if I let her. One of her first words this past summer was “nana” 🙂

Bananas go quick in my house between snacks and smoothies. They rarely go super ripe on me, but when they do…it’s banana bread time!

I have played around with what seems like zillions of banana bread recipes. From completely grain free to all grain, from all allergen free to a zillion eggs. I have come up with what I call a “happy medium”! There are few enough eggs that if you are egg free you could go with an egg replacer or flax egg. I use a brown rice flour and coconut flour combo which gives a great texture, versus the density of an all coconut flour bread. But having the coconut flour in there gives off more nutrition and makes it more filling.

So let a few of those bananas go extra ripe and enjoy my killer banana bread 😉

Here’s what you’ll need:

3 large ripe bananas

½ cup coconut flour

1 cup white rice flour or sprouted brown rice flour

¼ cup organic honey (local if possible – or THIS is a good brand)

1/3 cup softened butter (if you are dairy free use melted coconut oil)

3 eggs (if you are egg free use egg replacer or flax eggs)

2 tsp baking soda

1/4 tsp sea salt

1 TB cinnamon

1. Mash up the bananas in your mixing bowl with the back of a fork.
2. Pour the rest of the ingredients in the mixing bowl and blend with and mixer until blended through.
3. Spread the batter in a well greased (with butter or coconut oil) small loaf pan.
4. Bake at 350 fo 45-50 minutes. Do the toothpick test though – you may have to bake a little longer.

Kitchen Tips:

1. This freezes up great! If you see ripe bananas go on sale at the grocery store, stock up and make up some of this bread for the freezer! I did this right before I had my second baby and loaded up my freezer with 4 loaves that took care of breakfast or snacks for a while after baby was born!
2. Because of the great nutrition and filling quality of the ingredients in this bread, it makes a perfect breakfast topped with cream cheese, butter, or coconut butter.
3. Make up the batter the night before if you have to so all you have to do is stick it in the oven in the morning while getting ready for the day. The batter only takes about 5-7 minutes to get together anyway!
4. Makes great muffins too! This recipe fills up a 12 muffin tin but you will want to bake them more like 25 minutes – keep an eye on them and tooth pick test them!
5. Read THIS and THIS on the importance of friendly fats like butter and coconut oil in this recipe.
6. Read THIS and THIS on the benefits of coconut products like the flour and oil in this recipe.

YOUR TURN!

Do ya’ll have a banana monster in your house?! Let me know how you like the banana bread if you try it!

This post was shared at Real Food Freaks Freaky Friday, and Real Food Forager’s Fat Tuesday!