Ah, bananas. When you’ve got too many of them, you either start making a lot of smoothies, or you make banana bread (or maybe banana bread muffins, yum!). But how to do it grain-free? Enter almond flour, the hero of the grain-free/gluten-free/primal baking community.
This morning, I decided to experiment. I wanted to make almond flour banana bread. I’ve not baked with almond flour before, and I’ve certainly never made almond flour banana bread before. I decided to adapt my old banana bread recipe, and boy was I surprised! I made the most incredibly moist, perfectly crumbed, tasty banana bread I’ve ever eaten. That’s why I’m sharing this recipe for almond flour banana bread with you!
Almond Flour Banana Bread
The Players
- 4 C. almond flour
- 2 C. coconut flour
- 1 C. dark chocolate chips
- 1 tsp. sea salt
- 2 tsp. baking soda
- 1 tsp. aluminum-free baking powder
- 1/4 C. honey
- 1/2 C. coconut oil
- 6 eggs (from pastured hens)
- 2 tbs. vanilla
- 2 1/2 C. mashed bananas (approximately 5 small bananas)
The How-To
1. In a mixing bowl, combine all dry ingredients — almond flour, coconut flour, chocolate chips, salt, baking soda, & baking powder.
2. In a separate mixing blow, combine all wet ingredients — honey, coconut oil, eggs, vanilla, & bananas.
3. Combine wet and dry ingredients thoroughly with a spoon. Transfer into two loaf pans or one bundt cake pan or 24 muffin tins. Cook at 350F. If using two loaf pans, cook for about 40 minutes. If using a bundt cake pan, cook for about 45-50 minutes. If using muffin tins, cook for about 25 minutes.
4. Remove cooking tins from oven, and let cool completely before removing from cooking tins and serving up this delicious almond flour banana bread to your family and friends. Freeze whatever you don’t think you’ll eat within a couple of days!
P.S. I used coconut flour because I didn’t have enough almond flour on hand. So, you decide! If you don’t have coconut flour, perhaps you want to experiment with all almond flour, or subbing in one of your other favorite gluten-free flours.
This post is participating in Real Food Wednesdays, hosted by Kelly The Kitchen Kop!
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Yummy! I love banana bread!
jessica´s last blog post …Portabello Caprese Towers
Me too, although I don’t eat very much of it. My kids usually eat up bananas long before I think about making banana bread.
This looks divine. I’ll have to skip out of the chocolate chips but this recipe looks great. I haven’t used almond flour with coconut flour before so I’m looking forward to this combo.
thanks!
Sarah Schatz – menus for limited diets´s last blog post …Life before and after the GAPS diet
Yeah, those chocolate chips were a special treat for my boys. I can see this going really well with some soaked walnuts or pecans instead of chocolate chips!
MMm. Delicious! This would go well with homemade vanilla ice cream!
http://mutritiousnuffins.blogspot.com/2010/06/homemade-french-vanilla-ice-cream.html
Meagan´s last blog post …Basic Dressing
Currently Browsing: Almond Flour Banana Bread | Food Renegade http://bit.ly/dzQh1v
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I love banana bread! I made some a while ago with coconut flour and pumpkin and with some walnuts. I will have to try this recipe!
Primal Toad´s last blog post …Should We All Engage In Intermittent Fasting
yum!! I will be making this for sure!
RT @FoodRenegade Almond Flour Banana Bread — SO YUMMY! http://bit.ly/935YqV #realfood #primal #recipe
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how timely! i have some black bananas sitting on my counter and was looking for a gluten free version! i also have a bunch of coconut flour so it’ll be perfect. i’m going to sub almond meal…hopefully it works well! thanks again.
kami´s last blog post …essential oils
If you have a food processor, you can always pulse your almond meal for a little bit to get a finer texture.
Yum! I make a similar banana bread, but haven’t tried it with coconut flour.
Alisa – Frugal Foodie´s last blog post …Summer Reading Series of Giveaways Starts Now-
I think the coconut flour is what contributed to the AWESOME texture of this bread.
Does anyone know the effects of eating almond flour which is the same as eating nuts that aren’t soaked?
It’s my understanding that there are two main ways to eliminate the enzyme-inhibitors in nuts: soaking overnight in a salt water, or toasting/roasting them. Since the almond flour is cooked, I expect it’s fairly similar to toasting/roasting (or at least similar enough to not pose a problem for most people, although I can imagine some with *really* sensitive guts will still have an issue with it).
If it *does* still pose a problem for you, then you can soak, dry, toast, and grind the nuts into flour yourself pretty easily using a basic food processor.
Where do coconut and almond flours fall on the carb scale? The recipe looks wonderful … especially to someone who hasn’t had bread in a week! =-)
Cristie — Coconut flour is VERY low carb. It is mostly fiber. Almond flour is significantly lower carb than grains, and also contains more protein and fat. I don’t have numbers for you, but I know lots of low-carb eaters who use either one or both flours on those occasions when they want something bread-like.
Thank you for the great recipe. I have not tried almond flour or coconut flour yet. I wonder if we can get them at our local co-op store…must try!
I am loving our kombucha. My DH has made it with ginger and it tastes like ginger ale, only better!
Lisa — Yes, you should be able to find them locally. They’ll of course be cheaper if you buy them in bulk online, but if you’re only going to rarely use them (or you just want to try them to see if they’re worth buying more of), then you should be able to find them at most natural food stores.
Kristen, this sounds yummy! did you make your own almond flour?
We use homemade almond milk with some of the meat sometimes in scrambled eggs and even quiche, the texture is so much creamier than even dairy cream.
thank you for sharing.
carmen
Carmen´s last blog post …Crustless Quiche
“Almond flour: the hero of the grain-free/gluten-free/primal baking community” http://fb.me/EnVOKqO0
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Sounds like a winner. My abundance of bananas may get me going on this!
Wow. If that is an actual picture of your almond flour banana bread, something went terribly wrong with mine!
It is definitely a pic of my bread. I wonder what the difference could be? Altitude? Latitude? Maybe not enough/too many bananas? (That’s always been the tricky thing about banana bread to me — 3 small bananas can make as much mush as 1 big one. I’ve got enough experience now, though, that I just *know* how much is enough.)
This looks great! We use alot of almond flour for baked goods (we did SCD diet for a while) though I have never tried combining almond flour and coconut flour before.
Lisa´s last blog post …Maple Sugar Madeleines GF
Wow, they look delicious!
Quick question about almond flour, though. Is there any reason you chose to use it, other than to experiment? I.E. Is there some extra benefit to using almond flour, like an impact on the taste, etc. Or can I really just substitute it for some other type of flour with very similar results?
Edmund´s last blog post …Blue Duck Tavern
We made this last week in both loaf and muffin form. The muffins turned out a little dry, but the loaf was to die for. In fact, I’m a little sad that it’s almost gone! Next time though, I’ll probably halve the recipe since it did make so much (we love it, but don’t need that much all at once!).
Nicole´s last blog post …Hello July 2010!
@aLaSophia Me too! Gluten free food is really pretty darn good. Speaking of which, you should try this in loaf form! http://bit.ly/935YqV
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