Oh how I love the site of overripe bananas! Overripe bananas taste amazing in smoothies, or this “milkshake”. I also love them in any kind of baked good. Now with this delicious grain-free banana bread, I’m sure we will be buying bananas by the bundle, just waiting for them to get dark spots.
Tip: If you have bananas that are overripe and you don’t have time to make banana bread, you can mash them up, then freeze for later. Just defrost before using and they will bake up beautifully!
This banana bread is everything banana bread should be. It is lightly sweet and moist. It is also packed with protein from all the eggs and coconut flour. It makes a delicious breakfast or snack! My 2-year-old asks for “nana cake?” all the time. I’m happy he thinks it is good enough to be considered cake. Another great thing about banana bread is you can mix in a lot of different things to spice it up. I personally love the chocolate chip/walnut combination. This is another one of those recipes that tastes so good, people are honestly shocked is both gluten and grain-free.
- 6 eggs
- 1/3 cup coconut milk
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup ripe, mashed bananas (about 2 bananas)
- Optional Mix-ins (to equal about 1 cup):
- Chocolate Chips
- Coconut flakes
- Preheat oven to 350 (325 if you’re using a dark or non-stick pan) and adjust the rack to the middle position. Grease a standard loaf pan.
- Place all the ingredients in the bowl of a food processor and process until smooth.
- Bake for 40-55 minutes until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.