The humble banana bread. I think this was the first thing that I made, as a kid, “all by myself.” It was tasty, and used up the bananas we had from Grandma Huey. Oodles of banana breads have come out of my kitchen: sugar-free, fat free, sugar-/fat-laden, with/without nuts, mashed bananas, pureed bananas, with/without raisins, but never with chocolate, oddly.
Usually they were spot-on. Sometimes they were lumpy, with all the goods sinking to the bottom. Oftentimes they were seemed cooked on the outside, only to reveal a doughy mess on the inside. The tried-and-true banana bread, from the Family Fun cookbook, contained too much butter and sugar for my liking.
And then I came across this recipe!
Perfect. Only dates and bananas sweeten this batter. Six eggs are a must to moisten the ever-absorbent coconut flour. Coconut flour is fiber-rich, and soaks up liquid like nobody’s business. Almond meal makes up the rest of this bread. According to the original author, one slice has 150 calories, 18 carbs, 4 grams of fiber and 5 grams of protein — not bad, plus tons of vitamins and minerals from the whole foods included in this bread. There’s no added fat to boot! Could this be possible?
Yes. This banana bread was unbelievable light, fluffy, airy… and still moist and tender. Delicate, but sliceable/won’t fall apart. Its subtle sweetness, a perfect complement for jellies or preserves.
Banana Bread: Sugar Free, Grain Free
Adapted from Girl Gone Country
Scant 1 cup raw almonds
4 small bananas (totaling 10 ounces)
6-8 pitted Medjool dates (totaling about 5 ounces) (soaked is ideal, but not necessary)
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon vinegar
1 teaspoon baking soda
6 tablespoons coconut flour
Preheat oven to 350°F. Use a silicone pan or line a loaf pan with parchment, or grease/flour a loaf pan (9 x 13)
Add the almonds to the food processor and process until meal-like (about 2-3 minutes).
Add everything else but the coconut flour and process for 1 minute.
Break up any clumps in the coconut flour with a fork, and add to mixture. Process for 30 seconds.
[If you want, sprinkle some raw almonds on the bottom of the loaf pan before you pour in the batter for a garnish!]
Pour into prepared loaf pan. Bake 55-65 minutes.
Done when a toothpick or knife comes out clean.
Top with Earth balance (or butter, or coconut butter) and jelly, or peanut butter, or whatever your stomach desires.
Absolutely delicious! The texture is just amazing. Even though I burnt the outside (first time using my pretty new IKEA silicone loaf pan), it wasn’t noticeable and the inside more than made up for it. Definitely will keep this recipe in the “make again” list.