Banana Bread {almond & coconut flour}

5 from 37 votes

Banana Bread {almond & coconut flour}

Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.

For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.

You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by ½ and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.

As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to ¼ cup of applesauce).

Optionally you can add ½ cup of chopped walnuts, chocolate chips, or berries.

Note: no chocolate or maple syrup for SCD.

Servings: servings

Calories: 179kcal

Author: Erica

Ingredients

¾ teaspoon baking soda
½ teaspoon salt
¾ cup almond flour
¼ cup coconut flour
2 tablespoons olive oil or other oil or unsalted butter
3 large eggs
1 cup mashed banana (about 2 very ripe bananas)
¼ cup maple syrup or honey

US Customary - Metric

Instructions

Preheat your oven to 350°F (175° C, or gas mark 4).
Using a whisk or fork, blend all the dry ingredients together.
Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Add the batter to the baking dish.
Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

Nutrition