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  • Gluten Free Coconut Banana Bread – NourishAndInspireMe

Gluten Free Coconut Banana Bread – NourishAndInspireMe

nourishinspiremeJune 15, 2014October 27, 2022

Gluten Free Coconut Banana Bread

I’ve got a confession to make… I’ve been neglecting my bananas! The last few days i’ve been walking past my fruit bowl watching my bananas turn brown and spotty. Since it’s not summer here in Australia i haven’t really been making that many smoothies because it’s too cold, therefore my bananas are not being used as much! So what’s the perfect thing to do with overripe bananas? Banana Bread of course! One of my favourite comfort foods. This recipe is a Gluten Free Coconut Banana Bread with some delicious selenium rich brazil nuts, oats and i used coconut flour as the base. I think this bread is definitely a great healthy, whole food snack to take to work, eat on the go or to pair with your afternoon cup of tea on a rainy day! It’s gluten-free, dairy-free, high in protein and low in sugar. If you’ve ever tried to bake with coconut flour, it can be a bit of a nightmare as it requires heaps of moisture and eggs to keep it together. The other thing i’ve noticed with coconut flour is that it can be hard to swallow if you don’t add enough moisture which is not very pleasant. So this was my fear with using coconut flour in my banana bread, BUT i didn’t have any issues with this recipe so lucky for you, you won’t need a gallon of water to swallow this treat! I promise! I’ve included a combination of eggs and chia seeds to help bring this bread together and it works perfectly. It’s beautifully moist, sweet and delicious! Add a nice big spread of good quality organic butter or coconut oil and you’ve got yourself a pretty phenomenal little treat! I’ve even been inclined to spread some almond butter on my banana bread in the past and i definitely recommend it!

Gluten Free Coconut Banana Bread

What you need:

  • 3 ripe bananas
  • 1/2 cup coconut flour
  • 2 tablespoons almond butter
  • 1 tsp baking powder
  • 2 tablespoons oats plus some for the topping
  • 2 tablespoons chia seeds
  • 2 tablespoons almond milk
  • 1 tablespoon coconut oil
  • 1 tsp cinnamon
  • pinch sea salt
  • 4 eggs (organic & free range please)
  • 2 tablepoon brazil nuts for topping
  • 2 tablespoons maple syrup
  • 1 tsp vanilla essence

What to do:

  • Preheat oven to 180 degrees celcius
  • In a medium bowl mash the bananas until smooth and add beaten eggs, almond butter, maple syrup, almond milk, coconut oil and vanilla essence. Mix until smooth and set aside
  • In a separate bowl mix the dry ingredients: coconut flour, cinnamon, baking powder, sea salt, chia seeds and oats. I like to leave the brazil nuts for the top of the bread
  • Mix the dry bowl ingredients with the wet ingredients until smooth.
  • In a baking paper lined loaf tin add your batter and top with chopped brazil nuts and extra oats
  • Cook in the oven on 180 degrees celcius for 45-55mins or until cooked through. It should be firm on the top and golden brown
  • Leave to cool. this is important or else the bread may crumble!
  • Serve with butter, honey, almond butter or yoghurt!

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Recent Posts

  • Roasted Beetroot Salad NourishAndInspireMe
  • Jax Coco Banoffee Smoothie – NourishAndInspireMe
  • Coconut Chia Pudding with Fig and Strawberry – NourishAndInspireMe
  • Decadent Buckwheat Chocolate Pancakes – NourishAndInspireMe
  • Cashew Kimchi Toastie – NourishAndInspireMe

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