Description
A moist and naturally sweet banana bread that is gluten-free and sugar-free, made with ripe bananas, almond flour, and coconut flour. Perfect for breakfast, lunchboxes, or a healthy snack.
Ingredients
3 very ripe bananas
2 large eggs
1/4 cup melted coconut oil
1 tsp vanilla extract
1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp cinnamo
Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pa
- Mash the bananas in a large bowl until smooth
- Whisk in the eggs, melted coconut oil, and vanilla extract. Mix well
- In a separate bowl, combine almond flour, coconut flour, baking soda, cinnamon, and salt
- Add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix
- Pour the batter into the prepared pan. Smooth the top
- Bake for 35-40 minutes. A toothpick should come out clea
- Cool in the pan for 10 minutes. Then transfer to a wire rack
Notes
This gluten free sugar free banana bread is best when completely cooled.
Use very ripe bananas with black spots for maximum sweetness.
Let the batter rest for 5 minutes before baking to allow coconut flour to absorb moisture.
Cover the loaf with foil if it browns too quickly during baking.
Do not skip the coconut flour; it is crucial for structure.
For a nut-free version, substitute almond flour with sunflower seed flour.
To make it egg-free, use flax eggs: mix 2 tablespoons ground flaxseed with 6 tablespoons water, let sit for 5 minutes.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 37 mg
Keywords: gluten-free, sugar-free, banana bread, healthy, almond flour