Anyone who knows me knows that bananas are hands down my favorite food. I’ll eat them as is, make them into pancakes, ice cream, you name it. I missed my mom’s banana bread so much after breaking up with gluten.
After many failed attempts at recreating banana bread, this recipe is a winner! My friends will never forget this one disgusting banana bread I attempted to make. The batter didn’t taste good, but sometimes gluten free batters don’t taste great, so I baked it anyway. Well, the banana bread stunk up our apartment.
Or you can turn it into bread and add chocolate chips!
My friend and I each tried a tiny bite, and it was so bad, we had to throw the entire bread away. We discovered that the flour had gone bad, but honestly, what a waste of 3 perfectly good bananas!
So after that failure, I tried some other recipes but did not love how much extra sugar was added (not trying to feed the bad bacteria or candida here). Bananas are full of natural sugar, so why add more?
Thankfully, after some trial and error, I came up with this beauty. The muffins are not too sweet and so healthy, you can eat them for breakfast. Or you can add chocolate chips and make it dessert. (Honestly, I wouldn’t feel too bad eating them for breakfast).
Copyright secured by Digiprove © 2019 Jamie Horrigan
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Servings |
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- 4 bananas *ripe bananas are the best!
- 4 large eggs
- 1 tsp vanilla extract *alcohol free if following AIP
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp baking powder *for SCD, eliminate the baking powder and use 3/4 tsp baking soda instead, plus 1/2 tsp lemon juice
- 1/2 tsp baking soda
- 1/2 cup dairy free chocolate chips, chopped walnuts optional additions (eliminate if SCD)
Ingredients
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- Preheat your oven to 350 degrees Fahrenheit
- To make the banana bread/muffins extra sweet, bake the bananas in their peels in the oven 15-20 mins at 350 degrees until the peels are completely black
- Allow the bananas to cool, then mash them in a bowl
- Mix in the eggs and vanilla extract
- In a separate bowl, mix all the dry ingredients
- Combine the wet and dry ingredients, and let the batter sit for 20 mins so the coconut flour can absorb the moisture
- Bake 15 mins at 350 degrees if you are making muffins or 40 mins if you are making a loaf. Enjoy!
To make this recipe SCD, use 3/4 tsp baking soda and eliminate the baking soda. Mix the baking soda into the dry ingredients and 1/2 tsp lemon juice into the wet ingredients. Then combine the wet and dry ingredients.
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