Nutritious Banana Bread

Are you wondering what to do with your ripened bananas? Don’t throw them out! Because you can make a very NUTRITIOUS, TASTY and MOIST bread without artificial sweeteners, free from gluten and dairy!

Moreover, the fragrance of banana, cinnamon and sweet roasted nuts will magically pair with this hot chocolate. Mm… Yes PLEASE!

In addition, What I like from this recipe, it’s very versatile. You can create your own version. For example, I decided to add some pumpkin and flax seeds to provide some micro nutrients like omega 3, vitamin K, phosphorus among others, plus fiber.

LET’S TALK ABOUT SOME OF THE INGREDIENTS

The ingredients are very simple to get and you will be able to see the exact measurements in the recipe card below. Here is an overview of what you’ll need:

FLOUR: I used super-fine almond flour from blanched whole almonds. I like to use the almond flour because it lends a moist texture to the batter. I also add all purpose gluten free flour to give more structure to the batter.

BAKING SODA/BAKING POWDER: I like to use both to give some balance on flavor and help get that browning color in my bread.

EGGS: I use large eggs. No need to have them room-temperature at all.

SWEETENER: I use two ripped bananas. That is it! But if you want your bread sweetener, you can use coconut palm sugar, it enhances the browning color on your ‘nana bread.

BANANAS: I use two ripened bananas and mushed them well. The flavor is more intense when the bananas are naturally ripened.

HOW TO MAKE THIS DELICIOUS BANANA BREAD?

For more details of how to make this recipe, scroll all away down this page.

1. Place all the dry ingredients in a bowl. Then whisk them all together.
2. Put the coconut sugar with the coconut and grape-seed oil. Mix them well. One at a time add the eggs.
3. After you’ve added the first egg, whisk really well to lighten and make fluffy.
4. Mush your bananas in a bowl and add the vanilla essence, then give it a good mix.

5. Add all the ingredients to the wet mixture. Gently mix together with a spoon or spatula.

6. Put in some pumpkin seeds, ground flax seed and walnuts and blend it to the batter.

7. Transfer the batter to a loaf pan, parchment-lined.

8. Bake the bread for 40-50 min. at 350 F. Then, let it cool completely before enjoying it!

SUBSTITUTIONS FOR A TRADITIONAL BANANA BREAD

• Replace the almond and gluten free flour for an all purpose regular flour.
• Substitute the coconut oil and grape-seed oil for 3/4 cup of unsalted room temperature butter.
• Use 3/4 cup of soft brown sugar, instead of coconut sugar.
• The pumpkin seeds, ground flax seeds and walnuts are optional ingredients. You can substitute them for any other seeds or nuts that you prefer or you simply can leave your bread plain!

FOR MORE RECIPES WITH BANANAS

You also can try:

Banana Oatmeal Pancakes

Banana Oatmeal Cookies with Chocolate Chunks

Banana Chocolate Granola Bars

Banana Cake Bars with Low Carb Chocolate Frosting

If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!

You also can leave a comment and rate it below this page! ❤️

Nutritious Banana Bread

If you are wondering what to do with your ripened bananas, don't throw them out! You can make a VERY TASTY and MOIST banana bread with an extra PLUS… This is going to be free of artificial sweeteners, gluten and dairy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 10 people

Calories 212 kcal

Equipment

• 3 bowls
• 1 whisker
• 1 spatula or spoon
• 1 bread loaf baking pan

Ingredients

  

• 1 ½ cup (120 g) almond flour
• 1 tbsp (34 g) gluten free all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• pinch salt
• ½ tsp cinnamon
• ¼ tsp ground all spice
• 3 tbsp (109 g) coconut oil
• ¼ cup (169g) coconut sugar (optional)
• 2 eggs
• 1 tsp vanilla extract
• 2 very ripe bananas (medium/large)
• 2 tbsp ground flax-seed
• 1½ tbsp pumpkin seed
• 1 cup (117 g) walnuts

Instructions

 

• Preheat the oven to 350° F (170° C) and parchment paper lined in a bread loaf pan.
• Combine in a bowl all the dry ingredients: almond flour, all purpose gluten free flour, baking powder, baking soda, salt, cinnamon, ground allspice.
• In a different bowl, Whisk the coconut oil, grape-seed oil and coconut sugar(if you want to add more sweetener).
• Then one at a time add the eggs. After you've added the first egg, beat well to lighten and make fluffy. Then, add your second egg, and beat for couple minutes. We want to incorporate lots of air into our mixture.
• Mush up your bananas and add your vanilla. Give it a good mix.
• Add all your ingredients to our wet mixture and gently mix together with a spatula or spoon.
• Add the pumpkin seeds, flax seeds and walnuts. (optional)
• Finally, transfer to a parchment lined bread loaf baking pan.
• Pop it in the oven and bake for about 40 minutes in a gas stove or 50 minutes in a electric stove. To be sure, try the trick of the toothpick by inserting it in the middle of the loaf. It should come out dry.
• Let it rest for about 20 minutes before transferring to a wire rack to cool.

Notes

Once the bread is completely cool, slice it and wrap each piece in freezer wrap.  Then put all the pieces in an airtight container.  You can keep them this way in the fridge for one week.

You will find the nutrition fact below this block. ** Nutritional information is an estimate and may vary.

Keyword delicious, gluten-free, sugar-free, dairy-free, banana, bread, recipe