Is there anything so delicious as butter smeared on just-baked banana bread? Personally, I’m not so sure. With a few bananas well past their edible-as-is state, I decided to try my hand at a gluten-free banana bread. The husband didn’t like it so much – “I think I’ve lost my taste for bread. Except for muffins. I still like muffins. Hint hint.” were his words, but I declared loudly: More for me!
This totally hit the spot. As with many things I thought I’d given up for good, I didn’t even realize how much I missed it. Now, to be fair, it’s been so long (a year & a half, at least) since I’ve had the real stuff that I can’t honestly say it tastes just like the real thing. Frankly, I think I’m just so used to the consistency & taste of coconut flour that that tastes “normal” to me now. But try it out, & let me know what you think!
This recipe might look familiar, as it’s basically the same one for my gluten-free coconut flour muffins. Hooray for easy recipe transfers!
gluten-free, high fiber
What you need:
- 2-3 very over-ripe bananas
- 1/3 cup butter, plus more for pan
- 6 eggs
- 2 tablespoons honey
- 1 tablespoon vanilla
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup nuts (optional; I used sliced almonds)
How to do it:
- Melt butter. Stir in eggs, bananas, vanilla, & honey.
- Add flour, cinnamon, salt, baking soda, & baking powder.
- Gently mix in nuts
- Generously grease a bread pan, then pour in batter.
- Bake at 350° for about forty minutes, until a knife comes out clean. This won’t raise like the traditional stuff does, but I personally found it just as tasty.
This was breakfast for about a week. I personally love to eat it with some cheese & cold meat, maybe a few fresh strawberries. Delicious!