Updated: Oct 21, 2022
Since I have been following a gluten, sugar and lactose free diet for years, I also tried to find banana bread recipe that worked for me. For me banana bread is something you don't need great baking skills, as it's pretty forgiving for bakers like me, who like to be be creative in the kitchen. I use different flours- almond, coconut, plantain, gluten-free oats blended fine depending on what's available at home and might also switch between different nuts, like walnuts, pecan nuts and sometimes add dark chocolate chips or cocoa nibs of additional flavour. Below is the basic recipe I use.
3 bananas (when typically I choose greener bananas when purchasing bananas due to their higher pre-biotic fibre, then for banana bread make sure you use the yellow and ripe ones as they give more juiciness to the bread). I smash two and keep one sliced for decoration.
3/4 cups (3oz) of almond flour
1/4 cups (3/4oz) of coconut flour
3/4 tsp of baking soda
1/2 tsp of cinnamon (I use Ceylon cinnamon)
2 tbsp of melted extra virgin coconut oil
1/4 cup (2 1/2oz) of honey or maple syrup
2 tsp of vanilla extract
1/2 cup (1 1/2oz) of walnuts
Pre-heat your oven to 180C (350F) and use either a loaf tin lined with parchment paper or silicone loaf pan.
Mix together all the dry ingredients: flour, soda, cinnamon.
In another bowl mix together wet ingredients: mashed banana, eggs, coconut oil, vanilla and maple syrup or honey.
Mix the wet ingredients into dry ingredients until a batter is formed.
Lastly fold in slightly chopped walnuts
Put the mixture into the lined baking tin or silicone loaf pan. Put the sliced bananas on top on the mixture, laid out.
Bake the bread in the oven for 50 minutes. You can test with a toothpick at the end- if it comes out clean when inserted in the middle of the bread, it's ready.
Cool down slightly and enjoy its own or with normal butter, cinnamon butter, smooth goat's cheese spread.