By far one of the best smells in the house for me is of banana bread baking in the oven. But for many of us, not being able to eat grains means we can’t eat bread — or does it?
My grandmother passed down her famous banana bread recipe to my mom who then passed it down to me. It was one of the first things I made when I moved out on my own. However, when I diagnosed with chronic ulcerative colitis, all things grain, dairy and sugar were off the table. So there went my cherished banana bread and the family memories that came along with it.
Thankfully, I stumbled across many grain-free options for cooking and baking (usually Paleo recipes) and a lightbulb lit up. I could still make recipes that satisfied not only my cravings for favorite childhood foods but my new autoimmune disease requirements. I found and tried several grain-free banana bread recipes, but none of them really wow’ed me. Then I realized that they simply didn’t put enough cinnamon (and a dash of nutmeg) in them — some of the secret ingredients that were in my family’s recipe. So I begin iterating on the ones I found online combined with my grandma’s recipe, and voila, the perfect grain-free cinnamon banana bread recipe!
- 4 ripe bananas (when the peels are clearly getting brown spots)
- 4 free range eggs
- 1/2 cup of almond butter
- 4 tablespoons coconut oil, melted
- 1/2 cup coconut flour
- 1/3 cup slivered almonds (optional)
- 2 tbsp coconut flakes (optional)
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees F
- Mash your bananas until they are a creamy texture (sometimes a small splash of water helps)
- Add eggs, almond butter and coconut oil (melted) and mix in a bowl with a hand-mixer
- Once the wet ingredients are fully blended, add the coconut flour, cinnamon, nutmeg, baking soda, baking powder, vanilla and mix well.
- Pour the batter in a loaf pan pre-greased with coconut oil spray and spread the batter evenly across the pan
- (Optional) Sprinkle about 1/4 cup slivered almonds and 2 tbsp of coconut flakes on top.
- Bake for 45-55 minutes (50 is ideal) or until it passes the toothpick test
- Remove bread from the oven and place on a wire rack for cooling (about 1 hour)
- Slice and enjoy!