I’ve got something exciting (at least for me) to share with you today, I drove by myself. I’ve been slowly driving more and more…and I finally had the strength and courage to head out on my own. This was monumental for me! Mr. Charmer texted me 5 times making sure I was OK! I did good!
So what do you do when you can’t eat wheat, dairy and are limiting your grains in your diet. But want something sweet!
Make Coconut Banana Bread of course!!!
When Mr. Charmer and I first went gluten and diary free (1 1/2 years ago) it was tough…a very hard adjustment! Now it’s a piece of cake, so should I say bread!
I’ve been using a lot of coconut products… coconut milk, flour and oil….and have really fallen in love with them. I love coconut flour but only use it for sweets, not savory!
You might not know this, but I do not enjoy baking! Yes, I said it!!! But I do love to cook! So when I do bake I want it easy and it has to be good.
The Coconut Banana bread really has a great flavor and is also a healthier recipe.
Do NOT let the fact that it is gluten, dairy and grain free keep you from trying this recipe out. Of course if you don’t have coconut flour you could always substitute general purpose flour.
Grab yourself a piece…slather on some vegan butter (or the real thing) and enjoy!
Coconut Banana Bread (gluten, diary, and grain free)
adapted from Nourished and Nurtured and Oven Love Blog
Ingredients1/2 cup melted coconut oil
1/2 cup raw honey (trader joe’s)
3/4 tsp. kosher or sea salt
6 room temperature eggs
2 tsp pure vanilla extract
1 tsp pure almond extract (I get all my organic extracts at Homegoods)
3/4 cup coconut flour (whole flour, trader joes or our local health food store) or all purpose flour
2 ripe mashed bananas
2 tbsp. shredded coconut
1/4 cup chopped walnuts
1) Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
2) In a small bowl, combine the coconut oil and honey.
3) In a large bowl, whisk the salt, eggs, vanilla extract and almond extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas and chopped walnuts,
4) Pour the batter into the prepared loaf pan and top with the shredded coconut.
5) Bake for 45-50 minutes or until a toothpick comes out clean. If your coconut topping is browning fast, tent some aluminum foil on top to prevent burning.
6) Let cool before removing from the loaf pan and serve. (I couldn’t wait for it to cool, so I flipped it out of the pan early and broke apart a little on bottom). Keep refrigerated.