This healthy banana bread recipe is gluten-free and sure to be a favorite of even the most disciplined of healthy eaters... as well as those of us who believe that if there's a banana in it, it's gotta be healthy.
Unlike a traditional banana bread recipe, this healthy banana bread calls for buckwheat flour and almond flour, both of which are gluten-free. It also uses coconut sugar rather than brown sugar, coconut oil for the batter and to grease the pan, applesauce for added sweetness — and, of course, ripe bananas.
- ½ cup melted and cooled coconut oil, plus 1 tablespoon for greasing the pan
- 1 cup almond flour
- 1 cup buckwheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup flax seed
- ½ cup coconut sugar, plus 1 tablespoon for decorating
- 3 overripe bananas, plus 1 not-so-overripe banana
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
- 2 eggs
Preheat oven to 350°F. Grease a loaf pan with 1 tablespoon coconut oil.
Combine flours, baking soda, salt, cinnamon, nutmeg and flax seed in a mixing bowl and set aside.
In another mixing bowl, mash the 3 ripe bananas with ½ cup coconut sugar, applesauce and vanilla extract. Whisk in the eggs and ½ cup coconut oil. Add your dry ingredients into the wet and fold until everything is well combined.
Pour the batter into the greased loaf pan. Cut remaining banana in half lengthwise and then across, and place the halved bananas on the top of the loaf, flat-side up. Sprinkle with coconut sugar, transfer to oven and bake for 50-55 minutes or until a toothpick comes out clean.