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The Most Delicious Banana Bread In The World!

Who doesn’t like the occasional banana bread? In searching for the best banana bread recipe – I got myself on a real mission!

I wanted my banana bread to be:

• GLUTEN-FREE
• NO SUGAR ADDED
• with added POPPY SEEDS
• not too moist
• and not too dry

After trying a few versions of banana bread, and not being very happy with the texture, I had to come up with my own recipe.

This brilliant Coconut Flour Banana Bread with Poppy Seeds is gluten free and only sweetened with bananas (no sugar added). You can also make it nut free.

Poppy Seed Coconut Flour Banana Bread Recipe:

Ingredients: 

• 4 large very ripe bananas (more brown spots the bananas have, better!)
• 3 medium size eggs – room temperature (preferably from farmer’s market, or from some good source)
• 2 generous tablespoons almond butter (I tried it with peanut butter, as well as tahini, but the almond butter works the best – at least for me)
• 20g grass-fed butter – melted (this can be replaced by 2 tablespoons of melted oconut oil)
• 1/2 teaspoon of quality salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract (optional)
• 1/4 cup poppy seeds
• 1/2 cup coconut flour
• 1/2 cup walnuts or pecans

Tips for making this easy banana bread:

1. Use super ripe bananas! Because we want this bread to be healthy, we won’t be addingf any sugar, or maple syrup. Saying that, when bananas have plenty of brown spots on them, they are just perfect for banan bread! The add the natural sweetnes, and make the bread to taste ah, so yummy!

2. Use just one bowl for everything! You don’t need to mix dry and wet ingredients in separate bowls. The banana bread mixture is prepared in one bowl. Use large, preferably glass bowl. Start with mashing the bananas. Then stir in the wet ingredients, and finally add the dry ingredients.

3. Use deep loaf pan. The pan should be high enough to give the banana batter room to rise during baking. I use 8 x 4 inch loaf pan.

4. Line the pan with parchment paper for easy removal. When I don’t have the parchment paper, I simply use coconut oil and spread a generous layer all around inside of the pan.

Instructions: 

1. Preheat the oven to 350 defrees F, or 180 Celsius. Prepare the loaf pan. Either use the perchment paper or coconut oil. (If using the coconut oil, you don’t have to liquidify it, just take a generous amount of oil onto your hands – fingers, and spread it over the bottom and sides of the pan).

2. In a large bowl mash tha bananas with fork. I like to leave a few banana chunks (many recipes callingf for masking the bananas until smooth). Add the eggs and break them lightly with the fork.

3. Add the almond butter, grass-fed butter and stir everything lightly either with fork or spatula until combined.

4. Now add the baking powder, cinnamon, salt and coconut flour. Stir gently until comined. Make sure there are no lumps of flour in the mixture.

5. Chop the walnuts if using, and stir them gently into the batter.

6. Fill the batter into the prepared baking pan. I like to use 1/2 sliced banana and add it on the top – in the middle of the batter (as seen on picture). I have tried this with banana cut into two halves as well, but prefer the sliced pieces.

7. Bake the loag for about 45 – 50 minutes. When the time is over, remove the bread from then oven and let it cool. (I usually can’t wait until is completely cooled down, as I enjoy the bread somehow still warm, with some butter on the top, but this part is up to you!)

8. When the bread is cooled, turn the pan over to remove the loaf and remove the parchment paper. If you didn’t used the paper but the coconut oil, make sure you will go around the loaf with spatula, and very gently help the bread to unstick from the walls. Try to reach the spatula gently even to the bottom of the loaf, so you kind of lift it – to make sure the loaf doesn’t stick to the bottom of the pan. Then turn the pan over to remove the bread. And voila!

9. Enjoy the banana bread at room temperature, and the overlefts store in the fridge for up to 4-5 days.

Nut free version of Banana Bread

You can replace the almond butter with tahini – sesame seeds paste – just make sure you taste the Tahini prior adding to the bread batter, as it sometimes might be too bitter. You can also replace the almond butter with additional grass -fed butter. If using only butter, I will suggest to go for 50g.

Replace the chopped walnuts with chocolate chips, or simply go without.

PRODUCTS I USED for this Gluten Free Banana Recipe

If there is one KING of almond butters here in UK, it would be the Raw Almond Butter by Carley’s. I usually buy the 3-pack, as it gets cheaper, when you buy more. I add it to smoothies, or have it with an apple – it makes delicious snack.

The oraganic coconut flour is a fantastic replacement of regular flour. It’s low in carbohydrates, and high in fibre. It’s my go to flour when baking, and for those occasional Sunday’s pancakes 🙂

Organic Poppy Seeds Blue – I started to use poppy seeds in my Epic Apple Pie as well, and let me tell you, the Apple Pie just then became a Real Slice of Heaven!

—>>> Get the recipe for my EPIC NO-BAKE APPLE PIE!

A few months ago I came across this truly awesome Na’Vi Arctic Sea Salt – the salt is produced sustainable way from pure Artcic seawater, using geothermal energy. The taste is superior to any salt I have used before, and I can highly recommend it!

Now it’s your turn to make the healthy banana bread and let me know how did it go! 

From my kitchen with Love

Kristina

You may also like: 

Easy & Moist No-bake Carrot Cake

Epic Apple Pie Recipe – A Slice Of Heaven

10 Small Lifestyle Changes For Healthier & Happier Life

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