This is a really easy grain free version of banana bread from Deliciously Organic, that comes out consistently and isn’t crumbly or full of starches like many grain/gluten free baked goods. I’ve made it several times now, both in one large loaf and in mini-loaf pans. This recipe would also work well for muffins, just adjust the cooking time down accordingly.
6 large eggs (preferably pastured)
1/3 cup coconut milk (or whole dairy milk)
1/4-1/3 cup honey or organic grade B maple syrup
1 teaspoon vanilla extract
8 Tbsp (equal to half cup) unsalted butter, melted (you can substitute with coconut oil)
3/4 cup coconut flour
1/2 cup almond flour
2 teaspoons grain free baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup ripe bananas, mashed (about 3 large bananas)
optional additions: ground cardamom, cinnamon, ginger, nutmeg, chopped nuts, raisins, chocolate chips, dried unsweetened coconut flakes, etc
Preheat oven to 350ºF and adjust rack to middle position. Place wet ingredients in the bowl of a food processor or mixer and process until smooth. Combine dry ingredients, add to wet and mix well. Pour into well greased pan and bake for time indicated. When done, top should be browned slightly, center should be set and toothpick entered in center should come out clean with a few crumbs. Remove finished bread from oven, allow to cool in pan for 10 minutes before inverting loaf to remove and finish cooling. Store in an airtight container at room temp for up to three days or refrigerate for up to one week. Finished, cooled loaves freeze well when well wrapped. Just allow to thaw on counter.
standard loaf: 40-50 mins
4 mini loaf pans: 30-35 mins
standard size muffin: 20-25 mins
Honey sweetened baked goods brown faster than batters that use other sweeteners. If top is browned, but center is not yet set, turn oven off but leave pan in hot oven for an additional 10 minutes or so before removing to cool.