Another Banana Bread? YES. This is THE banana bread to make if you haven’t tried the others. Why? Because it is HANDS DOWN the healthiest, lowest sugar, lowest fat, and most fiber breakfast bread I have posted yet. Not that my Avocado Banana bread is high in sugar by any means, but the main difference here is the coconut flour. While almonds and avocados are two of the healthiest fats to eat, they are high in caloric density. Which is ok, in moderation…
Moderation, I hate that word. If you have tried my Avocado Banana Bread, you know it’s almost impossible not to eat the entire loaf in a day! I have always been B-A-N-A-N-A-S about Banana Bread, constantly testing recipes, trying to find the most moist banana-ful tasting bread I can find. I’ve been making this recipe for about two years now. The reason why I keep coming back to it is because, 1) I can’t find a healthier version with the perfect almond flour to coconut flour ratio and 2) because the lovely folks over at Southern In Law have developed this recipe SO PERFECTLY, that as long as you follow it exactly as written, you will get THE BEST results each time. I have proven that!
With that being said… If you want a perfect loaf each time I suggest you weigh your ingredients. Coconut flour is very light and can be packed into a measuring cup leaving you with almost double the amount of flour you intended to use. The times that I have not weighed the flours, I ended up with a drier bread, which is not what this recipe was intended for. Coconut flour reallllly absorbs liquid, so the correct amount is the key to success. You should end up with a perfectly moist firm banana bread. I am going to show you how! 🙂 I have this scale and I love it.
I modified this recipe slightly to add a more flavor than the original. I switched out the honey for Organic Grade B maple syrup and increased the amount by a 1/2 tablespoon. This adds a depth and richness in flavor and minerals such as potassium, magnesium, and iron. Traditionally, maple syrup is considered to be good for digestion and the circulatory system. It has fewer calories than most other sweeteners and contains no fat at all.
Secondly, I added a teaspoon of coconut extract. Coconut flour by itself leaves a hint of lingering coconut on the palate. It kind of gets lost and competes with the flavor from the bananas. NOT WHAT I WANT! I LOVEEE the bananas. Adding this ingredient compliments the others and REALLY brings together all the flavors in a big way! You can pick this up at your local grocery store next to the Vanilla extract or order it here. Frontier Coconut Flavor — 2 fl oz
Not into the coconut flavor? No problem. Switch it for a teaspoon of banana extract instead and give your bread a banana boost. Frontier Banana Flavor — 2 fl oz.
Mrs. Jennifer Irizarry
Low calorie, low carb, Paleo, Gluten Free, low sugar, zero refined sugar, high fiber banana bread! Hard to believe it is healthy for you when it is so moist and rich in flavor. MY FAVORITE RECIPE.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 cup + 1 tbsp (250g or 2 medium bananas) very ripe
- 3 tbsp (60g) Organic Grade B Maple Syrup
- 2 tsp (10ml) vanilla extract
- 1 tsp (5ml) coconut or banana extract
- 3 1/2 tbsp (50g) grass fed butter or organic coconut oil, melted
- 1/4 cup (60g) unsweetened applesauce
- 4 eggs (200g) room temp is best for baking
- 1/2 cup (55g) coconut flour
- 1/2 cup (50g) almond meal
- 3/4 tsp baking soda
- Preheat oven to 340 degrees and place rack in the middle of oven.
- Grease a bread pan with coconut oil and line the bottom and sides with parchment paper.
- In a large mixing bowl, mash bananas until they get liquidly but still have small chunks.
- Using a whisk, beat in eggs.
- Whisk in the remainder of the wet ingredients (maple syrup, both extracts, coconut oil, and applesauce) until well combined.
- Using a scale, place medium bowl on top and zero.
- Add coconut, almond flour and baking soda and whisk together.
- Using a spatula, fold dry ingredients into wet unit well combined.
- Let batter sit for 10 minutes in order for the coconut flour to absorb the liquid.
- Pour into prepared bread pan and smooth the top with a spatula.
- Bake in preheated oven for 40min - 1 hour. For my oven, its 50 minutes.
- The bread is down when a toothpick is inserted in the center and comes out clean
- If your bread browns too much on the top before the center is firm, cover with foil and keep baking.