No tags yet.
These are flavorful, high-fiber, just-sweet enough to be satisfying, and have yet to leave me bloated. I only share food that makes me feel good here and these fit the bill.
For the 10 years that I was strictly gluten-free, alternative flour options and legitimately-tasty baked goods were rare. They either over-compensated for in sugar, tasted like sawdust, or just made me feel icky. Even though I now have gluten-ful things occasionally, I still love healthy-ish treats. This banana bread is not trying to imitate the texture of “real” flour-sugar-butter banana bread, but is rather satisfying in it’s own right without ingredients that leave me bloated or tired. I cut these into squares, like a blondie, and top them with unsweetened yogurt made from coconut cream. Beyond.
There is a choose-your-own-adventure element to these banana squares, which are equally delicious. The spices are high in antioxidants and anti-inflammatory, cloves and turmeric, especially, so I’ve included two spice combinations that are warming and flavorful. To make this a dessert situation, fold in ⅓ cup dark chocolate chips, too. I endorse indulgence without sluggishness.
1 cup mashed bananas (about 2) (or sub baked yam) 2 eggs, whisked slightly 2 tablespoons maple syrup 2 teaspoons pure vanilla extract ½ teaspoon salt (I used fine Celtic Sea Salt) ½ teaspoons baking soda ¼ cup coconut flour 1 tablespoon chia seeds (optional)
Spice journey I: 1 tbsp turmeric 1 tsp ground cardamom ½ teaspoon ground ginger A few grinds black pepper
Spice journey II: 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves
Preheat the oven to 350 F with a rack on the lower ⅓. Line a small loaf pan with parchment.
In a blender, puree the bananas, eggs, maple syrup, vanilla, salt, baking soda, and spices of choice until mostly smooth. Add coconut flour and chia seeds until mixed. The mixture will be quite thick. Let sit for five minutes to allow the coconut flour to absorb the liquid. If using chocolate chips, use a seperate bowl to fold them in.
Scoop and smooth mixture into the loaf pan. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean, rotating halfway through to ensure even baking.
Let sit in the pan and cool for 20 minutes before slicing.
Top with butter, nut or seed butters, or, my personal favorite, yogurt made with coconut cream.
Note: Coconut flour tends to be very dry and need a lot of moisture and binding that the eggs provide.I have not made this without eggs, so use flax-eggs at your own discretion.