This is a really good banana bread. One of the nice things about it is that you don’t even need the extra dextrose, because the sugar from the ripe bananas makes it sweet! But I won’t lie, it’s better with the dextrose. Since I’m on the Specific Carbohydrate Diet I’ve actually been using honey as my sweetener, and I’ve been fine! I’ve read you can eat dextrose on SCD, but it’s kind of one that all the experts shrug their shoulders on.
This recipe uses coconut flour, and people really seem to like the Tropical Traditions brand (vs. Bob’s Redmill) because of the texture but I thought it was gross. It tasted like it was going bad after a few days. I like Bob’s best; just make sure to sift it to get any chunks out.
I put 3 tablespoons of cinnamon on the recipe, but for me that’s conservative. I usually just dump a pile of it in without really measuring. Sometimes I add in some clove for a little kick.
I tried converting this to an eggless version for those of us on the autoimmune protocol diet. Didn’t work out too well. If you are on the AIP diet, use this recipe. I made one this weekend and it was amazing.
- 2 ripe bananas with spots
- 5 eggs
- 1 teaspoon of vanilla extract
- 6 tablespoons of melted coconut oil (or butter)
- 1 cup of sifted coconut flour
- pinch of salt
- 1/2 teaspoon of baking soda
- 1/2 cup of dextrose (optional)
- 3 tablespoons of cinnamon
- Extra coconut oil
Topping ingredients (optional)
- 1 tablespoon of cinnamon
- 1/4 cup of chopped hazelnuts
Preheat the oven to 300˚.
Oil the sides and bottom of a 9×5 inch bread pan and line with parchment paper.
Mash the bananas in a large bowl using a fork.
Mix in the eggs, vanilla, and melted coconut oil until well blended.
Add in the dry ingredients (make sure you sift so you don’t end up with raw flour chunks!) and mix well.
You will have more of a dough than a batter when you’re done mixing, so add it to the pan and then level out the top with a spatula.
Mix together the cinnamon and chopped nuts and distribute evenly over the top of the bread, pressing lightly down so they stick in the dough.
Bake in the oven for and 1 hour and 15 minutes.
Let cool completely on a cooling rack.
Elimination Diet safe: No.