Our quest to prove that nutritious can be delicious continues with this home-run recipe for banana bread. The creativity inside the Big Bold Health Food Lab is just so inspiring to us.
This recipe comes from our good friend, Barb Schiltz — she's got a few recipes on this site already — as well as Michelle Babb of Eat.Play.Be. Michelle is a shining star in the functional medicine community, and she has several cookbooks under her belt about anti-inflammatory diets and mindful eating.
But that’s not why you came! Let’s get baking with this gluten-free, dairy-free approach to banana bread that also works as muffins. Enjoy.
Barb & Michelle’s banana bread
INGREDIENTS
- 1 cup almond flour
- ½ cup arrowroot powder
- ¼ cup Himalayan Tartary Buckwheat Flour
- 1 tsp baking soda
- ½ tsp sea salt
- ⅓ cup maple syrup
- 2 large eggs
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- 3 very ripe large mashed bananas
- ⅓ cup chopped hazelnuts or walnuts
- ½ cup grated coconut
METHOD
- Heat oven to 375° F.
- Grease a 1-lb loaf pan with coconut oil, or line 12 muffin cups with muffin papers.
- In a medium bowl, whisk together almond flour, arrowroot powder, Himalayan Tartary Buckwheat Flour, soda, and salt. Set aside.
- In a large bowl, stir together the maple syrup, eggs, coconut oil, vanilla, and mashed bananas, mixing well.
- Slowly add the dry ingredients to the wet, a little at a time, stirring after each addition. Be sure there is no flour hiding in the bottom!
- Add the nuts and coconut, stirring just until incorporated.
- Pour the batter into the greased pan or the muffin cups.
- Bake until the edges of the bread are pulling away from the pan and the top is browned, about 45-55 minutes. Muffins will take much less time, about 30 minutes, but check them often.
- Cool before eating.
