My quest to prove that nutritious can be delicious continues with this home-run recipe for banana bread. The creativity inside the Big Bold Health FoodLab is just so inspiring to me.
This recipe comes from my good friend, Barb Schiltz — you’ll remember her fruit crisp and her almond muffins — 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
1 cup almond flour
½ cup arrowroot powder
¼ cup Himalayan Tartary Buckwheat Super Nutrition 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
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 Super Nutrition 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.