Since going grain free, there are some old staples that have
been lacking in our house, or so I was reminded (with all love and affection of course) by my eldest son recently. Upon
seeing some really ripe bananas on the counter, he pointed out how long he has
gone without banana bread (poor thing J
) I have not made any grain free loaves of any kind as of yet, so the challenge was on. The resulting loaf
was awesome, very moist and banana-ey, and received two thumbs up from the poor banana bread deprived teenager.
I had used an entire cup of chocolate chips in the trial run, but I thought the
chip to bread ratio was a bit much, so reduced it to ¾ of a cup , and thought
the results were much better. (Said teenager however, said that 1 cup was just
fine, so use your judgement on the amount of chips to use!)The first batch I made had some issues with the very bottom sticking in the pan, so I lined the pan the next time with a strip of parchment, and it came out beautifully.
Amazing Grain Free Nut Free Banana Bread
4 eggs, preferably pastured
3 small bananas or 2 large ones
¼ cup coconut oil, softened
½ cup Coconut flour
1/4 cup chickpea flour
1/4 cup chickpea flour
2 tbsp arrowroot flour
1/3 cup coconut sugar
1 tsp baking soda
1 tsp vanilla
1/3 cup plain kefir or yogurt, preferably full fat
Pinch of salt
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¾-1 cup chocolate chips (Enjoy Life are great)
Butter or coconut oil butter ghee spray to grease pan, plus
a piece of parchment if desired.
Preheat oven to 375F.
Grease a loaf pan well with butter or the coconut oil butter
ghee spray (add a layer of parchment if desired)
With an immersion or stick blender blend all of the
ingredients together until very well blended. Scrape sides to incorporate
everything well. Stir in chocolate chips and let batter stand for 5 minutes to
thicken up. Scrape into prepared pan.
Bake in preheated oven for 45-50 minutes or until toothpick
inserted in center comes out clean.
Loosen edges with knife, remove from pan and cool on wire
rack before cutting.
