The Healthiest GF, SF Banana Bread in Town

July 12, 2016
Lyndall McAlpine

Ok, you may not thank me for this recipe… the first version was a little (lot) on the healthy side and the feedback from home was not good… but I have played around with the ingredients and think it will now be a great gluten free, sugar free treat.

The texture is really nice, if you are not used to low sweetness you can play around with adding a little honey or even chocolate chips. Natural “pure” Stevia is the best sugar substitute you can use (just make sure it is definitely pure)…. I will go into more depth on this in a later post.

banana bread

4 very ripe (the riper the sweeter) bananas (2 1/2 cups mashed or 575 grams)
4 eggs
1/2 cup almond or cashew butter (140 grams)
4 tablespoons butter or coconut oil, melted
1/2 cup coconut flour (75 grams)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder (gluten free or homemade)
1 teaspoon pure vanilla essence or 1 teaspoon finely grated lemon zest (your choice)
2 teaspoons (or to taste) pure stevia
pinch of sea salt
3/4 cup lightly crushed walnuts or pecans

  1. Preheat your oven to 180 degrees celcius
  2. Combine your bananas, eggs, nut butter and butter in a thermomix, blender or food processor and mix well
  3. Add in your lemon zest, coconut flour, cinnamon, baking soda, baking powder, vanilla, stevia and sea salt and mix well
  4. Gently mix in nuts
  5. Pour your batter in a greased loaf tin
  6. Bake for 55­-60 minutes or until a toothpick inserted into the center comes out clean
  7. Remove from oven and flip out onto a cooling rack
  8. Slice and serve (with butter for an extra treat)

This recipe has been modified from a civilisedcavemancooking recipe

I would love to hear your comments if you try it out