The Best Gluten Free Banana Bread Ever
This is hands down one of the best banana breads I’ve ever made - and the easiest too! Using honey and the natural sweetest from ripened bananas, this recipe is also refined sugar free, making it a great option for a healthier afternoon snack or treat - and especially delicious with a cup of tea. Mmmmm.
With added walnuts and coconut, this delicious and easy to make banana bread is full of fibre and is good source of alpha-linolenic acid (ALA), a plant based source of omega 3 fatty acids. You can easily make this recipe dairy free, by simply swapping out the butter for coconut oil.
Ingredients
1/2 cup unsalted butter, melted
1/2 cup runny honey (or substitute with maple syrup)
3 large ripe bananas, mashed
1 cup desiccated coconut
1 and 3/4 cups gluten free flour (you could also use almond meal)
1 tsp baking soda
1 tsp cinnamon
pinch of Himalayan sea salt
4 free range eggs, whisked
1 cup walnuts, chopped (optional)
The zest of 2 lemons, OR 1 cup dark chocolate chips (optional)
Method
Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
In a small saucepan, melt the butter over a low heat and add the runny honey. Mix well.
In a large mixing bowl, mash the bananas with a fork. Add in the desiccated coconut, gluten free flour, baking soda, cinnamon, salt and whisked eggs.
Slowly pour in the melted butter and honey and fold through gently.
Add in the walnuts and lemon zest or chocolate chips (if using) and fold through being careful not to over mix the batter.
Pour the mixture into a lined loaf tin and place in the oven for 1 hour, or until a knife in the middle comes out clean. Allow to fully cool before slicing.
Enjoy warmed with a spread of butter and a cup of tea!
Keep in an airtight container for up to 1 week.
Nutrition information
Per serving (serves 10)
Calories: 385
Total fat: 30g
Protein: 6g
Carbohydrates: 21g
Fibre: 6g
Sugar: 6g
