I made this bread for me and P thinking he’d do what he always does – try it, like a few bites, but ultimately be over it by the 4th bite forevermore. NOPE! Little man took this loaf down in two days with not much help from mama (which was a difficult sacrifice on my end because it was gooooood).
Coconut Flour Banana Bread [vegetarian, gluten free, grain free, nut free, soy free, dairy free]
Ingredients:
- 3 large super ripe bananas, mashed
- 3 eggs
- 1/4 cup applesauce
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup coconut flour
Directions:
Mash bananas and melt coconut oil and combine. Then add in the rest of the ingredients and mix in a large bowl. Pour into a well greased loaf baking pan. Bake for 45 minutes at 375 degrees F (or until a toothpick inserted in the center comes out clean).
This makes one large (9×5) loaf.
I’m sorry for the weird coloring in this pic (I made it on the late night).
It’s a soft and pretty wet bread, so not something you can toast and pick up. Definitely an eat-with-a-fork kind of bread. Or fingers. Little fingers love it.
Now. I’ve since made the recipe a few more times (once with ~1 cup butternut squash puree and once with sweet potato puree in place of the banana) but none have really worked out as well as the banana. Maybe it has to do with my patience in removing it from the loaf pan (when the coconut oil is still warm, it’s not as solid and thus doesn’t hold it’s shape as well).
Butternut squash (above) and sweet potato (below).
Stunning, I know. 🙂
I tried tweaking the amount of applesauce, but it didn’t seem to make a difference. Either way, my little mister isn’t too concerned about the appearance as long as it makes it’s way to his tray. He knows what “bread” means now and gives a very emphatic “yeah” and head nod when I offer him some. Is it ironic or just fitting that his first word (yeah) is the opposite of my first word (no)? Kids are funny.
[For the record, I like quick bread that has a lot of moisture because it doesn’t require a topping and doesn’t dry out by the next day]
How many bananas do you eat in a week? Between Kyle’s lunches, P’s meals, these quick breads, and my smoothies, we are averaging 15 in this little household! Freakin’ monkeys over here.
I have everything in this recipe on hand! When my little one goes down for a nap in 30 minutes, I’ll be throwing this together. Thanks!!!
Looks delicious!
Sounds so good! Definitely trying this out with Hunter!
We eat a lot of bananas, too. I always wonder what the cashiers at the grocery store think about how many I’m buying. But we eat them for breakfasts and snacks, plus I like to buy extras for baking with. I let them get nice and ripe and then toss them in the freezer so I always have some on hand.
Ahhh, yum! I lovelovelove moist quick-breads. They’re the perfect quick snack and they tend to freeze really well.
I’ll definitely have to try this! Actually, I have everything on-hand except for the applesauce. Maybe I’ll sub in plain greek yogurt? Hmm…
Oh must make this for Drake!!! 🙂 That’s so funny you mention the Monkey thing because the other day Josh walked in the house & looked at the fruit bowl & goes “Do we have monkeys living in our basement?!” & I said nope just one upstairs hahaha We go through sooo many too!
This looks good! Here we eat between 5 and 7 bananas a week, mostly because of me… So as you are 3 in the household, 15 bananas do not surprise me that much… 🙂
Happy Mother’s Day by the way. 🙂
Made this yesterday for my 13.5 month old. He loved it. I subbed olive oil and whole wheat flour because that’s what I had on hand. Worked well! We are banana fiends too. We probably eat about 15 as well.
I usually buy 10 bananas each grocery store visit, and I eat them all myself within a week. I’d get along with monkeys.
He’s so stinking cute. I love his little hair. I can’t wait to make this with AB!
My whole family loved this. The hubs likes it with syrup on top and said it tasted like bread pudding. We added an extra banana in lieu of applesauce and baked in a 8×8 square pan to reduce cook times and for easier pan removal (came out fine while warm). Will make again for sure. Thank you.
I’ve already commented once here but I just wanted you to know I’ve been making this a lot, and my daughter loves it. (I haven’t made your updated one yet because I don’t have GF flour and have lots of coconut flour.) Yesterday I made it using canned pumpkin instead of applesauce, and it turned out perfect! Last thing: I get a better consistency baking it for 50 minutes. It’s still soft but not as wet (but I know you said you like your quick breads that way). Thanks again!
thank you so much for the feedback angie! ill try 50 minutes next time just to see…
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