Are you ready to taste the best banana bread of your life? Well what if I was to tell you it is indulgence without guilt…would you believe that it is gluten-free & grain free? Well it is and continues my May Grain-Free Baking Challenge. I challenge all to find the satisfaction of baking with whole ingredients & baking with purpose. A sweet treat doesn’t have to cramp on your health and what better gift for the fam then yummy yet healthy treats. I am so pleased with the results of my own clean sweets challenge that it has totally changed the way I bake and doesn’t have to negatively impact my health or weight loss journey. I can’t wait to share all the recipes with you guys in my upcoming book this fall on Amazon all about health conscious baking, I’ll keep you guys posted along the way as I continue to work hard on this amazing cookbook! Best part of all I have had some horrendous gluten-free baked goods and have made it my sole mission to make baked goods that are not only delicious, they are as good if not better than gluten-filled contenders…but most importantly according to my taste testing staff (family & friends..lol) they are stunned to find out they were eating grain free baked goods, they say it taste just like the carbohydrate-rich, addictive delicacies we all know and love!
Back to the point of this awesome banana bread…it is simply and unpresumptiously delicious. It’s so easy and can be made in a jiffy any morning of the week to eat alongside some scrambled eggs or as a snack with a cold glass of coconut milk!
I use a mixture of super fine blanched almond flour for flavor and moisture alongside a little tapioca flour to render a crumb that perfectly replicates the texture of the banana breads we all nostagically remember and love. I also add butter, maple syrup, vanilla, and pumpkin spice or fragrant ground cardamom to my batter along with my secret ingredient….a little mayo to make it incredibly moist because nobody wants a bland banana brick for breakfast! Am I right folks, so trust me don’t skimp on the ingrediants and I can promise you this…you will not be disappointed but instead will be hooked to this one recipe for life and as for everybody else, you will have a permenant position as baker extraordinaire as I have! Lol! Okay…humility much Kendra! I finish this scrumptiousness off by topping it with a beautifully displayed banana decorating the top and top it with coconut to toast in the oven and sprinkle with a little more fragrant spices then bake until golden brown. It will be browned on the edges yet still have an incredibly tender and moist crumb inside. To take it over the top on special occasions we sometimes top on the decandence by adding maple butter, more shredded coconut and some walnuts or pecans and a scoop of vanilla bean ice cream and a tiny drizzle of vanilla bean vegan caramel sauce or the other suggested garnishes for a dessert worthy banana bread! Whether for breakfast, snack or a decadent dessert…this banana bread will be a family favorite!♡
PREP TIME: 5 MINUTES
COOK TIME: 50 MINUTES
- 2 large ripe bananas (1 1/4 cup) mashed
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 + 1/2 teaspoons pumpkin spice, ground cinnamon or cardamom
- 1/4 cup ghee or butter, melted and cooled
- 3 tablespoons mayo
- 2 large eggs, room temperature
- 1/2 or 3/4 cups pure maple syrup (depending on preferred sweetness)
- 2 tablespoons pure vanilla extract
- 1 banana, halved and thinly sliced
- 1/4 cup shredded coconut flakes
- 1/4 teaspoon ground spice like cardamom, nutmeg or cinnamon
- maple butter
- maple syrup
- vanilla bean caramel
- shredded coconut
- toasted coconut
- walnuts, almonds or pecans
- bananas foster
- vanilla ice cream
- Preheat oven to 350 degrees Fahrenheit and butter a baking dish and cover the bottom in parchment paper.
- In a large bowl, add your mashed bananas. Now add your almond flour, tapioca flour, baking soda, salt, pumpkin spice or ground cardamom. Lastly, butter, eggs, vanilla extract, mayo, maple syrup and mix well with a whisk or electric mixer until well incorporated.
- Pour your batter into your buttered baking dish then top with your thinly sliced and halved bananas and push them in slightly, a sprinkle of ground spices and a handful of shredded coconut.
- Bake for 40-50 minutes or until your cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for at least fifteen minutes before serving.
- Serve warm or room temperature and keep refrigerated for up to four days. Garnish with more coconut and a little maple syrup if you would like or the decadent garnishes above and enjoy!