Wednesday, August 7, 2013

Against All Grain's Banana Bread

Last week I got the copy of the cookbook by Danielle Walker called Against All Grain.  The cookbook focuses on recipes that are Paleo, so grain free, gluten free, and dairy free.  The reason that I was so intrigued by Danielle's book was because she and I share a very similar health story.  Through diet, Danielle was able to get her UC symptoms under control.  I am not advocating a Paleo diet for everyone, but going grain free can help a lot of people with digestive disorders.  The first recipe that I decided to make was the banana bread.  My family loves banana bread, so I figured that this would be a good one to start with.  I was amazed that a bread that has absolutely no flour or sugar could turn out this good!  Next time I will make two loaves, since my husband and son ate most of the first loaf in less than a day!  So, whether you typically eat grain free, or you just want to try something new, give this recipe a try!

Against All Grain's Banana Bread


2 T coconut oil, melted (plus some extra for greasing the pan)
4 large eggs
3 T honey
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut milk
3 large very ripe bananas
* Optional add ins: chocolate chips, walnuts, dried cranberries, or raisins


Preheat oven to 350F.  

Grease the sides and bottom of a loaf pan with coconut oil.

Place 2T of coconut oil, eggs, honey, vanilla, and vinegar into a mixer and beat on high for 30 seconds.  (You can use a stick blender or hand mixers as well).

Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.  

Place the coconut milk and bananas in a separate bowl and mash until it resembles baby food.

Add the banana mixture to the batter and beat on medium until thoroughly combined.  

Mix in optional add ins if desired.

Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.

Remove from the oven and allow the loaf to cool for about 15 minutes.