Happy Monday Friends! I feel like saying and here we go again, another week for progress! Guess what? I’m SUPER excited to share with you this recipe today, not only have I been devouring it because it’s so darn delicious, but after try number 2 billion I finally made a delicious grain free bread. I won’t even begin to tell you about all the failed attempts I’ve had at grain free baking because all those experiences were 100% worth the creation of this amazing banana bread.
I’ve had almond flour and coconut flour in my fridge for SO LONG and each time I attempt at using them it ends up a total fail. There is good reason to keep trying though. Coconut flour is made from coconut meat and is therefore naturally high in protein, fiber, lower in carbohydrates, gluten free, and smells wonderful. Almond meal/flour is made from ground almonds so it carries all the nutritional value of almonds, which carry the American Heart Association Stamp of Approval. However, baking with these flours can take some practice, as well as good old trial and error, I found this post and this post which helped me understand in case you’re interested.
The other benefit to baking with these flours is that due to their increased fiber and healthy fats content, they are thought to be more filling and have a less impact on blood sugar than higher carbohydrate grain based flours. I still love regular bread, but it’s fun to experiment, especially when it comes out as delicious as this! Want a real treat? Spread a bit of butter on a slice and you will be in heaven.
I ate this bread for breakfast with coffee (with homemade Pumpkin Maple Creamer), for a mid morning snack, for a pre workout snack, and for dessert. So I basically ate it randomly throughout the day whenever the craving struck and now I’m coveting the last little bit left in the fridge. I’m definitely planning to make more to keep around, I think it will be the perfect gluten free option to have on hand to offer friends and family during the holidays!
Let me know if you try it!