If you didn’t catch the earlier post, Chunky Monkey Banana Bread (Simple, Gluten-Free Baking), than you missed the intro to this Banana Bread BATTLE.
This low-carb Banana Bread Fudge recipe uses coconut flour and almond flour as the main ingredients. The end result is a dense, thick, and almost creamy textured cake, oddly mimicking the consistency of fudge. Since the flour granules don’t bind like regular flour or even brown rice flour, it gently falls apart and tastes best eaten cold with a fork.
Coconut flour and almond flours are low in carbohydrates, high-in-fiber, and high-in-protein.
4 over-ripe bananas
1/3 cup coconut sugar
1/4 cup coconut oil
1 tsp vanilla
1 cup coconut flour
1 cup almond flour
pinch of sea salt
1 tsp baking soda
½ tsp cinnamon
1/2 cup walnuts
1/3 cup cacao nibs|
1/3 cup dark chocolate chips
- Preheat the oven to 325 degrees Fahrenheit. Grease a loaf pan and lightly dust with coconut flour.
- In a small bowl, whisk eggs and set aside.
- In a large bowl, mash the bananas with a fork and add the coconut sugar, coconut oil and vanilla. Add the whisked eggs.
- In a medium bowl, sift the dry ingredients (coconut flour, almond flour, sea salt, baking soda, and cinnamon). Fold the dry ingredients into the wet ingredients until well-incorporated.
- Pour the batter into the greased 9″x5″ loaf pan and bake for roughly an hour. Test the consistency towards the end of the baking cycle by sticking a butter knife into the thickest part of the loaf. When removed, it should not have raw batter on the tip.
Adapted from Paleo Effect: http://www.paleoeffect.com/recipes/paleo-banana-bread-paleo-effect/
Makes 1 loaf
Who is the winner?
After a few friends from Shutterfly sampled the two recipes, they voted Chunky Monkey Banana Bread as the winner…due to taste, texture, and flavor!
If you are interested in seeing (and tasting) the difference between this recipe and the brown rice flour version, head on over to the Chunky Monkey Banana Bread recipe.