[Grain-Free] Cinnamon Banana Bread
It’s finally starting to feel like fall, and that calls for banana bread. And pumpkin bread, and cinnamon raisin bread. Basically all the yummy quick breads that I always tend to crave during fall. The banana bread that I made you today is grain-free and paleo friendly. And oh. My. Gosh. It is so good.
My inspiration came from Carrie over at Deliciously Organic. I adapted this recipe, which is equally delicious. Want to know something funny? I like to believe that Carrie and I are practically BFFs because her mom and I both live in Lubbock. Her mom also owns The Festive Kitchen, and they catered the entire fall camp for Tech football, so my husband got to know her a pretty well. It’s such a small world! I mean, that pretty much makes us friends, right? Exactly! Anyway, I LOVE her blog, you have got to go check it out. She is a genius and has the most amazing recipes.
This bread turned out to be very moist and light. The perfect little snack, or even breakfast. My favorite thing to do is to smear some peanut butter on it and toast it. Peanut butter obviously makes everything better! The cinnamon really gives it a little something special. It makes it taste just like fall.
I think you guys are really going to like this one. It is definitely my favorite banana bread I’ve made to date!
Ingredients
- 4 large eggs
- 2 large bananas, mashed (the riper the better)
- 1/3 cup light canned coconut milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup coconut oil
- ¾ cup almond flour
- ½ cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees. Put all of the ingredients in a food processor and process until smooth and combined. Pour into an oiled loaf pan (I used coconut oil) and bake for 40-50 minutes until an inserted butter knife comes out clean. Cool for about 10 minutes and then invert the bread onto a cooling rack.
- Slice and serve!
It has cinnamon in the title yet no mention of cinnamon — I can only guess 1 tbsp of cinnamon should be added? (at least that is what I will be adding)
Oh my goodness, I can’t believe I forgot the cinnamon in the ingredients list! Thank you for pointing that out, Sue. But yes, if you like a stronger cinnamon flavor, then use 1 tbsp. If you like it a little lighter on the cinnamon, use 2 tsp. Thanks again!
Thank you! So nice seeing gluten free recipes that don’t just call for “gluten free flour” … this looks delicious. Look forward to making it.
Just found your site! I’m excited! 🙂
Oh yay! I hope you like it! And I don’t always love those “gluten-free flour” recipes either. You never know what flour to use and they never turn out right. I just try to keep it simple 🙂
This bread was very moist. I had one little problem. The center was sunken. I have had this problem with another almond flour recipe. I’m pretty sure it was completely baked as the knife came out clean. Any ideas would be appreciated.
Regards, Betty
Hi Betty, thank you for making the recipe! I’m sorry it was a little too moist, this can happen sometimes with almond flour recipes because almonds have more fat in them than regular grain flours, which can result in too much moisture. Another thing that can have an impact is your oven. Everyone’s oven is a bit different when it comes to temperature and cooking times (it seems like it shouldn’t be that way, but it happens). So I would suggest trying to add 1-2 extra tablespoons of coconut flour next time to see if that helps! 🙂