Saturday, September 28, 2013

Classic Banana Bread (made with Coconut Oil, Almond Flour and Honey)




It's about time I posted a recipe for banana bread.  While the ingredients are really simple, baking a successful batch is not.  The combination of bananas and honey makes for a pretty wet batter that's also dense- so baking a loaf that stays together but is still moist has been tricky.  But alas- here it is! To get the loaf out with out breaking is still a feat, so I've added tips at the bottom of this post on how to do it best.  You could also make this into muffins- I bet it makes around 12 and you could bake it for around 15-20 minutes.

You may also like:
Coconut Banana Bread from OneLoveBlog with shredded coconut and almond extract
Paleo Banana Bread from Civilized Caveman with almond butter and no added sweeteners
Protein Banana Bread from Purely Twins that's also vegan and uses nutmeg and a plantain
Grain Free Banana Bread from Small Footprint Family that uses almond and coconut flour
My recipe for Banana Muffins with no added fat or dairy

Classic Banana Bread (made with Coconut Oil, Almond Flour and Honey)
2 ripe bananas
1/2 C melted coconut oil (try 1/4 C melted coconut oil and up to 1/4 C water if the batter is a little thick)
1/2 C honey
3 eggs
1 T vanilla
3 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Preheat the oven to 350
Grease a loaf pan with coconut oil
Whisk the ripe bananas, melted coconut oil, honey, eggs and vanilla
Then mix in the blanched almond flour, salt and baking soda and pour into the greased loaf pan
Bake around 55 minutes until the center is not wiggly, the top is dry and tan and the edges are not too brown or burnt
Remove from the oven and let cool a good long while until the edges of the loaf pan are cool to the touch, this will help remove the loaf in one piece

Tips on removing the loaf in one piece:
Mid way through cooling, carefully run a flat knife around the edges and the corners to loosen the bread
Once the bread is completely cooled and the edges loosened, run the knife around the edges and corners again and hold the pan in both hands and gently shake up and down a couple of times to feel if the bread is loosened on the bottom. If not, loosen again with a knife and try to pull the edges away- this helps lift up the bottom of the bread. Then gently shake again and so on until you feel the entire thing lifting up.
Then with your clean forearm and hand, hold the bread while you flip it over and out of the pan, then onto a serving tray.
yikes! now breathe and use a spatula to remove the remaining half of the bread and put it back together so no one knows :)

12 comments:

Joleca O said...

Sounds really yummy.

How about lining the pan with parchment paper so that it extends up the sides of the pan. Then after the banana bread has cooled, just run a knife on the open ends (or cut paper to fit and extend on all 4 sides). Then just the the overhanging parchment paper to lift out of the pan :)

Megan Oldfield said...

The parchment paper worked amazingly well!

Mollie Mahon said...

that's great! I love good baking tips

Terrapedes said...

Very tasty, but way to oily in my opinion. Next time I make it I'm going to half the oil. Maybe it's not so oily after it cools completely but I'm to greedy to wait;)
I also used unblanched almonds that I ground myself and made 4 mini loafs.

Mollie Mahon said...

I know what you mean about the oil- it is a little less oily when it cools. I tried the recipe with 1/4 C instead of 1/2 C of coconut oil and it's delicious- doesn't need that extra 1/4 C of oil at all. The mini loafs sound great too!

Anonymous said...

Try this. Butter or oil the pan and then dust the inside with flour. After cooking let cool for 5 to 10 minutes then slide a knife along each edge, tip the pan and the bread slides out easily.

Mollie Mahon said...

Thanks I'll try that!

Colleen Ang said...

Can I substitute the honey with coconut sugar?

Mollie Mahon said...

Hi Colleen,
I have not tried this recipe substituting coconut sugar for the honey. I've tried it mixed before and it is really good! I would try it first with 1/2 C and then possibly add a little more if it's not sweet enough- maybe even add a little stevia? My concern is that honey is liquid and the coconut sugar is not, so you may even have to add a little water or yogurt, something like that.
Let me know if you try it!

joanne said...

I tried your recipe and it came out really moist and tasty. I made 12 muffins with this recipe, using a little bit more than 1/4 cup coconut oil, maple syrup instead of honey, and added some chopped walnuts and chocolate chips. I oiled the muffin tin with coconut oil, and they came out easily after cooling. They baked about 25 minutes. Thanks for the recipe!

Mollie Mahon said...

Joanne the muffins sound great with pecans and chocolate chips, thanks for sharing!

joanne said...

I just came back to let you know that this is the quickest and easiest recipe to make, and it's become my go-to recipe whenever my bananas start to get too ripe for eating. I still make 12 muffins because it's easy to freeze them and take out one when I want it. It stays super moist after defrosting, just leaving it out. I stick to 1/4 cup coconut oil, maple syrup, and chocolate chips. I decided not to put in walnuts because there's so many nuts (almonds) in the flour already. It's really a fantastic recipe! Thanks again.