Until recently, this was my favorite banana bread recipe, and my go-to for a sweet breakfast (or lunch or bedtime) treat. The recipe is simple, and turns out wonderfully every time.
But a couple weeks ago I decided to try the banana bread recipe from Danielle Walker’s Against All Grain cookbook. I have two of her cookbooks and thoroughly enjoy both of them. Overall, her recipes are practical and easy, with relatively short ingredient lists. And they are Paleo, which makes them good choices for those of us with PCOS.
I was so happy with the way this banana bread recipe turned out. My husband and I both loved it, and he even proclaimed it to be my best loaf yet! Bonnie seemed to enjoy “cooking” it more than eating it, which was fine by me.
I modified the recipe slightly, based both upon personal preference and ingredients I had on hand. And then I baked a second loaf to freeze for after Nora gets here. And as soon as I have more ripe bananas I will bake a third loaf to give to my sister to freeze for after Sam gets here! Banana bread for everyone!
- 2 Tbsp. melted coconut oil, plus extra for greasing the pan
- 4 large eggs at room temp
- 3 Tbsp. honey
- 1 tsp. vanilla extract
- 1/2 tsp. apple cider vinegar
- 1/2 c. coconut flour
- 1/4 c. almond flour
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 c. unsweetened almond milk
- 3 large ripe bananas
- 1/4 c. pecans (optional)
- 1/2 c. unsweetened shredded coconut (optional)
- Could also add in raisins, dark chocolate, walnuts, dried cranberries… whatever you want!
*Because I will be eating this postpartum, I threw some flaxseed into my loaf to help with possible constipation.
- Preheat oven to 350.
- Grase the sides of a loaf pan and then place parchment paper on the bottom, or use a silicon loaf pan.
- Place the 2 Tbsp. coconut oil, eggs, honey, vanilla, and vinegar in the bowl of a stand mixer and beat on high for about 30 seconds.
- In a bowl, combine coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
- Put the milk and bananas in a separate bowl and mash the bananas well.
- Add banana mixture to the batter and beat on medium speed until thoroughly combined.
- Mix in any add-ins you want.
- Pour the batter into the loaf pan and bake for 40-45 minutes.
- Remove from the oven and let cool completely before slicing and serving. Or before freezing!
I’ve really enjoyed including Bonnie in my baking and cooking. She is more open to trying new things if she is somehow involved in the process of making them, and she seems to genuinely like working in the kitchen (although I use the term “working” lightly.) It took a while for me to get used to the slower pace I have to take when she is helping me, and I often have to remind myself to be patient with her, and not to fret over the excessive mess we make. The quality time with her, and the enjoyment she gets from the process, are well-worth the extra time spent and mess made in the kitchen.