I am a huge fan of banana nut bread. I love bananas, calories, nuts, and the few pounds that I will gain from over indulging in one too many bites.

A few months ago, I had the honor or dishonor to go on a gluten-free diet. It was awful and I am sure those whose only choice is to bite the bullet and avoid gluten. It’s always good to have options when going gluten-free.

I came up with this recipe after a few trials and it is so delicious. I love how the flavors just mix together and give it a smooth texture. All the ingredients add something unique and delicious to the recipe and I am truly proud to share it with you.

Ingredients

1/2 cup of brown sugar

1 tsp of vanilla extract

3/4 cup of coconut flour

2 ripe bananas

1/4 tsp salt

5 eggs (Or egg substitutes)

1/2 tsp cinnamon

1 tsp of baking powder

1/4 cup of butter

1/4 cup of coconut cream

1/8 cup of poppy seeds (optional)

Instructions

1. Heat oven to 350 degrees Fahrenheit .
2. In a small bowl sift all of your dry ingredients together.
3. In another small bowl mash the bananas until they become a smooth paste.
4. Add the eggs to the bowl with bananas and mix well.
5. Mix in the butter, coconut cream, and vanilla extract until it’s blended together.
6. Line a bread pan with parchment paper and pour the batter into the pan while spreading it out with a spoon. You can add the poppy seeds to the top here if you decide to.
7. Back for 35-40 minutes, checking with a toothpick to see if it’s finish.
8. It the toothpick is still wet, bake for 15 more minutes until the top is golden brown.
9. Remove from oven and let cool.
10. Enjoy your hard work rock star!

Notes:

You can substitute coconut cream for coconut milk.