When my aunt reached out to me to see if there was anything I could do to rehab her mom’s banana bread, I didn’t waste a second getting started. I immediately stuck some bananas in a dark place to speed up their ripening and pondered over the original recipe that clearly (by the stains, pencil marks and green highlighter pen) had been used and loved lots and lots over the years. My grandmother was an awesome woman. She passed away about 15 years ago but I still have so many great memories of her. She raised 9 kids and always had the biggest hugs for her grandchildren. Feeding that many kids in those days was pretty tough. She wasn’t a fancy chef, but she had a few memorable recipes. I remember her sugar cookies at Christmas, and my aunt remembers baking Grandma’s banana bread with her. Not surprisingly, the original recipe contained about 2 cups of white flour and lots of white sugar, two things I don’t even own. I decided to rehab this recipe by letting very ripe bananas do a lot of the sweetening, and I opted for a blend of oat flour and almond flour. We don’t consume grains anymore, but I felt it was important to keep some of the integrity of the recipe, which is why I opted for oat flour. Coconut flour would have made it too dense, and I didn’t want to use straight almond flour. My kids loved this bread so much! I packed it for lunch for them and they came home begging for more. Because it is so simple and only dirties one bowl, I think I will make it often!
This recipe is easy enough to make during the week for a hearty and wholesome snack for you or your kids. Spread with a little cashew butter and serve with some egg whites for a yummy breakfast, or wrap it up carefully for school lunches.
- Prep Time : 5 minutes
- Cook Time : 45-50 minutes
- Yield : 8
- 3 very ripe bananas
- 1/2 cup unsweetened applesauce
- 2 tablespoons coconut oil, melted
- 1 egg
- 6 tablespoons liquid egg whites
- 1 cup almond flour
- 1/2 cup oat flour - (You can just grind dry oats in a blender to make your own)
- 1/3 cup zero-calorie sweetener - (such as Z-Sweet, Erythritol or Xylitol)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F.
- Break up the bananas into small chunks and add to a large bowl or stand mixer.
- Use a mixer set to low and break down the bananas even more. Add in the applesauce and coconut oil and mix for 10 seconds. Add in the egg, egg whites, almond flour and oat flour and continue mixing.
- Add in the sweetener, vanilla extract, baking soda, baking powder and salt, and mix until fully combined.
- Coat a 9-by-5-inch bread pan with coconut oil cooking spray and pour in batter.
- Place in oven on a medium rack and bake for 45-50 minutes or until an inserted toothpick comes out clean.