• Grain-Free Chocolate Chip Banana Bread

    by  • January 23, 2014 • Breakfast, Breakfast, grain-free, Recipes • 11 Comments

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    Grain-Free Banana Bread | Real Food Outlaws

    Banana bread is a staple in our house. We get bananas free from our church’s food ministry so I always have an abundance. My favorite banana bread recipes are Organic Chocolate Chip Banana Bread and Soaked Banana Bread. Or, at least they were…

    Now that we are grain free (at least for January) I needed a grain-free alternative. I wasn’t about to waste overripe bananas. I found a grain-free banana bread recipe over at my friend Kristen from Rethink Simple’s blog that is amazing! I asked her if it would be ok to modify it for my blog and she said yes! Yay! Now there’s a new banana bread in town!

    I’ve made this grain-free banana bread 6 times in the last week-and-a-half. I kid you not! I am serious about getting a recipe perfect! I used Kristen’s base recipe for things like flour, eggs and baking powder amounts but revamped it because I wanted to add some ingredients.

    When working with coconut flour you have to make sure you have enough liquid. Coconut flour is very fibrous and quickly absorbs the liquid that is added to it. If you don’t add enough, you will have a very grainy and rather unpleasant end result. 

    I’ve been obsessed with adding gelatin to everything lately! I like to use Gelatin Hydrolysate for recipes that don’t need to be “gelled”. It adds nutrients to whatever it’s added to. You’ll see it pop up in many of my more recent recipes. 

    As always, there are links within the recipe itself to where you can easily purchase the ingredients. 

    Grain-Free Chocolate Chip Banana Bread

    Yield: 1 loaf

    Ingredients

    Instructions

    1. Preheat oven to 350 degrees F.
    2. Line a loaf pan (bottom and sides) with parchment paper.
    3. In a large bowl crack eggs and add coconut flour, baking powder and salt. Mix well.
    4. Mix gelatin and maple syrup together in a small bowl and add to mixture.
    5. Melt coconut oil if solid and add to bowl along with remaining ingredients.
    6. Mix well and allow to sit for about 5 minutes.
    7. Pour into prepared pan and bake at 400 degree for about 1 hour. It takes mine 1 hour 10 minutes for a knife inserted in the center to come out clean.
    8. Remove from oven and allow to cool on a baking rack.
    9. Can be eaten warm or cold.
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    This Grain-Free Chocolate Chip Banana Bread is my new favorite recipe! It is very moist and not overly sweet. I have to make two loaves for it to last into the next day with my hungry crew!

    Be nourished. Be happy.

    Enjoy!

     

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    SarahPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    About

    Sarah is a crunchy, Eco-chic wife, homeschooling mama to four lively children, and real food blogger at Real Food Outlaws. She is also an herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She's a Certified Health Coach, Natural Living Consultant and Essential Oil Connoisseur. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).

    http://www.realfoodoutlaws.com

    11 Responses to Grain-Free Chocolate Chip Banana Bread

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    3. Manal
      February 4, 2014 at 1:59 am

      Hello and thanks for the wonderful recipe. i am eager to try it asap but don’t have the gelatin and it’s hard to get where i live. Can I just leave it out?

      • February 4, 2014 at 8:04 pm

        Yes, you can leave it out. I order mine from Amazon through the link in the post. It’s not something you can buy in the store.

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    6. Laura Martin
      March 18, 2014 at 1:58 pm

      Hi! Recipe looks delicious! Just wondering, the ingredients list baking powder and the directions say soda… I am new to gluten-free baking and want to make sure I get it right… Which is it?? Also, what do you think about adding the “orange can” plain gelatin – will it gel too much?
      Thanks!
      Laura

      • March 18, 2014 at 9:09 pm

        It’s baking powder:) Only the green hydrosylate can be used because it doesn’t gel. Regular gelatin will soak up the water and the bread won’t turn out well.

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