Wednesday, September 17, 2014

What I Ate: Gluten Free Banana Bread

Let me let y'all in on a little secret. I love to eat. I mean LOVE. Food makes me happy. As it does for most people. I think my crazy early mornings, long days and active lifestyle make me hungrier than most. As a fitness professional, I feel like I have to be really conscience about what I'm putting into my body. I'm far from perfect. I toe the line when it comes to being healthy versus downing all the sugar. Did I mention how much I love sugar? Whenever I find a healthy-ish recipe I love, I stick with it and often find some tweaks here and there to make it better or spice it up! Today I want to share with y'all my Banana Bread recipe that just so happens to be Paleo & Gluten Free!

I originally found a paleo banana bread recipe because I wanted to find something that Charlotte could eat when she was living with us since she has a gluten intolerance. It made more sense just to make something that everyone at home could eat and tasted delicious. Here's what you need:

Ingredients: (recipe from Peanut Butter Runner)

3/4 tsp of baking soda
3/4 tsp baking powder
1/2 tsp of salt
1 tsp cinnamon
1/4 tsp all spice
3/4 cup of almond flour
1/4 cup of coconut flour
2 TBS melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of maple syrup
1 tsp vanilla extract

tsp = teaspoon
TSP = tablespoon


  1. Preheat oven to 350 degrees. You have a few options when it comes to pans and preparation. (a) Make muffins and use cupcake liners. (b) Make muffins and grease a muffin tin. (c) Make a loaf and grease a 9x5 loaf pan. (d) Make a loaf and use parchment paper. I love using parchment paper when I'm baking because it makes clean up super easy!
  2. In a medium bowl, whisk together all of your dry ingredients: baking soda, baking powder, salt, cinnamon, nutmeg and flours. 
  3. In another small/medium bowl, mix together your wet ingredients: coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  4. Add wet ingredients to the dry and gently mix together until combined. Do not over mix.
  5. Pour into prepared cupcake/muffin or loaf pan. Bake muffins for 20-25 minutes and bake loaf for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

I originally tried making this with almond flour only. It worked, but the coconut flour gives it a better texture! I also made them once with too many bananas. Be careful, there is such thing as too many bananas in banana bread. It was well...juicy. Not exactly the type of work I want to use when describing any type of bread.

I'm planning on making this same recipe and substituting the banana with pumpkin puree! I'll also be sure to add in some pumpkin spice to really enhance the pumpkin flavor. I mean it is pumpkin season. Fall officially begins on Sunday! Can y'all believe it? I can't. Pumpkin crazy season is among us. I'm ready. Bring it on. But until then...enjoy some banana bread.

Here are a few of my other go to recipes:
(Some of my own and some from fellow bloggers!)

3 Bean Crock Pot Chili
Turkey & Rice Stuffed Bell Peppers
Turkey Spaghetti Squash
Chicken Spaghetti
Cake Batter Pancakes
Banana Almond Smoothie

What are some of y'alls go to recipes? 
Anything I should try?!

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