Amazing Flour-Less Banana Bread

For frosting click on the picture or here.

**Update…this “cake keeps getting better every time I make it, and I do it  at least once a week. I even made a birthday cake for my 3 year olds birthday last month. I added about 1/2 Cup almond flour to it so it would have more of a cake consistency. It was a big hit…sugarless cake? Who would have thought! I also used cream cheese frosting.

One more thing I tried that came out great was adding 1& 1/2 cups of carrot pulp that I had from juicing carrots along with about a cup of raisins, I didn’t even put cream cheese frosting which would have been amazing but regardless, the kids gobbled it up 🙂

There are many ways to enjoy this wonderful cake, please share your thoughts and/or recipes with the rest of us!!

Please see the end of this page for another variation…..

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Since I am trying to avoid gluten (99% of the time), I wanted to find a recipe that just had eggs and banana along with spices. I could find any that didn’t have coconut flour and I only had coconut shreds so that was going to have to do. I found a recipe and made a couple adjustments.

I’ll bet even substituting 1 or 2 bananas for 1 cup of pumpkin purée would work well, hmmm I’ll have to try it. (**Yup, I tried it and was amazing as well.)

This recipe is so versatile, it can be made as bread, cake, muffins, even pancakes!
The crazy thing is, it uses no flour (unless you consider coconut flakes to be a flour).

Ingredients:

• 6 bananas, med
• 4 dates, pitted (optional)
• 4 pasture-raised eggs
• 1/4 C coconut oil or grass-fed butter, melted
• 1Cup coconut flakes or 3 Tbs. coconut flour (3 Tbs. arrow root powder also work well) UPDATE– coconut flour is too dense, arrowroot powder has been the best so far, I love coconut flakes too, but not needed.

• 2tsp vanilla extract
• 1 tsp. baking soda
• 1 tsp. baking powder
• Pinch of unrefined salt
• 2 tsp. powdered cinnamon

• 1 Cup pecans or walnuts (optional)

Optional Spices:

• 1/2 tsp. nutmeg
• 1/4 tsp. powdered cloves
• 1/4 tsp. powdered cardamom

Instructions:

1. Preheat oven 350 F.
2. Put all ingredients in a blender and blend until well combined, about 1 minute.
3. Grease a baking dish (pan, muffin tin or bread loaf) with butter or coconut oil.
4. Fill baking dish 3/4 full of batter.
5. Bake for about 30 minutes or until a toothpick comes out clean. The edges should also have a nice golden color.

When finished, let it cool completely before cutting.

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Another variation for banana bread baked thin on a cookie sheet.

Wet Ingredients:

• 2 med ripe bananas
• 1/2 C grass-fed butter, melted
• 4 Tbs. honey
• 2 eggs
• 1 tsp. vanilla extract

Dry Ingredients:

• 3/4 C arrowroot starch
• 1 C coconut shreds or 3 Tbs. ground flax
• 1 tsp. baking powder
• 1 tsp. cinnamon powder

Optional:

• 1 Tbs. chia seed
• 1/2 C chopped walnuts
• 1/2 C raisins, chopped dates, or dark chocolate pieces

Instructions:

1. Preheat oven 350.
2. Mash bananas in a mixing bowl with a fork.
3. Add butter and honey. Mix well.
4. Add eggs and vanilla. Mix well.
5. Next add everything else and blend well.
6. Spread on a greased pan and bake for about 20 minutes or longer depending on how thick of a pan you use. (I use a cookie sheet, so it takes about 15 minutes to bake.) The edges should also have a nice golden color.

When finished, let it cool completely before cutting.

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