Banana bread is a guilty pleasure that doesn't need the side effects brought on by gluten intolerances. This delicious grain-free, gluten-free recipe doesn't even have the guilt!
Gluten-free diets are more than a fad these days. Whether you have a serious celiac disease or just a minor gluten sensitivity (you know the feeling -- sometimes it just doesn't sit well), there is a rise in people choosing to eat less gluten. Over the last few months, I've been experimenting with baking gluten-free and grain-free recipes, leaving any feelings of bloat and inflammation behind.
Banana bread is one of my favorite guilty pleasures, but the heavy amounts of sugar, wheat, butter, and flour found in most recipes left me feeling sick to my stomach, literally and figuratively! But this recipe has simple ingredients and uses almond and coconut flour.
These two “flours” combined have a flavorful taste and the consistency of a traditional wheat flour -- perhaps even a little moister! Almond flour is simply almonds ground up, while coconut flour is created by grinding the dried meat from a coconut. Both are free of wheat and gluten. Using both of these ingredients in the recipe below made a perfectly moist and delicious banana bread that will satisfy any craving that you may have!
