Banana Bread

I am on bananas overload at my house. I had a few this morning that were on the verge of too much ripe-ness for my liking, and they were screaming banana bread... so I dug out an old recipe that was written on a sticky note from April of this year and figured if it was good enough that I kept it, it must go up on the blog...

I followed my original recipe verbatim (which that in itself is a near miracle, I usually always change something about a recipe the second time I make it), to see if the results matched that of my first attempt, of which I wrote a note on the bottom of my recipe, "The best banana bread ever! Rivals even the best wheat flour banana bread out there!" (Have I mentioned that I have a tendency to be a bit dramatic?)

And the results at attempt #2? Well, I wouldn't change a thing and my note, right on! I might add to it though, that my recipe is gluten free, refined sugar free, low glycemic, low carb, high protein, high fiber, and high delicious-ness!!! A must-bake for your upcoming holiday gathering. (And trust me, no one will ever know it's so darn healthy!)

Banana Bread


1/2 cup coconut oil
5 eggs
1 teaspoon vanilla
1/4 cup almond milk or other milk
2 ripe bananas
1/2 cup coconut flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup Xylosweet
1/2 teaspoon cinnamon
1/4 cup chopped walnuts


Preheat oven to 350 degrees. Grease an 8 x 4 inch loaf pan with coconut oil.

Melt coconut oil in a small saucepan over low heat. Once melted, add to a medium size bowl. Add eggs, vanilla, almond milk, and bananas. Beat with an electric mixer for about a minute.

In a separate bowl, mix coconut flour through cinnamon. Stir to incorporate.

Add dry ingredients to wet ingredients and mix again with electric mixer until fully combined. Add chopped walnuts and stir one final time.

Pour batter into loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean. Let rest on a wire rack for 30-60 minutes to cool.

Slice and serve.