Grain-Free, Sugar-Free Banana Nut Bread


Grain-Free, Sugar-Free Banana Nut Bread

When you taste this banana nut bread, you will find it difficult to believe it is both grain-free and sugar-free!  It is not overly sweet like most quick breads but instead has the perfect amount of sweetness.  The addition of the applesauce makes the bread so moist and of course, if you love chocolate, the chocolate chips are a must! (But not a deal breaker if you so choose.)

**My subpar photography skills makes the bread appear a little dry.  I can assure you, that is not the case!

 

Ingredients:

  • 1½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 4 eggs, room temperature
  • 2-3 large bananas, mashed (about 1 cup)
  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup unsweetened applesauce (room temperature, otherwise it will cause the coconut oil to solidify)
  • ¼ cup Monkfruit sweetener
  • 2 tsp vanilla
  • 1 cup walnuts, roughly chopped
  • ½ cup of Lily’s chocolate chips (no sugar added) chocolate chips

 

Directions:

  1. Preheat the oven to 350 degrees.
  2. Prepare a loaf pan with parchment paper.  (I usually put a bit of oil on the bottom of the pan to hold the paper in place.
  3. Add all of the dry ingredients to a sifter and sift into a medium-sized mixing bowl.  If you do not have a sifter, simply add the ingredients directly to the bowl.  Set aside.
  4. To a large mixing bowl, add the bananas, coconut oil, applesauce, vanilla and Monkfruit.  Mix together with an electric hand mixer.  Add the eggs and beat until incorporated.
  5. Add the dry ingredients and mix by hand or with the electric mixer.
  6. Fold in the walnuts and the chocolate chips.
  7. Pour the batter into the prepared loaf pan and spread out evenly.
  8. Bake for 50-55 minutes.  Ovens vary so check in on your bread occasionally.  If it appears to be getting to dark before it is done, place a sheet of foil lightly over the top.  (Almond flour tends to brown more quickly.)

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