I had a favorite Banana Bread recipe that I used to make about 10 years ago. It was delicious but was made with white sugar, white flour, butter and buttermilk. My girls asked me to make that old recipe this week, and instead of using the original recipe, I substituted gluten-free flour, coconut palm sugar, grass fed butter and almond milk. The result…AMAZING!! In fact, I am glad I took the picture above when I did because my kids and their friends liked it so much, it was gone in no time.
This will be a new favorite family recipe. Although it still has grass fed butter and coconut palm sugar in it, it is way healthier than the original version. Small nutrition changes can add up to big health improvements long term. Hope you enjoy it as much as our family did!
3 over ripe bananas, mashed
1 cup coconut palm sugar
1 stick grass fed butter
1 tsp vanilla
1 1/2 cup gluten free flour
1 tsp kosher salt
4 tbsp almond milk
1 tsp fresh lemon juice
1 tsp baking soda
3/4 cup chopped walnuts or pecans (optional)
Preheat oven to 300°. Grease a loaf pan with grass fed butter or coconut oil. In a food processor, beat the coconut palm sugar and butter until smooth and fluffy. Add the eggs and vanilla.
In a separate small bowl, add the almond milk and lemon juice. Let sit for a a minute or 2. Add the baking powder. Pour baking powder mixture into the food processor, along with the flour and salt and beat well. Add the bananas and continue to mix until smooth. Add the nuts and stir.
Pour into prepared loaf pan. Bake for 75-90 minutes or until a toothpick comes out clean. Let cool before removing from pan. Enjoy!