Banana Bread

There are two recipe options. 1) Instead of traditional flour, almond and coconut flour are used to add protein and reduce the glycemic load typically seen in breakfast foods. This bread doesn’t rise as much as traditional bread and can either be split to form two thin small sheets or one larger loaf.
2) Uses the Namaste Foods “Perfect Flour Blend” which can be used for breads, cookies, etc. It also rises more and requires less “odd” flours to buy separately.


Recipe #1


1 c almond flour

1/2 c coconut flour

1/4 c flax seed meal

1.5 tsp baking soda

1 tsp salt

4 eggs

2 TBS coconut oil (melted)

1 TBS maple syrup/agave

1 tsp vanilla extract

1 large ripe banana (mashed)

*OPTIONAL: add extra bananas for more moist bread


Preheat oven to 350. Grease loaf pan w/ coconut oil.

Combine dry ingredients in medium bowl. Combine wet in small bowl & whisk.

Pour wet into dry until fully incorporated. Batter will be thick.

Pour into loaf pan & smooth the top.

Bake 35 minutes or until done in the center.

Cool on cool in pan for 5 minutes then on wire rack.

Recipe #2


2c Namaste Perfect Flour Blend
1 tsp baking soda
1/8 tsp sea salt
1/2 c. walnut or other oil blend
2 TBS cane sugar
1/2 c organic brown sugar
2 large eggs
3 bananas, mashed
1/2 tsp vanilla extract (not imitation)
1/2c toasted walnuts, chopped (optional)


Heat oven to 325F. Grease loaf pan with same oil used in recipe. Combine dry ingredients: flour blend, baking soda and salt. In separate bowl, combine wet: oil, sugar, beaten eggs, mashed bananas, & vanilla. Fold in dry with wet and add nuts (if using).

Pour in loaf pan and bake 65-75 minutes or until center is cooked. Cool immediately on a wire rack.
(see picture)


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