add this ‘better’ banana bread recipe to your weekend baking plans

I can’t even think of how long I have been trying to perfect a ‘better banana bread’ recipe. Ideally, the recipe would be nutrient-dense, naturally sweet, high in protein, and without refined flours; and in a perfect world, the final product would also have the all of the banana bread flavor, texture, and crumb that makes it beloved – by practically everyone.

I’ve been sitting on this for awhile, testing it over and over until I have it ingrained in my memory. I know it’s a hit, as it’s been devoured at cooking classes and many of my clients have it on permanent rotation in their homes.

A word on alternative baking

Yes, this recipe is gluten and grain-free, making it ideal for paleo lifestyles, but even if that’s not your jam, I still encourage you to give it a go. I call this ‘better’ banana bread, as it’s rich in protein, fiber + healthy fat, free of refined sugar – and relatively low in any added sugar at all (in this case, coconut sugar – which is mineral-rich and low glycemic).

And while it tastes like an indulgent treat, it is a great breakfast or snack option that will satisfy and satiate.

About the ingredients

I regularly have almond flour, arrowroot, and coconut flour stocked in my pantry, but if you don’t, I can see that it might be a deterrent. I understand as I’m not a fan of having a lot of ingredients stocked that never get used. The good thing is that the ingredients are versatile, and you’ll get a lot of use from them that go beyond this bread recipe

At the very least, purchase enough of what you need from the bulk section as you need them. I tend to go through almond flour and arrowroot pretty quickly, but use less of the coconut flour, so I just buy a small bag from bulk to last me awhile.

Both almond flour and coconut flour are pretty popular and are starting to become regularly available and Whole Foods, Trader Joes, Target, Costco and other mainstream grocery stores. The arrowroot might be a little tougher to track down, but you can find the Bob’s Red Mill variety at Whole Foods, or it can also always be ordered.

The options are endless

This recipe can easily be adapted to have as a bread, muffin, or cake – depending on your mood. I also like to stud the recipe with chocolate chips, blueberries, or nuts. You’ll see the change in cooking time, baking pan, and ingredients for all the options reflected in the recipe.

Whatever version you choose, I hope it becomes a tried and true favorite recipe in your kitchen, too.