I’ll cut right to the chase here: fruit is sweet. It’s about as sweet a thing as you should ever eat, and it’s so sweet you should probably not eat a lot of it. I’m a fan of the occasional small sweet treat, but on a day to day basis, sugar is kept to a minimum, and generally in the form of whole fruits. The thing about sweets is that you only crave them if you consistently eat them. If you generally don’t eat much in the way of refined sugars and carbs, that drive to eat crazily sweet candies and desserts is seriously diminished. And you start to be a lot more sensitive to the delicious, natural sweetness of fruits.
I’m giving this big preamble because this banana bread is unsweetened. It’s not one of those “clean” or “natural” banana bread recipes that calls for a full cup of agave nectar or honey or maple syrup. It is sweetened only by bananas and a touch of (optional) dried fruit. I’ve made it without adding dried fruit, and just the bananas still keep it plenty sweet. When you eat this, I hope you’ll have the same reaction that I did: basically, “why does anyone EVER put sugar in banana bread?” It’s awesome. Try it. But don’t eat the whole loaf at once 🙂
Coconut Banana Bread
3 Ripe Bananas (you can get away with merely yellow bananas – they’re still soft enough to mash up)
6 Large Eggs
1 Tbsp Vanilla Extract
1/2 Cup Coconut Flour
1/2 Cup Milled Flaxseed
1 tsp Salt
1 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 Cup Unsweetened Shredded Coconut
1/4 Cup Diced Dried Fruit (I used peaches, yummm)
Preheat oven to 350F and grease/butter a loaf pan. Mash bananas in a large mixing bowl. Whisk in eggs and vanilla. In a second bowl, whisk coconut flour, flax, salt, baking soda, cinnamon, and shredded coconut. Add dry ingredients to wet in 3-4 stages, beating well between each addition. Stir in dried fruit. Pour into loaf pan and bake for 40-45 minutes, checking to see that a toothpick inserted into the centre comes out clean. Run a knife around the edges of pan to loosen loaf, and turn out onto wire rack to cool. Enjoy some warm with butter (sooo good). Wrap the rest in plastic when it’s cool and keep as a good breakfast or snack for the next couple of days.