My family loves bananas and we go through a pretty crazy amount of them every week, but sometimes we still manage to have some that get spotty, or even black, and nobody will touch them. I try to cut them up into chunks and freeze them to use in smoothies or to make banana ice cream (that’s a separate post to come!) but occasionally I miss that small window of opportunity and the only answer is to use them in baking. I buy predominantly organic food, which we all know is pricey, so I do my best to make the most of what we have and try not to have anything go to waste.
So today was one of those “clean out the refrigerator and let’s see what we can make” kind of day. Time to get creative. I had a few of these spotty bananas and some leftover pineapple and figured they would go great together in a bread.
This recipe is great for a couple of reasons. First, because it’s so easy. Just mix everything together (no separating the wet ingredients from the dry). Secondly, it’s full of nutritional benefits. Coconut flour is gluten-free and high in fiber, Spelt flour (although it does contain gluten) is richer in many nutrients such as protein and minerals than wheat flour, and the honey is a great whole food substitute for processed sugar. This bread comes out very moist and flavorful – I hope you enjoy it as much as I do!
Banana-Coconut Bread
- 1/2 C. coconut oil
- 3/4 C. raw honey
- 2 eggs
- 3 very ripe bananas
- 1/2 C. crushed pineapple
- 1 C. coconut flour
- 1 C. spelt flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. Kosher salt
- 1/2 C. (plus more if batter is too thick) homemade buttermilk*
- 1 TBSP. ground flaxseed
- Optional: Shaved coconut, extra flaxseed and walnuts for sprinkling on top* To make homemade buttermilk, mix 1 TBSP white vinegar in 1 cup of milk (I use almond milk)
Steps
- Preheat oven to 350 degrees fahrenheit.
- Spray 2 loaf pans with cooking spray & set aside.
- Mix all of the ingredients together.
- Pour the batter in loaf pans filling halfway.
- If desired sprinkle more ground flaxseed, shaved coconut and chopped walnuts on top.
- Bake at 350 degrees for approximately 60 minutes.
- Let cool for about 10 min. in pan.
- Remove from pan and let cool on cooling rack.
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