Flourless Banana Bread
This banana bread skips the flour and sugar entirely, yet still delivers on flavour and looks. Ground almonds and coconut flour create a moist, aromatic base, while ripe bananas bring plenty of natural sweetness. The slices freeze beautifully and thaw in no time, so you'll always have a wholesome snack ready for your coffee break.
Ingredients
- 50 g ground almonds
- 50 g coconut flour
- 1 tsp bicarbonate of soda, baking soda in the US
- 1 pinch salt
- 1 pinch ground cinnamon
- 4 small ripe bananas
- 4 tbsp coconut oil, melted; if solid, warm gently in a bowl over hot water
- 2 tbsp almond butter
- 4 eggs
- 1 tsp vanilla extract or vanilla powder
- 50 g desiccated coconut
- 3 tbsp grated chocolate
- flaked almonds, coconut chips or chopped macadamia nuts, to decorate, optional
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 10 Servings |
|---|---|---|
| Calories | 210 kcal | 2,100 kcal |
| Carbohydrates | 12 g | 120 g |
| Protein | 6 g | 60 g |
| Fat | 15 g | 150 g |
| Fibre | 4 g | 40 g |
| of which sugar | 6 g | 60 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 170C (fan 150C). Line a small loaf tin with baking paper.
- In a large bowl, thoroughly mix the ground almonds, coconut flour, bicarbonate of soda, salt and cinnamon.
- In a second bowl, mash the bananas well. Add the melted coconut oil, almond butter, vanilla extract (or vanilla powder) and the eggs, then stir until smooth. If you'd like it a little sweeter, stir in about 50 g maple syrup or honey now.
- Add the wet mixture to the dry ingredients and stir into an even batter. Fold in the desiccated coconut and grated chocolate.
- Spoon the batter into the prepared loaf tin and scatter over flaked almonds, coconut chips or chopped macadamia nuts, if you like.
- Bake in the preheated oven for about 75 minutes. If the top is browning too quickly after around 50 minutes, cover the tin loosely with foil and finish baking.
- Let the bread cool completely, then slice. Any leftover slices can be frozen and thawed as needed.
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Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 6 g |
| Fat | 15 g |
| Fibre | 4 g |
| of which sugar | 6 g |
Frequently asked questions
Can I freeze this banana bread?
Yes. It's best to slice it first, then freeze. Simply thaw when needed, or pop a slice in the toaster.
Why are ripe bananas recommended?
Very ripe bananas are softer and much sweeter, so the bread needs no added sugar and they mash more easily.
What if my coconut oil is solid?
Coconut oil turns liquid above about 25C. If it's solid, warm it gently in a bowl over hot water, let it cool slightly, then use.
Can I make the banana bread sweeter?
Yes. If you prefer it sweeter, stir about 50 g maple syrup or honey into the wet mixture before combining everything.
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