Celebrate Spring with Grainless Banana Nut Bread
This is a very moist and crunchy cake. The chia seeds give the batter a lift while the egg whites hold the mixture together with sufficient strength for slicing. Store in the refrigerator after fully cooled.
Grainless Banana Nut Bread
Yields 1 small spring form cake (6” diameter)
- 1 c. mashed ripe banana (2 medium—about 1 cup total)
- ½ c. shredded coconut
- 1 Tbsp. chia seed*
- 3 egg whites
- 2 tsp. vanilla glycerite (alcohol-free extract)
- 1 tsp. 5 spice powder or nutmeg
- ½ c. chopped nuts of choice
Stir together all ingredients. Preheat oven to 350º F. Allow mixture to stand for 5 minutes before baking. Grease cake pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Turn off oven and let stand 5 more minutes. Remove from oven and let cool on a rack for 10 minutes. Release form cake pan to finish cooling.
*See Products section of this website, if not available in your area.
This is a softer less sweet version of the above recipe and offers a means of utilizing coconut pulp. It is more flavorful on the second day.
Grainless Plantain Nut Bread
- ¾ c. mashed ripe plantain (1 medium)
- ½ c. coconut pulp*
- 2 large eggs
- 1 tsp. vanilla glycerite
- 1 Tbsp. chia seeds
- ½ tsp. nutmeg
- ½ c. chopped pecans
Stir together all ingredients. Preheat oven to 350º F. Allow mixture to stand for 5 minutes before baking. Grease cake pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Turn off oven and let stand 5 more minutes. Remove from oven and let cool on a rack for 10 minutes. Release form cake pan to finish cooling.
*The strained dredges from homemade coconut milk.
Plantains are more nutritious than bananas, per The Color Code.