Grainless Banana Nut Bread

banana_nut_breadCelebrate 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.

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