I’m a creature of habit. I’m that person who orders the same thing at restaurants. I jog the same route in my neighborhood, shop at the same stores and buy the same products each week. I don’t think there’s anything wrong with that.
If it isn’t broken, why fix it, right?!
Well, changing our lifestyle to be more healthy has definitely thrown a kink into this idea! I’ve started venturing out of my little box and trying healthier dishes when we dine out and I’ve also had to find alternatives for many of our previous household staples. I now buy coconut oil instead of vegetable oil and coconut sugar and maple syrup instead of white sugar. I’ve had to get really creative with baking grain and gluten free, especially since I don’t have the universal all-purpose flour anymore. Baking with alternative flours is so much more complex than baking with regular flour. Without gluten, (a substance found in certain grains, including wheat, which gives it elasticity) these alternative flours sometimes require special binding ingredients and are still not able to produce the same texture that wheat flour achieves. Baking is a science, and unfortunately for me, I wasn’t the best science student! I really have to do lots of research and recipe testing and tweaking until I get it right.
I decided I wanted to try and tackle my first paleo bread! We’re not strictly paleo, but we try and limit our grain intake when possible. I started reading the book “Grain Brain,” and although I don’t agree with everything the author believes, I do see benefits in limiting our consumption of breads, pastas, rice, etc. I enjoy eating grains and starches, but I can definitely tell a difference in the way that I feel if I eat too much of those types of foods. So, I’m more in the “all things in moderation” camp.
I found a grain-free all-purpose flour combination that I’m happy with, for the moment. It is a combination of almond, tapioca, and coconut flours. The tapioca flour gave the bread the density I enjoy and the banana and zucchini made it moist and delicious. Will this taste just like a bread made with regular all-purpose flour? No. It does have a different taste and texture, but for those of you who must or choose to eat grain and gluten free, it is a tasty alternative.
I added chocolate to enhance the sweetness in this mildly sweet bread. You can use the cacao nibs if you want the chocolate flavor without the extra sugar.
I like to line the bread pan with parchment paper. It’s much cleaner and non-stick; no little bits left inside the pan.
The chocolate drizzle makes for a yummy presentation, but it’s totally optional.
I always opt for more chocolate though…
Just sayin’. 😉
- 1 cup superfine almond flour
or almond meal
- ⅔ cup tapioca flour
- ⅓ cup coconut flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 3 mashed bananas
- 1 cup shredded zucchini
- ⅓ cup unsweetened almond milk
- ⅓ cup maple syrup
- 2 eggs
- ¼ cup melted coconut oil
- ¼ – ½ cup semi-sweet chocolate chips
- or raw cacao nibs
or 
- 2 tablespoons maple syrup
- 1 tablespoon + 1 teaspoon cocoa powder
- Preheat oven to 350 F. In a large bowl, combine dry ingredients: all flours, flax meal, baking powder, baking soda, and salt. Mix in bananas, zucchini, milk, maple syrup, and eggs until incorporated. Stir in the coconut oil (I like to stir the coconut oil in by itself so it doesn’t re-solidify.) Then you can mix in the chocolate chips.
- Pour the batter into a greased or parchment paper lined loaf pan. Bake at 350 F for 55 to 60 minutes or until golden brown and a toothpick inserted near the center comes out clean.
- Let cool 10-15 minutes before removing from the pan. Meanwhile you can begin to prepare the glaze. In a small bowl combine the maple syrup and cocoa powder, mixing until combined. Drizzle over the loaf before serving. Yields: 1 loaf.
I’ve used this recipe multiple times before and everyone loves it! It’s addicting! However where did the actual recipe go? It’s not on here anymore.
Hi Hannah, sorry we were having trouble with our old recipe software but are in the process of transferring everything over, so thank you for your patience! The recipe is back up now! So glad you enjoy it!
Ok thank you so much for being quick to reply!!
No problem, Hannah! Thanks for the feedback 🙂 Enjoy the rest of your week!
Oh my goodness! Make this and mail it to me!
Coconut milk? Almond milk? Confused how this is dairy free since the recipe calls for milk.
Thank you for catching that, Millie! I updated the recipe to show that I used unsweetened almond milk. However, any milk will do 🙂
Thank you for clarifying! I can’t wait to try this recipe!
You’re so welcome, Millie! Please let me know how it turns out:)
Gorgeous! Looks so yummy, I always love a good banana bread 🙂
Thank you, Minna! I love banana anything, lol!
I love the step-by-step- pictures you took. they are not only beautiful but really helpful.
I’m like you – playing around with different flours at the moment. I got a great book actually – The Home-made Flour Cookbook. I have not actually cooked from it yet. But I have used it as a reference book. The author goes through a range of different flours – even flours made from seeds or pulses – and than explains how each flour acts differently with different, why so etc. She also talks about how the different flours absorb water, so it’s quite helpful when you take a recipe that calls from all-purpose flour and you want to replace it with something completely different because you also need to adjust the water levels. Am I making sense?
Anyway, enough rambling from me.
Thanks so much for sharing
All the best
Kimberly
Thank you, Kimberly! That book sounds like something I need! I’ll have to look for it..you’re right about the amount of moisture certain flours need, especially with coconut flour. It would be nice to have a guide handy instead of having to search through the Internet each time. Thanks for the recommendation and for stopping by!
sounds really delicious!!! You are so healthy, and its great to be eating gluten free ingredients in your cooking! fantastic practice!! 🙂
Thank you, Amisha! We’re slowly getting there:) Still learning as we go, lol!