I’ve been dabbling with banana bread recipes for a while, and after trying several versions I realized that I can make this bread really good for you! I can make it sugar free, gluten free, with added protein, some antioxidants, fruit, and it still tastes amazing! So, after trying a couple versions, I settled on my favorite one, coconut collagen banana bread!
This recipe is gluten free, and can also be made sugar free by substituting regular brown sugar with Lakanto sweetener. If you are interested in Lakanto, you can find it on Amazon at this link: https://amzn.to/2N0l6iq
There are plenty of optional add-ins for this recipe, but some of the great highlights added in this bread are:
- Turmeric – an anti-inflammatory and antioxidant. Helps to improve skin, cleanse your blood and aids with digestion. You can find turmeric at your local store in the spice section, or purchase organic turmeric online at this link: https://amzn.to/2BVLGoz
- Collagen – one of the most important proteins your body needs to function. Collagen production also declines as you age, so adding collagen power to recipes and drinks is a great way to supplement your body. See one of my favorite collagen brands here: https://amzn.to/2NxdssY
- Cinnamon – helps lower blood sugar, reduce the risk of heart disease and aids with digestion, especially when having high fat or sugary foods. You can buy cinnamon at the store, in bulk, or organic cinnamon on Amazon at this link: https://amzn.to/2wwXkjw
- Maca powder: Helps to regulate hormones, increases fertility, improves mood, fights sun damage and free radicals, as well as boost overall performance and energy. You can add maca to recipes, smoothies, shakes, cereal, etc, it’s delicious! To try maca for yourself, see this link on Amazon: https://amzn.to/2wn78xv
Now that we’ve gone over some of the great healthy additions to this recipe…let us begin!
For the dry ingredients, you will need:
- 2 cups gluten-free flour
- 2 tbsp maca powder
- 1 scoop collagen powder
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp baking soda
- 3/4 cup brown sugar or
- Lakanto sugar substitute (https://amzn.to/2N0l6iq)
- 1/2 cup coconut flakes
- 1/2 cup dried cranberries
- 1/2 cup crushed pecans
For the wet ingredients, you will need
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla
- 2 cups mashed overripe and spotty bananas (about 4-5 bananas)
Preheat the oven to 325 degrees.
In a large mixing bowl, combine the dry ingredients, minus the sugar. In a smaller bowl, mash the bananas until they are lumpy, and set aside.
In a medium bowl, cream together the butter and sugar, then add the 2 eggs and vanilla. Using an electric mixer, blend the mix together. This helps to get the eggs, sugar, and butter into a nice fluffy mix and adds great texture to the bread. I tried this recipe once without an electric mixer and it made a difference, but not in a good way. The bread was heavier and not as fluffy. So I highly recommend an electric mixer!
Add in the mashed bananas to your sugar, butter and egg mix, and stir thoroughly. Pour the batter into the large bowl with the wet ingredients, and stir just enough for everything to mix. Next, add the coconut flakes and the other fruit and nuts if you desire. The mixture will be fairly thick and more like a soft dough consistency, it should not be runny.
Add the mix to a greased pan. You can use a bread pan, a square pan, or a rectangular pan, about 11-13 x 8 inches. Cook on 325 degrees for 30 to 40 minutes.
The length of cooking time will depend on the pan you use. If you are using a bread pan that is deeper, you need to cook for longer. If you are using a shallow rectangular pan, you can cook for a shorter amount of time. You can also use cupcake molds, as these come out great in cupcake form. They will also cook the fastest (20-25 minutes).
After 30 minutes, check the bread to see if a toothpick inserted into the middle comes out clean. If not, continue cooking for longer. The bread will darken but it will not burn, just keep an eye on it.
Once it is cooked, take it out of the oven and set aside to cool. You can serve the bread warm or cold, depends on your preference. Store in the fridge and eat when you want a healthy, delicious snack or breakfast!
This bread tastes delicious when it’s still warm! Try it with some butter or honey!
Be sure to check the middle of the bread, as sometimes it can still be raw and not fully cooked. If that’s the case, just cut the cooked part out and put the middle back into the oven to cook some more. To me, the crispy cooked ends are just as delicious as the soft inside!