- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon, clove, and/or nutmeg combo
- 2 tbs flaxseed meal (optional – you can omit this and you won’t need so much milk)
- 3/4 cup sweetener of choice – I like a coconut sugar but if it’s still a bit thick, I’ll add some maple syrup
- 2 eggs
- 1/2 stick butter
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 cup milk of choice – I like almond milk
- 3-4 ripe bananas, mashed
- OPTIONAL: Chopped walnuts for topping, or Dark Choc Chips for extra decadence
I adapted this recipe from my mom’s after a couple dozen versions to make it a smidge healthier. It’s not wholly “healthy” per se, but it is fibrous and not as sweet as most traditional recipes. It could easily be adapted to be wheat or dairy free by popping up the almond flour to replace the wheat, and doubling the coconut oil to replace the butter.
It’s so quick to throw together, then you can toss it in a 350 for 50-60 minutes while you go accomplish other tasks. (I made Strawberry Chia Jam at the same time while I shot this, then did a bulk bake with another loaf. I may have been known to stalk Ryan Reynolds and Chris Hemsworth on Instagram in other runs… maybe) I even skip the whole dry ingredient, wet ingredient, sifting step because, quite frankly, who cares. Just melt the butter and coconut oil together, mash it with the banana and vanilla, then toss it with everything else, stir until combined (it’ll be lumpy – it’s better that way), then when its somewhat thicker than pancake batter consistency, turn into a greased bread pan.
I’ve made this recipe so many times now, it’s literally the only recipe that has more than four ingredients that I have memorized. Anytime I have digestive upset (or bananas I forgot about in the fruit basket), this is what I turn to. A slice of this quick bread, and some yogurt with berries, and your digestive troubles are a thing of the past.
Yea, you might be saying gross, but when you’re pregnant (and I imagine post partum), you can use all the help you can get. (I hear flaxseed is good for breastfeeding moms.)
Top with butter or yogurt and a dollop of your fav jam (Strawberry Chia Jam, anyone?) or just go naked. The longer it sits (in the fridge please!), the better it gets!
By the by, I’ve frozen two of these suckers for baby meal prep now. Wrapped in almunimum foil and stuffed into a gallon-size freezer bag, it’ll last up to six months in the freezer.
And it doesn’t hate a chocolate chip add-in either 😉
Preggers friends – You can thank me later!
