Banana bread. You see it everywhere now. I think I already read 100 different recipes and I have tried a few, but I still didn’t find one that was really good. The problem is that almost all recipes for banana bread contain either dates or are made by people who eat lots of protein (I find them a lot since I follow Personal Body Plan) and then whey protein is added to the recipe.

Unfortunately, both dates and whey protein are a no go for me. So I thought, you know what, I’ll just put some ingredients together and try to make my own banana bread. I never made my own baking recipe totally from scratch, so this was an experiment. But it worked very well! I must say (and this is not because it is my own recipe) that this really is the best banana bread I have ever made. It tastes great, it is not too dry, neither too wet and it is still edible after a few days without having to put it in the microwave first. And I never had that with recipes I tried earlier on.

Note: this is an older recipe. When I made this coconut flour had not been tested to be high in FODMAPs yet, but now it is. To make this recipe low FODMAP, I suggest to replace the coconut flour for another kind of low FODMAP flour. 

My excuses for the pictures! It was difficult to make a nice looking picture of the bread 🙂 but it is about the taste right!

What do you need for this banana bread

• 3 eggs
• 3 banana’s
• 100 g almond flour
• 100 g oat flour (or you can grind oats by yourself)
• 50 g coconut flour (replace with another kind of flour to make this recipe low FODMAP)
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 tbsp maple syrup
• 50 g dark chocolate

How to prepare

1. Pre-heat the oven to 180 degrees Celsius.
2. Mash the bananas and mix them together well with the eggs and the maple syrup in a bowl.
3. In another bowl mix the almond flour, grounded oats, coconut flour, baking powder, cinnamon/cookie spices and salt together.
4. Add the wet ingredients to the dry ingredients and mix together. Pour the mixture into a cake tin/loaf tin.
5. Melt the chocolate in the microwave or in a pan. Swirl it through the mixture in the tin (the mixture is not supposed to be really liquid, it is quite solid).
6. Put the tin in the oven for about 40 minutes. The banana bread is done when a toothpick comes out clean.

If you get 10 pieces out of this banana bread, one piece contains:

• 201 calories
• 9.8 g fat
• 18.7 g carbs
• 7.4 g protein
• 5.2 g fibre

What is your favourite recipe for banana bread? 

Will you let me know if you make my banana bread recipe? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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