Banana Bread with Raisins and Walnuts [Dairy free, Gluten free, Grains free, Sugar free]

I waited a long time to find THE banana bread recipe that is free of preservatives and gluten, poring through so many recipes until I found this perfect one - the ingrediets listing piqued my interest into trying it out and I'm so glad that I did!  The pre-cursor to making this bread was making an applesauce that is unsweetened.  I tried this recipe out with a few family members and they loved it!  This recipe is a slight adaption of a French Canadian healthy meal fanatic Sonia, the Healthy Foodie - whose passion for gluten free foods has made her somewhat of a health foods aficionado.  

I particularly enjoyed the moist decadence created by the applesauce and coconut milk in this recipe and the first loaf I baked was wiped out within minutes of it emerging from the oven, by non-gluten and non- sugar-free eaters.

I am glad I waited for the right banana bread recipe to come my way - I am hardly a fan of banana bread but this light, moist, decadent loaf is a delight in gluten-free and refined sugar-free banana bread and once you try it, this will be your choicest recipe in banana breads, guaranteed!

Ingredients
     Dry Ingredients

3/4 cup coconut flour

¼ cup arrowroot or tapioca flour

½ cup almond flour

2 tsp cinnamon powder

2 tsp bicarbonate of soda

¼ tsp Himalayan or sea salt

½ cup chopped walnuts

½ cup raisins  

Wet Ingredients 

2 medium-ripe bananas

2 very ripe bananas

3 large eggs

½ cup coconut milk

½ cup unsweetened applesauce

1 tsp vanilla extract

¼ tsp almond extract

For sprinkling on the Banana bread

2 tbsp unsweetened dessicated coconut

2-3 tbsp finely chopped almonds or pistachio nuts

Here's How

• Preheat oven to 176-180 degrees celsius.  Line a loaf pan with baking paper or grease well with coconut oil and set aside.
• In a small bowl mix flours, cinnamon, bicarbonate of soda, and salt. Add walnuts and raisins and stir until well coated and set aside.

• In the bowl of your food processor, combine all the wet ingredients and process until very smooth.
• Add that to the dry ingredients and mix with a rubber spatula until well combined, no more. 

 

• Pour the batter into the prepared loaf pan and sprinkle with coconut and chopped nuts. 

 

• Place in the oven and bake 70-75 minutes, until the center is set (a toothpick inserted in the middle of the loaf should come out clean).
• Set loaf on a wire rack and let it cool in the pan for about 5 minutes before removing it. Finish cooling on the rack and transfer to the refrigerator, where it will keep for up to a week in an airtight container. 

 

• Serve warm or cold - for an ultimate banana bread treat, a spread of nut butter is desirous.