If you follow me on Instagram you probably already know this, but I just love Instagram 🙂 It is probably my favorite social networking platform there is right now, because it is just a little glimpse into people’s lives. Very few words, just a quick glance. It doesn’t feel totally invasive and it is rare that you have people complaining on there or posting political rants, etc. I just feel like it is a big celebration of everything happy going on in our lives. I love seeing peoples pets, their kids, what they are working on, a snapshot from their amazing vaction and of course, all of the food. Some days I put up so many photos of food, I am sure most of my non-food blogging friends want to (or do) unfollow me, but I personally love seeing what is happening in everyone’s kitchens. It is always so inspiring and exciting.

A week or two ago my good friend Esther, who I sadly haven’t seen in a while, posted a photo on Instagram of some amazing little mini-loaves she just pulled out of the oven. They looks delicious and I loved the pan she made them in. The pans are all connected and just the perfect sized little treat, I had never seen anything like it. I mean, what is it about miniature things that is just so irresistible? When I asked Esther where she got it from, she said just up the street from her (she lives in Princeton, NJ), and she offered to pick one up for me. Yay! So, I told her to tell me what it costs and I would send her the money. Next thing I know a package comes in the mail to me, with the pan and a sweet note, as a birthday gift from Esther. It made my whole day! Thank you again so much Esther! The very next morning I started thinking about what I would make with it.

I had some bananas in the pantry that were definitely overripe, so I thought I had to make some banana bread but I wanted to do something a little different and create a grain-free recipe made with my favorite, almond and coconut flours, that also included some yummy coconut, since the two go so well together.

Even after playing around with so many baked-good recipes that use the combination of almond and coconut flours, I am still amazed every time I bake with it and it comes out with a grain-like quality to it, it really surprises me each time. I always expect a weird goopy mess that doesn’t quite work. These mini-loaves are just perfection, they are moist and spongey like any good banana bread should be, plus I really love the little bits of coconut throughout and on top. These loaves would also be good with nuts on top or some mini-chocolate chips (both of which I thought of after it was too late). By the way, how great is that plate? Perfect for these mini-loaves right? That was a super thoughtful birthday gift from my friends Sarah and Brian. I have some pretty amazing pals!

What’s your favorite mini-food or mini kitchen gadget?

FYI – this is the mini-loaf pan that I used for reference. Each loaf well measures 3 13/16″ x 2 1/2″ and 1 1/2″ high, I haven’t tried this recipe as a single loaf or even the slightly larger mini-loaf pans, so I cannot attest to how it will come out, likely it will work, the loaves will probably have less height to them and you will have to bake it for longer. If you experiment with different loaf pans and this recipe, please let me know how it comes out. Thank you!

[print_this]Grain-free Banana Coconut Mini-Loaves – Gluten-free, Dairy-free + Refined Sugar-free
 makes 8 mini-loaves

• 1 1/2 cups blanched almond flour (I like Honeyville)
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 cup unsweetened finely shredded coconut, saving a small amount for the top of the loaves
• 2-3 large ripe bananas, mashed (you are looking to get about 1 1/2 cups)
• 4 extra-large local farm fresh brown eggs
• 1/4 cup coconut oil, melted
• 1 tablespoon honey or maple syrup
• 1 tablespoon vanilla extract

Preheat the oven to 350º F. Grease your mini-loaf pans with a little coconut oil, I used this pan.

In a large bowl combine the almond and coconut flours with baking soda, sea salt and shredded coconut. In a small bowl combine the eggs with the coconut oil, maple syrup, vanilla extract and the mashed bananas, whisk until very well combined.

Pour wet ingredients into the dry and mix well until fully incorporated.

Divide the batter evenly into the 8 mini-loaf pans, smooth it out a bit with a spatula and sprinkle a little shredded coconut on top of each loaf.
Bake for 30 to 35 minutes. Test with a tooth-pick for doneness. Remove loaves from oven, let cool in pans for 10-15 minutes and then transfer to a wire rack to continue cooling.

I find for these type of grain-free baked goods, that storage in the fridge seems to be best, I usually just cover or wrap them in plastic wrap or put them in a large ziplock bag. When I am ready to eat one, I pull it out, give it 20 seconds in the microwave or a minute or two in the toaster oven and then I slather a little coconut oil on top.

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