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.
[/print_this]
26 Responses
I agree. I could sit on Instagram all day and look at all the pretty pictures! These loaves look amazing, Beth 🙂
It is for sure addicting! Thanks Leanne!
So adorable! I want one of those mini-loaves, Beth. YUM!! Love all the ingredients. Like you, I am amazed by my creations with almond flour and coconut flour, too. I wish more folks would try these flours. Anyway, I’m so glad that your friend Esther helped you out … so you could help us out. 😉
xo,
Shirley
Thanks so much, Shirley!
Wow these look so yummy! I cant believe they are grain-free, cant wait to try them.
Everything is more fun when it’s mini! These look delicious and what a sweet friend you have to send it to you. I’m going to have to go on a hunt for mini bread baking tins!
I love Instagram too, although I’m not an avid user by any means. My favorite thing to do is to share what I’m making for dinner. These mini-loaves are so cute – I love that pan, and the combination of coconut and banana sounds so good!
These look wonderful! I think I’ll give them a try with flax egg. Also, I am totally obsessed with Instagram! I love how the picture lenses make the shots look instantly ready for nostalgia purposes. : )
[…] Tasty Yummies shared Banana Coconut Mini-Loaves […]
First, I love the mini loaf pans!! So cute!! I cannot wait to make this, I have not found much success yet with almond flour or coconut flour, so I am super psyched to try this one!! Also, love those plates!!!! 🙂
Found you via Shirley at GFE. Glad I did! Oh, these little mini loaves sound delicious. I’ve yet to make totally grain-free bread. This sounds like a good way to start. Love the idea of adding moisture and sweetness to almond and coconut flour by using bananas.
Melissa
i live in Hong Kong, i haven’t looked, but i don’t think coconut flour is readily available here. i am an novice at gluten free.
[…] Shirley from Gluten-free Easily made this scrumptious Grain-free Coconut Banana mini loaves from Beth of Tasty Yummies. […]
Beth, I’m unable to purchase coconut flour, can I just add more of the almond flour? I can’t wait to try these:-) Mini muffins and breads make a great snack for the kids and I!
Do you know if they work with whole wheat pastry flour instead of almond flour. I’d really prefer to use almond flour, but I’m concerned about the price. Any other suggestions?
Hi Beth,
Thank you for your wonderful recipes. My son has wheat, egg, oat, peanut & nut allergies. What can I use as replacement for wheat/oat ingredients? Hope you can help me.
Thank you.
Ally
These were soooooo delicioso!!!! I also added chocolate chips, because, I LOVE CHOCOLATE!!! Thanks for sharing the recipe!
[…] Grain Free Banana Coconut Mini Loaves | Tasty Yummies […]
[…] Grain free Banana Coconut Mini Loaves […]
Wow! I’ve never baked anything gluten-free before. These are so good! And moist. I used a square muffin pan (12 muffins) and baked for about 20 minutes. They were perfect! Glad to have a great recipe for my gf friends! I’m going to try a couple more of your recipes this weekend! Thanks.
This is awesome Lori. I am so glad you liked them so much. That makes me so happy especially since it’s the first time you’ve made anything gluten-free 😉 Thanks for the comment.
This recipe does not work in a regular size loaf pan – unless of course you adjust temperature and time in oven – which I did not 🙁 Trying to salvage it now! The end pieces are done and taste yummy tho! Lol
Hmm that’s a bummer, I have never tried it that way, so I wasn’t sure myself if it would totally 100% work.I know some folks have gotten it to work. Sorry it didn’t work for you. Thanks for the comment.
This is one of the most frequently made recipes in our house, Stu loves them! I add walnuts to the mixture and sprinkle some on top, such a good addition. Pepitas are really yummy too. I use a muffin pan and get 12 perfect little muffins. Thanks Beth!
That’s so awesome to hear Blair!! I love hearing that they work as muffins too!! YAY. Thanks for coming on and commenting, I love hearing the successes.
2 questions:
1. Can you just use all almond flour or will it taste totally different?
2. I don’t own mini loaf pans, is there something else you can use, muffin tins? normal size loaf pans? or would you have to adjust temperature and stuff?