Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
My all-time favorite banana bread recipe converted to a grain/gluten-free version using organic coconut flour and Honey MELT Organic, and made with ONE-THIRD of the added sugar.
  • 1 square Honey MELT Organic, melted
  • ¾ c. sugar
  • 4 eggs, room temperature
  • 2½ tsp vanilla extract
  • ½ tsp almond extract
  • Grated orange rind
  • 1 c. organic coconut flour
  • ¾ c. tapioca starch flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp baking powder
  • ½ tsp nutmeg
  • 2 tsp cinnamon
  • 2 c. mashed overripe bananas in…
  • 1 c. strong, black coffee
  1. Preheat the oven to 350 degrees F.
  2. With a hand mixer, beat Honey MELT and sugar together in a large bowl, adding each egg one at a time until thoroughly blended. Add the vanilla extract, almond extract, and grated orange rind last and beat until light-ish in color.
  3. In a separate mixing bowl, sift together – TWICE – the coconut flour, salt, baking soda, baking powder, nutmeg and cinnamon.
  4. Add flour mixture and banana-coffee mash alternately to the Honey MELT mixture, beginning and ending with flour (flour – banana – flour – banana – flour). After each addition mix gently to combine, but do not beat or over mix as this will toughen and dry out the bread.
  5. Generously butter two loaf pans with Rich & Creamy MELT Organic. Divide batter and bake for 55 – 60 minutes. Use a butter knife to check the center of the loaves prior to removing from the oven.
  6. Cool 10 minutes in the pan then remove to finish cooling. Enjoy!


Recipe Categories: Breads and Honey MELT Organic Recipes.
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