Healthy Banana Flour Fruit Bread

This easy and healthy banana flour fruit bread is perfect for the holidays, but so delicious you’ll want to eat it all year long! It’s dense and moist, full of fruits and nuts, and packed with that classic banana bread flavor! 

Thanks to Edward and Sons Trading Co. for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust.

If the words “fruit bread” around the holidays have you running for the hills and hiding for cover, this healthy grain free banana flour fruit bread is going to change your mind! No dry, hard loafs here. This fruit bread is incredibly soft and moist, it’s packed with banana flavor, has a hint of chocolate, isn’t overly sweet, and has the perfect amount of crunch thanks to the mixed in chopped nuts.

If you’ve searched my blog at all, you might realize I’m partial to soft and chewy goodies (I think there’s 2 crunchy recipes – these dark chocolate biscottis and these gluten free, vegan chocolate chip cookies). And if you’re the same, this fruit bread will not disappoint! It’s super soft and ultra moist and that’s mostly thanks to Edward and Sons’ Organic Unsweetened Coconut Milk.  I especially love there are no other ingredients in it besides coconut milk! No guar or other gums or added sugar. Yessss!

Plus you get a double dose of banana in this banana-y bread since it’s made with well, bananas…duh… but also green banana flour! This was my first time using the gluten free/grain free flour alternative and let’s just say I’m in luuurve with it. Surprisingly, it doesn’t taste like bananas. It’s got a pretty neutral flavor, but is slightly sweet. Even though there’s no added sugar to this either! The only ingredient is organic green banana flour. Yesssss again!

And this is part of the reason why there is actually NO added sugar in this whole recipe! And you’re totally not going to miss it 😉

You will notice a slight hint of chocolate, though, from the cocoa powder. It’s not overpowering, but if you want to up the chocolate factor you can add chocolate chips to your mix-in’s or sprinkle some on top.

Want to avoid that brick-like loaf we talked about? Measure the flours correctly!

It’s really important to measure the flour using the “scoop and level” method. The banana flour and oat flour are pretty dense, so this will help make sure you get a nice rise to your bread. The loaf isn’t super light and fluffy by any means, but if you don’t do this it can turn out pretty compact. All you have to do is aerate the flour first by stirring it around in the bag to loosen it up. Then use a spoon to scoop the flour out of the bag and into the measuring cup. Overfill the cup with the flour, then use the back of knife the level it off. It takes you an extra 10 seconds and is totally worth it!

Use Room Temp Ingredients

Making sure all your ingredients are at room temp is also important. It helps them combine better, so let your eggs come to room temp before starting. And if you keep your coconut milk in the fridge you want to make sure it’s room temp, as well. Also, you want to use all parts of the coconut milk here. If you’re familiar with th trend of using the creamy part of canned coconut milk for whipped cream by letting the cream separate from the liquid, well…we want to do the opposite of that 😉 Stir or shake the can up before measuring it out to get alllll that goodness in your loaf.

What should go in your loaf? The Fruit and Nut Options are endless!

But if you need some ideas, here ya go 🙂 

• Dried cranberries
• Raisins
• Pumpkin seeds
• Almonds
• Dried cherries
• Blueberries
• Macadamia nuts
• Sunflower seeds
• Dates
• Apricots
• Figs
• Walnuts
• Pecans
• Chocolate Chips

Substitutions

• You can use dark or regular cocoa. Or even cacao powder
• I haven’t tested it, but the oat flour can likely be subbed out for almond flour.
• You can sub out the eggs for “flax eggs” to make the loaf vegan, but just be aware it won’t rise as much.
• Keep in mind the coconut milk is the canned version, not the type in a carton. If you accidently use the carton kind the loaf won’t have as rich and creamy of a texture.

What are you waiting for!? Head on over to the kitchen and get to baking this healthy banana flour fruit bread!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Kaylie | Healthy Hacks

Yields 1 loaf

Serves 10 slices

158

Healthy Banana Flour Fruit Bread

Gluten Free; Grain Free; No Added Sugar; Oil Free; Low FODMAP

30 minPrep Time

1 hr, 5 Cook Time

1 hr, 35 Total Time

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Ingredients

• ¾ cup water, warm
• 1/3 cup unsweetened cocoa powder
• ½ cup Edward and Sons Green Banana Flour
• ¼ cup oat flour
• 2 Tbsp Edward and Sons Tapioca Flour
• 3 ½ tsp baking powder
• ½ tsp salt
• 1 cup chopped fruit & nut mix, your choice
• ½ cup Edward and Sons Unsweetened Shredded Coconut
• 1 cup mashed ripe bananas (~2 medium bananas)
• 2 eggs, large
• ½ cup Edward and Sons Unsweetened Simple Coconut Milk
• 1 tsp vanilla extract
For the topping:
• 1/3 cup cranberries
• 1/3 cup pistachios, chopped
• 1/3 cup Edward and Sons Unsweetened Shredded Coconut shredded coconut

Instructions

1. Preheat the oven to 300 F and line an 8x5” glass loaf pan with parchment paper or aluminum foil so that some hangs over the edges of the pan.
2. Warm the water (the easiest way is in the microwave for about 1 min.). Add the cocoa powder. Stir until there are no lumps. Set aside.
3. In a medium sized bowl, whisk together the banana flour, oat flour, tapioca flour, baking powder, and salt.
4. Add the fruit & nut mixture and shredded coconut. Stir to incorporate.
5. In a large bowl, add the mashed bananas and eggs. Whisk together until smooth and a liquidy consistency.
6. Add the coconut milk, vanilla extract, and cocoa mixture. Stir together.
7. Add the dry ingredients to the wet ingredients. Stir together until all the lumps are gone.
8. Pour into the prepared loaf pan. Add the toppings in diagonal lines, any pattern you’d like, or scatter all over. Lightly press them in to the batter to stick.
9. Bake for 60-70 min. If using a metal pan, it might take a little longer. The loaf will be done when a toothpick inserted about 1” from the edge comes out clean, and if inserted into the center comes out with a few wet crumbs. The top should feel firm to the touch and not be jiggly.
10. Allow the loaf to cool for about 1 hour in the pan, then remove the loaf from the pan by lifting it out using the parchment paper or aluminum foil overhang. Transfer to a wire rack to finish cooling completely.
11. Slice it up and enjoy!

Notes

To keep it low FODMAP use low FODMAP nuts instead of dried fruits.

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