Before diving into the bread recipe, it’s important to understand the role of sweeteners in gluten-free baking. Coconut sugar is often touted as a healthier alternative to refined sugars. It is derived from the sap of coconut palm trees and retains some nutrients found in the coconut palm, including iron, zinc, calcium, and potassium. However, for this recipe, we’ll focus on the natural sweetness from ripe bananas, eliminating the need for added sugars altogether.

Almond Flour

Almond flour is made from finely ground almonds and is a popular choice in gluten-free baking. It is rich in protein, healthy fats, and vitamin E, making it a nutritious option. Almond flour also adds moisture to baked goods, helping to create a soft texture.

Arrowroot Flour

Arrowroot flour is a starchy flour derived from the root of the arrowroot plant. It is gluten-free and acts as a thickening agent in recipes, giving your bread a nice structure and fluffiness without the need for gluten.

Coconut Flour

Coconut flour is known for its high fiber content and low carbohydrate count. It absorbs a lot of moisture, so it’s often used in combination with other flours to achieve the right consistency in baked goods. It also adds a subtle coconut flavor, which complements many recipes.

Ingredients

1 cup almond flour
1/2 cup coconut flour
1/4 cup arrowroot flour
3 ripe bananas (mashed)
4 large eggs
1/4 cup coconut oil (melted)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Optional: nuts or chocolate chips for added flavor

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, arrowroot flour, baking soda, and salt. Mix well to ensure there are no lumps.

Combine Wet Ingredients: In another bowl, whisk together the mashed bananas, eggs, melted coconut oil, and vanilla extract until smooth.

Combine Both Mixtures: Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Add Optional Ingredients: If you’re using nuts or chocolate chips, fold them into the batter at this stage.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

This gluten-free, sugar-free bread recipe is not only simple to make but also packed with nutritious ingredients. By using almond, arrowroot, and coconut flour, you can create a delicious loaf that satisfies your cravings without compromising your health. Whether you enjoy it plain, toasted, or with your favorite spread, this bread is sure to become a staple in your kitchen. Give it a try and enjoy the wholesome goodness of gluten-free baking!