Healthy Soft Banana Bread
Soft, healthy banana breads made almond and coconut oil.
Gluten and grain free!
These gluten free banana bread taste like a slice of your favorite banana bread and are topped with a luscious cream cheese frosting for a delicious treat everyone loves. Paleo friendly and easily vegan & dairy free!
They’re incredibly delicious!
They’re like that wonderful Lofthouse softness but are naturally sweetened and seriously addicting.
They only require one ripe banana, so if you have one of those lurking on your counter it’s time to put it to good use.
Bake up a batch or two this week and watch them disappear.
What’s in these healthy banana cookies?
These deliciously soft banana breads are made with a few simple ingredients to keep them gluten & grain free.
Here are the basics you’ll need:
🔘Almond flour: gluten free, grain free, lower in carbohydrates and higher in fiber compared to regular flour. It also have a nice sweetness to them, meaning we don’t have to use as much sweetener. I always recommend using fine blanched almond flour in baking because it bakes up perfectly and has a texture similar to regular flour.
🔘Coconut oil: I like using coconut oil in baked goods like this because it adds a delicious flavor. You can also use butter or vegan butter to get the right moisture we’re going for.
🔘Banana: the most important part of the banana bread cookies! Make sure to use a ripe banana to get the natural sweetness and true banana flavor.. You will also need to measure out the mashed banana to ensure that it’s the proper amount.
🔘Organic cane or coconut sugar: I prefer to use organic cane sugar in these cookies to make them truly sugar cookie-like, but coconut sugar will work well, too. The coconut sugar will just bake up a bit darker.
🔘Egg: be sure to use a room temperature egg in this recipe so that it doesn’t cause the coconut oil to harden.
🔘Cinnamon: the hint of cinnamon adds that warm, banana bread flavor to these cookies.
🔘Powdered sugar: this is the base of the easy cream cheese frosting. Feel free to try using my paleo powdered sugar, too!
🔘Cream cheese: to make the frosting nice and thick and easy to spread. You can also use a vegan cream cheese to keep the frosting dairy free.
🔘Butter: a little bit of butter makes the frosting extra creamy and delicious. Feel free to swap to vegan butter as well.
🔘walnuts or pecans: Optional, but amazing!
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-Do not use substitutes. Almond flour should not be replaced with any other flour, The flour is perfect as-is!
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* Wet Ingredients:
* 2 tablespoons melted and cooled coconut oil (or sub melted butter or vegan butter)
* 1 mashed ripe banana (from 1 medium ripe banana)
* ¼ cup organic cane sugar (or coconut sugar*)
* 1 egg, at room temperature
* 1 teaspoon vanilla extract
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* Dry Ingredients:
* 1 1/4 cups packed fine blanched almond flour (do not use almond meal)
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
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* For the cream cheese frosting:
* ½ cup powdered sugar
* 2 tablespoons cream cheese or vegan cream cheese, at room temperature
* 2 tablespoons butter or vegan butter, at room temperature
* 1/2 teaspoon vanilla extract
* ½ teaspoon almond milk, if necessary, to thin out frosting
* For the topping:
* Walnuts or pecans
Instructions:
1. In a large bowl, add the melted and cooled coconut oil, mashed banana, sugar, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, baking soda, cinnamon and salt. Mix until a soft mixture.
2. Preheat oven to 180°
3. Bake for 5-10 minutes.
4.Remove from oven, allow cookies to cool completely before frosting.
5.For the frosting: In a medium bowl or bowl of an electric mixer, mix together the powdered sugar, cream cheese, softened butter and vanilla extract. If frosting is too thick, you can add a teaspoon of milk to make it spreadable. Frost each cookie then top with walnuts or pecans
*If you don’t want to do a frosting, feel free to stir in ½ cup chocolate chips (dairy free if desired) into the batter.
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