There’s just something about cold weather and baking that go hand in hand, and if it’s not already obvious, I’m a fan of both these things.
While I love any excuse to try out a complicated new recipe, sometimes simple really is best. I love spending a chilly Sunday morning in my kitchen, music playing, mixing together the last of the previous week’s bananas to make banana bread. Not only is the outcome delicious and easy, but my home smells amazing for the rest of the day.
This particular recipe is one of my favorites for weekend mornings. It’s gluten and grain free while not containing anything too crazy or hard to find, and the final product tastes incredible. If you don’t have a skillet, this bread can easily be baked in a loaf pan or made into muffins, but I highly recommend getting your hands on a high-quality cast-iron skillet. They can be found at most flea markets and will be an indispensable part of your kitchen for years to come.
Proof that browned bananas don’t need to be tossed, the darker the banana the more “banana-ey” this bread will taste, so I recommend letting them sit for a couple more days after getting spotty. Just try to have one piece, I dare you.
Grain Free Skillet Banana Bread
3 very ripe bananas
1/4 cup maple syrup, agave nectar, or honey
1 tsp vanilla extract
1/2 cup nut butter
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp dried ginger
1/4 tsp nutmeg
Optional: cocoa nibs, coconut flake, chocolate chips, nuts
1 tbsp coconut sugar
1 tbsp coconut flour
2 tbsp coconut oil or grass-fed butter, melted
1 tsp cinnamon
1/2 cup nuts, crushed (almonds, pecans, etc)
Pre-heat oven to 350 degrees. Generously grease the bottom and sides of a medium skillet with butter or coconut oil.
In a large mixing bowl, mash the bananas. Next, add the eggs, liquid sweetener, vanilla, and nut butter and whisk until combined.
In a small bowl, sift together the coconut flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Add the dry mixture to the wet and fold together until just mixed.
Add any mix-ins and stir. Pour the batter into the skillet.
In a small bowl, combine all topping ingredients. Use your hands to sprinkle the topping mixture over the batter. Place in the oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
This can be served immediately or refrigerated overnight. I recommend serving this with a dollop of grass fed butter and a strong cup of coffee, but I don’t blame you if you choose to eat it straight out of the pan.
More seasonal recipes from the BLDG 25 blog.
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