“Mmm, something smells good! It smells like banana bread!” said my daughter’s friend, Addy. Jocelyn and Addy had been playing in Jocelyn’s room when Addy caught a whiff of the sweet-smelling aroma from my kitchen.
I smiled at Addy’s comment. I agreed. It did smell heavenly. Addy then went on to tell me how she’d had the BEST banana bread in Hawaii while on vacation.
“Well,” I said. “This banana bread is a little different. It’s a Daniel Fast recipe, which means it doesn’t have any sugar. So it doesn’t taste quite the same as regular banana bread.”
I could tell by the look on Addy’s face that she wasn’t convinced. The “no sugar” clarification didn’t register. That girl wanted a piece of my banana bread, and she wasn’t taking “no” for an answer.
“You’re welcome to have some, if you’d like to try it,” I told Addy. She smiled and shook her head up and down.
I cut off a small piece for her. Addy took one bite, chewed a little, and grimaced. She then shook her head side to side, backing away from the plate.
“That’s OK. I’m proud of you for trying!” I told her. “But when you’re on the Daniel Fast, that banana bread tastes wonderful. Believe me!” My daughter, Jocelyn, who has done the Daniel Fast a few times, sampled the bread. “I like it, Mom,” she said. “And, you’re right. If I was on the Daniel Fast right now, I’d love this recipe!”
If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It’s moist, flavorful, and, oh, so tasty!
Daniel Fast Banana Bread
Ingredients
- 2 ½ cups almond flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 large overripe bananas, mashed
- 1/3 cup coconut oil, melted
- 2 flaxseed “eggs” (see instructions below)
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Use about 1/2 teaspoon coconut oil to grease a 9” x 5” x 2 ½” loaf pan.
- Make flaxseed “eggs” by putting 2 tablespoons of flaxseed meal and ¼ cup + 2 tablespoons of water in a small bowl. Stir, and let sit for about 10 minutes.
- In a large bowl, mix dry ingredients (except pecans). Add mashed banana, coconut oil, and flaxseed “eggs.” Stir well. Pour in pecans and stir again until thoroughly combined.
- Pour mixture into prepared loaf pan. Bake for 40 minutes or until toothpick in center comes clean.
- Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in aluminum foil or plastic for up to 3 days, or freeze up to 3 months.
Notes
- Substitute chia seed meal for flaxseed meal.
- If allergic to nuts, you can omit the pecans and use a whole grain flour instead of almond flour.
- Use walnuts instead of pecans.
- Add 1 teaspoon of alcohol-free vanilla extract, if you like.
- Top a piece with a spread of Date Honey.
- If you substitute coconut flour, you will need too add a little more oil and/or water if the mixture is too dry. Coconut flour is more absorbent than many other types of flours.
