Blackberry-Banana Bread [refined sugar-free, using almond/coconut flour]

Okay my favorite thing ever is low-carb baking! Fun fact: I’ve actually never purchased white flour in my life! I either bake with coconut or almond flour, though I am coming around to tapioca and cassava flour. This banana-bread is made using ALMOND & COCONUT FLOUR, making it grain free, and lower in carb! I also used Swerve in place of regular sugar! Lastly, this bread has a little antioxidant twist with some fresh blackberries, and I love the tangy flavor of the blackberries against the sweetness of the banana. I love seeing your take on my recipes, be sure to tag me on Instagram: TheWholesomeFig if you try this recipe for yourself!

Dry Ingredients:

  • 1/4 cup coconut flour
  • 3/4 cup almond flour
  • 1 tbsp chia
  • 1 tsp cinnamon
  • 1 teaspoon baking powder/soda
  • 1/4 teaspoon fine sea salt
  • ¼ cup Swerve or Monkfruit sweetner

Wet Ingredients:

  • 3 very ripe bananas
  • 1 cup blackberries
  • 4 eggs
  • 3 tbsp full fat coconut milk
  • 3/4 cup non-fat plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Optional: 1 scoop collagen

Yields: 2 loafs

Directions

  • Preheat the oven to 350ºF and coat 2 loaf pans in coconut oil/spray
  • Combine all dry ingredients into a separate bowl, whisk together
  • In a food processor, crack 4 eggs and process on high until well mixed
  • Next, add bananas and blackberries and pulse until well mixed
  • Add remaining wet ingredients into food processor and blend on high for 1-2 minutes
  • Then, add half of the dry ingredients, blend on high until well mixed, and then add the remaining, and blend once more
  • Pour batter into each loaf pan until it’s about 1.5 inches high in each pan
  • Bake for 35-40 minutes* (the center will rise and begin to crack, and the edges will brown that’s how you know it’s done) 
  • Remove from oven and let cool! 
  • I like to store mine in the refrigerator, or you can freeze for up to 3 weeks!

*baking times may vary, be sure to keep an eye on this

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