Yes, I realize this is not a cookie recipe. But, it is sweet and delightful–just like any cookie would be. The resulting loaf is pictured at the top of the page in the header.
When living without grains and sugar (or other sweeteners), I have found that I really, really miss banana bread! Of course, I just love bananas as well, but put them into a sweet bread form–well, I love it almost as much as I love cookies. But I cannot have any grains or sugar due to the headaches and digestive issues they cause. So, rather than avoid all baked goods, I set out to find the best way to keep my baked goods, without the ensuing physical problems. And…I think I have made the best grain and sugar free banana bread. See the picture? By the way, if you use overripe bananas, you do not need to add sweeteners–period. One of my pet peeves is when people try to add sweeteners to banana bread. Why? The bananas are already sweet enough. There is absolutely NO need to add sweeteners! Ugh. Okay. Rant over. Go bake this delicious and lovely bread!!
2 cups raw cashew flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
1 cup mashed overripe banana
2 tbsp melted butter
2 tbsp whole milk
2 tsp vanilla
Preheat oven to 350 degrees. Grease a loaf pan, then cover with parchment paper so you have a handle to put out your bread when it is cooled. Set aside.
Grind the raw cashews in a coffee grinder and pour into measuring cup. Repeat until you have 2 cups. Pour into a small mixing bowl, and add coconut flour, baking soda, and sea salt. Mix well to combine and set aside.
In a medium mixing bowl, add banana, butter, eggs, vanilla, and milk. Mix well using a stand or hand mixer. Pour in dry ingredients and mix well, until you have a light and fluffy batter. Go ahead and pour that batter into your prepared loaf pan.
Bake for 45 minutes. Test for doneness with a toothpick or similar sharp pointy object. If it comes out clean, it is done. Let cool in pan for 10-20 minutes, then carefully pull out of pan using the parchment paper as a handle. Transfer to a cooling rack and let cool for at least an hour. Remove from parchment after completely cool and place on cutting board to slice. Serve and enjoy!