Dairy FreeGluten FreePaleoRecipes

St. Patrick’s Day Banana Bread


Let me start by saying this bread has no green ingredients, including food dye.

How is that possible?

Well, I used sunflower seed flour instead of almond flour. The chlorophyll in sunflower seeds reacts with baking soda and can turn baked goods green after they’ve been baked and start to cool. It is a pretty cool science experiment if you ask me.

I adapted this from the banana bread recipe in Danielle Walker’s Against All Grain cookbook. I originally substituted the sunflower seed flour (the original calls for almond flour) because it is significantly cheaper. I can actually find it at the local drugstore (dm if you’re in Germany), but you might want to look online or at your local health food store.

Now back to the recipe. This recipe is gluten free, dairy free, low in sugar, and nut free. Unlike many other recipes that fit those criteria, it tastes great! It is also green. I can’t think of a better treat for St. Patrick’s day than tasty (green) banana bread. Here you go:

(Green) Banana Bread

2 Tablespoons coconut oil (or oil of choice)
4 large eggs
3 Tablespoons honey (can sub. maple syrup if you like)
1 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup sunflower seed flour, sifted (can sub blanched almond flour, but it won’t be green)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut milk (you could probably sub another non-dairy milk)
3 large very ripe bananas (I toss these in the freezer when they’re about to spoil and just pull them out and thaw when I’m making bread)
Optional: you can add chopped nuts if you like.
Preheat oven to 350F (175 C)
Grease a bread/loaf pan with a bit of oil.
Place coconut oil, eggs, honey, vanilla, and vinegar into a bowl and beat vigorously for at least 30 seconds (can use mixer if you like).
Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl. Add this mix to the wet ingredients then stir/mix well until combined.
Mash the bananas in a separate bowl then add the coconut milk to the bananas and combine well. Add the banana mixture to the batter and thoroughly combine.
Mix in optional add ins if desired.
Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the loaf to cool for about 15 minutes.  When I pulled mine out of the oven it was a normal bread color. After cooling it turned a dark green.

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