Banana bread didn’t become completely popular until the 1960s. Suddenly everyone started baking banana bread, including our Mom, Aunti Lou and Aunt Tally. There was always a banana bread debate in this family!

Aunti Lou’s was a cake and much sweeter. She made it in a tube pan and it Always rose so high… I never saw anything like it. It was about 4-1/2 inches tall! Aunt Tally’s was more of a bread: it was moist and and chock-full of walnuts and she made it in a loaf pan.

And then there is Mom’s recipe. She got this one from Dad’s friend, Bob, his wife’s, mother-in-law’s sister, Margie. What? Mom cracks us up….her stories of where the recipe originates are priceless! She used to serve it right out of the oven or the next day toasted with butter or cream cheese mixed with canned pineapple. Mom has been baking this bread for years for us and now her grandchildren.

As Judy and I move into more healthy recipes, we came up with a fabulous one for the all-time favorite bread. It is also gluten-free and very low in sugar!

These tender little cakes are so moist and the healthy flours, along with the addition of  coconut oil, are great choices for baking any sweet treat.  Paired with a sweet drizzle of local honey, garnished with a few periwinkle flowers and green sprigs of fresh rosemary, the presentation is really the top banana!


Please join us as we return to Better CT, Channel 3 @3 pm, with our own segment, each Tuesday with great entertaining and recipe ideas.


The New Banana Bread

2 medium bananas, mashed

2 tablespoons coconut oil, melted

1 tablespoon honey

1 tablespoon vanilla extract

3 eggs

1 cup almond flour

1/2 cup coconut flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup chopped almonds

1 teaspoon turbinado sugar (not paleo, totally optional!)

honey for drizzle

edible flowers for garnish

Preheat oven to 350 degrees F.; grease mini bundt pans, set aside.

Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.

Spoon the mixture, which should be thick, into the prepared mini bundt pans and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top. Fills about 5 mini bundt pans.

Bake for 20-25 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.

Drizzle with honey if using and edible flowers.