Caribbean banana bread is a spin on classic banana bread recipe, but better. Made with all the goodness of traditional banana bread, but with warm aromatic spices, flaky coconut and a touch of molasses for authentic Caribbean flavor.
This low sugar banana bread recipe is naturally gluten free, grain free, dairy free and the perfect way to use up overripe bananas.
Caribbean Banana Bread (Low Sugar Banana Bread Recipe)
One of my favorite baked treats is banana bread. I know that I’m not alone here. I may or may not be guilty of intentionally letting bananas go past their prime just so that I can bake a fragrant loaf. As a matter of fact, I don’t know anyone that doesn’t like a freshly baked loaf of banana bread.
If you know me, you know that I’m guilty of transforming recipes so that they are healthy and better for you. And that’s exactly what I did with this Caribbean Banana Bread recipe.
Plus, unlike other banana bread recipes, this recipe is not loaded with refined sugar. I’m serious. You just need one tablespoon of molasses for an entire loaf.
Tell Me More About This Caribbean Banana Bread
You can’t have banana bread without using bananas. By nature, bananas are, of course, a tropical fruit, but that wasn’t enough to make this Caribbean banana bread.
I wanted to make a loaf of banana bread that was reminiscent of flavors and smells that I’ve loved from my island home. To do that, I used earthy spices like cinnamon, nutmeg and ginger. These spices grow easily in warm temperatures due to the humid climate, warm weather and nutrient rich soil.
As a result, you’ll find that this recipe has a little bit more spice than a traditional banana bread recipe.
In addition to spice, the addition of delicate coconut flakes makes this healthy banana recipe truly special.
Most banana bread recipes call for white sugar or brown sugar. However, for a touch of earthiness, I added some blackstrap molasses instead. Not only is blackstrap molasses healthier (I’ll get to that later), than traditional sugar, but molasses has tons of Caribbean history.
Molasses is made from sugarcane that is boiled many times over so that it creates a syrup. In the 1600’s, a hotspot for molasses production was the Caribbean due the growth of sugarcane. The molasses was often traded for slaves during the transatlantic slave trade. This valuable syrup, along with sugar crops fueled the proliferation of sugar plantations and the dark history of enslaved people.
About This Healthy Banana Bread Recipe
This recipe is naturally gluten free, grain free and dairy free. More impressive, is the fact that the entire loaf of bread is only sweetened with just one tablespoon of molasses. By the way, molasses is loaded with lots of nutrients like vitamin b, magnesium, iron, potassium, phosphorus and calcium but is less sweet than sugar.
ripe bananas: These are the stars of the show. Use extra ripe medium bananas for more sweetness.
almond flour: Keeps the bread gluten and grain free.
cassava flour: I find that mixing cassava flour with almond flour gives the bread a nicer texture. Plus cassava is a popular crop in tropical climates.
coconut flakes: Adds a bit of the tropics along with some texture.
baking soda: Leavening agent.
nutmeg: Try grating nutmeg yourself for even more flavor.
cinnamon: Adds warmth.
granulated ginger: For a little zip.
salt: Enhances flavor of other ingredients
egg: Beaten and at room temperature
blackstrap molasses: Adds a little sweetness and color
vanilla extract: Add tsp vanilla extract for smooth flavor
coconut oil: Melted and used instead of butter.
apple cider vinegar: I use in many of my recipes to react with the baking soda and allow rising.
demerara sugar: An optional step to add a final touch of sweetness and give the bread a bakery feel.
Step 1: Preheat oven to 350 degree F.
Step 2: In a large bowl combine almond flour, cassava flour, baking soda, coconut flakes, cinnamon, nutmeg and salt.
Step 3: In a small bowl or using food processor, mash bananas.
Step 4: To the mashed bananas , add the egg, vanilla, apple cider vinegar, molasses, melted coconut oil and mix.
Step 5: Using a whisk, add the wet ingredients to the dry ingredients until combined.
Step 6: Spray a loaf pan with a light coat of cooking spray.
Step 7: Pour batter into the loaf pan.
Step 8: Sprinkle evenly with demerara sugar.
Step 9: Bake in preheated oven between 50-60 minutes or until toothpick inserted in center comes out clean (as oven temperatures vary).
Step 10: Cool in loaf pan for 10 minutes before placing on wire rack.
Step 11: As the loaf cools, prepare a cup of your favorite tea to have alongside.
Step 12: Slice and enjoy.
A Few Modifications to Consider For Next Time
Try some or all of these modifications to make the best banana bread.
- banana nut bread: add a cup of chopped nuts like pecans, or walnuts
- boozy: add 2 tablespoons dark rum or rum flavoring
- coconuty: sprinkle with a couple tablespoons coconut on top right before baking.
- zesty: Add some lime zest to the batter for an even bigger tropical twist.
Serve Individual Slices With:
You can even try it with a little drizzle of fermented honey.
How to Store Banana Bread
Put any remaining banana in an airtight container. Put one piece of paper towel on the bottom of the container and another on the top before closing. Depending on your climate, the banana bread should stay fresh at room temperature for 2-4 days. You can refrigerate for up to 7 days.
- 3-4 ripe bananas (mashed)
- 1 cup almond flour
- 1 cup cassava flour
- 1/4 cup unsweetened coconut flakes
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp granulated ginger
- 1/8 tsp salt
- 1 egg (beaten)
- 2 tbsp blackstrap molasses
- 1 tsp pure vanilla extract
- 1/4 cup coconut oil (melted)
- 1/2 tsp apple cider vinegar
- 1 tbsp demerara sugar (optional)
- Preheat oven to 350 degrees F.
- In a large bowl, thoroughly mix almond flour and cassava flours.
- Combine baking powder, coconut flakes, nutmeg, cinnamon, granulated ginger and salt.
- Add mashed bananas to a bowl.
- To the same bowl add egg, vanilla, apple cider vinegar and molasses.
- Add melted coconut oil to the mixture and stir a little at a time until just combined.
- Pour into prepared (lightly oiled) loaf pan.
- Sprinkle with demerara or other course granulated sugar.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing and allowing to to cool completely.
- Slice and enjoy!
Can use butter or coconut oil for this recipe. It's an even swap to substitute.
Amount Per Serving Calories 241Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 19mgSodium 105mgCarbohydrates 29gFiber 4gSugar 11gProtein 4g
Nutrition information isn't always accurate.
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