Nah-Bread Banana Bread



The most digestible nana bread you’ll find out there. It can be either supercharged by fermenting the bananas before diving in, or kept classic but still beautifully perfect when comparing to the old classic banana bread. Delicious alone or even better toasted with ghee or my Butterscotch-like Sauce.


4 small bananas – which is 1 1/4 cup mashed - fermented for completely sugar free or plain and simple bananas

¾ cup coconut flour

5 eggs (mine were 700g)

1/8th cup ghee or coconut oil

3 teaspoons cinnamon

¼ cup coconut milk, or your choice of milk

2 teaspoons vanilla essence

1 teaspoon baking powder

Sweetener: you may need more if you are fermenting the bananas, though add stevia to taste or 2 tablespoons Lakanto, or you may also add 2 tablespoons honey or maple syrup



**To ferment the bananas:

  1. Chop the bananas in pieces that are still 2-3 inches long so they don’t go soggy when you are fermenting them.

  2. Place them in a clean jar, and cover them with this coconut water kefir, ensuring they are submerged under the liquid.

  3. Sit them on your bench for 2-3 days, the warmer the weather, the faster they will ferment.

  4. The liquid will become very fizzy, so I suggest releasing the gas 1-2 times a day so it doesn’t explode in your kitchen.

  5. Drain the liquid and reserve for more banana fermenting in future, and then drain the liquid from the bananas well so it doesn’t make the batter too wet.

For the Banana Bread:

  1. Preheat your oven to 180 degrees celcius.

  2. Place all ingredients in your blender and pulse until well combined.

  3. Line a loaf or cake tin with baking paper, and scoop the mix out and smooth out the top.

  4. Place in your oven and bake for 55 to 60 minutes or until firm and a knife comes out clean.

  5. Serve alone or with this divine Butterscotch-Like Sauce.

Sheridan Williamson