As a busy mom, it’s crucial to have go-to, pre-made, grab and go snacks for the kids (and me). This week, I made a super healthy, low-glycemic banana bread. You can rest easy, this meant to be a snack – not dessert!

photo cred: pinterest

photo cred: pinterest


  • 1/3 cup melted coconut oil (I use organic, refined)
  • 1 cup organic, raw coconut palm sugar (it’s low-glycemic!)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract (look for the gluten-free kind)
  • 2-3 medium to large overripe bananas, slightly mashed
  • 1 1/4 cups sprouted grain flour (you can sub here for 1/2 almond flour or whatever your preference is)
  • 1 teaspoon baking soda
  • (optional: add a dash of cinnamon and/or nutmeg)


Preheat the oven to 350 F. Grease (with coconut oil) and flour (with sprouted grain) a 9- by 5-inch loaf pan. In a medium bowl, combine the oil, sugar, and eggs. Beat hard with a whisk until light colored and creamy, about 2 minutes. Add the vanilla and mashed bananas and beat again until well combined.

In a medium bowl, combine the flour and baking soda. Add to the banana-egg mixture and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency.

Spoon the batter into the loaf pan. Place the pan on a rack in the center of the oven and bake for about 50 minutes (mine took about 45 min in my oven, so keep an eye on it).

That’s it! Prep is about 15 minutes, then you can enjoy after it’s cool ;-)