I love shopping for produce that is local, fresh, and in season at the farmer’s market. This time of year, my local farmers are providing beautiful persimmons that are impossible to resist! Tasty creations immediately started forming in my head… so I bought a bunch!
It didn’t take long for me to decide that I wanted to make a persimmon bread. I ran into two thoughts while concocting this idea: 1. I’ve been avoiding eggs as much as possible recently, so I need a way to make an eggless bread recipe. 2. After the extra sugar boost at Thanksgiving, I want to avoid adding any extra honey or maple syrup as a sweetener.
This yielded the following Persimmon Banana Bread recipe… no eggs and no added
sugar! Instead, I made use of a gelatin egg (see below, it’s super easy) and ripe bananas for sweetness.
Lesson learned: don’t let obstacles keep you stuck, use your imagination and resources at hand to find alternatives. There is always a solution if we are willing to see it.
Notes about this Recipe
You will want to use hachiya persimmons that are better for baking. These are more oblong and soft when ripe as opposed to fuyu persimmons (which are more squat and hard). You can leave the skins on, but make sure to check for seeds when you cut into them!
Additionally, if you are avoiding eggs you can use the gelatin egg option described below (it’s easy, trust me).
Persimmon Banana Bread
Prep/cook time: 1 hour
- 3 ripe hachiya persimmons (cut into quarters, seeds/stem removed, leave skin on)
- 2 ripe bananas
- 1 gelatin egg* or 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 1 tsp vanilla
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- pinch of ground cloves
- dash of salt
- Optional: 1/2 cup raisins, 1/2 cup walnuts
*To make a gelatin egg, combine 1 Tbsp grass-fed gelatin with 1 Tbsp cold water and stir until the gelatin dissolves. Then add 2 Tbsp boiling water and stir vigorously (a frothy substance should form).
- Preheat the oven to 350F
- Coat an 8″x8″ pan (I use a pyrex) with coconut oil or line with parchment paper
- In a food processor, combine the persimmons and bananas until smooth
- Transfer the fruit mixture to a large mixing bowl, add in the remaining wet ingredients, mix until well combined
- Add in the dry ingredients and mix until well combined
- Fold in the optional raisins and/or walnuts
- Spoon batter into the 8″x8″ pan
- Bake at 350F for about 35 minutes, or until a toothpick inserted in the center comes out clean
- Enjoy warm or at room temperature!
I hope you enjoy this not-so-sweet Persimmon Banana Bread.
Please let me know if you have any questions or comments, I love hearing from you! Spread the Love and share this recipe with someone!
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