top of page

Product links in this post are affiliate links.
It does not cost you anything, and helps maintain the free information on this site,

as well as answer the questions of “what brand do you use?”

Please know, I never personally recommend any product I wouldn’t use on my own family. - Yvette

Coconut Flour Banana Bread

This banana bread recipe uses coconut flour instead of almond or all-purpose flour.

Coconut flour is naturally gluten-free, a good source of fat, protein, fiber, and antioxidants, and lower in carbohydrates. It is very absorbent, so the liquid needs to be increased so the end product does not dry out. This can be made and baked in less than one hour and is free of dairy, gluten, flour, and refined sugar.



INGREDIENTS


  • 1 1/4 cups mashed ripe bananas (2-3 bananas)

  • 3 large eggs (not egg whites)

  • 1/4 cup coconut (melted & cooled) or avocado oil

  • 1/4 cup pure maple syrup (honey or agave can be substituted)

  • 1 tsp vanilla extract

  • 3/4 cup Bob's Red Mill Organic Coconut Flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp salt



DIRECTIONS


Preheat your oven to 350 degrees. Grease a loaf pan and set aside.


Combine the mashed bananas, oil, eggs, maple syrup, and vanilla extract and mix until combined. Measure the ingredients accurately.


Add the coconut flour, baking soda, baking powder, cinnamon, and salt and mix until all the ingredients are incorporated and there are no lumps. Do not overmix the batter.


Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture. The batter will get a little thicker. The final product will be slightly spongy and very moist if you don't let the flour sit and soak up some liquid.


Pour the batter into the pan, smooth out, and bake for 30 - 40 minutes or until a toothpick inserted into the center comes out clean.


A metal pan may need less time. Start at 30 minutes and add time as needed. Overbaking can dry out the bread.


Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a rack to cool completely. Wait to slice into the bread until it is thoroughly cooled.


Store your bread in an airtight container at room temperature or in the fridge to last longer.


Approximate Nutrition:

1 Slice (based on 10 total slices)

Calories 164 / Total Fat 8.1g / Cholesterol 61.7 mg / Sodium 224 mg / Total Carbohydrates 19 g / Dietary Fiber 3.7 g / Sugar 12.3 g / Net Carbs 15.5 g / Protein 3.9 g / Vitamin D 3.8% / Calcium 1.8% / Iron 5.1% / Potassium 340.4 mg / Vitamin C 7.1%

10 views0 comments

Recent Posts

See All

Comments


bottom of page