Coconut Flour Banana Bread

Anyone who bakes has been there at least once…a sticky, floury mess with a cake that won’t rise or cookies that turned into rocks. Trying new recipes can sometimes be disastrous. Trying new gluten-free recipes can be even more disastrous! There is something about baking with new-fangled ingredients that seems to increase the potential for things to go wrong.

But then there are the diamonds in the rough, the new recipes that come out perfectly on the first try. This banana bread recipe was so simple and easy to make, I couldn’t believe how well it turned out! It isn’t quite as light and fluffy as regular banana bread, but I assure you that it is just as tasty! It is so moist and sweet, every nibble truly is divine.

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Coconut Flour Banana Bread

  • 1 & ½ cups mashed banana (2-3 very ripe bananas)
  • 4 eggs
  • 1/3 cup butter OR coconut oil
  • 4 Tbsp. honey
  • 1 Tbsp. vanilla
  • 1 cup coconut flour
  • 1 tsp. cinnamon
  • ½ tsp. baking soda

Preheat oven to 300F. Butter your loaf pan and line with parchment paper (It is easier to oil first so the paper kind of sticks to the sides of the pan). Mash the bananas. To the bananas, mix in the eggs, butter, honey and vanilla.

In a separate bowl, mix the coconut flour, baking soda and cinnamon. Add the dry ingredients to the wet and stir until just combined. Spoon batter into prepared loaf pan.

Bake for 1 hour & 15 minutes. The top and edges should be golden brown. Remove from oven and let cool in pan for 15 minutes. Wait until completely cool before serving. Enjoy!

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Now, as if banana bread isn’t amazing enough already, how do you feel about chocolate banana bread?? 😀

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Paleo Chocolate Banana Bread (recipe from here)

  • 4 bananas, mashed
  • 4 eggs
  • 1/2 cup almond butter
  • 4 Tbsp. grass-fed butter OR coconut oil, melted
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1 Tbsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • pinch of sea salt

Preheat oven to 350F. Combine bananas, eggs, almond butter, and butter/oil in a food processor and mix well until blended. Add coconut flour, cocoa powder, cinnamon, baking soda, baking powder, vanilla and salt and mix well.

Grease a 9×5 loaf pan with butter. Pour batter into pan and spread evenly throughout.

Place pan in preheated oven and bake until a toothpick inserted into centre comes out clean. For a glass loaf pan, this is approximately 55-60 minutes. For a metal plan, this is approximately 35-45 minutes. (*Of course, bot cooking times will depend on the quality and age of your oven!)

When finished baking, remove loaf from oven and carefully flip out onto a cooling rack. Allow to cool for 10-15 minutes, then slice and enjoy!

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Are you apprehensive about baking with specialty ingredients?

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