I have been eyeing off some bananas in our fruit bowl that have been slowing ripening over the week from golden-yellow through to patchy dark black. As no one seems to be tucking into them any time soon, what better excuse than this to make some coconut flour banana bread. With the wedding only a few short weeks away I am trying hard to avoid any sugar or excessive carbs and to be honest anything too over-processed. I have long known the benefits of using coconut flour extend well beyond the fact that it is gluten free. It is high in fibre, protein and low in carbohydrates meaning it is the perfect ingredient to fluff up my banana bread!
In this recipe I have adapted it to remove any sugars so if you prefer your banana bread sweet, spoon some gooey jam over your hot slice or better still add some honey into the wet ingredients.
Adapted from Gutsy‘s recipe.
- 1 cup coconut flour
- 1 1/2 cup very ripe bananas (about 3 bananas)
- 4 free range eggs
- 60 grams melted butter or 75 grams coconut oil
- 3 tablespoons of raw honey or vanilla honey (if preferred, note honey is not suitable for fructose malabsorbers)
- 1/4 teaspoon sea salt
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon gluten free baking powder
- 1 tablespoon vanilla essence
- Preheat your oven to 145C
- Oil or butter a loaf pan and line with baking paper.
- Mash bananas and mix in butter, vanilla essence, eggs +/- honey if desired.
- In a separate bowl mix the dry ingredients: coconut flour, baking powder, sea salt and ground cinnamon.
- Add the dry ingredients to the wet and stir to combine.
- Spoon into your lined loaf pan and bake for 1 hour and 15 mins or until golden brown. Allow to cool in pan for 15 mins.
- Serve with butter or even a dollop of jam!