Paleo Coconut flour Banana bread (gluten free, dairy free, fructose friendly, grain free)
Posted by | Categories: Baking, Blender Recipes, Featured, Paleo, Recipes
One of my most popular recipes on the blog is my coconut flour banana bread. It is one of our staples at home and whenever we have browning bananas in the fruit bowl I will get a request from the Boy to bake it. Since I first published the recipe in early 2013, I have progressively made some tweaks to improve it whilst not taking away from its purpose of being somewhat healthy.
I found that by adding in chia seeds to my original recipe along with beefing it up with a few more eggs, the end result is banana bread with much improved texture without any of its predecessors crumbliness. This banana bread toasts beautifully and with the increased fibre content of the coconut flour it can be quite filling.
I was recently approach by Belmont Forum to provide recipes for publication on recipe cards to be displayed in their centre and I knew this paleo banana bread would be a total hit. Better still, it is very allergy friendly as it is grain free, gluten free, dairy free and fructose friendly.
- Makes 1 loaf
- 400 g ripe bananas
- 6 free range organic eggs
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- ¼ cup (50 grams) coconut oil
- ½ teaspoon ground cinnamon
- 2 teaspoons gluten free baking powder
- ¼ cup (65 grams) pure maple syrup
- ½ cup (55 grams) coconut flour
- ¼ cup (35 grams) chia seed
- Extra banana and shredded coconut to decorate
- Preheat your oven to 150 Celsius (fan forced) or 170 C (no fan).
- Combine banana, oil, cinnamon, vanilla, eggs, maple syrup and baking powder into a blender or food processor and blend until creamy and combined. For those with a Thermomix blend for 2-3 mins | Speed 5. or until smooth and creamy. Alternatively you can do this by hand in a large bowl.
- Add the coconut flour and chia seeds and mix through. (Thermomix 2 min | Speed 2)
- Rest for 10-15 minutes to allow the chia and coconut flour to expand.
- Lightly oil one loaf tin and then line with baking paper.
- Spoon batter into the tin, at this stage you can decorate the bread with flaked coconut and sliced banana before baking.
- Bake for 55 – 60 minutes depending on your oven (a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.
- Remove from the oven and allow to cool before turning out the loaf.
Coconut Flour Banana Bread (gluten free)
Posted by | Categories: Desserts, Featured, Recipes
I have been eyeing off the bananas in our fruit bowl that have been slowing ripening over the week from a lovely golden-yellow into a patchy dark black. As no one seems to be tucking into them any time soon I figured the logical thing to do was to bake myself some banana bread. I had a bag of organic coconut flour that had been sitting in my pantry for quite some time as I had been waiting for the inspiration to start experimenting with it. Well here it was, I was inspired. Coconut flour is an interesting flour to work with, it is very high in fibre so you don’t need to use as much as you would with conventional flours. The high fibre content makes this banana bread very filling which was ideal for my bridal diet as I couldn't binge out on it like I normally would!
- 1 cup coconut flour
- 1½ 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)
- ¼ teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon gluten free baking powder
- 1 tablespoon vanilla essence
- Preheat your oven to 145 C
- 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!
- Enjoy!!
Adapted from Gutsy‘s recipe.
July 2014 Addendum: It’s over a year since I posted this recipe and thought I might share with you some adaptations I have made . I reduce the amount of coconut flour by half and add 1/4 of a cup of chia seed. I’ve beefed it up and use 6 eggs and a good 400 grams of bananas. The rest of the ingredients stay pretty much the same. I found the addition of chia seed improved the texture without compromising on taste. For the full recipe head over to my post.
Couldn’t wait for it to cool! Ooops!
Low sugar, low carb and pseudo healthy!
