Coconut Flour Banana Bread (Paleo)
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 10 slices
Calories: 109 kcal
Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour
- 3 tablespoons tapioca flour
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf pan and line with parchment paper.
- Add all ingredients to a blender and blend until smooth (note: you can use a mixing bowl and hand held mixer to prepare the recipe if you don't own a blender). Transfer batter to the prepared loaf pan and smooth into an even layer.
- Bake on the center rack of the preheated oven 45 to 55 minutes, or until bread is golden brown and feels firm when poked in the center. Turn off the oven and allow bread to sit in the still-hot oven 5 to 10 minutes longer.
- Remove bread from oven and allow it to cool at least 30 minutes before turning it out onto a cutting board and cutting into slices. Serve with grass-fed butter and a drizzle of honey or pure maple syrup.
I (the author) have made this banana bread both using a blender and using a mixing bowl – either version works famously, so it’s up to you how you like to prepare your banana bread batter! Do not substitute with any other flour.
Recipe Adaptations:
- Add 1 cup of chocolate chips and/or 1 cup chopped walnuts or pecans
- For a sweeter banana bread, add 2 to 4 additional tablespoons of coconut sugar
- Use arrowroot flour in place of tapioca flour
Nutrition Facts
Coconut Flour Banana Bread (Paleo)
Amount Per Serving (1 of 10)
Calories 109Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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