I’m finally getting around to using coconut flour and nut flour in a single recipe. Both flours offer great health benefits, and can compliment each other in the right ratio and accompanying list of ingredients. My first foray was with my banana bread recipe.
The banana bread that I make with almond flour is rich and dense, thanks mostly to the almond flour and bananas. By re-balancing with some coconut flour, the bread comes out lighter without losing the moist taste. And for folks who avoid coconut flour due to texture or taste, you will not taste either in this recipe.
On my very long list of to-dos for this blog is to offer up a post on the ins and outs of coconut flour, but until I get to that, here’s a quick list of coconut flour sources. If you have another source for coconut flour, please feel free to add it to the comments.
Coconut flour sources
- Tropical Traditions
- Bob’s Red Mill
- Edward & Sons Trading Co
- More Than Alive
- Wilderness Family Naturals
I’m also very grateful to be able to purchase pasture-raised chicken eggs from my local PCC market. They’re twice the cost of the other eggs I’ve been purchasing, which are cage-free, however I do notice the difference in the yolk, size, and shell color and thickness. The yolk is a bit brighter, the shell a bit thicker, and the shell color has a distinct hue.
Banana Bread (using coconut and almond flour)For one loaf I use a 5×8″ pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves. Update: I also use the Magic Line loaf pans for this recipe. They bake evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, I would still line it with parchment paper.
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 3/4 cup of almond flour
- 1/4 cup of coconut flour
- 2 tablespoons of olive oil
- 3 eggs
- 2 very ripe bananas (about 1 cup of mashed banana)
- 1/4 cup of maple syrup (or honey for SCDers)
- 1/2 cup of chopped walnuts, (optional)
- Preheat your oven to 350° F/175° C.
- Using a whisk or fork, blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
- Oil or butter the baking pan. Add the batter to a baking dish. I’m currently loving Magic Line loaf pans. Just grease them and off you go.
- Bake for 40 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean.