My banana bread recipe using a combination of almond and coconut flour has an excellent balance of moisture and texture. I really wanted to have that for the coconut flour only recipe, however some readers reported it being on the wet side, and I’ve been wanting to improve upon it as well. So, I recently circled back to the banana bread recipe using only coconut flour to see if I could improve the consistency while reducing the moisture.
I’ve been heads down testing this new version of banana bread using coconut flour, and it’s ready for you! It uses just a few ingredients: bananas, coconut flour, baking soda, salt, and a touch of vanilla extract. And no sweetener! It’s naturally sweetened using ripe bananas. It’s moist but not too moist, and light in texture. I also cut the eggs down from three to two, so you can now easily substitute the eggs with flaxseed eggs or other plant-based equivalent of 2 large eggs.
Another thing to note about baking with coconut flour is the results tend to stick to the sides of the pan, so using parchment paper or silicone baking molds are what I recommend. Lately I’ve been using parchment liners specifically made for bread loaf pans. Here’s one I use when I want the sides to come out perfectly, but note that they’re a bit pricier than using parchment paper from a roll. You can also just generously grease the sides of your bread pan. Up to you. Enjoy!
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Erica, just a quick question re the bananas in this. Will it change the dry to wet ratio if I use frozen bananas? I wouldn’t worry about it if it was almond flour but coconut flour seems to be a completely different animal. LOl. I just know that once frozen bananas are thawed they are very mushy.
Thanks,
Linda
Hi Linda, it shouldn’t change it, and yes, lol, frozen bananas are mushier.
So sad you are not posting your recipes for free. I just printed out a recipe for banana bread from your site about 1 month ago and I don’t know how I did it! I wanted to go back to the recipe and check the comments and maybe ask a question but can’t now. I don’t think you should charge for recipes since no one else does and in the rare cases that do I don’t access those sites. It doesn’t seem like $12. is a lot but it’s just another added burden for those who have budgets. A little adds up to a lot. I wanted to explore your site but can’t now.
Hi Holli, this recipe was never free, it’s a new recipe. There are still a lot of recipes for free. The subscription of $12 covers only a very small cost of what it takes to maintain the site and write recipes. I hope you’ll understand. Best wishes, Erica
Erica, I disagree with Holli that you should not charge a fee for your time, work and creativity. I’ve been accessing your site for many years now—my daughter and I are GF/DF and processed sugar free. I’ve purchased your cookbooks. I owe a lot of my received compliments to your treasured recipes. I gladly pay the $12/year subscription fee to see and try some of your new recipes.
Thank You for Being.
Thanks, Karen, for all your support!
Erica! Coconut flour is missing from the ingredient list!!!!
Thank you, Deborah! I was wondering why the calorie count was so low, lol.