Banana Bread {coconut flour}

5 from 5 votes

Banana Bread {coconut flour}

I use Magic Line pans for this recipe, which is 7.5 x 3.5 inches (19 x 8.9 cm), but you can use a larger pan and the loaf will be flatter, or you can double the recipe and bake it a bit longer.

I line at least the bottom of my baking pan with parchment paper but you can get away with generously greasing all sides with this loaf (clean up will be a bit more challenging though). If you want to easily pull the loaf out of the pan, line the bottom and sides of the pan with parchment paper.

You can use maple syrup in place of honey if you're not following SCD. I find this recipe a bit on the sweet side, so I reduce the maple syrup or honey. Some testers completely omitted the 2 tablespoons of sweetener and said it was still sweet enough for them.

To make banana muffins, bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

If you're avoiding sweeteners, this bread bakes up great without any maple syrup or honey or other sweetener, with one change: I would reduce the salt to about ¼ teaspoon. Also, I've had great success using coconut sugar in place of honey or maple syrup.

If your batter seems too fluid, add between a teaspoon and tablespoon more of coconut flour and let it sit for a moment so the flour can absorb the moisture. Let the loaf cool completely before slicing since the moisture reduces as it cools so the loaf will become firmer over time.

Servings: servings

Calories: 99kcal

Ingredients

3 ripe, peeled bananas (about 1 ½ cups mashed)
3 large eggs
2 tablespoons honey
1 tablespoon vanilla extract
¾ teaspoon baking soda
½ teaspoon salt
¼ cup coconut flour plus 2 tablespoons

US Customary - Metric

Instructions

Preheat your oven to 350°F (180°C, or gas mark 4).
Prepare a baking pan with parchment paper, or grease generously.
Mash the bananas using a mixer or by hand in a large bowl. Mix until completely mashed and smooth.
Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and blend well.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

Nutrition