Coconut flour banana bread made without any butter or refined sweeteners. A fun and delicious way to use coconut flour!
Omg omg! Could this bread be any more delicious? I know it seems silly but I could seriously write you paragraphs about how much I love this bread. How moist, flavorful and surprisingly healthy it is. And yessss! it’s gluten free and paleo (if you leave out the chocolate chips).
While shopping at my grocery store obsession, also known as Trader Joe’s, I stumbled upon the beloved coconut flour again. If you remember some of my first posts, I made these coconut flour waffles and then last year these delicious coconut flour bars. Since then many of you requested more coconut flour recipes, so I thought I’d start by experimenting with banana bread – a favorite in nearly any household.
First, why bake with coconut flour? It’s extremely high in fiber; we’re talking about 5-6 grams per 2 tablespoons. Crazy good, right? It also contains healthy fats and is considerably lower in digestible carbs than most other flours.
Secondly, let’s have a quick chat about coconut flour and substitutions. I get asked all the time if it’s possible to substitute coconut flour in place of whole wheat flour, or vise versa. The answer is no! At least not 1:1 anyway. Coconut flour is unique for a few reasons: it’s incredibly absorbent; this means you won’t need to use a lot. Typically I’ll use 1/2 cup of coconut flour for every 1 cup of flour; it does vary with every recipe though so be careful. Coconut flour requires A LOT of liquid. I personally think it’s best to stick to recipes that call for coconut flour instead trying to substitute.
Finally, onto banana bread heaven!
Here’s what you get: no refined sugars (minus chocolate chips), no butter, no regular flour; as I mentioned before, it’s gluten free and paleo too! 138 calories and nearly 4g of fiber isn’t too shabby either for a thick slice either. Although I always eat two.
Watch the how-to video here!
- Serves: 12 servings
- Serving size: 1 slice (based on 12)
- Calories: 138
- Fat: 7.8g
- Carbohydrates: 16g
- Sugar: 8.3g
- Fiber: 3.6g
- Protein: 3.3g
- 3 medium ripe bananas, mashed (about 1 1/4 cups mashed banana)
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
- 2 eggs, at room temperature
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
- In the bowl of an electric mixer, combine bananas, vanilla and almond butter; mix until well combined, smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
- Pour batter into prepared pan and smooth top. Bake for 30-40 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
Feel free to use peanut butter instead of almond butter (although then it would not be paleo).
Recipe adapted from Civilized Caveman Cooking.
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