Name: COCONUT FLOUR BANANA BREAD
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 1/4 cups mashed bananas (from about 3 medium yellow bananas with a few brown spots); 6 large eggs; 5 tablespoons butter (melted (ghee or coconut oil for paleo)); 1/4 cup whole milk (coconut milk for paleo); 2 teaspoons pure vanilla extract; 3/4 cup coconut flour; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1/2 teaspoon real salt

This coconut flour banana bread is gluten-free, grain-free, nut-free, and is sweetened only with bananas!

You guys, I have been sick quite a bit in last couple months. My immune system seemed to be shot after giving birth. The lack of sleep (from a hungry newborn) doesn’t help matters.

Last week I decided that I had had enough. I started an immune-boosting protocol, and decided to start eating healthier than we had.

Now, normally I think that consuming grains and unrefined sugar in moderation is fine. But I really wanted to give my body its best chance to heal, so I cut WAY back on grains.

I don’t think I’m gluten intolerant, but I decided to avoid it for a while. Sometimes a girl’s gotta have a little treat, though! So I decided to whip up a batch of banana bread using coconut flour.

And it turned out surprisingly delicious! I haven’t been too impressed with my previous coconut flour baking attempts. But this banana bread is yummy and moist.

AND it doesn’t contain any sugar besides what’s in the bananas!

Reuben thought that the texture was a little funny (too soft). I loved it! I ate about three slices of it in one day…oops.

I thought that it was plenty sweet without the added sugar.

How has YOUR health been this spring?

COCONUT FLOUR BANANA BREAD

This coconut flour banana bread is gluten-free and grain-free and is sweetened only with bananas!

Course Breakfast

Cuisine American

Keyword Baking, banana bread, gluten free, grain free, quick bread

Prep Time 10 minutes

Cook Time 50 minutes

Cooling time 1 hour

Total Time 1 hour

Servings 1 loaf

Author Erica Kastner

Ingredients

1 1/4 cups mashed bananas from about 3 medium yellow bananas with a few brown spots
6 large eggs
5 tablespoons butter melted (ghee or coconut oil for paleo)
1/4 cup whole milk coconut milk for paleo
2 teaspoons pure vanilla extract
3/4 cup coconut flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon real salt

Instructions

Preheat oven to 350 degrees F (175 C). Grease and line a loaf pan (mine was 4.25x7.25-inches) with parchment paper.
In a large bowl, whisk together the wet ingredients: bananas, eggs, butter, milk, and vanilla extract. Sift the dry ingredients over the wet ingredients. Whisk until smooth. Wait a minute or two, and give it another whisk.
Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted near the center comes out mostly clean. This could take anywhere from 45-70 minutes. Start checking every 5 minutes after the 45-minute mark.
Remove from oven and let sit in pan for 10 minutes before inverting onto a cooling rack. Let cool until warm before slicing (if you can wait that long). Serve with butter.

Recipe Notes

adapted from Colorful Eats