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

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

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.