Good morning everyone! Today’s post is a special request from a reader who loved the coconut flour cupcakes post. She wanted to know if I might have a banana bread recipe made with coconut flour, too.
I didn’t so I bought two extra-large bunches of bananas and left them to brown in order to begin experimenting.
I’ve mentioned that coconut flour can be tricky to work with when you are free-styling a recipe. But once you get the knack for how much liquid it absorbs (a LOT more than other flours) and how little is needed in a recipe (in comparison to grain flour), it’s an exciting ingredient.
It only took two rounds of testing to get this bread right. I kept the ingredients to a minimum and the result is an intensely delicious bread with a moist, yet firm texture.
Like other banana breads, it is important to get your bananas extremely ripe; most of the peel should be brown. The bananas will be super sweet and you should be able to mash and mix them with a fork and minimal effort. If you do not have time to use them once they are on the brink of going putrid, simply peel and place in a freezer-safe container or bag until you are ready to bake.
If you have been missing banana bread on your grain-free, gluten-free regimine, or. like me, always love a new variation on banana bread, this tender, tropical loaf will thrill you. I can attest that it is great pre-run morning fuel, too. Happy baking!
In a large bowl, whisk the eggs until blended; whisk in the bananas, honey, and vanilla (do not add the oil yet).
Add the flour mixture to the banana mixture, stirring until blended and smooth. Whisk in the coconut oil until blended. Scrape the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes and then use the parchment paper to lifht the bread from the pan onto a cooling rack, Serve warm or cool completely.
An equal amount of unsalted butter, melted, can be used in place of the coconut oil.
For optimal storage, store the cooled bread in an airtight container or bag in the refrigerator for up to 2 weeks or freeze for up to 3 months.