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!