Coconut Flour Banana Bread (Paleo)
Moist, fluffy paleo-friendly banana bread made with coconut flour and sweetened with a touch of pure maple syrup makes for an amazing breakfast!
Servings: 10 slices
Calories: 109kcal
Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour*
- 3 tablespoons tapioca flour
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
- Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
- Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
- Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
- Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Video
Notes
*If you'd like, you can omit the tapioca flour and use 2/3 cup of coconut flour.
This banana bread batter can be prepared in a mixing bowl or in a blender. Choose whichever method you prefer!
Nutrition
Serving: 1of 10 | Calories: 109kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Fiber: 3g | Sugar: 10g