Servings: 1 loaf
Coconut Flour Banana Bread Recipe
Moist, fluffy paleo banana bread recipe made with coconut flour and sweetened with a touch of pure maple syrup makes for an amazing breakfast! Because coconut flour is high in fiber, one slice is all you need for a hearty snack to tide you over between meals. Add chocolate chips or chopped nuts if you're into it!
Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 Tbsp pure maple syrup optional
- 2 tsp pure vanilla extract
- ½ cup coconut flour*
- 1/4 cup tapioca flour
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- 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 prepared baking pan. Bake on the center rack of the preheated oven for 50-65 minutes or until the bread tests clean. Insert a digital thermometer into the center of the bread to check for doneness. The bread is fully baked when it reaches an internal temperature of 190 degrees Fahrenheit or higher. If the top of the bread darkens up too much at any point during the baking process, cover the bread pan in aluminum foil.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
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