Easy coconut flour banana bread
This Easy Coconut Flour Banana Bread combines ripe bananas with maple syrup and coconut flour for a gluten-free twist on the classic dessert. Simple to make, it offers a dense, moist texture and natural sweetness, perfect for a healthier treat.
Cook time 45 min
Prep time 15 min
Ingredients:
3 eggs1/2 cup maple syrup
1/2 cup olive oil
1 tsp vanilla extract
2 bananas
1 cup coconut flour
1 tsp baking soda
1 tsp baking powder
Dive into a healthier twist on traditional banana bread with this Easy Coconut Flour Banana Bread recipe. Made with nutrient-rich coconut flour, this bread is not only gluten-free but also pairs the natural sweetness of bananas with the rich flavor of maple syrup. It's the perfect treat for those looking for a delicious and health-conscious baking option.
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal of the banana bread.
In a large mixing bowl, beat the 3 eggs until they are well combined and slightly frothy.
To the eggs, add the 1/2 cup of maple syrup, 1/2 cup of olive oil, and 1 tsp of vanilla extract. Mix everything together until fully incorporated.
In a separate bowl, mash the 2 bananas until smooth. Then add them to the wet ingredient mixture and mix thoroughly.
In another bowl, combine the 1 cup of coconut flour, 1 tsp of baking soda, and 1 tsp of baking powder. Whisk these dry ingredients together to ensure they are evenly mixed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thicker than traditional banana bread batter due to the coconut flour.
Pour the batter into your prepared loaf pan, using a spatula to spread it out evenly.
Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Allow the banana bread to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Once the bread is fully cooled, slice it and enjoy! It's perfect as-is or with a bit of your favorite spread.
Your Easy Coconut Flour Banana Bread is now ready to be enjoyed! With its moist texture and delightful flavor, this bread is perfect for breakfast, a snack, or even dessert. Whether you’re following a gluten-free diet or just want to try something new, this banana bread recipe is sure to become a new favorite.
Easy coconut flour banana bread FAQ:
Bake the coconut flour banana bread in a preheated oven at 350°F (175°C) for 45-55 minutes. It's done when a toothpick inserted into the center comes out clean.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it, wrapped tightly, for up to 3 months.
Coconut flour is highly absorbent and acts differently than other flours. If you substitute with a different flour, you may need to adjust the liquid and egg ratios, as other flours require more moisture.
The banana bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. The bread should feel firm to the touch.
You can substitute maple syrup with honey or agave syrup, keeping in mind the flavor profile may change. For a lower-sugar option, consider using mashed dates or a sugar substitute that measures similarly.
Tips:
- For a smoother batter, make sure to mash the bananas thoroughly before mixing them with the other wet ingredients.
- If the batter seems too thick, you can add a splash of almond milk or water to reach the desired consistency.
- Allow the bread to cool completely before slicing to prevent it from crumbling.
- Add a handful of nuts or chocolate chips to the batter for an extra crunch or burst of flavor.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.
Nutrition per serving
8 ServingsCalories 80kcal
Protein 3.75g
Carbohydrates 11g
Fiber 2.51g
Sugar 6g
Fat 18g
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