Coconut Flour Banana Bread
- Number of Servings: 16
Ingredients
1 cup coconut flour1 1/2 cup very ripe bananas (2-3 bananas)4 pastured eggs6 tbsp butter or coconut oil (melted)5 tbsp silan1/4 tsp sea salt1 tbsp cinnamon1/2 tsp baking soda1 tbsp vanilla
*Preheat your oven to 300 degrees
1. Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan).
2. Smash the bananas.
3. (In the banana bowl) mix in the silan, butter, vanilla, eggs until combined.
4. In a separate bowl mix the coconut flour, baking soda, sea salt, and cinnamon. **If you are using a more dense coconut flour like Bobs Red Mill Organic Coconut Flour, it will turn out much fluffier if you sift it first. (WFN seems to be already sifted and fluffy). Use 1 cup of sifted coconut flour. This step is added so you remember to sift the flour.
5. Add the dry ingredients to the wet and stir until just combined.
6. Spoon the batter into your lined bread pans.
7. Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan. Store in a nontoxic container in the fridge.
Serving Size: makes 2 loafs - each loaf 8 slices (16 slices in total)
Number of Servings: 16
Recipe submitted by SparkPeople user SGS547.
1. Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan).
2. Smash the bananas.
3. (In the banana bowl) mix in the silan, butter, vanilla, eggs until combined.
4. In a separate bowl mix the coconut flour, baking soda, sea salt, and cinnamon. **If you are using a more dense coconut flour like Bobs Red Mill Organic Coconut Flour, it will turn out much fluffier if you sift it first. (WFN seems to be already sifted and fluffy). Use 1 cup of sifted coconut flour. This step is added so you remember to sift the flour.
5. Add the dry ingredients to the wet and stir until just combined.
6. Spoon the batter into your lined bread pans.
7. Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan. Store in a nontoxic container in the fridge.
Serving Size: makes 2 loafs - each loaf 8 slices (16 slices in total)
Number of Servings: 16
Recipe submitted by SparkPeople user SGS547.
Nutritional Info Amount Per Serving
- Calories: 149.2
- Total Fat: 7.2 g
- Cholesterol: 46.4 mg
- Sodium: 61.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.7 g
- Protein: 3.8 g
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