I made banana coconut flour bread without any added sugar, not even maple syrup or honey. Sounds just like coconut oil fudge from the other day, right?! I do not like to post similar recipes in a row but I had 8 bananas laying in a cupboard waiting to ripen, so they were all ready at once. I have to hide them from my monkeys.
Meet 9 lbs of coconut flour from my pantry. A few years ago I was on a gluten free kick for a bit and bought not 1, but 2 bags of coconut flour at Costco. What idiot does that?! Long gone its expiry date but it is still sitting and taking lots of room in my pantry. So, I decided to experiment and what not a better way than with ripened bananas. Because apparently I ripen them by lbs as well.
Coconut flour is very tricky to bake with, that’s why I still have 9 lbs of it. It doesn’t contain gluten like wheat, that’s why this bread wouldn’t rise like whole wheat flour banana bread. It is also very “thirsty” and absorbs a lot of liquid. I used only 1/2 cup of flour for the entire loaf. Means 9 lbs will last me another 3 years. So, does it really matter if it is expired LOL?! Please, please, please share any good recipes using coconut flour. I will keep experimenting as well. I made chocolate coconut flour muffins with frozen cherries and they were delicious.
Also, you gotta use a lot of binding agent to keep things together. Using 5-6 eggs per recipe didn’t sit well with me but peanut butter – I could never say “no” to peanut butter. I always think of it as my new North American friend, just like coffee and sriracha.
So, that is what happened. This banana coconut flour bread came out very tasty. I always judge by my 9 year old’s reaction because he is past the stage of a picky eater and food related tantrums unlike my 4 year old. He loved it. The texture of the bread was very tender and the bread itself very moist with dominant peanut butter flavour. Thanks to PB and coconut flour, I could keep bread sweet without any added sugar which is always a plus.:)
Try it and let me know your thoughts. I’m going to warn you though – banana coconut flour bread has a different texture than traditional gluten bread, for example like this healthy chocolate bread. But looks quite normal, right?! Tastes pretty amazing too!
P.S. As a big “Thank You” for being iFOODreal’s reader, GIR was generous enough to give one of email subscribers this beautiful set of their 7 new items. You can subscribe just below the recipe or at the top right corner of a sidebar.
- 4 medium very ripe bananas (with many brown spots)
- 2 eggs, large
- 1/2 cup peanut butter, unsalted (I used organic)
- 1 tsp pure vanilla extract
- 2 tsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp himalayan pink salt
- 1/2 cup coconut flour
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F. Line 9" x 5" loaf pan with unbleached parchment paper and spray with cooking spray.
- In a large bowl, mash bananas with a fork or masher. Push to a side, add eggs and whisk with a fork. Add peanut butter, vanilla, baking powder, baking soda, cinnamon and salt; stir to combine. Add coconut flour and stir well to mix.
- Pour batter in prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely (do not skip!!!). Cut into 10 slices and enjoy.
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
Total Fat: 8.3 g
Cholesterol: 37.2 mg
Sodium: 154.1 mg
Total Carbs: 13.7 g
Sugars: 4.8 g
Dietary Fiber: 4.0 g
Protein: 5.6 g
WW Points+: 4