Banana Bread or Muffins Using Coconut Flour

By á-44958

I like to line at least the bottom of my baking pan with parchment paper but you can get away with generously greasing all sides with this loaf (clean up will be a bit more challenging though). If you want to easily pull the loaf out of the pan, line the bottom and sides of the pan with parchment paper. The easiest way is to cut a piece of paper that expands past the width and then fold the excess paper over the sides.

I find this recipe a bit on the sweet side, so I reduce the maple syrup or honey every so slightly, but it’s up to you. Some folks completely omitted the 2 tablespoons of sweetener and said it was still sweet enough for them.

Some testers also said these make awesome banana muffins! For the muffins, bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

If you’re avoiding sweeteners, this bread bakes up great without any maple syrup or honey or other sweetener!

If your batter seems too fluid, add about a tablespoon more of coconut flour.

Ingredients

• 3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
• 3 large eggs
• 2 tablespoons maple syrup or honey
• 1 tablespoon vanilla extract
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons (39 g) coconut flour

Details

Adapted from comfybelly.com

Preparation

Step 1

Preheat your oven to 350°F (180°C, or gas mark 4).
Prepare a baking pan with parchment paper, or grease generously.
Mash the bananas using a mixer or by hand in a large bowl. Mix until completely mashed and smooth.
Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and blend well.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool and slice. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.
Makes one loaf