Skip to content Skip to sidebar Skip to footer
Home / banana / bread / coconut / flour / paleo / recipe

Paleo Banana Bread Coconut Flour Recipe

Post a Comment
Table of Contents [Show]

Coconut Flour Banana Bread No Sugar added, Paleo Option » LeelaLicious
Coconut Flour Banana Bread No Sugar added, Paleo Option » LeelaLicious from leelalicious.com

Description

This paleo banana bread made with coconut flour is a healthy and delicious breakfast option. It's gluten-free, dairy-free, and refined sugar-free, making it perfect for those with dietary restrictions. The bread is moist, fluffy, and full of banana flavor, making it a crowd-pleaser for everyone.

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

  • 4 ripe bananas
  • 4 eggs
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • Spatula

Method

  1. Preheat the oven to 350°F.
  2. Grease a loaf pan with coconut oil.
  3. In a mixing bowl, mash the bananas with a fork.
  4. Add the eggs, coconut oil, honey, and vanilla extract to the mashed bananas and whisk until well combined.
  5. In a separate bowl, mix together the coconut flour, baking powder, baking soda, cinnamon, and salt.
  6. Add the dry ingredients to the wet ingredients and whisk until well combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  9. Let the bread cool in the pan for 10 minutes before removing it from the pan and slicing it.
  10. Serve and enjoy!

Notes

  • This bread freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
  • You can add chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.

Nutrition Info

Serving Size: 1 slice
Calories: 170
Total Fat: 8g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 62mg
Sodium: 139mg
Total Carbohydrates: 23g
Dietary Fiber: 3g
Sugars: 16g
Protein: 4g

Recipes FAQ

Can I use almond flour instead of coconut flour?

No, almond flour and coconut flour cannot be used interchangeably in this recipe. Coconut flour is more absorbent than almond flour, so using almond flour would require adjusting the ratios and other ingredients in the recipe.

Can I substitute maple syrup for honey?

Yes, you can substitute maple syrup for honey in this recipe. However, keep in mind that maple syrup has a stronger flavor than honey, so it may alter the taste of the bread slightly.

How long will this bread keep?

This bread will keep for up to 5 days when stored in an airtight container in the refrigerator.

Recipe Tips

  • Make sure your bananas are ripe for the best flavor and texture in the bread.
  • Coconut oil should be melted before adding it to the batter.
  • Whisk the wet ingredients well to ensure they are evenly combined.
  • Sift the coconut flour to prevent lumps in the batter.
  • Let the bread cool in the pan for 10 minutes before removing it to prevent it from breaking apart.

Post a Comment for "Paleo Banana Bread Coconut Flour Recipe"