Coconut Flour Banana Bread

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After a couple attempts at using coconut flour, I was never gonna be convinced that coconut flour would make moist delicate desserts.

But then… I was wrong.

This was the moist-est softest banana bread I’ve ever had!

I love coconut, so this may not be accurate, but I do not think the coconut flavor overpowers anything

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Ingredients:

• 4-5 medium size very ripe Bananas, mashed

• 2 Eggs

• 1/2 cup Nut Butter (Peanut butter, Almond Butter, Tahini)

• 1 tsp Vanilla Extract

• 2 tsp Baking Powder

• 1/2 tsp Baking Soda

• 1 tsp Ground Cinnamon

• A pinch of salt

• 1/2 cup Coconut Flour

• Butter or cooking spray to coat the pan

Optional Variations:

• Matcha! (for swirled banana bread?!)

• Nuts - Walnut, Pistachios…etc.

What’s Next:

1. Preheat the oven to 350 degrees, lightly coat a loaf pan with butter or spray and line the bottom and side of the loaf pan with some parchment paper

2. Add eggs to the mashed bananas and whisk well until combined

3. Add nut butter, vanilla, baking powder, baking soda, cinnamon and salt until combined

4. Add coconut flour and mix well

5. Pour the batter into the loaf pan and place in the oven

6. Bake for ~50 minutes, use a cake tester or tooth pick to check the middle of the cake. If the tester or toothpick comes out clean, the cake is done! (Unlike cakes made with flour, this one will barely rise. After you take the cake out, the middle of the cake WILL feel so soft and jiggly, but don’t worry, it’s done cooking)

7. Wait for the pan to cool down for 15 minutes. Then remove to let cool on rack completely and cut into slices. Enjoy!