Coconut Flour Banana Bread Recipe

The very best coconut flour banana bread!

This Coconut Flour Banana Bread recipe is:

• Gluten free
• Naturally sweetened with honey - completely optional depending on your taste
• Oil free
• Super easy to prepare
• High in protein
• Super moist and delicious

Ingredients:

• 4 very ripe bananas
• 87 grams coconut flour
• 6 large eggs
• 15mls honey
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon 
• 1 teaspoon baking powder
• A large pinch of fine sea salt
• 150g blueberries (optional)

Method:

1. Preheat the oven to 180ºC fan oven and line a loaf tin (9inch by 5inch) with either parchment paper or tin foil.
2. In a large bowl, mash the bananas with a fork, add in the eggs, honey (if using), and vanilla extract. Once combined, add in the coconut flour, ground cinnamon, baking powder, and salt. 
3. Use a whisk to ensure the batter is mixed well and break up any lumps to make sure you have a smooth batter.
4. Fold in the blueberries.
5. Pour your batter into the lined loaf tin and bake until the centre of the banana bread has risen and started to crack, feeling firm to the touch, approximately 45 to 55 minutes.
6. Cool completely before slicing and serving.

Tips:

• When baking or cooking with coconut flour always follow a recipe to ensure best results
• Coconut flour is very absorbent therefore this recipe requires a lot of eggs for both structure and moisture.
• Always store your banana bread in an airtight container in the fridge to ensure it stays fresher for longer as the bread is so moist. Your banana bread should last at least a week when stored in the fridge.

If you try out this recipe be sure to tag me in your posts on Twitter or tell me your thoughts on here.

Lots of love

EmmaJayne xo