Description
Moist and wholesome coconut flour banana bread brings rustic comfort to breakfast tables with its rich, nutty flavor. Gluten-free bakers will delight in this simple, nutrient-packed loaf you can enjoy warm with a dollop of honey or butter.
Ingredients
Scale
Main Ingredients:
- 4 medium very ripe bananas, mashed
- 2 large eggs
- ½ cup (120 ml) creamy peanut butter (or any nut/seed butter)
- ½ cup (60 g) coconut flour
Binding and Flavor Enhancers:
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Leavening and Seasoning:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Prepare your kitchen workspace by positioning the oven rack in the middle position and setting the temperature to 350F (175C). Carefully line a standard loaf pan with parchment paper, ensuring the paper extends slightly over the edges for effortless bread removal.
- Transform ripe bananas into a silky smooth puree using a fork or potato masher. Incorporate eggs, creamy peanut butter, and aromatic vanilla extract, whisking the mixture until thoroughly integrated and displaying a uniform consistency.
- Enhance the banana mixture with a blend of leavening agents and spices, sprinkling baking powder, baking soda, fragrant ground cinnamon, and a pinch of salt. Stir gently to distribute these dry ingredients evenly throughout the wet components.
- Introduce coconut flour gradually, stirring methodically to prevent lumps. Expect the batter to thicken substantially due to coconut flour’s exceptional moisture-absorbing properties. Continue mixing until a uniform, dense batter forms.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and create a smooth, level surface. Ensure the mixture reaches all corners of the pan for consistent baking.
- Slide the pan into the preheated oven and bake for approximately 50-55 minutes. Verify doneness by inserting a toothpick into the center of the bread – it should emerge clean and dry, indicating complete baking.
- Once baked, remove the pan from the oven and allow the bread to rest within the pan for 15 minutes. This resting period helps the bread structure stabilize. Afterward, use the parchment paper handles to lift the bread onto a wire cooling rack, permitting complete cooling before slicing.
Notes
- Experiment with ripeness by using very dark, spotty bananas for maximum natural sweetness and deeper banana flavor.
- Prevent dry texture by measuring coconut flour precisely, as it absorbs significantly more liquid than traditional flours.
- Modify for dietary needs by substituting peanut butter with almond or sunflower seed butter for nut-free version.
- Enhance moisture by adding 2-3 tablespoons of Greek yogurt or applesauce to the wet ingredients for a softer crumb.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg