Coconut Flour Banana Bread

So, my best friend Carissa has a gluten sensitivity and has such a hard time staying away from bread (I can’t blame her!). One of the things she loved to surprise me with was banana bread. So, I decided to make her a version that wouldn’t leave her with a tummy ache. Kaleidoscopefied of course: in this instance, that means with chocolate chips and walnuts! What is banana bread without chocolate chips, I mean really?

I originally found this recipe done by Caroline at Gutsy, to check out her recipe click here. I left the recipe base practically unchanged (left out the optional stevia) because, frankly, it was quite perfect! A nice level of sweetness without being too sweet. Coconut flour, which has a good amount of protein and fiber but low in carbs, is known to make baked goods a little dry and dense. Not so with this! Spongy and moist in texture without being soggy, you couldn’t tell it was unglutenized (is that even a word?) freshly baked. I have noticed the coconut flour texture more obviously after the first day, but still a great texture and flavor! You don’t hardly need to spread on some butter. Seriously that good. (Am I weird that I typically enjoy some butter on my banana bread?)

So, can’t wait for the recipe? Here it is!

Coconut Flour Banana Bread
INGREDIENTS:
1 cup coconut flour
1 1/2 cup very ripe bananas (2-3 bananas)
4 eggs
6 tbs melted butter or coconut oil
5 tbs honey
1 tbs vanilla
1/4 tsp sea salt
1tsp-1 tbsp cinnamon
1/2 tsp baking soda
Optional: 1/3 cup chocolate chips and 1/3 cup chopped walnuts

*Note: Just for kicks, I added 1/2 tsp xantham gum to my last batch to see what it would do to the texture. It helped the bread stick together a lot better, but the texture came out more dense. I think perhaps next time I’ll try 1/4 tsp.

Step 1: Preheat oven to 300 degrees F. Grease your loaf pan.
Step 2: In a large bowl, mash up the bananas. Whip in the eggs, butter/oil, honey and vanilla.
Step 3: In a separate bowl, sift together the coconut flour, salt, cinnamon, baking soda and xantham gum.
Step 4: Combine the flour mix with the banana mixture. Should look like this:

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Step 6: Add the chocolate chips and walnuts if using. I like to reserve some walnuts for the top.

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Step 7: Scoop the dough into your prepared pan. Top with remaining walnuts, if using. Bake in the oven for about 1 hour and 15 minutes.

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The top and edges should be browned. Let sit for 15 minutes before removing from the pan. Once cooled enough, slice and serve. Even with some butter if you like. 🙂

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Store in a non-reactive container in the fridge (so basically, don’t store it in metal).

Enjoy!

 

P.S. – Hubby bought me a cookbook to make Peruvian dishes. Totally excited! Had this for dinner last night!

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It’s called Lomo Saltado, a beef stir-fry with Peruvian rice and french fries (I bake mine). So delicious, I want to make it twice a week! 😀

In the glass is Chicha Morada, a typical purple corn drink. Still learning on the Chicha, the recipe apparently used fresh purple corn  and I was using dried corn (it was unspecified). So basically instead of making the regular juice, it was more like the essence of it. Just the spices were a bit out of balance. Still good, just need to tweak it. 🙂