Coconut Flour Banana Bread (Paleo)
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4.5
105 reviews
Excellent
Coconut Flour Banana Bread (Paleo)
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Moist, fluffy paleo-friendly banana bread made with coconut flour and sweetened with a touch of pure maple syrup makes for an amazing breakfast!
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Ingredients
- 3 large eggs
- 4 ripe bananas mashed (about 2 cups)
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour*
- 3 tablespoons tapioca flour
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.
- Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).
- Whisk in the eggs, vanilla extract and pure maple syrup until well-combined.
- Add the coconut flour, ground cinnamon, baking powder, baking soda and sea salt (dry ingredients) and mix until well-combined.
- Transfer the banana bread batter to the parchment-lined baking pan and bake on the center rack of the preheated oven for 45 to 60 minutes (I do 50), or until the bread tests clean.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Notes
- *If you'd like, you can omit the tapioca flour and use 2/3 cup of coconut flour.
- This banana bread batter can be prepared in a mixing bowl or in a blender. Choose whichever method you prefer!
Nutrition Information
Show Details
Serving
1of 10
Calories
109kcal
(5%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
3g
(5%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 109kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
105 reviews
Excellent
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