Coconut Flour Banana Bread (Paleo)
User Reviews
4.5
Coconut Flour Banana Bread (Paleo)
Description
The Coconut Flour Banana Bread uses a combination of ripe mashed bananas and eggs for moisture and structure, while pure maple syrup provides sweetness. Coconut flour and tapioca flour act as the dry ingredients, with baking soda and baking powder leavening the loaf. Ground cinnamon and sea salt add warm spice and balance flavors.
Baked in a parchment-lined loaf pan at 350°F, the bread requires about 50 minutes to develop a golden crust and a firm but tender crumb inside. The texture is denser than traditional wheat breads but moist thanks to the bananas and eggs. Letting the bread cool before slicing helps set the structure.
This loaf serves well as a paleo diet-friendly breakfast or snack, optionally enjoyed plain or with a drizzle of honey or nut butter. The notes mention the option to omit tapioca flour and increase coconut flour if preferred, and that the batter can be mixed by hand or in a blender depending on your preference.
Ingredients
- 3 egg large
- 4 banana mashed (about 2 cups, ripe
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract pure
- ½ cup coconut flour
- 3 tablespoons tapioca flour
- 1/2 teaspoon salt 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
- Tapioca flour can be omitted and replaced with 2/3 cup coconut flour for a slightly different texture.
- The batter can be prepared either in a mixing bowl or blender, depending on your preferred method.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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