Coconut flour banana bread
Is there anything so delicious as butter smeared on just-baked banana bread? Personally, I’m not so sure. With a few bananas well past their edible-as-is state, I decided to try my hand at a gluten-free banana bread. The husband didn’t like it so much – “I think I’ve lost my taste for bread. Except for muffins. I still like muffins. Hint hint.” were his words, but I declared loudly: More for me!
Because this totally hit the spot. As with many things I thought I’d given up for good, I didn’t even realize how much I missed it. Now, to be fair, it’s been so long (a year & a half, at least) since I’ve had the real stuff that I can’t honestly say it tastes just like the real thing. Frankly, I think I’m just so used to the consistency & taste of coconut flour that that tastes “normal” to me now. But try it out, & let me know what you think!
This recipe might look familiar, as it’s basically the same one for my gluten-free coconut flour muffins. Hooray for easy recipe transfers!
What you need:
2-3 very over-ripe bananas
1/3 cup butter, plus more for pan
6 eggs
2 tablespoons honey
1 tablespoon vanilla
1/2 cup coconut flour
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup nuts (optional; I used sliced almonds)
How to do it:
01) Melt butter. Stir in eggs, bananas, vanilla, & honey.
02) Add flour, cinnamon, salt, baking soda, & baking powder.
03) Gently mix in nuts
04) Generously grease a bread pan, then pour in batter.
05) Bake at 350° for about forty minutes, until a knife comes out clean. This won’t raise like the traditional stuff does, but I personally found it just as tasty.
This was breakfast for about a week. I personally love to eat it with some cheese & cold meat, maybe a few fresh strawberries. Delicious!
This post is a part of Primal Cave Friday @ Primal Toad as well as Fight Back Friday @ Food Renegade
Your recipe for banana bread has no bananas.
THAT’S BANANAS!
Patricia
May 11, 2011 at 4:38 pm
Ha! Also – oops! Thanks for pointing that out! :)
Sarah
May 11, 2011 at 4:51 pm
[...] (you can google it and decide for yourself), but I think it made a pretty tasty addition to this coconut flour banana bread from Peace Love Nature. I was surprised at how spongy and real-bread-like this turned out [...]
Mesquite Flour/Coconut Flour Banana Bread |
May 15, 2011 at 10:54 pm
[...] coconut muffin recipe is incredibly versatile – not only can it be used to make muffins & bread, but you can add biscuits to it’s resume, [...]
Gluten-free cheesy biscuits « peace – love – nature
May 18, 2011 at 10:04 am
I just tried your recipe — delicious! Thanks for posting this!
Carissa
May 23, 2011 at 5:36 pm
Thanks for the feedback! It’s always good to know that it works for others. :)
Sarah
July 11, 2011 at 11:16 am
I used 1/3 cup honey instead. Better moisture contant and covered the salty flavor of the leavenings
Vern
July 10, 2011 at 3:32 pm
Good tip – if I ever want to make it sweeter, I’ll go that route. Thanks for the feedback! :)
Sarah
July 11, 2011 at 11:12 am
hi! i just made this recipe and was pleasantly surprised, thanks for sharing! i was just wondering, how do you store this bread? it’s so moist, i don’t want it to mold or dry out. would you suggest the refrigerator?
beccacfowler
September 1, 2011 at 9:36 am
I would definitely suggest wrapping it up & sticking it in the fridge. To be honest, though, I don’t think it’s ever lasted more than three days in my house before it’s gone! :)
Sarah
September 6, 2011 at 4:13 pm
Just put mine in the oven! So excited! I used agave nectar instead of honey and gave a dash of cocoa powder. If the bread smells half as good as the coconut flour smells I will be a very very happy baker!
Josephine
September 3, 2011 at 7:29 pm
I hope you enjoyed it! Coconut flour is definitely fun to work with. :)
Sarah
September 6, 2011 at 4:14 pm
[...] recipe was inspired in part or in whole by this one and this one. Enjoy! GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); [...]
Recipe: Grain-Free, Gluten-Free Banana Bread | mom vs chaos
December 31, 2011 at 5:44 am
Mine turned out extremely rubbery/spongy. Is this common with coconut flour baking?
HostileMakeover
January 25, 2012 at 1:53 am
Sponginess is definitely a common characteristic of coconut flour.
Sarah
January 25, 2012 at 2:04 pm
Thanks for the reply! Will be trying it again, because the flavor is excellent. My partner described the texture as “chewing on dolphin skin”.
HostileMakeover
January 30, 2012 at 2:19 am
Mine doesn’t particularly care for it either, which is fine with me – more for me!!
Sarah
February 5, 2012 at 3:51 pm
I added 1/2 cup of shredded zucchini to add some moisture, some chopped 100% cocoa unsweetened dark chocolate and chopped almonds instead of walnuts. Other than that I followed the recipe exactly. It was not too dense, it was light and fluffy and amazing, thanks for the recipe, it was my first time baking with coconut flour!
Brittany
February 18, 2012 at 3:55 am
This recipe needs improvement. Not enough honey for starters, and I could taste the baking soda/powder. I’m going to try altering this recipe by adding more honey, using yogurt instead of butter, and cutting down on the baking soda/powder.
a
February 21, 2012 at 10:30 am
Go for it!
Sarah
February 21, 2012 at 11:13 am