Description
A moist and tender banana bread made with coconut flour, offering a delicious gluten-free and grain-free option.
Ingredients
Units
Scale
- 4 medium very ripe bananas, mashed
- 2 large eggs
- 1/2 cup creamy peanut butter (or any nut/seed butter)
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup coconut flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, peanut butter, and vanilla extract. Whisk together until well combined.
- Add Dry Ingredients: Add the baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir to combine.
- Incorporate Coconut Flour: Gradually add the coconut flour to the batter, mixing thoroughly. The batter will be thick due to the absorbent nature of coconut flour.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then, using the parchment overhang, lift the bread out and place it on a wire rack to cool completely before slicing.
Notes
- Storage: Store leftovers in a cool, dry place for up to 2 days. For extended freshness, transfer to an airtight container and refrigerate for up to a week.
- Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and place it in a zip-top bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Sweetness: This recipe relies on the natural sweetness of ripe bananas. Ensure your bananas are very ripe for optimal flavor.