Coconut Flour Banana Bread

(gluten free, no added sugar, dairy free)

Coming at ya with a super simple banana bread that is naturally sweetened with ripe bananas as in it has no added sugar and it’s made gluten free with coconut flour. This is made with simple ingredients and can be made in one bowl. It comes together so quickly and makes the perfect snacking bread for any time of the day. Also goes great with a nice layer of peanut butter spread on top!

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I added an optional oat topping on top which does have coconut sugar in it but like I said totally optional. You could leave it without the topping and swap it in for some chocolate chips, walnuts, or even   ⅓ cup of blueberries!

 

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Recipe

Ingredients

Wet Ingredients

  • 3 bananas (about 1 c. mashed banana) img_2981
  • 3 eggs
  • 1/3 cup creamy peanut butter
  • 1 tsp pure vanilla extract
  • 1/3 cup melted coconut oil 

Dry Ingredients

  • 1/2 cup packed coconut flour 
  • 1 tbsp cinnamon
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

Optional Oat Topping

  • 1/4 cup rolled oats
  • 1 tbsp coconut sugar
  • 1 tbsp melted coconut oil
  • 1/2 tsp cinnamon 

Instructions

  1. Preheat your oven to 350F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, peanut butter, vanilla, and coconut oil. I used a stand mixer but feel free to use a hand mixer. 
  3. Add in dry ingredients: coconut flour, cinnamon, salt, baking powder and baking soda. You can mix these first in a separate bowl to ensure they are well combined or add directly to the wet ingredients. Just make sure to mix really well!
    1. If incorporating any mix-ins like chocolate chips, nuts, berries, etc- fold those in to the batter at this step. 
  4. If you want to add the oat topping,  mix the oats, cinnamon, coconut oil, cinnamon and coconut sugar together in a small bowl. 
  5. Pour your batter into your prepared loaf tin.
    1. If adding the oat topping, sprinkle on top of your batter at this point. Gently press the oat topping into the batter to ensure it sticks to the top!
  6. Bake for 40 – 45 minutes, until it passes the clean toothpick test. 
  7. Let your bread cool for 10-15 minutes before slicing! Can be stored in the fridge for 4-5 days!

Notes:

  1. Coconut flour is not a direct 1:1 sub with other flours therefore do not substitute in other flours. 
  2. Feel free to use any nut butter of your choice, however, if you use sunflower seed butter it may change the color of your bread. It’ll be fine to eat, just don’t be alarmed if it’s not the usual banana bread color!
  3. Use both baking soda and baking powder!!

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