This recipe is naturally sweetened with bananas. No added sugars! It’s also gluten and dairy-free! It took me several tries of changing up the ingredients to find the perfect texture. This is what I came up with!
When I first discovered coconut flour, I didn’t like it. It’s very different than other flours – less is required in baked recipes than usual because it soaks up wet ingredients like no other! This is why baking with coconut flour requires eggs.
Coconut flour is growing in popularity among the gluten-free and paleo population – it’s a great alternative for those with Celiac disease! Coconut flour is made from dried and ground coconut meat. It’s high in fiber, protein and healthy fats! Once I figured out how coconut flour worked in baked goods, I was hooked. It’s one of the flours I mainly use in my baking now! The uniqueness intrigues me!
The most difficult thing with taking pictures of my food is not eating it before the picture. Before putting this away, I HAD to eat 2 slices. Straight up gobbled. I slathered it with more almond butter. So bomb!
Now I’m craving more. One of these loaves barely last me 2-3 days. Sometimes, I need to bake two loaves at once because everyone in my house eats it all up! The other day, I baked a whole loaf in the morning.. then came home with only 1 slice left. Everyone in my house loves this banana bread recipe!
Nutrition Facts: 1/10th of recipe (1 slice)
Calories: 140 calories
Carbs: 16.4 grams
Protein: 5 grams
Fat: 8 grams
Sugar: 6.4 grams
Fiber: 2.6 grams