This recipe takes the classic banana bread and gives it a tropical twist while making it gluten-free. The use of coconut flour not only enhances the flavor but also adds nutritional benefits, making it a healthier choice without compromising on taste.
Ingredients
Scale:
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
4 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1/2 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the coconut flour, baking soda, baking powder, and salt until combined.
In another bowl, mash the ripe bananas until smooth. Add the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix well until everything is smoothly combined.
Gradually add the wet mixture into the dry ingredients, stirring until just combined.
If you’re using nuts or chocolate chips, fold them into the batter gently.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
