Coconut Flour Banana Bread   Yum

BSF Kitchen Test: 06/14/20

INGREDIENTS

  • 4 very ripe bananas
  • 5 eggs
  • ¼ cup sucanat or coconut sugar (optional)
  • ¾ cup coconut flour (insert link)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¼  teaspoon kosher salt
  • 2 tablespoons flaxseed (insert link)
  • 1 cup chopped walnuts or pecans

 

INSTRUCTIONS

  1. With a hand-mixer beat bananas, eggs and sweetener (if using) until well blended. 
  2. Add coconut flour, cinnamon, nutmeg, baking soda, and salt. Stir by hand until combined. Fold in flaxseeds and walnuts.
  3. Set batter aside and preheat oven to 350˚F. Pour batter into well-greased 8 x 4-inch loaf and bake for 40-50 minutes until top of loaf cracks and a toothpick comes out clean from the center of loaf.
  4. Let cool in the pan for 10 minutes then turn out onto cooling rack. 

 

HELPFUL HINT: Peel your very ripe bananas and place in the refrigerator for a day or two before making bread. They will continue to brown more and create a lot of liquid. Doing this will make for a sweeter and more moist finished product.




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