Who does not love banana bread? It is delicious, easy to make, fills your home with comforting smell and helps to reduce food waste. Sheer perfection!
This recipe adds a new dimension to this staple, turning it into a healthy treat for adults and kids alike. The secret is the coconut flour.
Coconut flour is an incredibly nutritious product. It is full of protein and fibre (the latter represents over 60% of its composition!) Moreover, it contains a wide spectrum of minerals and very little digestible carbs: by far a much more superior nutritional profile compared to wheat flour.
If you have never baked with coconut flour, give it a try. Start with something easy and fool-proof, like this banana bread recipe. Should you decide to continue your experiments with coconut flour, you need to consider the following ground rules:
- coconut flour is a “thirsty” flour – it requires more liquid than normal wheat-flour.
- a little bit goes a long way. As a rule of thumb, you can substitute every cup of wheat flour with 1/3 – 1/4 cup coconut flour.
- coconut flour is gluten-free, so eggs are required to add elasticity and create rise. For every 1/4 cup of coconut flour, you would typically need 1 egg.
Coconut flour banana bread
65 gr coconut flour (approx. heaped ½ cup)
50 gr melted butter
2 tablespoons coconut butter
1 teaspoons of stevia (powdered)
1 teaspoon baking powder
A pinch of salt
A handful of chopped almonds (optional)
Mash bananas with a fork and set aside.
Whisk the eggs, add stevia, salt and baking powder. Fold in mashed bananas and add the remaining ingredients. Pour the batter into a lightly greased loaf pan.
Bake at 175 °C until a toothpick inserted into center of the loaf comes out clean (approximately 50 – 55 minutes).