When you’re slowly cleaning out your pantry to get ready to move a casual 5,000 miles across the globe, and find that you have an abundance of weird ingredients that won’t make the cut- you’d better use them now. This weekend I decided to tackle the bag of coconut flour that had been lurking among my baking ingredients. Why did I ever buy this? It was nearly full!
Well, I am happy to say that I used 1/2 cup of it in this recipe, so the bag should last me another 7 years. Coconut flour is dry and kind of weird to bake with so my expectations for this banana bread weren’t the highest, but I am happy to report that this was truly delicious!
A bit crumbly, but that’s the name of the coconut flour game. For ~150 calories a slice and no gluten, you can still have your cake and eat it too.
Coconut Flour Banana Bread
Makes 11-12 slices
- 4 ripe bananas
- 2 eggs
- 1/2 c. chunky peanut butter
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 1/2 c. coconut flour
- 1/2 c. chocolate chips, if desired
- Preheat oven to 350F. Line a loaf pan with parchment and then spray with cooking spray.
- Mash bananas with mixer on low.
- Add in eggs, peanut butter, vanilla, baking powder, baking soda, cinnamon, & salt. Combine.
- Mix in coconut flour
- Mix in chocolate chips if using.
- Pour batter into loaf pan.
- Bake about 45 minutes.
- Airlift parchment paper from pan and cool bread on baking rack for 30 minutes.
- Slice and refrigerate.