Google+ Cave Food Kitchen: Coconut Flour Banana Bread

Coconut Flour Banana Bread

Banana bread is a favorite at home, and often I made it with almond flour. Since nut flours tend to oxidize at high temperatures, I'm not too keen anymore to use them for that purpose. More on this topic here.
A good alternative is using coconut flour. It withstands heat better, lower in omega 6 & high in fiber.
It absorbs a lot of liquid, so it can't be used in the same amounts as other types of flour. The recipe below makes a beautiful, moist banana bread:

1 cup of coconut flour, sifted
3 ripe bananas
6 tbsp coconut oil or butter
4 eggs
1 tsp cinnamon
1 vanilla bean
1/4 tsp salt
1 tsp baking soda

If you like it a bit more sweet, add a few tablespoons of honey.

What works best, is to take 2 separate bowls, one for the dry and one for the wet ingredients, so you can mix them up well. Then put both bowls together and mix, I used an electric hand blender.
Grease a loaf pan with some oil and heat the oven to about 150C (300F)
Scoop the batter in and bake for 1 hour.

Wrap in aluminum foil or store in an airtight container in the fridge for up to a week.

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