Google+ Cave Food Kitchen: Banana Bread (Coconut Flour)

Banana Bread (Coconut Flour)

Most baked goods that are Paleo, are usually made with some type of nut flour. Honestly, I'm not a fan of baking with nut flours, for mainly 2 reasons:

- Nut flours oxidize at high temperatures.
- Nut flours are extremely high in calories.

My favorite flour to bake with is therefore coconut flour. Not only is it low in carbs, it's very high in fiber and can handle higher temperatures better than nut flours. Use less coconut flour than normal, since it absorbs a lot of liquid.

This recipe is a base recipe, you can add other flavors to it, like cinnamon, vanilla, fruits and even nuts.

You need:

6 eggs
2 ripe bananas
1/2 cup (100 gr) of coconut flour
1/3 cup mild olive oil (or coconut oil)
1 tbsp of cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp of xylitol * or honey

Heat the oven to 180C (350F) Mix all of the ingredients together with an electric hand mixer or food processor. Pour the batter into a loafpan and bake for about 45 mins, checking the bread regularly.

Let it cool properly before cutting into slices. Macros can be found here.

* Xylitol is a nonfermentable sugar alcohol and can be found in small dosages in the fibers of many fruits and vegetables, and is often used as a sweetener of chewing gum. It has an extremely low GI of 7 out of 100.

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