Coconut Flour Banana Bread

I purchased a large batch of coconut flour on special at Costco recently. Having never baked with it before, I had no idea of the tiny quantities required per recipe (the flour absorbs liquid at a crazy rate and expands) and am a little daunted at how to use it all. Queue the internet… Coconut flour seems to fall under the domain of many paleo bloggers so many recipes use other, less common ingredients that I don’t always have on hand. Think agave nectar, ghee, coconut oil… Luckily, the handy internet also has substitutions for those elusive items. I adapted the recipe below from this one for Banana Bread Muffins. Not as sweet as my usual banana bread recipe and the quantity of eggs it uses may takes some getting used to, but tasty and filling all the same.


3/4 cup coconut flour

2 mashed bananas

6 eggs

1/2 cup butter, melted and slightly cooled

1 tsp baking soda

1 tsp cinnamon

3 tsp vanilla

1/3 cup honey


-grease a loaf pan with butter and preheat oven to 350 F

-mash the bananas together in a large bowl with a fork until quite runny

-whisk in eggs, vanilla, butter and honey into the bananas

-in a separate bowl, combine the coconut flour, baking soda and cinnamon

-add the dry ingredients to the wet

-mix to eliminate any clumps off dryness

-spoon into loaf pan and smooth the top

-bake in oven for 30-50 minutes (mine took just over 50 minutes to stop jiggling in the middle) until set but moist (use a toothpick)

-allow loaf to cool in pan for 5 minutes before running a knife down the sides, turning over onto a plate and hoping (ie. praying) you did a good job oiling the sides!

Banana Bread with Coconut Flour

Banana Bread with Coconut Flour



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