Banana Bread has to be one of my favourite things! My Mum happens to be gluten intolerant so I decided to try to make some banana bread with coconut flour and it turned out really well. One of my good friends is also GF so I took her some in, she loved it too!
This is delicious regardless if you are GF or not!
- 2 Large banana’s
- 5 Whole eggs
- 3/4 cup Coconut flour (don’t substitute for different flour – the coconut flour absorbs all the eggs, without it the recipe won’t work)
- 150g Stevia
- 140g Dark chocolate chips (I added these for a little extra treat)
- 2 tsp. Vanilla extract
- 1 tsp. Baking soda
- 1 tsp. Cinnamon
This easily makes between 8 – 12 serves, depending on how large your like you slices. I ate this for breakfast most of the week and it is super filling because of the coconut flour. If you don’t have a house full of people like me you can easily freeze it. Pop it in the microwave to warm it up, I think it is best served warm!
Step 1. Mash 2 ripe bananas until mostly smooth
Step 2. Add flour, sugar, eggs, cinnamon, baking soda and vanilla extract. Mix until smooth
Step 3. Add chocolate chips and mix in gently, don’t overwork the batter
Step 4. Smooth batter into a lined baking tin
Step 5. Bake at 180 degrees Celsius for 45 – 60 minutes. Use a skewer to test the centre is cooked
Step 6. Remove from oven and allow to cool completely. Slice and enjoy!
I love to eat mine warm with a fresh cup of coffee!