Description
Homemade coconut flour banana bread delivers a gluten-free twist on classic quick bread. Rich banana flavor and tender crumb invite bakers to savor each delightful slice with confidence and comfort.
Ingredients
Scale
- 4 medium very ripe bananas, mashed
- 2 large eggs
- ½ cup (120 ml / 4 fl oz) creamy peanut butter (or any nut/seed butter)
- ½ cup (60 g / 2.1 oz) coconut flour
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 2 tsps baking powder
- ½ tsp baking soda
- 1/8 tsp salt
Instructions
- Preparation: Position the oven rack in the middle and preheat to 350F (175C). Line a standard loaf pan with parchment paper, allowing slight overhang for easy removal.
- Banana Mixture: Mash ripe bananas into a smooth puree. Whisk in eggs, peanut butter, and vanilla extract until completely blended and uniform in texture.
- Dry Ingredient Integration: Fold baking powder, baking soda, ground cinnamon, and salt into the banana mixture. Gently combine to ensure even distribution of dry ingredients throughout the wet components.
- Batter Formation: Gradually incorporate coconut flour, stirring methodically to prevent lumps. The batter will thicken significantly due to coconut flour’s moisture-absorbing characteristics. Mix until a dense, consistent batter develops.
- Baking Process: Pour batter into the prepared pan, spreading evenly with a spatula to create a level surface. Bake for 50-55 minutes, using a toothpick test to confirm doneness – it should emerge clean when inserted into the bread’s center.
- Cooling and Serving: Remove from oven and let bread rest in the pan for 15 minutes to stabilize its structure. Lift bread using parchment paper handles and transfer to a wire cooling rack. Allow to cool completely before slicing and serving.
Notes
- Banana Ripeness Matters: Choose overripe bananas with brown spots for maximum natural sweetness and deeper flavor, enhancing the bread’s overall taste profile.
- Coconut Flour Absorption Technique: Add coconut flour gradually and mix thoroughly to prevent clumping, understanding its high moisture-absorbing properties can dramatically affect final texture.
- Moisture Balancing Act: Maintain extra moisture by not overmixing and potentially adding an extra tablespoon of peanut butter or a splash of milk if batter seems too dry during preparation.
- Doneness Precision: Check bread’s internal temperature reaches 200-205°F for perfect consistency, as coconut flour can easily dry out if slightly overbaked.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 139
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg