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Grain-free coconut flour banana bread
Tell me what you think
- 3 bananas, smashed
- depends on how many bananas used coconut flour
- liberal amount chia seeds
- 3 eggs, raw
- roughly 2 tablespoons ghee, slightly melted
- 2 teaspoons cinnamon, ground
- vanilla extract, to taste
- coriander to taste, ground
- a pinch or two of salt
This was all experimental but worked out well
- I started with three very ripe bananas--peel was black. I smashed them in a large mixing bowl and then added coconut flour until the mixture was a bit on the dry side but mixable. Then I added three eggs. I may not have needed that many eggs but that's what I used. After mixing in eggs, mixture was a bit overly wet so I added some more flour to make it a little dryer than cake batter. I then added a liberal amount of chia seeds to add nutrients but also to guarantee the bread wouldn't be crumbly. Then I added the vanilla and spices. Feel free to use whichever spices you prefer.
- I added no sugar or any other sweetener because the mixture was already thoroughly sweet enough from the bananas alone. Why anyone adds sugar to banana bread, I don't know. Coconut flour may have its own sweetness also, unlike regular wheat flour.
- The cooking time will depend on how much you make. If you use more bananas you will need more flour and eggs etc. which will take longer to cook. Usually I go by smell; if you can smell it baking, it's time to at least check to see if it's done baking (poke bread with a butter knife. If it comes out clean, it's done). I think I cooked my bread for about an hour.
- Don't forget to grease and flour your baking pan before putting in bread mixture! I used butter to grease my ceramic pan (glass would work fine I'm sure) and floured it with the coconut flour. The bread came out of the pan just fine.
- This bread has a light taste, not overpowering. It's somewhat dense. It's also very moist, which I like. It would probably be good with honey or almond butter. It's quite good on its own too.
© 2014 bkwriter