Coconut Flour Banana Bread
Enjoy a moist, flavorful coconut flour banana bread with simple ingredients. Perfect for gluten-free, dairy-free, and low-carb diets.
Servings (Adjustable):
Calories: 304kcal
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Ingredients
- ½ cup mashed banana about 1 banana
- 1 egg
- ¼ cup almond butter
- 2 tablespoons coconut oil melted
- ½ teaspoon vanilla extract
- ¼ cup coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease 5 ½ x 3-inch mini loaf.
- In a medium bowl, combine mashed bananas, eggs, almond butter, coconut oil, and vanilla extract.
- Stir in coconut flour, baking powder, baking soda, and salt until batter forms.
- Pour batter into prepared loaf pan. Bake for 25-30 minutes or until top is golden and toothpick inserted near center comes out clean.
- Remove from oven and cool on rack for 15 minutes. Remove from pan and cool completely on rack before slicing.
Notes
Leftovers can be stored for up to 5 days in a sealed container at room temperature. Refrigerate for up to a month or freezer for up to 3 months.
An overripe banana is needed to provide enough sweetness and moisture for the bread. You can add 2 to 4 tablespoons of granular sweetener or honey to make the bread sweeter.
The recipe can be doubled for larger 8x4-inch loaf pan which would need to be baked about ten minutes longer.
Nutrition
Calories: 304kcal | Carbohydrates: 18g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 267mg | Potassium: 311mg | Fiber: 7g | Sugar: 6g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg
