⅔cupwalnuts and/or chocolate chipsoptional (I do ⅓ cup each)
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Preheat the oven to 350°F. Prepare a 9x5 inch (or 8x4 inch) loaf pan by lining it with parchment paper.
In a large bowl mash the bananas with a potato masher or fork until smooth. Add the eggs and break them up lightly with a fork.
Add the peanut butter and melted coconut oil and stir everything with a spatula or wooden spoon until well combined.
Now add the coconut flour, flax meal, baking powder, cinnamon, and sea salt. Stir until combined and no pockets of flour remain.
Finally fold in the walnuts and/or chocolate chips.
Fill the batter into the prepared baking pan. Smooth out the top and sprinkle with a few more walnuts/chocolate chips (optional)
Bake the loaf for about 50 minutes. Then remove from oven and leave loaf cool in the pan until completely cooled.
Then turn the pan over to remove the loaf and remove the parchment paper.
Enjoy at room temperature or lightly toasted.
Store the coconut flour banana bread in the fridge for up to 5 days. It will be fine at room temperature for 1-2 days.
*Nut Butter - To make the recipe paleo use almond butter or any other nut/seed butter. To make the banana bread nut free, I recommend a seed butter like tahini (make sure it doesn't taste too bitter) or sunflower seed butter. Keep in mind though that sunbutter reacts with baking powder/soda and the loaf might turn a shade of green as it cools. It will still be totally fine to eat, the colour just might be a turnoff for some.Sweetener - If you want to add more sweetness to the bread without adding many more calories or sugar, I recommend Lakanto Sugar-Free Monkfruit Sweetener. They have syrup as well as granulated options.**Nutrition info excludes walnuts/chocolate chips
Coconut Flour Banana Bread - One Bowl Recipe
1 slice (entire loaf makes 12 slices)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Banana Bread
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