We made this last week, and everyone in the house was eyeing the last piece. My teens loved it, so it was another successful attempt at convincing them that going gluten-free is a good thing.
I had found a Banana Bread recipe earlier last year that used only coconut flour and a crap-load of eggs, but it came out more like a bread pudding consistency. Don’t get me wrong, it was really good, but I was in the mood for a traditional banana bread consistency this time.
The original recipe can be found here at The Spunky Coconut. They have some super yummy-looking recipes that I can’t wait to try out. In fact, I’m going to attempt to make their Chocolate Donuts recipe later today.
The following recipe is based on what I used. Again, the original recipe can be found at the link above.
2 ripened organic bananas
4 large eggs
1/2 cup honey
3 tablespoons coconut oil, liquefied
1/2 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup Bob’s Red Mill tapioca flour
1/2 cup Bob’s Red Mill coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350F.
Mash bananas in a mixer, then add eggs one at a time on low speed.
Add the rest of the ingredients, and mix until all ingredients are incorporated.
Pour into 8×8 greased (with some coconut oil) glass Pyrex. Bake for 40 to 50 minutes.