This loaf of banana bread may not be the prettiest thing you’ve ever seen, but it tasted absolutely amazing! It’s gluten free, grain free, super moist, sweet, and loaded with healthy fats and carbs. Feel free to omit the blueberries for a simple coconut banana bread, or try other whole berries for a different flavor. Spread with your favorite nut butter, this banana bread is the perfect sweet treat alongside your afternoon coffee!
Makes 1 standard loaf (9×5″ pan)
Gluten free, Grain free, Paleo, Vegetarian
Recipe adapted from Wholefood Simply
You will need:
4 ripe bananas
3/4 cup coconut flour, sifted
juice of 1/2 lemon
4 eggs
1 tsp vanilla extract
2 tbsp coconut oil, melted
1 cup frozen or fresh blueberries (or other fruit of choice)
Directions:
Preheat your oven to 350F (180C).
Grease and line a 9″x5″ loaf pan with parchment paper.
Mash the bananas in a bowl, then add the lemon juice and vanilla extract and mix to combine.
Sift in the coconut flour and mix well to combine. The batter will be thick!
In a smaller bowl, whisk the eggs then pour them into the large bowl with the flour and bananas. Mix well to combine.
Next, add the melted coconut oil and mix until combined.
Carefully fold the blueberries into the batter.
Pour the batter into the loaf pan, flattening the top with the back of a spatula or spoon.
Bake for about 1 hour and 15 minutes, until the top is nicely browned.
Remove from the oven at let it sit in the bread pan for about 5 minutes before moving it to a cooling rack for 20-30 minutes.
TIPS: The bread is on the crumbly side, so make sure it is fully cooled before slicing!!
Enjoy! 🙂
