Gluten Free Banana Bread

It’s been a while since I posted and for that I am so sorry! I feel like I haven’t caught up from being sick over the winter and now I only have less than 10 weeks until my baby boy comes! AHHHHHH!!!!!!

I’m still baking, cooking, and you name it in the kitchen and last week I found the only recipe I’ve made with coconut flour that actually turned out AND tasted good! I know, I as shocked too.

I happened to have a couple bananas that were begging to be baked into something. I thought of making pancakes, or banana cake, or regular banana bread, but I am really trying to cut back on my sugar intake and going completely ‘clean’ again. Cause let’s face it, I have been giving in to my cravings…a lot…and I’ve been craving things like ice cream and oatmeal butterscotch cookies…..

Now I know coconut flour can be expensive and that’s why I’m so worries about baking with it and it not turning out..cause that’ happened one too many times. But for some reason, I had faith in this recipe. And it only uses 1 cup of the flour, so I felt as though I could sacrifice that, and I am SO glad that I did! I even meant to share some with my gluten-intolerant mother-in-law..but the boys and I loved it so much, we ate it all in two days. Next time… next time.

Gluten Free Banana Bread (adapted from Gutsy)

1 cup coconut flour, sifted
1 1/2 cups mashed bananas (2-3 bananas)
4 eggs
6 Tbsp coconut oil, melted
5 Tbsp honey
1/4 tsp salt
2 tsp cinnamon
1/2 tsp baking soda
1 Tbsp vanilla

Preheat oven to 300 degrees F.
Lightly oil a bread pan before lining with parchment paper.
Line pan with parchment paper.
In a medium bowl, mash the bananas. Add the honey, oil, vanilla, and eggs.
In a small bowl, sift the coconut flour and add baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix until just combined. (The batter will be VERY thick and will just kind of plop in to the bread pan.)

Pour the batter into your prepared bread pan and spread evenly.
Bake for about 1 hour and 15 minutes. Top and edges should be a nice brown color.
Let cool in pan for about 15 minutes.
Place on cooling rack.
You can slice and eat right away!
I ate it with butter, but if you’re going completely clean, just use honey!
You could also add chocolate or carob chips to the batter to add some more texture and flavor. (Yes, I know chocolate chips aren’t clean, but a little won’t hurt, especially if you use a good chocolate brand)

Enjoy!

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2 thoughts on “Gluten Free Banana Bread

  1. If I only had almond flour on me, what measurement would you say I would need to use? This looks delicious – I can’t wait to try it!

    • Coconut flour is SO much different than other gluten free flours. I’ve seen many recipes that say not to try to adapt recipes to or from coconut flour. It takes a crazy amount of liquid to make the coconut flour work. If you want to use almond flour, I would find a different recipe :)

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