My baby quick bread has been through the ringer in terms of testing and what I’ve decided is that the bananas’ ripeness (and how much I mash/whip them) is the variable that I can’t account for…and the one that can make or break the texture.
I used 3 suuuuuuuper ripe bananas for this loaf and it was perfect. Moist enough for P. Sweet without added sugar. Sturdy enough to be sliced and eaten by me or P (and come out of the pan in one piece!). And, ummm, delicious, obviously.
This version differs from the previous in that I used a bit of GF all purpose flour to assist the coconut flour. I also bumped up the baking powder and ditched the applesauce. I’m liking it a lot.
Coconut Banana Bread [gluten free, nut free, vegetarian, soy free, dairy free]
Ingredients:
- ~1/4 cup coconut oil
- 3 ripe bananas, mashed and well whipped
- 2 eggs
- 1 tbsp vanilla
- ~1/3-1/2 cup coconut flour
- ~1/4 cup GF all purpose flour (I used Trader Joe’s)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
Directions:
Pre heat oven to 350 degrees F.
Combine wet ingredients and whip them together. Add in the dry ingredients and stir to combine. Pour into a large greased loaf pan and bake for 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
Slice for you, slice for me. 🙂
I might try this with pumpkin puree soon…I’ll let you know how it goes.
Do you think all coconut flour would work for this recipe?
So funny that you should post this. I just made a loaf of coconut banana bread (brought some to work with my lunch!) and it is super delicious. The recipe I used uses only 3/4 cup of coconut flour (and no other flour) but more eggs. So, so good. Very moist. We can’t get enough!
I make this bread all the time for Drake & I!!
As I was reading this post, I was thinking about asking you to do a pumpkin version and then saw your last sentence! I’d love a good gf pumpkin bread recipe.
This sounds perfect! Have you ever seen the america’s test kitchen banana bread? They said the best bananas are super ripe and frozen defrosted ones, but if you don’t have those they took 5 bananas and microwaved them (un peeled), then simmered and mashed to drain excess liquid and get concentrated banana flavor. I’m sure that technique would work with your recipe too!
I do not like to use coconut flour 🙁 I know. It just makes things way too dense/dry so I used buckwheat flour and gf oat flour and ommitted the eggs too… It turned out yummy. Thanks!