Imagine this: a banana bread that truly tastes like bananas. If I tell you this banana bread is free of gluten, can be made free of dairy, and is free of sugar (other than what naturally occurs in the bananas), you would probably think that it is free of flavor and texture.
You would be wrong.
Bananas are the centerpiece of this banana bread and it derives most of its flavor and all of its sweetness from them.
- 4 over-ripe (dark brown to black) bananas, mashed
- 1/3 cup coconut oil (dairy free) or butter (to make it not dairy free)
- 4 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp coconut oil or butter (to grease the bread pan)
- Optional additions can be 1/3 cup of any of the following:
- dark chocolate chips (or carob for vegans)
- chopped walnuts, pecans, or macadamia nuts
- slivered almonds
- rasins or currants
- Preheat the oven to 350 degrees fahrenheit / 177 celsius.
- In a large bowl, combine all of the ingredients and stir to combine.
- Lightly grease a bread pan with a small amount of coconut oil or butter and pour the mixture into the pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out dry. The top of your bread should be a golden brown.
- Remove from the bread pan and set aside to let cool.
How to Not Screw It Up
- Those bananas should be black. The more overly ripe they are, the sweeter they will be. As they are the only source of sweetness in this recipe, their ripeness does the most to drive the final flavor.
- Do not substitute another flour for the coconut flour. There is no other flour that will work in this recipe and result in the proper texture. The coconut flour does not contribute a coconut flavor to the final bread.