With Thanksgiving here, I wanted to make a delicious healthy dessert to put out on the table for quests that drop in over the week. I was planning on making a cranberry bread, but since I had a whole bunch of ripe bananas sitting on my kitchen counter, I decided to make a coconut flour banana bread. I usually don’t eat dessert after the big meal, but I love leftovers and that includes leftover desserts! There’s nothing better than having a healthy desert in the fridge to grab so you can concentrate on shopping all through black Friday weekend! Shopping really brings on an appetite!
My family loves banana bread and even those who aren’t gluten free, love this coconut flour banana bread!
I made this coconut flour banana bread with only coconut flour and no almond flour because a few in my family are allergic to almonds. But since they can eat walnuts, I added walnuts to the coconut flour to add a little more flavor. You can make this recipe for coconut flour banana bread without any nuts, it’s optional. I crushed up the walnuts adding it to the batter and also sprinkled them on top to give it a little extra flare.
What I love about making banana bread is that you don’t need to add in any extra sugar because the bananas provide some sweetness and great flavor. You don’t even have to add any honey and it’s still sweet enough.
This coconut flour banana bread is a wonderful dessert and makes a great snack. It is fluffy, moist and tastes delicious. Everyone in my family enjoyed the bread this past week when I was experimenting with the recipe, so I think I’ll have to make two, to bring to our family get together for the holiday.
Coconut Flour Banana Bread Recipe
3/4 cup coconut flour (see it here)
2 mashed bananas
1/4 cup coconut oil (melted) (see it here)
1 teaspoon cinnamon, preferably Ceylon cinnamon (see it here)
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar (see it here)
1/2 teaspoon sea salt (see it here)
1/3 cup chopped walnuts (save some for sprinkling on the top)
*nuts are optional
1. Combine dry ingredients in a bowl and mix.
2. Combine wet ingredients in a separate bowl and mix.
3. Slowly add dry ingredients to the wet ingredients while mixing.
4. Once batter is ready, stir in the chopped walnuts. Remember to save some for sprinkling on the top.
5. Grease a bread pan with either coconut oil or butter. I used a 5×9 pan.
6. Scoop batter into the bread pan and smooth out the top with a knife.
7. Sprinkle chopped walnuts over the top (if wanted).
8. Bake at 350 degrees for about 40 minutes.
*Let cool before serving.
Enjoy the coconut flour banana bread! and Happy Holidays!By Lori Klein                          Medical and Site Disclaimer: The content of this website is provided for general informational purposes only and is not intended as, nor should it be considered a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified health care provider regarding a medical condition. By using this website, you assume full responsibility and liability for your own actions. ENDORSEMENT DISCLOSURE: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this site. These small earnings help to cover some of the costs for this site.