Maple Coconut Flour Banana Bread
Since my recent discovery of oxalates, I have transitioned to using coconut flour vs. almond flour in my baking adventures. I have been pleasantly surprised by the versatility and deliciousness with my latest new bakes, including this banana bread.
Take those black, overripe bananas off your counter and put them babies to work! Get ready for a simple & moist anytime treat.
Maple Coconut Flour Banana Bread
INGREDIENTS:
2 very ripe bananas
1/2 cup coconut flour (measure and level off with a knife)
4 large eggs
2 tbsp. maple syrup
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla extract
sprinkle of fine sea salt
Directions:
Preheat oven to 350 degrees.
Line a small loaf pan with *a little oil and parchment paper for easy bread removal. *The oil is optional, but helps keep the parchment paper in place for easy pouring.
In a large mixing bowl add your ripe bananas and mash with a fork.
Next, add in flour, eggs and the rest of ingredients. Mix with a whisk until most of the lumps are gone (or feel free to use an electric mixer).
Pour the batter into the lined loaf pan and spread evenly.
Bake banana bread for 40-45 minutes or until the center of the loaf has risen and feels firm to the touch.
Let bread cool completely before slicing.
**FOR BEST SHELF LIFE**
Store bread in an airtight container in the fridge if you don't devour it in one day :).
enjoy this amazing treat my friend!