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This coconut flour banana bread is super moist and tender, carrying with it a nice coconutty flavor! I find it great for breakfast or tea, nice to go along with a cup of strong tea!
Have you tried baking with coconut flour for paleo treats before?
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Coconut flour is very different from the usual wheat flour that we use. It is made from ground coconut flesh, and is high in fiber – great for filling up the tummies 🙂
You’d find coconut flour in most paleo recipes, where we use the coconut flour to replace wheat flour, so that we can cut out carbs (wheat flour) from the recipe.
For recipes using coconut flour as the main ingredient, there is usually a very high ratio of wet ingredients, especially the eggs.
A moist and tender loaf of coconut flour banana bread, which is great to serve at breakfast, or for tea break.
- 3 eggs, room temperature
- 120 g banana, mashed
- 1 tbsp honey
- 40 ml extra virgin coconut oil
- 28 g coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp cinnamon optional
- 1/2 tsp vanilla
- 1/4 chopped walnuts
- Some whole walnuts
Grease and line your loaf pan. Set aside. Preheat your oven to 180C.
In a medium mixing bowl, whisk together the eggs, honey, vanilla and coconut oil till well combined.
Sift in the coconut flour, salt, baking soda. Stir till no trace of lumps remain.
Add in the mashed banana and fold into the batter till well mixed. Add in chopped walnuts and give it a quick stir.
Pour the batter into the loaf tin. Place whole walnuts on the surface of the batter.
Bake in the preheated oven for about 30-35 mins, or until a skewer inserted in the centre comes out clean.
Recipe is from Ellena of Cuisine Paradise . Makes a small loaf, serving 2-3 adults.
I am using the small tin loaf from Daiso, which measures about 15 x 5 cm. Ellena used a17x8x6 cm loaf tin 🙂
You can purchase the Bob's Red Mill coconut flour from Jason's Marketplace in Singapore. It is also available on iHerb or Amazon.