Coconut Flour Banana Bread [simple, vegan, gluten-free, paleo]
![Coconut Flour Banana Bread [simple, vegan, gluten-free, paleo]](https://photos.bigoven.com/recipe/hero/coconut-flour-banana-bread-simple-vegan-gluten-free-paleo-1339642.jpg)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 2 large eggs room temperature
- 1.5 cups mashed ripe bananas about 3 medium
- 1/4 cup raw creamy cashew butter (i used homemade)
- 1 1/2 tbs grade b maple syrup
- 1/2 cup coconut flour (i measured 65g)
- 1/4 tsp nutmeg (optional)
- Carbohydrate 10.3121216661706 g
- Cholesterol 136.457291666252 mg
- Fat 14.1798645832422 g
- Fiber 1.22685828938087 g
- Protein 3.9044966663239 g
- Saturated Fat 8.13869343744325 g
- Serving Size 1 1 Serving (87g)
- Sodium 122.550166655793 mg
- Sugar 9.08526337678977 g
- Trans Fat 1.27379860416201 g
- Calories 178 calories
Preheat oven to 375 and line an 8x4 loaf pan* with parchment paper, set aside.In a small bowl, combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt until full combined and no more clumps of flour are present. Set aside.In a medium bowl (or large measuring cup) mash your ripe bananas until no more lumps are present. (I used myimmersion blenderto puree.)Add cashew butter, maple syrup, and vanilla extract to medium bowl with banana and whisk until combined. (If you keep you nut butter in the fridge, you may need to warm in the microwave slightly.) Add 2 large eggs and whisk until combined with rest of wet ingredients.Add coconut flour mixture to medium bowl of wet ingredients. Using rubber spatula, gently stir until combined.Pour batter into prepared baking pan, and bake for 22-27 minutes (mine took 25).Let bread cool in pan for 15 minutes before slicing. Store banana bread in fridge up to 3 days fresh, or freezer up to 1 month.
