Sugar Free Coconut Banana Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp corn starch
- 1 tbsp apple cider vinegar
- 1/2 tsp salt (i use himalayan salt)
- 1 tbsp pure vanilla extract (storebought or homemade)
- 1 cup (100g | 3.5oz) chopped walnuts
- 3-4 large over-ripe bananas mashed
- 1 cup (240ml) full fat coconut milk at room temperature
- 1/2 cup (120g | 2.8oz) coconut oil melted
- 2-1/4 cups (290g |10.2oz) whole wheat flour
- 1 cup (90g | 3.2oz) shredded unsweetened coconut
- Carbohydrate 1.55363168627202 g
- Cholesterol 111.443055555003 mg
- Fat 17.0610108109458 g
- Fiber 0.00930459894270391 g
- Protein 2.4860402170878 g
- Saturated Fat 10.2711058236942 g
- Serving Size 1 1 Serving (46g)
- Sodium 139.688795977586 mg
- Sugar 1.54432708732931 g
- Trans Fat 1.35536216666122 g
- Calories 169 calories
Preheat your oven to 350°F; grease and flour a loaf pan and set it aside.In a large mixing bowl, combine the ripe bananas, coconut milk, melted coconut oil, apple cider vinegar and vanilla extract and mash well with a whisk then whisk vigorously until completely combined. Add the eggs and mix until just incorporated.In a separate bowl, combine the flour, shredded coconut, walnuts, corn starch, baking soda, baking powder and salt and mix well with a whisk until fully combined.Add the dry ingredients to the wet and mix with a rubber spatula until well combined, then pour the batter into your prepared loaf pan.Bake for 60 minutes, or until the top is nice and brown and a toothpick inserted in the center of the cake comes out clean.Remove the cake from the oven and place it on a cooling rack to cool for at least 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.Remove the bread from the pan, then slice and serve.Keep leftovers in an airtight container in the refrigerator for up to a week.
