Gluten Free Banana Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 4 very ripe bananas very ripe, mashed
- 1/3 cup coconut oil or grass-fed butter melted
- 4 free-range eggs
- 1 1/2 tsp cinnamon
- 1/2 cup organic coconut flour (do not substitute another f
- 1 heaping tsp baking soda
- optional add-ins: 1/3 cup dark chocolate chips walnuts, pecans, slivered almonds, raisins, etc
- Carbohydrate 153.029911666667 g
- Cholesterol 846 mg
- Fat 102.109023333333 g
- Fiber 38.3473164621989 g
- Protein 30.464755 g
- Saturated Fat 80.0306783333333 g
- Serving Size 1 1 Recipe (871g)
- Sodium 1544.05533333333 mg
- Sugar 114.682595204468 g
- Trans Fat 11.2215543333333 g
- Calories 1661 calories
Preheat the oven to 350 degrees. Throw everything together in a medium bowl and mix until combined. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden. Enjoy! *Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter. **This is a wonderful company to buy organic coconut flour from. The coconut flour may seem a little on the expensive side if you are used to regular white flour, but you never need a lot of coconut flour in recipes because it soaks up a lot of liquid. Most recipes only call for a ½ cup or less of coconut flour so a bag will last a really long time! Also, you CANNOT substitute coconut flour for other flours and vise versa.
