Hi friends,
I’ve been experimenting with gluten-free baking more and more and although it is a lot harder to get good results, I am loving it! I find gluten-free flours have a natural sweetness to them and require less sugar to make the baking taste good. For example, this bread used 0 added sugars (minus the chocolate) and still tasted SO SWEET to me thanks to the SUPER ripe bananas. That’s definitely key.
However, some of that has to do with my taste buds too. I find the more clean I eat, the more sensitive my taste buds are to sugar. Over time (a long time!) I find myself needing less and less sweetness to feel satisfied. However, I’ve included some maple syrup in the recipe, if you’d like to add it in!
I hope you try this recipe out and let me know what you think! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! It just makes my day!! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Paleo Coconut Flour Banana Bread
Ingredients
Wet ingredients:
- 2 large very ripe bananas, mashed
- 1 tbsp maple syrup (optional)
- 2 whole eggs (at room temperature)
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 2 tbsp coconut oil, melted
- 1 tbsp lemon juice (or vinegar)
Dry ingredients:
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 tbsp tapioca starch
- 1/4 cup dark chocolate chips
Topping (optional):
- 1 large ripe banana, sliced lengthwise in half
- 1 tbsp chocolate chips for topping
Instructions
- Preheat oven to 350F. Line loaf pan with parchment paper.
- Mix wet ingredients in a large bowl until well combined.
- Mix dry ingredients in a small bowl.
- Add dry ingredients to wet ingredients and mix until just combined. Careful to not over mix.
- Transfer to lined loaf pan. If using, slice remaining 1 banana lengthwise and place on top. Press slightly. Add 1 tbsp extra chocolate chips if using.
- Bake for 1 hour until sides are brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 10-15 minutes before transferring to cooling rack to cool completely.
- Slice only once loaf is cooled. Store any excess in the fridge for up to 5 days and the remaining in the freezer for up to 1 month.
