Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
slices
|
Ingredients
- 1/2 tablespoon coconut oil for greasing pan
- 3 medium ripe bananas mashed (about 1 1/4 cups)
- 1 teaspoon vanilla extract
- 1/4 cup natural peanut butter
- 2 large eggs room temperature
- 1/2 cup coconut flour sifted to remove lumps
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 350 degrees F. Grease an 8x4 inch or 9x5 inch loaf pan with coconut oil.
- In a small bowl, mix coconut flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer, combine mashed bananas, vanilla extract, and peanut butter; beat until smooth and creamy.
- Add the eggs one at a time, and mix on medium speed until combined.
- With the mixer on medium-low speed, add in the dry ingredients and mix again until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bread from oven and place on a wire rack to cool for 20 minutes. Carefully invert the pan to remove the bread, and place back on the wire rack to cool completely. Once completely cooled, cut into 12 slices and serve.
Recipe Notes
For best results, use very ripe bananas with a lot of brown spots.
Recipe adapted from Ambitious Kitchen at https://www.ambitiouskitchen.com/2015/01/chocolate-chip-coconut-flour-banana-bread-gluten-free-paleo/