This nutritious and simple coconut flour loaf is high in fibre and combined here with plenty of egg, delivers a slightly spongy and well-structured loaf with a delicate coconut note, delicious straight from the oven or toasted with butter. Coconut flour absorbs liquid readily, so a little goes a long way. This is a great way to use up any overripe bananas.
Ingredients
120g coconut flour, sifted
350g very ripe bananas, mashed (3-4 bananas)
4 large eggs
60ml melted coconut oil or butter
60ml maple syrup or honey
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Method
- Preheat oven to 160C fan-forced. Line a loaf tin with baking paper
- Mash bananas with fork, whisk in eggs, melted oil, syrup and vanilla
- Sift in coconut flour, baking soda, cinnamon and salt. Fold through until smooth
- Let the batter rest for 5 minutes so the coconut flour fully hydrates; it will thicken up
- Pour into the tin, smooth the top, bake for 45-55 mins until a skewer comes out clean
- Cool in the tin for 10 mins, then turn out and cool fully before slicing (it firms up as it cools)