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Makes
1 loaf
Creator Notes
This luscious gluten-free banana coconut bread is made with hazelnut and coconut flour, loaded with protein and flavor!
—garlic and zest
Components
3
ripe bananas
4 tablespoons
coconut oil, melted
3
additional mountainous eggs
2 tablespoons
agave
2 teaspoons
vanilla extract
1/4 cup
coconut flour
1/4 cup
arrowroot starch
1 1/4 cups
hazelnut or almond flour
2 tablespoons
flaxseed meal (non-obligatory) (pulse flaxseed in a mini food processor until ground)
1 teaspoon
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1 teaspoon
cinnamon
1/2 cup
toasted pecans
1/2 cup
sweetened flaked coconut
2 tablespoons
chopped pecans (non-obligatory)
2 tablespoons
pumpkin seeds (non-obligatory)
Directions
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Preheat the oven to 350°. Prepare a medium loaf pan by spraying with vegetable spray and lining with a sheet of parchment paper, that matches the backside of the pan. Subject apart.
- In a mountainous bowl, mash the bananas with a fork. Add the coconut oil eggs, agave and vanilla and beat until delicate with a hand mixer 1-2 minutes.
- In a medium bowl combine the coconut flour, arrowroot starch, hazelnut or almond flour, flaxseed meal, baking powder, baking soda, salt and cinnamon. Streak to combine, breaking up any lumps or clumps that you opinion.
- Add the dry substances to the moist and tear until they’re effectively combined. Subject apart for a brief time to enable the coconut flour to absorb the liquids fully. In the intervening time roughly chop the toasted pecans. Add the pecans and coconut to the banana combination and scramble. Switch the batter to the ready loaf pan and sprinkle with final 2 tablespoons of pecans and pumpkin seeds if desired.
- Bake for Forty five-55 minutes or until a cake tester comes out natty. Frigid in the pan on a wire rack and flip out of the pan to help.
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