Sorry I missed you guys yesterday! I hope you had a nice long weekend if you were lucky enough to have yesterday off. We had a pretty relaxing one and I was able to spend some time experimenting in the kitchen 🙂
Coconut flour has been on my “want to try” list and a pile of brown, err black, bananas were sitting on the counter, so banana bread seemed like the most logical option – logical and delicious 🙂 This was my first time baking with coconut flour. It is made from dried, defatted coconut meat that is ground into a fine flour. It is low in sugar and high in fiber and healthy fats. I figured if I used it with some natural peanut butter I could substitute, not only the flour, but also the oil that is used in most banana breads.
- 4 1/2 bananas
- 1/3 cup peanut butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup chocolate chips (optional)
- Preheat oven to 350 degrees
- In the bowl of an electric mixer, cream 4 bananas, peanut butter, brown sugar and vanilla
- Add the eggs 1 at a time
- In a small bowl whisk together the coconut flour, baking soda, baking powder and sea salt
- Slowly add flour mixer to the banana mixture, mix until combined
- Fold in chocolate chips, if desired
- Generously oil a medium loaf pan
- Pour in batter
- Top with thin slices of the remaining 1/2 banana, if desired
- Bake for 30-35 minutes until a knife inserted in the center comes out clean
In my opinion, eating the batter is the best part of baking, I like it more than eating the final product. So I got a little worried once I had the batter all mixed up and I gave it a try because it did not taste great. But, I thought, no sense messing with it now, so I topped it with some thin banana slices and popped it in the oven. I checked it at 20 minutes and then again every 5 minutes until it finally seemed set enough at 35 minutes. After it cooled for a few minutes I dug in… I was pleasantly surprised!
The coconut flour definitely gives it a different texture. I have been trying to think of the right word to describe it, but the only thing I can come up with is “spongy”… I know that is usually not an appetizing texture, so I mean it in the best way possible! Somehow it manages this spongy texture while also being very moist and dense. Both the coconut flour and peanut butter give it a nutty, but not overpowering or necessarily identifiable, flavor that I enjoy.
I hope you will give it a try!
Do you have any favorite recipes that use coconut flour?