Coconut Flour Banana Walnut Bread
This delicious coconut flour banana walnut bread recipe is gluten free, uses all natural ingredients and has no added sugars! Coconut flour is a gluten-free flour that is rich in fibre and Medium Chain Triglycerides (MCTs), which have been found to promote stable blood sugar, good digestion, and heart health.
4 overripe medium sized bananas
3 large eggs
1/3 cup organic almond butter (or other nut or seed butter)
1/4 cup coconut oil (melted)
1/2 cup coconut flour
1/4 mixed chia seeds
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/3 cup chopped walnuts (optional)
1/3 cup 70% dark chocolate chips (optional)
Preheat the oven to 170°C.
Spray and line a 9x5 inch loaf pan with baking paper.
In a large mixing bowl mash the bananas until smooth. Add in the eggs and mix lightly.
Add in the almond butter and melted coconut oil, mixing until well combined.
Mix in the coconut flour, chia seeds, baking powder, cinnamon, and sea salt. Stir until well combined.
Fold in the walnuts and/or chocolate chips.
Pour the batter into the loaf pan. Smooth out mixture and sprinkle with a few more walnuts and chocolate chips (optional).
Place pan in oven and bake for 50 minutes. Remove from oven and leave to completely cooled.
Turn the loaf out of the pan and remove the baking paper.
Serve at room temperature, or microwave for 30 seconds to warm, or lightly toasted.
The coconut flour banana walnut bread can be stored in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.