Author Notes
This delicious gluten-free banana coconut bread is made with hazelnut and coconut flour, loaded with protein and flavor!
—garlic and zest
Ingredients
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3
ripe bananas
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4 tablespoons
coconut oil, melted
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3
extra large eggs
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2 tablespoons
agave
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2 teaspoons
vanilla extract
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1/4 cup
coconut flour
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1/4 cup
arrowroot starch
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1 1/4 cups
hazelnut or almond flour
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2 tablespoons
flaxseed meal (optional) (pulse flaxseed in a mini food processor until ground)
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1/2 cup
toasted pecans
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1/2 cup
sweetened flaked coconut
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2 tablespoons
chopped pecans (optional)
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2 tablespoons
pumpkin seeds (optional)
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 fits the bottom of the pan. Set aside.
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In a large bowl, mash the bananas with a fork. Add the coconut oil eggs, agave and vanilla and beat until smooth with a hand mixer 1-2 minutes.
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In a medium bowl combine the coconut flour, arrowroot starch, hazelnut or almond flour, flaxseed meal, baking powder, baking soda, salt and cinnamon. Whisk to combine, breaking up any lumps or clumps that you find.
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Add the dry ingredients to the wet and whisk until they are well combined. Set aside for a few minutes to allow the coconut flour to absorb the liquids fully. Meanwhile roughly chop the toasted pecans. Add the pecans and coconut to the banana mixture and stir. Transfer the batter to the prepared loaf pan and sprinkle with remaining 2 tablespoons of pecans and pumpkin seeds if desired.
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Bake for 45-55 minutes or until a cake tester comes out clean. Cool in the pan on a wire rack and turn out of the pan to serve.
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