Coconut Flour Banana Bread

Ingredients

1. 4 very ripe bananas
2. 3 eggs
3. 1/3 cup natural peanut butter or any other nut or seed butter (*see notes)
4. 1/4 cup melted coconut oil
5. 1/2 cup coconut flour
6. 1/4 cup flax meal
7. 2 teaspoons baking powder
8. 1 teaspoon cinnamon
9. 1/2 teaspoon sea salt
10. 2/3 cup walnuts and/or chocolate chips optional (I do 1/3 cup each)

Instructions

1. Preheat the oven to 350°F. Prepare a 9x5 inch (or 8x4 inch) loaf pan by lining it with parchment paper.
2. In a large bowl mash the bananas with a potato masher or fork until smooth. Add the eggs and break them up lightly with a fork.
3. Add the peanut butter and melted coconut oil and stir everything with a spatula or wooden spoon until well combined.
4. Now add the coconut flour, flax meal, baking powder, cinnamon, and sea salt. Stir until combined and no pockets of flour remain.
5. Finally fold in the walnuts and/or chocolate chips.
6. Fill the batter into the prepared baking pan. Smooth out the top and sprinkle with a few more walnuts/chocolate chips (optional)
7. Bake the loaf for about 50 minutes. Then remove from oven and leave loaf cool in the pan until completely cooled.
8. Then turn the pan over to remove the loaf and remove the parchment paper.
9. Enjoy at room temperature or lightly toasted.
10. Store the coconut flour banana bread in the fridge for up to 5 days. It will be fine at room temperature for 1-2 days.

For more detail leelalicious

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