Healthier banana bread with coconut flour

bananacoconutbread-2

 

Banana bread is a bit of an all time favourite for me and this healthy banana bread with coconut flour is a winner.  Freshly sliced from the oven, it’s delicious as is, or even better topped with some almond butter and extra sliced banana with a drizzle of honey.  The past few weeks of my pregnancy I’ve been feeling more like sweet foods and so I’ve been doing a bit of experimenting with some more nourishing baking recipes.  This healthy banana bread with coconut flour fits that bill.  It uses higher fibre ingredients and avoids refined carbohydrates.  It’s naturally sweetened with banana and just a little honey. For a while now I’ve been wanting to experiment with coconut flour so I used it in this recipe, along with some wholemeal flour.

Coconut flour is high in fibre and helps make this healthy banana bread nice and moist.    I worked out that per slice, it has less than a teaspoon of added sugars (from the honey), yet it still has a subtle hint of sweetness that makes it delicious.  A good test of if something is really good or not is to run it past the husband.  He enthusiastically said it was ‘nice’ which is a complement coming from him, especially as he has quite the sweet tooth and he’s not afraid to say if he doesn’t like my baking!

This healthy banana bread is really easy to make too. I just put all the ingredients into my Vitamix, blended for about 30 seconds and it was mixed and ready to pour into the loaf tin.  You’ve got to love recipes like that!

Healthy Banana Bread with Coconut Flour

Ingredients:

1/2 cup coconut flour
3/4 cup wholegrain flour
2 teaspoons baking powder
2-3 tablespoons honey (3 if you like it sweeter)
3 ripe bananas + 1 extra for the top
1/2 cup unsweetened yoghurt
3 eggs
1/3 cup melted coconut oil or macadamia nut oil
1-2 teaspoons cinnamon

Method:

Preheat oven to 180 degrees Celcius.

Place all ingredients minus one banana and the cinnamon into either a high powered blender (I used my vitamix) or a bowl and mix until fully combined.

Cut the remaining banana into three thin strips and lay on top of the loaf.  Sprinkle with the cinnamon

Pour into a lined loaf tin and bake for 40 -50 minutes or until a skewer comes out clean when inserted into the middle.

 

 

 

 

 

 

 

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4 Responses to Healthier banana bread with coconut flour

  1. Robyn June 28, 2016 at 6:56 pm #

    That looks scrummy! Do you have any suggestions for replacing the yoghurt though? My daughter and husband are both lactose intolerant, and neither tolerates yoghurt well. They can have lactose-free milk, but it’s a different thickness. Maybe 1/4 cup milk?

  2. Hannah July 6, 2016 at 11:53 pm #

    Pleasant fine crumb and very moist, but needs a big flavour boost. Next time I will add some warm spices and some chopped pecans.

  3. Hayley August 21, 2016 at 5:21 pm #

    Just made this banana bread! Delish! I added some chopped hazelnuts and a good sprinkle of cinnamon to the batter. Thanks for the recipe!!

Trackbacks/Pingbacks

  1. In a Nutritionist's Kitchen - June/July edition - Eat Well NZ - July 11, 2016

    […] Coconut flour doesn’t behave the same way as ordinary flour in baking, so you can’t make a straight swap.  It absorbs lots of fluid, so you’ll find your mixture needs to be runnier than usual, and it generally works well with plenty of eggs.  I’ve had a bit of an experiement with some good results.  One of these is my banana loaf.  It’s moist and flavourful yet not overly sweet.  Check out the recipe here. […]

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