Coconut Flour Banana Bread Recipe

After the previous Coconut Flour Bread, I was eager to try another one! This time I found this recipe from healthextremist.com and decided to give it a shot! Its a pity I had to fast  for the next few days or I would’ve finished the entire bread!

Ingredients

  1. 3/4 cup Coconut Flour (see here)
  2. 4 Kampong Chicken Eggs (Free-range)
  3. 3 small mashed Bananas (about 5 inches long)
  4. 2 small Bananas sliced along the width (about 5 inches long)
  5. 1/4 cup Coconut Oil (melted) (see here)
  6. 1 teaspoon Cinnamon (see here)
  7. 1/2 teaspoon Baking Soda (see here)
  8. 1/2 teaspoon Apple Cider Vinegar
  9. 1/2 teaspoon Sea Salt (see here)
  10. 1/2 cup chopped Walnuts (save some for sprinkling on the top) (see here)
    *nuts are optional and not AIP Friendly

Instructions

  1. Combine dry ingredients in a bowl and mix.
    (Coconut Flour, Baking Soda, Cinnamon & Sea Salt)
  2. Combine wet ingredients in a separate bowl and mix.
    (Eggs, Mashed Bananas, Coconut Oil, Vinegar)
  3. Slowly add dry ingredients to the wet ingredients while mixing.
  4. Once batter is ready, stir in the chopped Walnuts. Remember to save some for sprinkling on the top.
  5. Grease a bread pan with either coconut oil or butter. I used a 3.5×8 inches pan.
  6. Scoop batter into the bread pan and smooth out the top with a knife.
  7. Lay the sliced bananas on top and sprinkle chopped walnuts over them (if wanted).
  8. Bake at 350°F or 176°C for about 40 minutes.
    *Let cool before serving.

Banana Bread.jpeg

Results

just-baked

I had some problems because of some miscommunication thus I had to leave the mixed batter in the fridge for a couple of hours before baking. My sis said if I were to just bake it then after thawing, the baking soda would already have reacted with the vinegar and the bread wouldn’t rise as much as it should. She suggested adding in an aerator like egg whites with air beaten into them.

She advised me to scoop the chilled batter out, and mix it again to thaw it faster. Meanwhile she used a mixer lots of air into 2 egg whites. They ended up looking almost like a meringue. She then mixed this bit by bit into the batter, scooped it in the bread pan and I redecorated the top with sliced bananas and walnuts.

In the end, the bread rose well and turned out fine!

However, it was pretty dry though and did not have as much banana flavour as I expected. Went well with kaya!

Improvements

final-product

Taste:

  1. Add more mashed bananas to the batter next time!
  2. More cinnamon!

Moistness (make it less dry): 
*Tips taken from here

  1. Scoop the flour I’m measuring and pour into another cup to measure. I was scooping directly from the bag with a measured cup and skipped this step. Hence I might have compressed the flour and scooped too much leading to dry baked goods. Also level off the measuring cup by sliding a flat edge such as a butter knife over it to remove excess flour.
  2. Sift the flour before measuring it as its lighter and we use less
  3. Increase the baking powder and/or baking soda in the recipe by 25 percent.Or double the yeast in recipes requiring yeast.
  4. Increase moisture by increasing the amount of oil.
  5. Beat more air into the batter (at least 5 mins). Probably use my hands until the batter feels “loose”
  6. Remove the bread pan from the oven earlier, before the toothpick test is done. Meaning when poking a toothpick into the centre of the bread, to still have some bits stuck on the toothpick instead of none. This should ensure some moistness still in the bread!
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2 thoughts on “Coconut Flour Banana Bread Recipe

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