Ingredients
Scale
- 4 medium very ripe bananas, with many brown spots
- 2 large eggs
- 1/2 cup any nut butter, unsalted (I used peanut butter)
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup coconut flour
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F. Line a 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
- In a large bowl, mash the bananas using a fork or masher. Add eggs, nut butter, vanilla extract, baking powder, baking soda, cinnamon, and salt. Stir to combine, then add coconut flour and mix well.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes. Transfer to a cooling rack to cool completely before slicing into 10 pieces.
Notes
For best results, use very ripe bananas for maximum sweetness and moisture.
Ensure that the bread cools completely before slicing to prevent it from falling apart.
Store the bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.