Coconut Flour Recipe: Banana Bread

Who can resist a warm, freshly made loaf of banana bread? Here's a recipe more suited to those of us looking for a natural way to help control blood sugar. This is a recipe for coconut flour banana bread. Coconut flour naturally has a very high fiber content and is thus lower in net carbohydrates than common wheat flour. It has a less dramatic effect on blood glucose levels, important for those of us with type 2 diabetes. With the high fiber as well as a higher protein content then wheat flour, it also works great to help us feel fuller, longer... a bonus when trying to maintain a healthy weight. All of this is what makes coconut flour a great ingredient to use in creating more diabetic-friendly recipes.

Learning to bake with coconut flour can be challenging. Coconut flour just doesn't respond the same way in baked goods as traditional wheat flour. You can make little adjustments here and there in these recipes, but remember that a little bit of coconut flour goes a long ways - the high fiber content causes it to absorb a lot of liquid. You'll see that the recipe below also calls for coconut oil and coconut sugar. These are healthier substitutions but are not necessary - you can use regular butter and regular sugar if you prefer.

Remember that this treat should still be eaten in moderation, and in a smaller portion size. It still has carbohydrates and needs to worked into your overall eating plan.

Ingredients

Makes 1 - 9"x5" loaf

This is a wonderfully moist and nutrition-packed loaf. If you find the bread is browning too quickly, lightly place a piece of tinfoil on top for the last 15 or so minutes of baking time.

• 3 very ripe bananas, mashed
• 1/3 cup coconut oil or butter, melted
• 4 eggs, beaten, room temperature
• 1 tbsp chia seeds soaked in 3 tbsp hot water, left to cool until gelled
  (Chia seeds add a good nutritional punch, but if you don't any, just use another egg in its place and eliminate the hot water)
• 1/2 cup coconut sugar
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1/4 cup buttermilk (or use milk with a couple teaspoons of lemon juice)
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cinnamon
• (Optional) 1/3 cup chopped pecans
• Coconut oil, for greasing cake or muffin pan

Directions

• Preheat oven to 350 degrees F.
• Grease loaf pan with melted coconut oil.
• Beat the sugars with the coconut oil or butter until fluffy.
• Beat in eggs until well combined. Add the chia seed mixture (or extra egg, if you're not using chia seeds).
• Beat in mashed bananas, buttermilk, and vanilla.
• Sift the coconut flour, baking powder, baking soda, salt, and cinnamon into the egg mixture. Mix until well combined. Stir in pecans, if using. Let the mixture sit for 10 minutes to allow the coconut flour time to expand.
• Bake for about 45 minutes or until done. Let sit for a few minutes before removing from pan.

Banana bread is always a favorite, and this coconut flour banana bread is a more nutritious version with more protein and fewer net carbohydrates than traditional banana bread... but equally delicious!If you find you have leftovers or you want something a little different, try using the leftover slices and making them into French Toast for another yummy and healthy breakfast treat. There are many more wonderful, lower-carb coconut flour recipes - give them a try!