I’m not good at baking and I am forever trying new banana bread recipes. This recipe is a clean eating recipe and it looked interesting with its substitution of coconut flour for white flour. The loaf turned out well and will excite those who like things not too sweet. Us – we were looking for a bit more of a dessert flare. Worth a try though.
Prep Time: 10 minutes Baking Time: 45 minutes
Servings: 12 slices
• 4 ripe bananas, peeled
• 4 whole eggs
• ½ cup coconut flour
• ½ cup natural peanut butter
• 3 Tbsp applesauce
• 1 Tbsp coconut oil, melted
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• ¼ tsp cinnamon
Preheat oven to 350 degrees F. Use a small amount of coconut oil to grease a loaf pan. Combine bananas and eggs and use a mixer to mix for about 1 minute. Add additional ingredients and mix thoroughly to combine. Pour batter into loaf pan. Bake for about 45 minutes at 350 degrees.
Darling Daughter’s Notes: I like the combination of peanut butter and bananas. A little pat of butter is the perfect way to eat this. I still wish it was sweeter.
Suggested Nutritional Values: Calories 148, Protien 6g, Carbohydrates 16g, Dietary Fiber 2g, Sugars 7g, Total Fat 17g, Cholesterol 470mg, Sodium 217mg
Diabetes Type 2 Suggestions: This is a fairly heavy carb recipe that could be part of a breakfast with a side of Greek yogurt. Make sure to use natural peanut butter or almond butter to gain valuable nutrients and cut sodium. Enjoy.