Gluten free baking doesn’t have to be difficult. This coconut banana loaf only uses 3 ingredients and is naturally sweetened! What’s not to love?
I’ve been trying to eat less gluten lately because I don’t feel so good eating it and so I’ve been experimenting with gluten free flours. I mainly used buckwheat before because I find that it’s the most similar to all purpose flour and I enjoy the nuttiness of it but recently, I have come across coconut flour!
Coconut flour isn’t like most flours out there because it absorbs liquid like crazy! I swear it’s like the chia seed of the flour world 🙂
But despite how finicky it is to bake with because it’s hard to get the liquid to flour ratio right, I love baking with it because it adds such a nice tropical aroma to your bakes without having to add coconut flakes! I also find that it maintains moisture in the loaf better than a lot of other flours I have worked with.
The only thing about coconut flour I haven’t been able to figure out is how to make vegan treats with it. I’ve tried making it using flax/chia eggs but it lacked the structure that eggs brought and I found that it was much denser.
Has anyone else worked with coconut flour before? What have you made or what type of gluten free flours have you used?
- 500g mashed banana (make sure it's ripe!)
- ½ cup egg white (or 3 eggs)
- 1 cup coconut flour
- 1 teaspoon baking powder
- Combine the mashed banana and egg white together. Whisk until well incorporated.
- Stir in the coconut flour and baking powder.
- Bake at 350F for 50 - 60 minutes or until golden brown and a toothpick comes out clean when inserted into the middle