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!
Using 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?
Coconut banana loaf recipe
- 500g mashed banana (make sure it’s ripe!)
- 1/2 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