Gluten-Free Banana Bread in 6 Steps

It's natural to be skeptic about gluten-free bread. The idea itself sounds rather oxymoronic. But, after the success I had with the chocolate coconut cupcakes, I wanted to make a healthier version of my favorite banana bread. This gluten free, and refined sugar and fat free recipe is so delicious that you do not miss the flour, or the butter. I love banana bread, and these healthy modifications allow me to have guilt free indulgence for breakfast. 

Posted by Cultivate Flavors on Sunday, October 18, 2015

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Ingredients:

1 cup of coconut flour

1 teaspoon of baking soda

1/4 teaspoon of salt

1/4 cup of coconut oil

1/4 cup of honey

4 large eggs

1 teaspoon of vanilla extract

1 cup of full fat yogurt

4 large ripe bananas, mashed

1/4 cup of chopped walnuts

  

Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a nonstick spray on a 9x5 inch loaf pan. Place the pan on a baking sheet.

Step 2: In a medium bowl, whisk coconut flour, baking soda, and salt.

Step 3: In a stand mixer, add coconut oil and whisk until melted. Add, honey and whisk on medium speed until blended. Add the eggs, vanilla extract, yogurt, and bananas. 

Step 4: Add the coconut flour mixture, and whisk until incorporated. Add chopped walnuts.

Step 5: Transfer into the prepared pan, bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. 

Step 6: Remove from the oven and cool completely on a rack. Remove the banana bread from the loaf pan, and slice and serve.