I would offer you a introduction to this recipe, and tell you about how it rivals the gluten-laden banana bread I fondly remember my mom making in my childhood, but I recently found this tweet and think it makes the idea introduction
So let’s get right to the recipe, after a few notes on the ingredients.
About the ingredients in this Glazed Coconut Flour Banana Bread
Coconut flour — Coconut flour baked goods can tend to be dry and crumbly, but this coconut flour banana bread turns out moist and light thanks to the bananas and eggs.
Eggs — If I’ve said it once, I’ve said it many times: coconut flour recipes usually require real eggs to hold together and provide moisture. Egg substitutes will not work in this recipe.
Cardamom — My Danish heritage taught me to add cardamom to baked goods. If you haven’t tried cardamom in banana bread, you’ll love the subtle warm spice it adds.
Nut or seed butter — You can use tahini, sunflower seed butter, cashew butter, or almond butter. If you can’t have any seeds or tree nuts, you might try coconut butter but I haven’t tested the recipe with that ingredient.
Citrus glaze — I’m using the glaze that recipe contributor Jean created for her Paleo Lemon Poppyseed Muffins, which she shared here.
- 3 ripe bananas
- 4 eggs, room temperature
- ½ cup coconut flour
- ¼ cup coconut oil, melted
- ¼ cup nut or seed butter of choice (I used tahini, but you could use almond, cashew, or sunflower seed butter)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1½ tsp. vanilla extract
- ½ tsp. cinnamon
- 1½ tsp. ground cardamom
- ¼ tsp. unrefined salt
- 2 Tbs. coconut butter
- 1 Tbs. raw honey
- 1 Tbs. coconut milk
- 1 Tbs. lemon juice
- zest of ½ lemon
- zest of ½ orange
- Preheat the oven to 350 and grease a 9-inch loaf pan with coconut oil or butter.
- Mash the bananas thoroughly in a large bowl with a fork. Add in the rest of the ingredients and whisk vigorously to combine.
- Pour into the loaf pan and bake about 45 minutes, until a toothpick comes out clean. Cool in the pan on a metal rack until warm, then remove from the pan and cool completely.
- To make the glaze, combine all ingredients. Glaze the cooled banana bread and serve. Store leftovers in an airtight container in the fridge for a few days.