My new obsession with coconut flour is getting out of hand. I love the way such a small amount can absorb so much liquid. This fascination started when a client gave me a blueberry muffin recipe that used 6 eggs and only one cup of coconut flour, that just baffled me and so the coconut flour experiments began. (Most muffin recipes of that quantity call for 1 egg with 1 cup of flour) I have failed many times (which I will not share). My 8 month old doesn't seem to complain about eating so much coconut flour, but the toddler and my husband are over it, until now. And I love that it is gluten free, has no refined sugar (if you leave out the chocolate chips...which with a toddler in my house would never happen), and can be Paleo as well.
Chocolate Chip, Coconut Flour Banana Bread
Ingredients
3 bananas, overly ripe
1/4 cup almond butter (or peanut butter)
1 tsp vanilla
2 eggs
1/2 cup coconut flour (do not substitute)
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1 tbsp ground flax seed
1/4 cup chocolate chips (I used mini chocolate chips)
Directions
Pre-heat oven to 350 degrees F. Line a loaf pan with parchment paper and spray with non stick cooking spray.
In a stand mixer combine bananas and almond butter with paddle attachment until well combined. Add vanilla and eggs and mix thoroughly. Add coconut flour, baking powder, baking soda, salt, cinnamon and flax seed. Mix on low speed until incorporated. Add chocolate chips and mix by hand. Bake for 35-40 minutes until the center is set (use a toothpick and stick into center to see if it comes out clean). Let cool completely before removing from pan and slicing.
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