We all have our proven banana bread recipe, but a simple ingredient exchange helps to increase a little. Instead of using flour for all purposes for dough, coconut flour is a surprise twist that infuses this treatment with a tropical flavor and a dose of protein. This makes the roast good, which is always a success in potluck sales and even more irresistible. Also, you can move nuts or chocolate on this banana bread for a crispy texture that complements the damp cake. Keep reading to learn more about coconut flour and how to use it to make a tasty and nutritious banana bread!
The Basics of Banana Bread
Although banana bread is classified as a “fast bread” (a bread that contains no yeast), it is closer to a cake. The combination of puree ripe bananas with eggs, oil or butter, flour, sugar, baking soda and/or dust and cinnamon produces a damp and sweet treatment. However, you can wear it simply by switching flour for all coconut flour purposes.
Why the coconut flour is perfect on banana bread
Coconut flour is finely grounded dehydrated coconut meat. You can find it in stores or do it at home, spraying the dry coconut pulp in a thin powder. Regardless of this, it is a flour that is full of three grams of protein for each portion of two touches. This is beneficial as the nutrient is associated with cell growth and repair, as well as maintaining muscle mass.
While coconut flour gives goodies like banana bread a taste and nutrient thrust, using it as a replacement for baking requires some precision. “Coconut flour is not an exchange of equal parts proportion with flour for all purposes,” April Franqueza, High Hampton Resort pastry chef, notes. Therefore, when converting a recipe, it suggests to use ¼ to ⅓ cup coconut flour for each cup of flour for all ends listed. After hitting the amount of coconut flour required for banana bread, there is an additional step that will ensure damp treatment.
Pastry Chef Secret for Extra-Mona Bread Bread
Chef Frankza notes that the high fiber content of coconut flour can let his banana bread dry and break. Then she suggests that “adding an extra banana to your bread will help with moisture.” The additional banana may be small, but make sure it mix well with the other ingredients. Then the dough is ready to bake until brown and soft.
How to Make Coconut Flour Banana Bread
This Lindsey Chastain Coconut Flour Bread, founder and CEO of Waddle and Cluck, is a delicious way to start baking with this ingredient! For an additional flavor, bend the dark chocolate chips or chopped walnuts in the dough before entering the oven.
Coconut Flour Banana Bread

Ingredients:
- 1½ cups of mature banana (about 3 to 4 medium bananas)
- 1 cup coconut flour
- 4 eggs, ambient temperature
- ⅓ Melted butter cup or coconut oil
- ⅓ cup of honey or onboard syrup
- 1 teaspoon. baking soda
- ½ teaspoon. salt
- Cinnamon
- Kitchen Spray, to lubricate
- Chopped nuts or chocolate chips, optional
Instructions:
- Harvest: 1 bread
- Pre -the oven at 350 ° F.
- Grease, bread of bread 9 by 5 inches with generous layer of kitchen spray. Reserve.
- In the large bowl, mix mashed banana, eggs, melted butter or coconut oil, honey or edge syrup and cinnamon until fully combined.
- In the separate bowl, mix coconut flour, baking soda and salt. Mix the dry mixture well to avoid clusters.
- Mix slowly the mixture of dry coconut flour in the moist banana mixture. Then bend on mixing like nuts or chocolate chips. Pour the dough into the greased pan, spreading evenly everywhere.
- Make up about 35 to 45 minutes. The cake is made when the toothpick inserted in the center comes out clean. Let it cool fully before slicing.
What serving banana bread with coconut flour with
Serve the slices of your slightly hot coconut flour bread with a dose of yogurt and/or fresh fruits. A on -board syrup drizzle or a peanut butter stain at the top also works to sweeten the roasters further!
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