Wait, it’s my Spring Break already?
Mind. Blown. I’m halfway through this semester already?!
Yup, that’s right. After today ends I have a week off for spring break, except this weather could be the farthest thing from springy. It’s really crazy how time flies!
And no, I’m not going to anywhere tropical like the typical college student. I’m not going home either, which kinda stinks, because it’s too expensive and too short of a break so what’s the point right? I gotta be here and work at one of my jobs. But that’s alright, more time to bake and spend time with friends who will be here too! One of my friends has a birthday coming up so you’ll totally see a cake recipe soon! 🙂
Speaking of recipe, I’ve got a good one for you today.
Remember when I was going on and on about coconut flour and almond flour yesterday? Well, being the person that I am, I decided to bake up a batch of some coconut flour banana bread to bring to my brother when I see him this weekend. Yeah, I’m the best sister ever, I know. 😉 I recently discovered Ashley’s version yesterday and I knew I had to try it! Plus I already had all of the ingredients in my pantry already so I obviously had to bake it!
Easy, breezy, beautiful: BANANA BREAD.
Take your ingredients. Mix wet, mix dry, pour dry into wet, and BOOM. You’ve got yourself a happy little loaf! 🙂
This recipe was adapted from Fit Mitten Kitchen and Ambitious Kitchen.
Coconut Flour Banana Bread (Gluten-Free, Vegan, Dairy-Free + Paleo)
- Serves: 8
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients:
3 medium ripe bananas, mashed
1/4 cup natural peanut butter (or almond/cashew)
1½ tbsp honey (or maple syrup)
3/4 tsp vanilla extract
2 large eggs, room temperature
½ cup coconut flour
¾ tsp cinnamon
¼ tsp nutmeg (optional)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Directions:
- Preheat oven to 375° and spray an 8×4 or 9×5 loaf pan with cooking spray, set aside. (I used an 8×4).
- In a small bowl, combine all of your dry ingredients: coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk to combine until no clumps are present.
- In a medium bowl (or large measuring cup) mash your ripe bananas until no more lumps are present. (You could also use your immersion blender!)
- Now add your nut butter, maple syrup, and vanilla extract to medium bowl with banana and whisk until combined. Add 2 large eggs and whisk until combined with the rest of your wet ingredients.
- Add the dry ingredients to the wet. Mix gently with a rubber spatula until everything is combined. DO NOT OVERMIX.
- Pour your batter into the prepared loaf pan and bake for 25-27 minutes. Mine took 25.
- Remove and let cool in the pan for about 15 minutes before trying to slice, if you can wait that long! Store banana bread in fridge up to 3 days fresh, or freezer up to 1 month.
Please excuse the awful lighting. My apartment gets literally NO natural light.
I hope you all have a beautiful Friday and weekend, I’ll check back in with you guys soon! <3