I’ve been experimenting a bit with coconut flour, trying to come up with grain-free versions of usually-grainful baked goods. One thing I’m trying to perfect is a brownie, which this isn’t… but this came out of that experimentation. It’s a delicious banana bread with chocolatey undertones, great by itself or with butter spread over it. It’s not too sweet, which is nice, and I’m sure it’d be fantastic with chopped nuts in it or sprinkled on top.
Set your oven to preheat for 350 degrees Fahrenheit.
- 1/3 cup coconut oil, melted
- 1/2 cup cocoa powder
- 2 bananas, mashed
- 1/2 tsp salt
- 1 tsp vanilla extract
- 6 eggs, room temperature
- 1/2 cup coconut flour, sifted
If you’d like, you can fold in nuts at this point.
Oil a 8″ or 9″ baking pan with coconut oil or butter, and pour in the batter.
Bake 30-35 minutes or until a toothpick inserted in the center will come out clean.
Cool, then slice (this slices SO nicely… perfect cuts).
Enjoy plain or smothered with butter, or try topping it with some almond butter.