Coconut flour is a game-changer, I cannot tell you enough how much love I have for it. Quite honestly, you can’t even tell the difference and its great if you want less carbs or eliminating gluten and wheat from your diet.
Recently, under the advice of my naturopathic doctor, I have cut back on my wheat consumption. You would actually be shocked to know that a LOT of people can’t digest wheat properly, hence the bloat you may feel after eating it.
In order to accommodate my new diet, I was determined to replicate my mom’s banana bread as it is TO DIE FOR. I am not one to sacrifice eating the things I love, so I found this recipe that tastes basically identical to hers, with cleaner ingredients and less guilt!
This recipe is gluten-free, paleo (if you use paleo chocolate chips), has no added sugar, and is healthy and delicious AF! It took me three batches to perfect the recipe (and I will use parchment paper the next time – more on that below) and I am so beyond happy with my healthier version.
Here’s what you need:
- ½ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 4 eggs
- 1 cup mashed banana
- 1 tsp pure vanilla extract
- ½ cup melted coconut oil
- ½ cup chocolate chips (I used milk chocolate chips but use whatever you want – paleo/dairy-free etc.) plus extra for topping