This recipe calls for coconut flour which I have to admit I still find difficult to bake with but it's such a healthy ingredient it's worth the effort.
Coconut flour is made from the "meat" of the coconut which is then dried at low temperature and ground for a texture similar to conventional flour. But don't be fooled, you can't replace traditional wheat flour by coconut flour at a 1:1 ratio. Best to use recipes that call for coconut flour or you can replace 1/3 of the flour by the coconut equivalent but you might need to up the eggs and liquid needed.
Coconut flour is an excellent source of gluten-free protein, is very low carb, it actually lowers the calorie content of food, contains 40% dietary fibre, promotes lipid oxidation, aids in digestive health, and helps balance blood sugar levels. I told you it was an amazing ingredient.
To make this recipe paleo friendly you can replace the chocolate chips by walnuts - I simply love chocolate and I found it really brought some sweetness to the banana bread.
1 cup of coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon bicarbonate of soda
Pinch of Himalayan salt
1/2 teaspoon Bulletproof Upgraded Vanillamax (vanilla powder)
4 large eggs
1/4 - 1/2 cup of coconut sugar (optional I didn't use it and it was sweet enough)
4-5 very ripe bananas (very ripe) - once lightly mashed, it will make up about 1 1/2 cups of banana
1/2 cup of unsweetened dark chocolate chips
1/4 cup melted coconut oil
1. Preheat the oven to gas mark 3. Line a bread baking tin with baking parchment
2. Sift the coconut flour, cinnamon, baking powder, bicarbonate of soda, salt and vanilla powder in a bowl
3. Mash the bananas and whisk in the eggs and coconut sugar (if using) and mix in the dry ingredients
4. Gently fold in the coconut chips and finally the melted coconut oil
5. Scoop the batter in the tin, flatten it with a spatula and bake in the oven 55 minutes (or until a skewers comes out clean)
6. Let the bread cool in the tin and it's delicious both warm or cold.