This gluten-free Banana Coconut Bread is healthier and tastier than most conventional banana breads.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Preheat Oven, Prepare Pan & Mash Bananas
Preheat the oven to 350°. Prepare a medium loaf pan by spraying with vegetable spray and lining with a sheet of parchment paper, that fits the bottom of the pan. Set aside.In a large bowl, mash 3 ripe bananas with a fork.
Step 2: Add Wet Ingredients
Add the 4 Tablespoons coconut oil, 3 extra-large eggs, 2 Tablespoons agave and 2 teaspoons vanilla and beat until smooth with a hand mixer 1-2 minutes.
Step 3: Grind Flaxseed
In a mini food processor, grind 2 tablespoons flaxseed
In a medium bowl combine 1/4 cup coconut flour, 1/4 cup arrowroot starch, 1 1/4 cups hazelnut or almond flour, the flaxseed meal, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon. Whisk to combine, breaking up any lumps or clumps that you find.
Step 5: Combining Ingredients
Add the dry ingredients to the wet ones.
Step 6: Combine
Whisk to combine. Set aside for a few minutes to allow the coconut flour to absorb the liquids fully.
Step 7: Adding the Mix-ins
Meanwhile roughly chop the toasted pecans. Add the pecans and coconut to the banana mixture and stir.
Step 8: Filling the Loaf Pan
Transfer the batter to the prepared loaf pan and sprinkle with remaining 2 tablespoons of pecans and pumpkin seeds if desired.
Step 9: Toppings & Baking
Make sure to evenly sprinkle the toppings over the loaf. Bake for 45-55 minutes or until a cake tester comes out clean.
Step 10: Cooling
Cool in the pan on a wire rack for half an hour.
Step 11: Serve.
Turn out of the pan to serve.
Step 12: Enjoy!
Slice and serve.