Banana Protein Bread Made With Coconut Flour

Being a huge lover of all things coconut (thanks Lucy Bee) I have recently discovered Coconut Flour. This is the first time I’ve used it in baking, and you know what, it’s bloody awesome! As well as being much healthier than traditional flours, it really does add great taste, I’m a total convert as will you be once you give this recipe a try.

What is coconut flour, and how is it made?

Quite simply the flour is produced from finely grinding the white flesh of the coconut, that’s it! No chemically enhanced refining process, just natural and organic produce.

Other befits include:

  • High in fibre
  • Rich in nutrients and mineral
  • Low in carbohydrates
  • Gluten-Free and Hypoallergenic

Makes x8 slices / calories per slice = 162 cals

Macros per slice:

  • FAT – 4g
  • CARBS – 19g
  • PROTEIN – 13g

Ingredients:

IMG_1892

How to prepare:

  1. Pre-heat oven to 180c fan / 200 electric / gas mark 6 , grease loaf tin with the coconut oil
  2. In a large mixing bowl, mash up the 3 bananas with a fork, before adding the eggs, vanilla extract, honey and mixing to a runny paste. Add your chopped nuts and figs and mix through.
  3. Using a sieve, fold in the coconut flour, baking powder, soda, cinnamon and chocolate protein powder. The end mixture should be quite moist and runny, you may need to add some almond milk to loosen the mixture up before pouring into your loaf tin.
  4. Bake in the oven for 25 mins, to test if ready spike the middle of the loaf with a sharp knife, if it comes away clean with no mixture on it then the loaf is ready.

Enjoy.

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