Banana Bread is something I bake on a weekly basis. I love how versatile bananas are and how you don’t need any artificial flavours to enhance their flavour. More than that, you don’t need much sugar especially when you use really ripe, or overripe, ones. I’ve even baked banana cakes without any added sugar for those who are on special diets or want to have cakes that are toddler-friendly.
Since I was experimenting with Coconut Flour, I figured that it would be nice to try and incorporate it into a loaf of Banana Bread. After all, they’re both tropical fruit so I was quite certain that they would pair well together.
This recipe was initially meant to be gluten-free but I ran out of coconut flour and decided to go for Dark Rye Flour to top up on the quantity of dry ingredients – hence the darker, almost chocolatey colour of the loaf. I’m quite sure that if you have enough coconut flour, you can use 90g of it and omit the rye.
Rye Coconut Flour Banana Bread (9×4″ loaf)
3 ripe bananas
30g coconut sugar
1 tsp baking soda
1 Tbs cinnamon powder
55g coconut flour
35g dark rye flour
- Preheat oven to 170deg C and line loaf tin.
- Mash bananas and whisk together with sugar and eggs.
- Add flours, cinnamon powder and baking soda and stir until just mixed.
- Bake 45min or until a skewer inserted comes out clean.
- Allow to cool before removing from tin.
The Rye Coconut Flour Banana Bread turned out to be not too sweet, which I found a lot of the older folk enjoying, and the hint of cinnamon with the mix of earthy rye, nutty coconut flour and sweet bananas made for good eating. As usual, I love this sliced and lightly toasted just to have that bit of crust round the edges. If you like yours a touch more sweet, a drizzle of honey will go perfectly with it.