If you love baking with coconut flour, you know one thing: It can produce some very dry baked goods. This coconut flour banana bread is totally moist. Here's what to know.
A little coconut flour goes a long way.
This recipe only uses 3/4 cup coconut flour—typical banana bread recipes use double that. You need other ingredients like almond butter and eggs to help keep the texture nice.
Our classic banana bread recipe only uses 1 1/2 eggs (1 whole egg plus a yolk), as compared to this recipe, which uses a whopping three. Don't fear; the eggs help keep the texture of the bread fluffy since coconut flour tends to be dense.
Almond butter is the secret.
Almond butter helps gives this banana bread a nutty, rich flavor (thanks to all its healthy fats). If you're not paleo, you can sub in peanut butter, but remember that peanuts are a legume, not a nut.
Preheat oven to 350°. Line a 9"-x-5" inch loaf pan with parchment paper and brush with coconut oil. In a medium bowl, whisk ½ cup coconut flour, baking soda, baking powder, 1 teaspoon cinnamon, and salt until combined.
Using an electric mixer, beat bananas with ¼ cup coconut sugar, almond butter, and vanilla until smooth and creamy. Beat in eggs, one at a time, until fully combined. Stir in dry ingredients.
In a small bowl, combine pecans with remaining ¼ cups coconut sugar and flour, coconut oil, and remaining ½ teaspoon cinnamon.
Pour half the batter into prepared pan and top with half the pecan mixture. Pour remaining batter over top and sprinkle with remaining pecan mixture.
Bake until a toothpick comes out clean, about 35 minutes.
Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.