Awesome Grain-Free Banana Bread

I love baking with coconut flour.  I first got the tip to try this grain-free flour from Kat James, author of The Truth About Beauty (great book by the way; I highly recommend!).  It is delicious, nutritious, and completely grain-free, so there is no blood sugar spike, like with other gluten-free flours. 

However, there are some things you need to know about baking with coconut flour.  First off, it is very dense, so you need much less than with traditional flour.  In addition, because of its density, coconut flour recipes often call for large amounts of eggs.  This can be a challenge, as the last thing you want is for your bread to be too "eggy."  Finding the right blend of eggs and flour is key.  Coconut flour is also very dry, so it does best in recipes that add veggie or fruit puree for extra moisture.  That being said, the banana bread recipe below is superb!  I have tweaked it over time, and I think the recipe I have now is about as good as a gluten-free banana bread is going to get.  Enjoy! And try not to eat the whole loaf!

Grain-Free Banana Bread

4 eggs
3-4 bananas (mashed)
1/4 cup coconut oil (melted)
2-3 tbsp honey, sugar, or stevia (or to your preferred sweetness)
1/2 tsp sea salt
1/4 tsp GF baking soda
3/4 cup coconut flour
pinch of cinnamon
chopped walnuts or chocolate chips (optional)

Directions:
1) Preheat oven to 350.
2) Blend eggs, bananas, honey, and coconut oil.  Mix the dry ingredients.  Then blend dry ingredients with the wet.
3) Pour batter into a greased bread pan.  Bake for 40-45 minutes

delicious, grain-free banana bread (made with coconut flour)