So this baking adventure didn’t turn out as amazing as I’d hoped. That said, the final result was still fairly yummy.

I’m finding a lot of coconut flour recipes call for an unusually high amount of eggs. Like 8 eggs for banana bread! That is just ridiculous, but also necessary if you are wanting typically fluffy breads and baked goods with coconut flour.

The bread doesn’t rise like standard bread, but it did cook all the way through. The end result was not entirely crumbly, still had some fluff to it. I used coconut oil this time, but next time I might try actual butter, which seems to bind things better.

I am on a NO SUGAR journey, so this bread was mildly sweet and could have been made sweeter by adding another banana, honey, agave, or topping the bread with some fruit jam.

Coconut Flour Banana Bread

4 eggs
2 bananas (mashed)
1/4 cup coconut oil (melted)
1 TBS honey, or a packet of Stevia
1/2 tsp sea salt
1/4 tsp baking soda
3/4 cup coconut flour
1 tsp of cinnamon
1/3 cup Chopped walnuts
1/4 cup of raisins

Method
Blend eggs, bananas, and coconut oil (make sure coconut oil is not too hot or it will cook the eggs). Then mix in dry ingredients. Put into a greased bread pan, and bake on 350 for 40-45 minutes.