This tempting one bowl Coconut Flour Banana Cake is a great alternative for those avoiding traditional white flour - so you can have your cake and eat it too!
I have to be honest my first experience with coconut flour was a huge disappointment and so for a long time I steered clear of it, however, thanks to the keto revolution, my curiosity to give it another go won out but, yet again, it just sat in my pantry taking up space because as you probably know by now I am a huge lover of spelt flour and so it usually wins out for most of my baking experiments.
But with the family coming over for afternoon tea I felt it was the perfect excuse to FINALLY get that coconut flour out of the pantry and bake - "But what?" I asked myself? In the end I decided to play it safe and try the recommended recipe on the McKenzie's Coconut Flour packet along with a few minor tweaks to the recipe and method to create this delicious one bowl Coconut Flour Banana Cake.
While regular wheat (i.e. plain/all-purpose) flour usually has more air and spring, this banana bread is VERY moist and due to the fine milling and fat content of the coconut flour also has a very smooth texture that kind of reminds me of ricotta cakes. It's also full of yummy banana and spice! To my delight the family gushed over this cake and my Mum and sister-in-law in particular really loved it - so that was approval enough for me!
I hope you'll give this recipe a try - it's such a great option for those looking for a flour-free, dairy-free recipe that tastes great too!
YOU WILL NEED
4 ripe bananas mashed (medium sized is fine)
1/4 cup macadamia oil
1 teaspoon vanilla extract (optional)
1 teaspoon coconut extract (optional)
2 teaspoons baking powder
3/4 cup raw sugar
3/4 cup coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/8 teaspoon nutmeg
1/4 cup walnuts roughly chopped (or enough to sprinkle on top of the cake)
Coconut flakes (enough to sprinkle on the top of the cake)
Preheat oven to 140C | 285F and line a 10cm x 20cm | 4" x 8" loaf pan with baking paper and set aside (use a bit of butter to help it stick).
In a large bowl add the eggs and lightly whisk to break up.
Add the mashed bananas, macadamia oil, vanilla extract, coconut extract and baking powder and using the whisk, mix until well combined.
Add the sugar, coconut flour, ground cinnamon, mixed spice and nutmeg and mix again until well combined.
Pour the batter into the prepared loaf pan and sprinkle the walnuts and coconut flakes evenly over the top.
Bake for 60 minutes or until a knife comes out clean allow to cool for several minutes before removing from the pan (it will still be very soft while hot).
MAKES 1 DELICIOUS LOAF
Please remember to tag me on Instagram @eatinsylebyferitta so I can see your amazing creations!