Nut-free Coconut Banana Bread
GF - DF - NF - RSF - Grain Free
1 cup mashed bananas (2-3)
1/2 cup coconut flour
1/3 cup tapioca flour
1 1/2 tsp baking powder
1 tsp vanilla extract
4 large eggs
2 tbsp Coconut milk
1/4 tsp fine sea salt
2 tbsp Coconut sugar
1 tbsp maple syrup (optional)
1/2 tsp lemon juice
1 tsp coconut oil
1/3 cup choc chips (extra to top)
Preheat oven to 180 degrees C. Line a loaf pan with coconut oil and parchment paper.
Add coconut flour, tapioca starch, baking powder, and sea salt to a small mixing bowl and whisk to combine until smooth and no lumps.
In an electric mixer (or by hand), add the eggs, vanilla, maple syrup, coconut sugar, coconut oil and beat for about a minute.
Add the coconut flour mixture to the mixer and beat for another minute until combined.
Add the mashed bananas and mix for about 30 seconds until just combined.
Stir in the chocolate chips and then pour the batter into the loaf pan.
Bake for 40-45 minutes until a toothpick comes out clean.
Let banana bread cool on cooling rack and slice when completely cool. Store for a few days in the refrigerator.