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RECIPE
17 INGREDIENTS 7 STEPS 55min

Gluten-Free Banana Coconut Bread

5.0
3 Ratings
This fabulous gluten-free banana bread is ultra-satisfying; moist, with a tender crumb, coconutty chew, and a satisfying crunch, it's sure to fill you up. A weight-conscious substitute for heavy, carb-filled versions, this recipe will leave you guilt and regret free.
Gluten-Free Banana Coconut Bread Recipe | SideChef
This fabulous gluten-free banana bread is ultra-satisfying; moist, with a tender crumb, coconutty chew, and a satisfying crunch, it's sure to fill you up. A weight-conscious substitute for heavy, carb-filled versions, this recipe will leave you guilt and regret free.
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
55min
Total Time
$2.40
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/4 cup
Coconut Oil , melted
2 Tbsp
Agave Syrup
1/4 cup
Coconut Flour
1/4 cup
Arrowroot Starch
1 1/4 cups
Hazelnut Flour
2 Tbsp
Flaxseed Meal
1 tsp
Baking Powder
1 tsp
Baking Soda
1/2 tsp
1 tsp
Ground Cinnamon
1/2 cup
Roasted Pecans
1/2 cup
Sweetened Coconut Flakes
2 Tbsp
Chopped Pecans
2 Tbsp
Pepitas
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
437
FAT
34.6 g
PROTEIN
6.8 g
CARBS
25.8 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Prepare a medium loaf pan by spraying with vegetable spray and lining with a sheet of parchment paper that fits the bottom of the pan. Set aside.
Step 2
In a large bowl, mash the Bananas (3) with a fork. Add the Coconut Oil (1/4 cup) , Large Eggs (3) , Agave Syrup (2 Tbsp) and Vanilla Extract (1/2 Tbsp) , and beat until smooth with a hand mixer for 1-2 minutes.
Step 3
In a medium bowl combine the Coconut Flour (1/4 cup) , Arrowroot Starch (1/4 cup) , Hazelnut Flour (1 1/4 cups) , Flaxseed Meal (2 Tbsp) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , Salt (1/2 tsp) and Ground Cinnamon (1 tsp) .
Step 4
Whisk to combine, breaking up any lumps or clumps that you find.
Step 5
Add the dry ingredients to the wet and whisk until they are well combined. Set aside for a few minutes to allow the coconut flour to absorb the liquids fully. Meanwhile, roughly chop the Roasted Pecans (1/2 cup) .
Step 6
Add the pecans and Sweetened Coconut Flakes (1/2 cup) to the banana mixture and stir. Transfer the batter to the prepared loaf pan and sprinkle with the remaining 2 tablespoons of Chopped Pecans (2 Tbsp) and Pepitas (2 Tbsp) if desired.
Step 7
Bake for 45-55 minutes or until a cake-tester comes out clean. Cool in the pan on a wire rack and turn out of the pan to serve. Enjoy!

Rate & Review

5.0
3 Ratings
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Nutrition Per Serving
Calories
437
% Daily Value*
Fat
34.6 g
44%
Saturated Fat
11.6 g
58%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.8 g
9%
Fiber
8.9 g
32%
Sugars
9.4 g
--
Protein
6.8 g
14%
Sodium
493.7 mg
21%
Vitamin D
--
--
Calcium
68.8 mg
5%
Iron
2.9 mg
16%
Potassium
338.7 mg
7%
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