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RECIPE
17 INGREDIENTS7 STEPS55MIN

Gluten-Free Banana Coconut Bread

5.0
3 Ratings

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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.
55MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
6
Serves 6
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
Pumpkin Seeds

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Nutrition Per Serving

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CALORIES
530
FAT
36.7 g
PROTEIN
10.4 g
CARBS
41.8 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 Banana (3) with a fork. Add the Coconut Oil (4 tablespoon), Large Egg (3), Agave Syrup (2 tablespoon) and Vanilla Extract (2 teaspoon), 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 cup), Flaxseed Meal (2 tablespoon), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon), Salt (1/2 teaspoon) and Ground Cinnamon (1 teaspoon).
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 remaining 2 tablespoons of Chopped Pecans (2 tablespoon) and Pumpkin Seeds (2 tablespoon) 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!

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Nutrition Per Serving
Calories
530
% Daily Value*
Fat
36.7 g
47%
Saturated Fat
12.3 g
62%
Trans Fat
0.0 g
--
Cholesterol
105.5 mg
35%
Carbohydrates
41.8 g
15%
Fiber
10.7 g
38%
Sugars
17.8 g
--
Protein
10.4 g
21%
Sodium
534.5 mg
23%
Vitamin D
--
--
Calcium
83.2 mg
6%
Iron
3.3 mg
18%
Potassium
549.4 mg
12%
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