Banana Bread With Coffee + Coconut Oil – a delicious recipe with flour, whole wheat flour, baking soda, salt, ground cinnamon, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0 F. Lightly oil an 8 x 4 1/2 x 2 1/2 -inch loaf pan, preferably glass or enameled cast iron.
2
In a medium bowl, whisk together the flax powder with the hot coffee or water, stir, and set aside; it should become gelationous.
3
In a large bowl, whisk the flours with the baking soda, salt, and cinnamon.
4
To the bowl containing the flax mixture, add the bananas and mash well. Whisk in the maple syrup, coconut oil, and reserved flax mixture.
5
Add the banana mixture to the dry ingredients and whisk until smooth.
6
Pour the batter into the prepared pan and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
587
kcal
Calories
19
g
Fat
100
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup unbleached all purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon sea salt, and more.
Yes, Banana Bread With Coffee + Coconut Oil falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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