“It’s…different. The banana really comes through.”
Egg-free coconut flour recipes are a challenge! This is one of the few that works.
2 large bananas (the browner, the better)
½ cup tahini
⅓ cup maple syrup
⅓ cup coconut flour
¼ teaspoon ground vanilla bean
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 bar (250 grams) very dark chocolate, chopped (optional but recommended!)
Optional: other add-ins such as chopped walnuts, pecans, or dates
- Blend everything.
- Bake at 350 degrees F (180 degrees C) for 30 minutes, or until browned on top.
Special thanks to anonymous Banana Bread demonstrator!