This post was sponsored by Bob’s Red Mill.
Say HELLO to moist banana bread goodness.
The word moist is so judged as being the worst word ever, but if I’m eating a piece of banana bread, it best be moist. Otherwise I’ve got no stomach space for it.
To be honest…the recipe title is a bit deceiving. There are more flours in this bread than just coconut flour. When I was recipe testing I was planning to make this bread with all, all-purpose flour. But then I was like, “what the hey, i’ll add in coconut flour instead of the last couple of cupfuls of all-purpose flour.” You know, since variety is the spice of life. I really think connection is the spice of life. Connection with myself. Connection with others. Connection is a really good feeling. But I guess if you were always feeling connected to people/yourself, you’d go insane. So I guess the conclusion is that: variety is the spice of life.
(psst. i apologize for the below picture. someone come and help me clean my stove before i take pictures. i always forget! and it’s hard being me because i don’t see messes!)
I’ve been thinking. How much trouble would one get in if they snuck into a hotel pool? Like, would cops be called if I was discovered? Houston is hot. I need a pool to swim in. Buzzfeed, or some list I read somewhere, told me that I should sneak into a hotel pool this summer.
So. This bread. I want to pour this batter into cake pans. Bake it up. Top the entire thing with frosting and eat it like it’s a cake. That is how yummy I thought it was. This bread has so much potential in life. I believe it is going place. Places like cake shops. That is where it belongs.
The recipe is fun because you caramelize your bananas in a bit of coconut oil while listening to a NPR talk about Maslow’s Hierarchy of Needs. Or, umm, that’s what I did. But if you choose to watch Kardashians while you sauté your bananas, I fully support that behavior.
Banana bread is one of my favorite foods. When I have a craving for it, I always get excited about baking up a loaf and eating it. I think it’s great for dessert or snack or breakfast (Hello, french toasted banana bread. You are a rather tasty thing.)
I think caramelizing the bananas tasks this bread to the next level. And I like next level things. Like you can take mac ‘n cheese to the next level if you add smoked salmon to it.
BUT THIS BREAD. The next time you have a banana bread craving strike, pinky promise me that you will make this bread.
Coconut Flour Banana Bread (with caramelized bananas!)
Yield: 1 delicious loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes
1 1/2 cup Bob's Red Mill All-Purpose Flour
1 cup Bob's Red Mill Rolled Oats
1/2 cup Bob's Red Mill Coconut Flour
1/3 cup brown sugar, packed
1/4 cup sugar
1 tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons butter, melted
1 2/3 cup milk
3 medium bananas sautéed in 1 1/2 tablespoons coconut oil (heaping 2/3 cup when mashed)
2 eggs, lightly whisked
2 tablespoon honey
Preheat oven to 350ºF.
In a skillet, heat coconut oil over medium heat and add in sliced bananas. Sauté bananas until golden brown and crisp on the outside. Scoop onto a plate and mash with a fork. Set aside.
In a bowl, combine all dry ingredients. Make a well in the center of the dry ingredients and pour in mashed bananas, butter, eggs, and honey. Add 1 cup milk. Combine wet and dry ingredients. If dry, add more milk until batter reaches a consistency a bit thicker than pancake batter. Pour into a greased loaf pan and bake for 1 hour to 1 hour 15 minutes. Allow to cool for 30 minutes before removing from loaf pan and slicing.