Coconut Flour Banana Bread
4 very ripe bananas
1/3 cup gmo free peanut butter
1/4 cup melted coconut oil
1/2 cup coconut flour
1/4 cup flax meal
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
2/3 cup walnuts and/or chocolate chips optional (you could do 1/3 cup each)
Preheat the oven to 350°F. Prepare a 9x5 inch (or 8x4 inch) loaf pan by lining it with parchment paper. OR you can use a mini muffin tin, just spray with coconut oil
In a kitchen aid mixer, add all ingredients and mix until combined
Finally fold in the walnuts and/or chocolate chips.
Fill the batter into the prepared baking pan. Smooth out the top and sprinkle with a few more walnuts/chocolate chips (optional)
Bake the loaf for about 50 minutes. OR bake in mini muffin tin for 20-30 minutes, until tooth pick comes out clean. Then remove from oven and leave loaf cool in the pan until completely cooled.
Then turn the pan over to remove the loaf and remove the parchment paper.
Enjoy at room temperature or lightly toasted.
Store the coconut flour banana bread in the fridge for up to 5 days. It will be fine at room temperature for 1-2 days.