Coconut flour banana bread with the perfect texture that is also grain, gluten, and dairy-free (Paleo)! This nut-free version of a favorite classic will become your go-to! Warning: make this and as the aroma fills your house, they'll come running, so make sure you get a slice for yourself. Freezes beautifully, and such a wonderful treat for those looking for nut-free banana bread that is refined sugar-free!
Preheat oven to 350 degrees F. Line a loaf pan with coconut oil and parchment paper or fully in parchment paper. Size parchment I cut: 7 x 14 top, and 3.5 x 14 bottom.
Add coconut flour, tapioca starch, ground cinnamon, baking powder, sea salt to a small mixing bowl and whisk to combine until smooth and no lumps.
In an electric mixer, add the eggs, vanilla, maple syrup, coconut sugar, coconut oil and beat for about a minute.
Add the coconut flour mixture to the mixer and beat for another minute until combined.
Add the banana mash and mix for about 30 seconds until just combined.
Set the batter aside for 5 minutes.
Pour the batter into the loaf pan and bake for 40-45 minutes until a toothpick comes out clean. Loaf pan I use: 4.5 x 8.5 x 2.75 (or 11.4 x 21.5 x 6.9 cm)
Let banana bread cool on cooling rack and slice when completely cool. Store for a few days in the refrigerator.