I had some bananas that were turning brown, so I wanted to try a healthy version of banana bread using coconut flour.
Coconut flour is a great type of flour to use in baking because it’s very healthy for you. It’s gluten free and high in fiber and protein – in fact, it has more protein and fiber than any other flour so it makes sense to try to use it whenever you can.
The only problem that I have found is that it makes whatever you are baking come out a little on the dry side and rather dense. The key to using it successfully is to include lots of eggs which is perfectly fine with me since eggs are good for you too!
The banana bread came out pretty good, but I could have liked it to be a bit sweeter personally. I have a real sweet tooth though so if you don’t you might like it the way it is. My husband thought it was too dry as compared to the moist banana bread he was used to made with white flour. It still tasted pretty good (especially with cream cheese slathered on it) so we managed to choke down the whole loaf with no problems.