It’s been awhile since I’ve attempted anything with coconut flour as I’ve had little to no success with it in the past. But, after reading MamaBake HQ chef, Emma’s take on substituting flours, I felt ready to give it another shot.
Keeping in mind that coconut flour really absorbs liquids, I amped up the number of bananas and used 6 eggs – I’ve seen various recipes online that use anywhere from 4 to 6 eggs with success.
I loved this cake as a quick on the go breakfast or morning and afternoon tea. If you leave off the walnut topping, you’ve got a wonderful gluten free addition to your child’s next lunchbox!
Even better? You just chuck everything in your blender or food processor then pour it into the pan!
4 ripe bananas – mashed
3/4 cup coconut flour
1/3 cup natural plain yoghurt
1/4 tsp nutmeg – ground
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
Cinnamon sugar and walnuts for topping.
Preheat the oven to 180 degrees and line a loaf tin with baking paper.
Combine all the bread ingredients in your blender or food processor and blend for a few minutes until all the ingredients are combined and the flour has had a chance to soak up the liquids.
Pour into the prepared tin and place (optional) walnuts on top. Give a sprinkle of cinnamon sugar if you so desire.
Bake for about 50 minutes or until lovely and golden.
Allow to completely cool before slicing.
*recipe adapted from here