This recipe was another one born out of my baking spree night along with the Farmers' Market Banana Zucchini Muffins and Farmers' Market and Farmers' Market Peach Apple Bread.
Baking with coconut flour can be tricky and I'm thinking this one could have used some tapioca flour and maybe more egg whites to make it 'fluff' up more but it tasted amazing...
Farmers' Market Apple Banana Bread
1 tbls 100% pure maple syrup
1 tsp vanilla
2 unfrozen ripe bananas
3/4 coconut flour
Dash sea salt
1 cup diced skinned apple
2 tbls macadamia oil
1/4 tsp baking soda
Combine the eggs, maple syrup, vanilla and bananas in a medium sized mixing bowl. Add in the coconut flour and salt and mix well. Fold in the apple and oil and top off with the baking soda. Mix all ingredients thoroughly.
Grease a bread pan (I used coconut oil) and bake at 350° for 40 minutes, then 300° for 20 minutes and shut the oven off. Leave in for ~ 5 more minutes or until a toothpick comes out clean.
As always, I keep my breads refrigerated for freshness.