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Photos and video with hashtag #bananabread

#bananabread

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Instagram photo by foodfunwithamberRecipe for these bad boys!! RECIPE ADAPTED FROM: AMBITIOUS KITCHEN HTTP://WWW.AMBITIOUSKITCHEN.COM/2015/01/CHOCOLATE-CHIP-COCONUT-FLOUR-BANANA-BREAD-GLUTEN-FREE-PALEO/ INGREDIENTS 3 medium- large ripe bananas, mashed (about 1 1/4 cups mashed banana) 1 1/2 teaspoon vanilla extract 1/4 cup coconut oil/prune mixture 2 eggs, at room temperature 1/2 cup coconut flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup blueberries INSTRUCTIONS Preheat oven to 350 degrees F. Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray or line 8-9 muffin tins. To make prune mixture cut up about 4 or 5 moist prunes as small as you can and put in a microwave safe bowl with a heaping spoon full of coconut oil, melt in microwave for 3o seconds. Mix well and put in a food processor, grind until well combined and put 1/4 cup of mixture aside Combine flour, baking soda, baking powder, cinnamon and salt in separate bowl and set aside. using an electric mixer and a large bowl, combine bananas, vanilla and prune mixture; mix until well combined, smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips. Pour batter into prepared pan or muffin tins and smooth top. Place 3-4 blueberries in each muffin pushing them down into batter, or as many as you desire in loaf pan. For a loaf, Bake for 30-40 minutes and 15-20 minutes for muffins or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes, then Enjoy!

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