Saturday, March 3, 2012

Coconut Cinnamon Blackberry Banana Bread (GAPS, Paleo, Primal, gluten Free, grain free, dairy free, nut free)

By Kristen

Coconut flour is defatted, making it hydrophilic & lipophilic. This means that you usually you have to add a whole nest of eggs to anything you bake with it. Not so for this luscious loaf.


¾ cup sifted coconut flour
¼ teaspoon baking soda*
1 tablespoon cinnamon (or less depending on how strong it is)
½ teaspoon Celtic sea salt
Optional: a pinch to 1 packet of stevia or ¼ cup honey (add 2 teaspoons coconut flour if you use honey)
1 tablespoon vanilla extract
4 eggs, beaten
¼ cup melted coconut oil or butter
2 ripe mashed bananas
1-container blackberries

Preheat oven to 350 digrees
In separate bowls mix the dry ingredients and the wet ingredients. Add the eggs to the liquid ingredients last. Be careful not to cook the eggs with the hot oil. Combine the ingredients into one bowl. Stir in the blackberries. Grease up your standard loaf pan and pour in your batter. You could make these into muffins, just reduce the baking time.
Bake for 45-50 min.**

* Make it GAPS legal by omitting baking soda and whipping the egg whites into stiff peaks. Fold the egg whites in when you add the blackberries.

** We cook at an altitude of about 5,000 feet above sea level.


  1. What's the oven temperature for this one? I assume 350?