We just can't get enough of the goodness of organic bananas grown by our cousins living in the village area. We are very blessed to have a generous amount of fresh fruits and vegetables delivered by my in laws on and off, enough to last a month.
Besides banana milk shakes, one of the must try recipes call for some low carb, low GI, lazy keto banana bread.
500g Loaf (8 slices)
Ingredients
1 cup mashed ripe bananas (about 4 large bananas)
1 large egg
50ml water
1 1/2 cups bread flour (195g)
1/4 cup whole meal flour (30g)
1/4 cups coconut flour (30g)
3 tablespoons sugar
1 tablespoon butter or margarine
1/2 teaspoon salt
1 teaspoon bread improver
2 teaspoons instant yeast (I use Mauripan)
1/3 cup chopped pecans, toasted (or raisins)
Place all ingredients in the listed order into the bread pan.
Be very careful to separate the yeast from salt, sugar and liquid.
Bread in progress!
Set to wholemeal bread program, 500g loaf, light crust.
Wait for the bread machine to deliver a fresh loaf of banana bread!
Enjoy it with peanut butter, cream cheese or chocolate spread.
Tips:
Leave the bread to cool on the rack at least to room temperature before cutting to avoid crumbling.
If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe, substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).
Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.
When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.