My favorite on-the-go breakfast or afternoon snack. Packed with lots of fiber, protein, and lower in sugar than most treats. Perfect with a nice cup of coffee or tea. Gluten-free, dairy-free, soy-free, and peanut-free. This recipe can also be made into banana muffins.
Provided by I Heart GFNY
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
- Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 16.5 g, Cholesterol 139.5 mg, Fat 7 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 345.8 mg, Sugar 10.3 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love