In my quest to work with alternative flours I have been testing out coconut flour. It does smell of coconut but the flavour doesn't seem to transfer to the finished baked goods. However it does soak up liquid (much like cornflour does) and it gives a slightly grainy texture. Our household found there was a slight aftertaste too. I think this one will be down to personal taste!
3 large bananas, mashed
1 teaspoon vanilla extract
65g/2.3 oz peanut or almond butter
75g/2.6 oz coconut flour
3/4 teaspoon bicarbonate soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
100g/3.5 oz chocolate chips
Preheat your oven to 180C/350F/Gas 4 and line a loaf pan with baking parchment.
Whisk together the mashed bananas, vanilla and peanut/almond butter until combined and creamy.
Add in the eggs one at a time, whisking well. Now add in the coconut flour, bicarbonate of soda, spices and salt. Mix to combine. Stir in the chocolate chips.
Pour the batter into the prepared tin and bake for 30-35 minutes.
Allow to cool before slicing.