1 1/2 cups (300 g) mashed banana (about 3 ripe bananas) 3 large eggs 1 tablespoon (15 ml) vanilla extract 3/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup plus 2 tablespoons (39 g) coconut flour
1. Preheat your oven to 350°F (180°C, or gas mark 4). 2. Line a 7.5 × 3.5 × 2.5-inch (19 × 9 × 6 cm) loaf pan with parchment paper, or grease it generously. 3. Add the mashed bananas, maple syrup, eggs, and vanilla extract to a large bowl and blend well. 4. Add the baking soda, salt, and coconut flour to the wet batter and blend well. Let the batter sit for 5 minutes to give the coconut flour time to absorb the liquids.
5. Pour the batter into the baking pan and bake for 55 minutes, or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean. 6. Cool and slice. Store, covered, at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a few months.