Coconut flour is perhaps one of the hardest ingredients to use and if you’ve ever thought you could use it in place of other flours in recipes you would know this to be true. It is incredibly ‘drying’ and can not be used in place of almond flour or buckwheat flour or any other ingredients. With coconut flour, I suggest only using recipes that are specifically designed for it.

Enter a fabulous recipe developer like uh… me! Ok, yes I’m tooting my own horn here but I spend hours researching recipes and trying different ingredients to make sure my recipes work well. Each one is designed specifically to make the ingredients shine. For example… Sugar-free sweeteners… I only use those that don’t spike blood sugar and I specifically use liquid stevia, powdered stevia, monk fruit and erythritol. They are all different and need to be used in certain ways – I perfected them in my sugar-free dessert eBook CREATE where I’ve given each recipe the best sweetener possible (for example liquid stevia doesn’t work in baking, monk fruit needs to be used in very specific quantities and erythritol is the best to bake with because it adds moisture and structure.

Ok that was a bit of a tangent, especially considering this Tahini Choc Chip Banana Bread doesn’t even use sweeteners! The banana here makes it perfectly sweet. Most gluten free and paleo banana breads you’ll find are made with almond meal – but this one isn’t, I’ve used coconut flour instead and honestly I prefer it! Perfect for lunchboxes or if you just love banana bread.