2-3 over ripe medium sized bananas
4 free-range eggs (medium)
½ cup coconut oil
¼ cup honey
¼ tsp vanilla extract concentrate
1 cup coconut flour
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground Himalayan salt
Pre-heat the oven to 160°c. Line a rectangular loaf tin with baking paper and set aside.
Mash the bananas with a fork, then add the eggs, coconut oil, honey and vanilla and mix together well.
In a separate bowl, whisk together the coconut flour, baking soda, cinnamon, nutmeg and salt. I know it seems a little strange to whisk dry ingredients, but it is better than trying to sift the coconut flour.
Combine the wet and the dry ingredients together in one bowl, gently mixing through.
Spoon into your prepared tin and bake in the oven for around 1 hour, or until golden on top, depending on your oven. Allow bread to cool in the pan for 15 minutes before placing on wire rack.
Serve with a small spread of organic butter.
Very Tasty 🙂 Sharon Pyle