Coconut-Banana Bread

Name: Coconut-Banana Bread
Total time: 3600 s
Yield: 10-serving
Cuisine: Indian
Ingredients: ½ cup Coconut Oil; ½ cup Honey Agave Syrup Raw or; ¾ teaspoon Salt; 6 Eggs; 2 teaspoons Vanilla Extract; 1 teaspoon Almond Extract (optional); ¾ cup Coconut Flour; 2 Bananas Ripe; 2 tablespoons Shredded Coconit Flakes

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Found this delicious gluten-free recipe courtesy of One Love Blog as a way to use my over-ripe bananas because I just couldn't bear throwing them out.
http://www.ovenloveblog.com/coconut-banana-bread-gaps-paleo-grain-free/

Lorena Quiñones Jr. @cook_7814195

Saved

Ingredients

60 mins

10-serving

½ cupCoconut Oil
½ cupHoney Agave Syrup Raw or
¾ teaspoonSalt
6Eggs
2 teaspoonsVanilla Extract
1 teaspoonAlmond Extract (optional)
¾ cupCoconut Flour
2Bananas Ripe
2 tablespoonsShredded Coconit Flakes

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Steps

60 mins

1

Preheat the oven to 350 degrees. Prepare a standard loaf pan with non-stick spray.
2

In a small bowl, combine the coconut oil and honey.
3

In a large bowl, whisk eggs, salt and vanilla/almond extract. Whisk in the coconut oil and honey mixture to the egg mixture. Next, whisk in coconut flour until completely combined with no lumps. Lastly, add in bananas. I like to mash them by hand.
4

Pour the batter into prepared loaf pan.
5

Bake for 45-50 minutes or until a toothpick comes out clean. Top with coconut flakes.
6

Let cool completely (or as long as you can wait!) before removing from the loaf pan and serving. Keep refrigerated.