Scale
Ingredients
- 3 large (ripe bananas, mashed)
- ⅓ cup melted virgin coconut oil (or melted butter)
- ⅔ cup coconut sugar (maple or agave syrup or raw honey work as well)
- ¼ cup full-fat coconut milk
- 2 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1 cup coconut flour (almond or spelt flour work as well)
- 1 cup whole wheat flour (if gluten-free, try buckwheat flour)
- 3/4 teaspoon baking soda
- 1 teaspoon fine grain sea salt
- 2 tablespoons flax seeds (optional)
- ½ cup raw walnuts (coarsely chopped (optional))
Instructions
- Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch loaf pan.
- Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the sugar or syrup and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt, if adding flax seeds and walnuts, fold them in now, and mix just until the batter combines; no need to overdo it and over-mix.
- Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes.
Notes
If you’re vegan, substitute homemade flax eggs for the eggs. It’s a simple recipe.
Ingredients:
1 tablespoon flaxseed meal (ground raw flaxseed)
2 ½ tablespoon water
How To:
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
Add to recipes in place of 1 egg. Flax eggs don’t behave exactly as real eggs do in recipes, but they do a fine job in quick breads like this one.
Adapted from Heidi Swanson