My sweet tooth was threatening to have a sugar rebellion with my brain. Thankfully, I don't keep processed snacks in my pantry. What I did happen to keep in there though were two overly ripe bananas. The obvious thing to do was make some sort of banana bread to satisfy that darn sugar addiction I'm trying to shake. That some sort of banana bread accidentally included cococonut and it turned out to be a stroke of genius!
- 1/2 cup coconut flour
- 1/2 cup almond meal (I used almond meal leftover from homemade Almond Milk)
- 1 tablespoon unsweetened flaked coconut
- 1/2 teaspoon ground cinammon
- 3/4 teaspoon baking soda
- 1 tablespoon slivered almonds
- 1/8 teaspoon salt
- 2 very ripe bananas
- 1/2 cup melted ghee
- 1/3 cup raw honey
- 1 tablespoon raw honey
- 1/2 teaspoon pure vanilla extract
- 4 whisked eggs
Preheat oven to 350. Grease a loaf pan with ghee. Mix 1 tablespoon of honey with 1 tablespoon of almonds. Distribute the mixture over the bottom of the greased pan.
In a medium sized mixing bowl, mash bananas. Mix with wet ingredients (whisked eggs, honey, melted ghee, vanilla extract). Mix in the rest of the dry ingredients. Make sure it is well combined.
Pour mixture into the loaf pan. Bake for 45 minutes or until the center is pierced with a fork/toothpick and it comes out clean.
Take out of oven and let if cool for 3 minutes. Run a knife along the edges of the banana bread to make sure it unsticks from the pan. Carefully turn it over onto a wire rack. Let it cool for 15 minutes.
Serve with a glass of homemade Almond Milk.
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