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Recipe: Coco-Banana Bread

Coco-Banana Bread
3 large bananas, mashed 1/3 cup coconut oil, melted 1 egg 1/2 cup coconut sugar 1/2 tablespoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg pinch of salt 1 teaspoon baking soda 3/4 cup millet flour 3/4 cup almond meal* Preheat oven to 350°F. Whisk together the mashed bananas and coconut oil in a large bowl. Add the egg, coconut sugar, vanilla extract, and spices and whisk again. Sprinkle the salt and baking soda over the top, then mix them into the batter. Finally, add the millet flour and almond meal, and give it one final whisk. Pour the batter into a greased 8 x 5-inch loaf pan (we used coconut oil), tapping the pan on the counter to let any air bubbles escape. We topped ours with an additional sliced banana for some presentation points. Bake for 50 minutes, then let cool in the pan before slicing it up. We like it best chilled in the fridge, then slathered with almond butter and honey. Enjoy!! xx *If nuts aren't your thing, We've also made this with equal parts spelt flour. Feel free to use whatever you have on hand, We were going for a gluten-free version here. X

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