Ingredients
Scale
- 4 ripe bananas
- ¾ cup coconut flour
- 5 large eggs
- ¼ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment. Oil the pan.
- In a large bowl, mash the bananas. Stir in the coconut flour, eggs, coconut sugar, baking soda, salt, vanilla, and cinnamon until well combined.
- Pour into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
- Once cool, slice and serve! Bread may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Detoxinista