This bread is a fan fave when I run/cater fitness retreats in North America! Coconut flour is surprisingly expensive to buy in Costa Rica, and making my own can be time consuming. SO I love whipping up this loaf when I am in the US and Canada where the coco commodity is plentiful! This recipe is high protein, gluten free, and absolutely divine!
3 medium ripe bananas
4 organic, free-range eggs
1/3 cup unrefined coconut oil
1 teaspoon vanilla extract
1/3 cup coconut flour
3 tablespoons nutritional yeast
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350F degrees.
Line a standard loaf pan with parchment paper.
In food processor or Vitamix, add bananas, eggs, oil, & vanilla. Process until well combined.
In large bowl, add all the dry ingredients and mix.
Pour in the banana mixture and fold to combine wet & dry.
Pour the mixture into lined pan. Bake for 45-55 mins until browned, fluffy and a fork comes out clean when inserted into the middle of the bread.
Serve with raw jam.
1 cup fresh berries (raspberry, strawberry, blueberry, etc)
2 pitted dates
Add all to jug of high powered blender.
Blend on high until dates are completely broken down and jam is thick.
Keeps in the fridge for up to 5 days.