Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups (285g) blanched almond flour
  • 1 tablespoon (7g) arrowroot powder
  • 1/3 cup (39g) golden flaxseed meal
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine himalayan salt
  • 1/3 cup (75g) coconut oil (melted)
  • 1/3 cup (79g) full fat coconut milk
  • 1/3 cup (48g) unrefined coconut sugar
  • 2 eggs
  • 1 1/2 cups (400g) banana (mashed (about 6 small bananas))

Instruction

  • Preheat the oven to 350°F, and line an 8x4-inch loaf pan with parchment paper.
  • In a large bowl, mix together with a spatula the almond flour, arrowroot powder, flaxseed meal, baking soda and salt.
  • In a separate bowl, whisk together the coconut oil, coconut milk, coconut sugar, eggs, and mashed banana.
  • Using your spatula, mix the wet and dry ingredients together. Mix just until combined being careful to not over mix the batter.
  • Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to cool in the pan for 10 minutes over a cooling rack before serving. Store in the fridge in an airtight container.