Ingredients

The following ingredients have 4 Servings
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup (room temperature)
  • 2 large eggs (room temperature)
  • 1 cup large ripe bananas (mashed (about 3))
  • 1/4 cup unsweetened almond milk (room temperature)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 cups whole wheat flour
  • 1 cup unsweetened shredded coconut flakes (divided)

Instruction

  • Preheat oven to 325 °F and grease a 9x5-inch loaf pan with coconut oil spray or similar.
  • In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, and almond milk.
  • Add the baking soda, vanilla extract, cinnamon, and whole wheat flour to the bowl. Gently fold together dry and wet ingredients until batter forms.
  • Pour 1/2 cup of coconut flakes into the batter and fold into the mixture.
  • Pour batter into prepared loaf pan and gently tap it against the countertop to let air bubbles escape and to smooth out the top.
  • With the remaining 1/2 cup of coconut flakes, generously sprinkle on top of the batter.
  • Bake in the middle rack in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in pan for 10 minutes before placing on a wire rack to cool completely.
  • Slice and put in an airtight container for up to one week in the fridge.