Ingredients
Scale
- 5 very ripe bananas
- 1 teaspoon cinnamon, divided in half
- 1/2 cup high quality honey and 1 tablespoon
- 1/3 cup melted coconut oil
- 2 large eggs
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups Gluten Free Flour Blend
Instructions
- Preheat your oven to 400F. Line a baking sheet with parchment paper. Slice 3 of the bananas length wise in half and place on the baking sheet. Drizzle with 1 tablespoon honey and 1/2 teaspoon cinnamon. Roast for 12 minutes. Remove from oven and let cool.
- Turn the oven down to 350F. Line a loaf pan with parchment paper or grease with coconut oil.
- In a medium sized mixing bowl, beat the coconut oil and 1/2 cup honey together (works best if you use a room temperature or warm bowl to keep the oil melted). Add the eggs and mix together. Add the 2 bananas, coconut milk and vanilla extract. Then add the remaining dry ingredients – don’t forget the rest of the cinnamon, 1/2 teaspoon. Mix with a rubber spatula or wooden spoon to combine.
- Pour the batter into the prepared pan. Top with roasted bananas – see picture for how I did it.
- Bake for 55-65 minutes. Using a toothpick or thin small knife, insert it into the center to see if it is done. If not, bake for another 10 or so minutes.
- Remove from oven and let bread rest for 10 minutes in the pan. Transfer to a wire rack to cool for an additional 10 minutes before you slice into.
- Prep Time: 15
- Cook Time: 65
- Category: baking
- Method: oven