YEILD: One 7.5 x 3.5 loaf (16 slices)
1⁄2 cup coconut flour (55 g)
1⁄2 cup almond flour (50 g)
1⁄2 tsp. baking soda
1⁄4 tsp. sea salt
1⁄8 tsp. stevia extract or 15-20 drops liquid stevia (optional)
2 oz. chopped walnuts or any nuts you prefer (optional)
1⁄2 cup virgin coconut oil, melted
1 cup mashed overripe bananas
4 pastured eggs
2 tsp. organic vanilla extract
Preheat the oven to 350 degrees F. Grease a Magic Line loaf pan (7.5” x 3.5”) and make a parchment sling covering the bottom of the pan that extends over the ends.
In a medium bowl, whisk the dry ingredients.
In a large bowl, whisk together the eggs, melted coconut oil and vanilla.
Add the dry ingredients to the wet and mix well to combine using a hand-held mixer or a silicone spatula.
Fold in the bananas and nuts (if using).
Scrape the thick batter into the prepared pan and smooth the top.
Transfer to oven and bake 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
When you serve, spread small amount of raw honey on the top of the bread if you prefer a little bit more sweeter taste.
Store cooled bread in an airtight container.