Gluten-Free Cinnamon Banana Bread
Ingredients
- 3 tablespoons coconut oil, divided
- 3 medium green-tipped bananas, diced
- 9 eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup + 3 tablespoons full-fat coconut milk, store-bought or homemade
- 1 1/2 teaspoons apple cider vinegar
- 3/4 cup coconut flour, sifted
- 1 cup cashew flour, sifted
- 1 1/2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
Optional
- Cacao nibs, for garnish
Preparation
Preheat the oven to 350ºF. Brush an 8 1/2 by 4 1/2-inch loaf pan with butter or ghee and line with parchment paper.
In a skillet over medium heat, melt 1 tablespoon of coconut oil. Add the bananas and sauté until soft, approximately 8 to 10 minutes. Place the cooked bananas in the refrigerator to chill for at least 5 minutes.
In a large mixing bowl, vigorously whisk the eggs, vanilla, remaining 2 tablespoons of coconut oil, coconut milk, and vinegar for about 20 seconds until combined. Add the coconut flour, cashew flour, baking soda, cinnamon, cooked and chilled bananas, and salt to the egg mixture and whisk vigorously until smooth.
Pour the batter into the prepared loaf pan, filling the pan about two-thirds full, as the bread will puff up while baking. Top with cacao nibs if desired.
Bake for 30 to 35 minutes, until the loaf is puffed-up and golden brown. Allow to cool completely before slicing.
Serve toasted and warm, either plain or with butter, ghee, or coconut butter and extra ground cinnamon on top.
Storage
Store leftovers in an airtight container on the counter for up to three days, in the refrigerator for up to a week, or in the freezer for up to three weeks. Slice and toast from the fridge or defrost on the countertop overnight and toast the following day.
