1 cup coconut spread (I’m going to try coconut oil next time)
2 tsp vanilla
1 cup coconut flour
4 tsp baking soda
loads of cinnamon (I think I used about 2 tbsp)
Heat oven to 175 degrees and line 2 square pans. You could use loaf tins I’m sure, but could take a little longer to cook than the square tins did
Mash the bananas in a large bowl and add eggs, vanilla and coconut spread. I blended it with my stick blender because I couldn’t get the spread to mix properly.
Once the wet ingredients were blended well, I added all the dry ingredients and gave it a quick blend again. It was very runny and I was tempted to add more flour but judging from past recipes, decided not to as I’ve done that before and regretted it.
I then popped it into the 2 lined and greased tins and baked for about 30-40 mins. Check as per cake making-that is, with a skewer inserted to come out clean.
You could easily halve this recipe. At out place we always double, triple or quadruple everything , hence the large recipe here.
Enjoy this moist creation warm or it was yummy this morning straight out of the fridge. A great alternative to toast for breaky or for a snack.
I’m going to try some with a dollop of greek yoghurt and as Emily suggested some chopped walnuts on the top next time.