I think I am in love with this recipe! It didn’t even last 2 days at our house. It’s definitely a keeper.
4 bananas (very ripe)
4 eggs (organic if possible)
1/3 cup pecans
1/4 butter, melted (organic and grass fed if possible)
1/4 cup coconut flour
1/3 cup coconut palm nectar sugar
1 1/2 tsp vanilla extract (organic, sugar free)
1 tsp baking soda
Pinch of salt
In blender, mix bananas, eggs, pecans, butter, and vanilla until smooth. Pour into a large bowl and add remaining coconut flour, coconut palm nectar sugar, baking soda and salt. Stir until fully mixed.
Heat oven to 350F. Grease bread pan with butter or coconut oil and pour batter in.
Bake for roughly 60 minutes or until nicely brown on top and tooth pick comes out clean.
When done, transfer bread to cooling rack until cooled off. Slice and serve with a slice of butter or coconut oil.