Honestly, the flavor is great. The texture is a little moist, but my son LOVES it and wants as much as he can get his hands on. Pretty successful I would say. I’m resisting eating all of it myself.
- 2 Tbsp Coconut oil, melted
- 4 large eggs
- 3 tbsp honey or grade B maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 cup coconut flour, sifted
- 1/4 cup blanched almond flour, sifted
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup coconut milk
- 3 large ripe bananas
- 1/4 cup mini chocolate chips (dairy, soy, gluten free–find them at Target)
Preheat oven to 350 degrees.
Put a piece of parchment in a 8.5 by 4.5 inch loaf pan.
Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl of a stand mixer or hand mixer and beat on high for 30 seconds.
Combine coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
Place the coconut milk (don’t forget to shake the can) and bananas in a separate bowl and mash.
Add banana mixture to the batter and beat until thoroughly combined.
Mix in the chips, if desired.
Pour the batter into the prepared loaf pan and and bake for 40-45 min, or until a toothpick placed in the center comes out clean.
Allow the loaf to cool in the pan for 15 minutes. Remove and cool completely on a wire rack.