Coconut Flour Banana Bread

Yield: 1 loaf

4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)

3/4 cup coconut flour

5 eggs

1/4 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1. Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper.

2. In a large bowl, mash the bananas with a fork.

3. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Stir the batter well, breaking up any lumps so a smooth batter is formed.

4. Pour batter into lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.

5. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.

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