3 ripe bananas
4 whole eggs
1 cup of walnuts
1/2 cup of almond butter
1/2 cup coconut flour
1/4 cup desiccated coconut
4 tbsp coconut oil
2 tbsp cacao powder
1 tbsp natural honey
1 tbsp cinnamon
2 tsp baking soda
1 tsp vanilla essence
*For this recipe I made my own almond butter - however, this is not necessary and it will work just as well with a shop bought nut butter. If making your own, simply roast the almonds for 5 - 10 minutes in the oven before transferring to your food processor to blend. After about 10-15 minutes of blending, the natural oils will release and the almonds will form a butter like consistency.*
1. Pre-heat the oven to 180 degrees.
2. In a large bowl, chop and mash the bananas. Crack the eggs and whisk. Add the almond butter and coconut oil and blend using a food processor or hand blender till fully combined.
3. Coconut and cacao powder are optional so if you are using them, add at this stage and combine. You may also want to add the honey and vanilla at this stage to sweeten.
4. Next add in all your dry ingredients including flour, cinnamon and baking soda and mix well.
5. Finally add your walnuts to the batter, ensuring they are still chunky and not fully incorporated with the batter.
6. Line a baking tray with grease proof paper and use a little more coconut oil to prevent sticking. Pour your batter in and place in the oven for 30 minutes.
7. After 30 minutes, remove from the oven and add some more walnuts on top. Return to cook for a further 15 minutes.
8. When it looks like your bread is cooked, test by placing a knife or toothpick down the middle. If it comes out clean, then your banana bread is ready to serve and enjoy.