Ingredients
1/2 cup sifted organic coconut flour
4 tablespoons coconut oil
4 large Eggland’s Best eggs
3/4 cup mashed banana (2 medium bananas, overripe to the point of being black)
1/2 cup xylitol
1/4 teaspoon good-tasting pure stevia extract (optional)
2 tbsp organic cocoa powder
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1/2 teaspoon aluminum-free baking powder
1/2 cup walnuts or pecans, chopped
Directions:
Preheat oven to 350 degrees Fahrenheit. Beat softened coconut oil with xylitol, about 2-3 minutes. Beat in vanilla and liquid stevia. Add eggs one at a time, beating for 30 seconds after each addition. Combine coconut flour with baking powder, and salt, and beat into batter until there are no lumps. Beat in mashed banana. Fold in nuts. Pour batter into greased bread pan (or make as banana nut muffins in muffin tin!). Bake 35 minutes, or until firm on the outside but spongy soft on the inside. Let cool in pans for 5-10 minutes, then slice into pieces. When completely cooled, transfer to an airtight container. Store at room temperature for 24 hours, then move to the refrigerator. Gluten-free, low carb, and delicious!
