A nice twist on banana bread!
Keep a loaf ready in the freezer for when company drops in!
~ Gluten & Dairy Free ~

Makes 1 loaf 

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Dry Ingredients:

2 cups white rice flour and 1/4 tsp xanthan gum or Bob Mill 1:1 Gluten-Free Flour

3/4 tsp baking soda

1 tsp baking powder

Pinch of sea salt

3/4 cup coconut palm sugar (or sugar)

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Wet Ingredients:

3 ripe bananas, mashed

1/2 cup fractionated coconut oil (or melted room temperature coconut oil) or melted vegan butter. 

2 eggs (or 2 flax eggs*)

2/3 cup canned full fat coconut milk

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Cinnamon Topping:

2 tsp ground cinnamon

1/3 cup white sugar

2 tbsp melted coconut oil (or fractionated coconut oil) or vegan butter

1) Preheat oven to 350 degrees.

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2) Line a loaf with parchment paper.

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3) Mix dry ingredients in a large bowl. Set aside.

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4) Mix wet ingredients and slowly add to dry ingredients. Once mixed, scrape contents into lined loaf pan.

5)  Mix cinnamon topping in a small saucepan. On low heat, melt coconut oil or use fractionated coconut oil, cinnamon and sugar. Top with the cinnamon topping. Use a knife and draw a swirl in the cinnamon topping.

See video.

6) Bake for 45-50 minutes.

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*Flax Egg: 1 tbsp milled flax with 2-3 tbsp hot water, let sit for a minute.