Makes 1 loaf 

​

Dry Ingredients:

2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour 

3/4 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

Pinch of sea salt

3/4 cup coconut palm sugar (or brown sugar)

​

Wet Ingredients:

3 ripe bananas, mashed

1/2 cup coconut oil or vegan butter

2 eggs (or 2 flax eggs*)

2/3 cup canned coconut milk

​

Cinnamon Topping:

2 tsp ground cinnamon

1/3 cup coconut palm sugar (or brown sugar)

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

  

1) Preheat oven to 350 degrees.

​

2) Line a loaf with parchment paper.

​

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

​

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.

​

​

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