Coconut Banana Bread
6 large eggs
113g (1/4 pound) butter, melted
230g mashed bananas (roughly two bananas)
1 teaspoon sea salt
1.25 teaspoon baking powder
90g coconut flour
40g psyllium husks (about 1/2 cup)
1 14-ounce can coconut milk
140g pecans or pecan bits (nut allergy? Substitute nuts with raisins, cranberries, blueberries, etc.)
Preheat your oven to 350 F.
One bowl: Melt butter, add melted butter and eggs and mix well.
One bowl: Mix flour, salt and baking powder.
Mix ingredients from both bowls together.
Mash bananas in a separate bowl (slice and dice with knife).
Add pecan bits and mashed bananas and mix.
Add coconut milk into the mix and stir in completely.
Stir in psyllium husks.
Grease a bread pan liberally with butter or coconut oil and pour the batter in.
Bake for 40 minutes.
Variation: Add 30-50g of honey or maple syrup instead of the bananas.
Original inspiration for this recipe: Mark's Daily Apple