3 tablespoons coconut oil, melted
3 eggs
1 overly-ripe, mashed banana
1 teaspoon gluten free vanilla extract
1/4 cup coconut flour
1/4 teaspoon Braggs apple cider vinegar

1/8 teaspoon of baking soda
Dash of Cinnamon and Nutmeg
Preheat oven to 375F. In a medium-sized bowl combine the coconut oil, eggs, banana and vanilla extract. In a smaller bowl, combine the coconut flour, baking soda and apple cider vinegar until all lumps are gone. Slowly add the dry ingredients to the wet ones until thoroughly combined.
Spray your cooking tray of choice
Can be put in a small pan or mini muffin tins, if baking in small pan- such as mini loaf or mini casserole dish cook for about 20-45 mins or until top is golden and fork comes out smooth.  If in muffin tins using a teaspoon, fill mini-muffin tins 3/4 full  12 mins or until fork comes out smooth.
This was amazing and I will be making it again!
*Made it again and I double the recipe and made it like a loaf of bread…awesome!!! Mr. ICHT and I inhaled it.  Cooking time for the doubled recipe was a minimum of 40 mins but may have been close to an hour….sorry I was making many things.
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