Serves: 10-17


• ½ cup coconut flour

• ½ cup almond flour

• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)

• ½ cup butter melted + extra butter unmelted for greasing (preferably grass-fed or you could sub with coconut oil but it’s way better with butter)

• ¼ cup cacao nibs

• ½ teaspoon cinnamon

• ¾ teaspoon baking soda

• ¼ teaspoon no additive liquid stevia or ¼ cup honey (can increase honey all the way up to ⅓ cup of honey or ½ teaspoon of liquid stevia but I wouldn’t recommend going above ⅓ cup of honey or ½ teaspoon liquid stevia in terms of sweetness. In fact I actually prefer to stick to about ¼ cup of honey if you go to ⅓ cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it’s too runny)

• 4 eggs

• ½ teaspoon vanilla extract

pinch of salt


• Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan with butter and place a cut bit of parchment paper that fits in the bottom of the loaf pan inside it flat on the bottom.

• In a medium sized bowl combine the coconut flour, almond flour, cinnamon, baking soda, cacao nibs, and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined.

• In a small bowl add eggs, vanilla extract, stevia or honey and whisk then add mashed banana to the egg mixture and whisk more until well combined.

• Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined then add melted butter and continue stirring until well incorporated.

• Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper and shape it in any way you want (specifically in the shape of a loaf so that it rises like that)

• Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean.

• Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. (if you can wait that long)


Update: for those of you who have had runny batter I believe it has to do with the brand of coconut flour, I think that Bobs Red Mill Organic Coconut Flour is slightly more absorbent than some of the other brands. This is amazing sliced and toasted with butter in a pan. Just turn a pan to medium heat and add a butter pat to the pan and let it melt slightly then add the bread and swirl it around on both sides until it’s toasted to your liking. Crisy-edged, warm and buttery goodness.

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  1. lawandathefitnessdiva Says:

    LaWadnda Brokenborough

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