Coconut Flour Banana Bread with Toasted Coconut Flakes and Honey Butter Spread

Prep Time: Estimated 15 minutes
Cook Time: Estimated 45 minutes
Total Time: Estimated 1 hour
Yield: Makes 1 loaf
Cuisine: Breakfast
Author: Scott Stokes

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/4 cup toasted coconut flakes (for topping)

Honey Butter Spread:

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract. Mix well.
3. Add the coconut flour, baking soda, cinnamon, and salt to the banana mixture. Stir until well combined and no lumps remain.
4. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
5. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
7. In a small bowl, mix together the softened butter and honey to make the honey butter spread.
8. Once the banana bread has cooled, slice it and serve with a spread of honey butter and a sprinkle of toasted coconut flakes.

Enjoy this delicious Coconut Flour Banana Bread with a hint of tropical flavor and a touch of sweetness!

Note: You can store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.