Ingredients:
3 Tbsp. Coconut Flour
¾ Cup Almond Flour
3 Tbsp. Arrowroot Starch
1 Tsp. Baking Soda
2 Tsp. Baking Powder
¼ Cup Melted Coconut Oil
¼ Cup Honey
1 Tbsp. Vanilla Extract
1 Tbsp. Lemon Juice
8 Eggs
4 Ripe Medium Size Bananas
½ Cup Crushed Walnuts
Directions:
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Preheat oven to 350oF
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In a large bowl, combine the coconut flour, almond flour, arrowroot starch, baking soda and baking powder. Mix all the dry ingredients and set to the side.
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In a small bowl or measuring cup combine the melted coconut oil, honey, vanilla extract and lemon juice. Mix the ingredients well and set aside.
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In a separate small bowl, whisk the eggs. When done pour the eggs into the measuring bowl with the wet ingredients and mix it in well and set aside.
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Use the same bowl as the eggs and place the bananas inside and smash them well. It will be lumpy; however, do your best to smash it into a smooth consistency.
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Add the wet ingredients into the dry ingredients and mix with a hand mixer.
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Add in the mashed bananas to the mix and blend with the hand mixer.
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Add the crushed walnuts to the mix and mix in well.
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Place the parchment inside the 1.5qt baking Pyrex and pour the batter inside and cut off the excess parchment paper.
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OPTIONAL: Drizzle the honey over the batter.
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Bake for 60 to 70 minutes, until a butter knife inserted in the center of the bread comes out clean.
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Remove from the oven and allow cooling in the pyrex for 10 to 15 minutes.
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Serve and enjoy!
