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
4 Ripe Medium Size Bananas
½ Cup Crushed Walnuts
Preheat oven to 350oF
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.
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.
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.
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.
Add the wet ingredients into the dry ingredients and mix with a hand mixer.
Add in the mashed bananas to the mix and blend with the hand mixer.
Add the crushed walnuts to the mix and mix in well.
Place the parchment inside the 1.5qt baking Pyrex and pour the batter inside and cut off the excess parchment paper.
OPTIONAL: Drizzle the honey over the batter.
Bake for 60 to 70 minutes, until a butter knife inserted in the center of the bread comes out clean.
Remove from the oven and allow cooling in the pyrex for 10 to 15 minutes.
Serve and enjoy!