Dry Ingredients - 

1/2 cup coconut flower 

1/2 cup almond meal 

2 teaspoons gluten-free baking powder 

1/2 teaspoon cinnamon 

1/2 teaspoon ginger powder 

1/2 teaspoon stevia (optional) 

1/2 cup pecans - roughly chopped 

Wet ingredients - 

2 medjool dates - finely chopped 

2 medium very ripe bananas 

1/4 cup coconut oil - melted 

2 eggs 

1 teaspoon vanilla bean extract 

Topping - 

1/2 teaspoon of cinnamon 

1/4 cup of pecans

Method

Preheat the oven to 180 degrees celsius. Grease a loaf tin with coconut oil. 

Combine all the dry ingredients in a large mixing bowl.  

In a separate bowl, mash the banana leaving some larger chunks, whisk the eggs,  add the coconut oil, milk, dates and vanilla and stir together. 

Add the wet mixture to into the dry and fold through until combined 

Pour the mixture into the greased loaf tin. Decorate the top with whole pecans and cinnamon and bake for 45 minutes or until a skewer comes out clean. 

Once cooked through, allow the loaf to cool before turning out from the tin to slice. 

Serve as is or toasted with butter or coconut oil 

GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE, VEGAN 

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