Prep time: 10 mins
Bake time: 40-45 mins

Makes 2 loaves – one for now and one for the freezer!

Ingredients:

• 2 Tbsp grass-fed butter
• 2 Tbsp coconut oil, melted
• 8 large eggs
• 3 Tbsp raw honey
• 1 Tbsp coconut sugar
• 2 tsp pure vanilla extract
• 2 Tbsp almond butter
• 1 c coconut flour, sifted
• 1/2 c blanched almond flour, sifted
• 2 tsp baking soda
• 1 tsp sea salt
• 1 c of coconut milk
• 5-6 large very ripe bananas
• Optional: 1 c walnuts or 1 c Lilly’s Chocolate Chips

Directions:

1. Preheat oven to 350F.
2. Grease 2 loaf pans with coconut oil – we love the coconut oil spray.
3. Mix coconut oil, grass-fed butter, eggs, honey, coconut sugar, and vanilla. Beat 30-60 seconds.
4. Slowly add in coconut flour, almond flour, baking soda, and sea salt. Move this mixture to a separate bowl.
5. Beat bananas and coconut milk with mixer until smooth and creamy – about 1 minute.
6. Add the two mixtures together and slowly mix until smooth, adding walnuts of chocolate chips if desired.
7. Pour the batter into loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean!