walking lightly on earth



I’m enjoying my homemade grain free and processed-sugar free banana bread topped with coconut cream this afternoon.

This recipe is slightly altered from Sarah HopkinsHealthy Banana Bread and it’s very delicious!


4 very ripe bananas
1/4 cup of organic coconut oil or organic grass fed butter
3 organic eggs
1 tsp vanilla powder
1.5 tsp cinnamon
1/2 (or more) cup coconut flour
1 tsp (heaped) baking soda
1/4 tsp salt
handful Walnuts (optional)


Preheat oven to 180 degrees. You’ll need to take the measurements with a “pinch of salt” as the consistency of the banana bread varies greatly depending on the coconut flour as well as the ripeness and size of the bananas.
Mix all ingredients together in a bowl until combined. If using a food processor or Thermomix, I recommend that you leave out the walnuts until later as you want the walnuts chunky to add texture.
You want the mixture to look like cake batter, that is slightly thick not runny. If yours is runny add more coconut flour to get a thicker consistency.
Pour into a lightly greased bread pan and bake for about 45 mins or until centre is set and top is golden.


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