This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread; otherwise, it’s very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

Frosted Coconut-Banana Bread

Ingredients:

For Bread:

• 3 bananas
• 3 eggs
• 1/2 cup raw honey
• 1/2 cup coconut oil
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon Himalayan Salt
• dash cinnamon
• 1 cup coconut flakes
• 2 1/2 cups almond meal (or 2 cups almond butter)
• 1 cup walnuts, optional

For Frosting:

• 1 banana
• 1/2 cup coconut oil, liquid
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon Himalayan Salt

Directions:

Preheat oven to 350 degrees F. Using a hand mixer, mash bananas.

Add 3 eggs and beat until frothy, 3–5 minutes.

Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1–3 minutes.

Add coconut flakes and almond meal and mix well, 1–3 minutes. If using walnuts, add now.

Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins, bake for 12 minutes; regular-size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 degrees F for 40 minutes or until tester comes out clean.

While the cake is baking, prepare the frosting.

Using the hand mixer, mash the bananas.

Add the oil, sugar, vanilla, and salt and mix until smooth. Set this aside until the bread has cooled, then frost.

Recipe submitted by Marisa, San Jose, CA.

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Whole Wheat, Banana, Coconut Bread

Ingredients:

• 1/3 cup Expeller-Pressed or Virgin Coconut Oil, liquefied
• 1/2 cup raw honey
• 2 eggs
• 1 cup mashed bananas
• 1 3/4 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon aluminum-free baking soda
• 1/4 cup hot, filtered water
• 1/2 cup chopped walnuts
• 1/2 cup shredded or flaked coconut
• cinnamon

Directions:

Preheat oven to 325 degrees.

In large bowl, beat coconut oil and honey together. Add eggs and mix well. Stir in bananas, then stir in flour and salt. Add baking soda to hot water, stir to mix, then add to batter. Blend in nuts and coconut. Spread batter in coconut-greased, glass, 9 x 5-inch loaf pan. Sprinkle cinnamon on the top.

Bake for 50 to 55 minutes or until toothpick comes out clean. Cool in pan for half an hour before taking out and slicing.

Recipe submitted by Ann, Perryville, MO.

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