Coconut Lime Banana Bread

By sandycon

Ingredients

• 4 Ripe Bananas
• 4 Eggs
• 1/2 cup Coconut Butter
• 4 Tbsp Ghee, softened (or coconut oil)
• 1/2 cup Coconut Flour
• 1/4 cup Unsweetened Shredded Coconut
• 1 Tbsp Cinnamon
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• Pinch of Sea Salt
• Additional Unsweetened Shredded Coconut for sprinkling on top
• 3 Tbsp Raw Honey
• 3 Tbsp Coconut Butter, melted
• 1 1/2 Tbsp Lime Juice (about 1/2 lime)

Details

Servings 1
Preparation time 5mins
Cooking time 45mins
Adapted from ourpaleolife.com

Preparation

Step 1

Instructions Banana Bread
Preheat oven to 350F.
Line a loaf pan (or 4-6 mini loaf pans, depending on size) with parchment paper, leaving flaps overhanging the edges.
Place all banana bread ingredients (except the shredded coconut) in the Blendtec or other high-powered blender in the order listed. If you don't have a high-powered blender, put in a bowl and use a hand mixer or good, old-fashioned elbow grease.
On the Blendtec, run the "Batter" cycle. Otherwise, blend/mix until well combined.
Stir in the shredded coconut.
Pour batter (it will be thick) into your prepared loaf pan(s) and smooth the top.
Sprinkle a little extra coconut on the top of the loaf/loaves.
Place in the preheated oven and bake for 35-40 minutes. If making mini loaves, bake for 20-30 minutes (will depend on just how "mini" your pans are).
Remove from the oven when a toothpick inserted in the bread comes out clean.
Cool on a cooling rack. Lime Glaze
While the banana bread is baking, combine all glaze ingredients in a small bowl and combine until evenly blended and smooth.
Drizzle the glaze over the slightly cooled banana bread and let it seep into the nooks and crannies, becoming one with the bread.
Try to let it cool a bit before you slice into it. Enjoy!