Lemon Coconut Loaf

By Bailey1_

Ingredients

• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 3 eggs
• 2 tablespoons coconut oil
• 4 tablespoons honey
• 1/4 cup mashed banana (1 ripe small banana)
• 1/2 lemon, zest of
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons pistachios, finely chopped
• 2 tablespoons desiccated coconut
• Yields 1 small loaf or 6 muffins

Details

Servings 1
Adapted from anjasfood4thought.com

Preparation

Step 1

This Lemon Coconut Loaf has become a staple over the summer. It's light and fresh, sweetened with banana and honey. The batter is good enough to make either muffins or a loaf out of it.

Preheat oven to 180C/375F. Grease or line small loaf pan. Alternatively grease or line six muffin molds.

In another bowl, lightly beat the eggs. Stir in coconut oil, honey and mashed banana until well combined. Add lemon zest and lemon juice.

Combine wet and dry ingredients. Make sure the batter is lump free. Spoon batter into loaf pan or muffins molds. Sprinkle with some chopped pistachios and coconut. Bake for about 25 minutes (muffins) to 35 minutes (loaf), or until tester comes out clean.