Banana Coconut Almond Bread

3/4 cup almond meal
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt

3 eggs (at room temperature)
2 tablespoons coconut oil (liquefied)
1/2 cup mashed banana (from two very ripe bananas)
2 tablespoons date syrup (or honey)

1/4 cup chopped dates
1/2 cup chopped walnuts

2 tablespoons chopped almonds (optional)

Yields 1 loaf
Preheat oven to 175C/350F. Grease or line regular loaf tin with parchment paper.

In a large bowl, sift together almond meal, coconut flour, baking soda and salt. Set aside.
In another bowl, lightly beat the eggs. Whisk in mashed banana, date syrup/honey and coconut oil.
Combine wet and dry ingredients and stir until no longer lumpy. Stir in chopped dates and walnuts.

Transfer batter to prepared loaf tin. Sprinkle chopped almonds on top. Bake for 40 minutes, or until cake tester comes out clean. Let cool on wire rack.

Recipe from