Chocolate Lavender Banana Bread
Banana bread is a childhood favorite, and nothing smells better than its delectable fragrance wafting through the house during baking. This recipe is grain free and has a dash of culinary lavender for a little extra zing.
2 tablespoons coconut oil, plus more for greasing the baking dish
4 eggs from grass-fed/pastured chickens (or 3 duck eggs)
3 tablespoons local, raw honey
1 teaspoon pure vanilla extract (omit the lavender and use any flavored extract, orange-anise would be good!)
1/2 teaspoon raw coconut vinegar
1/2 cup coconut flour
1/4 cup almond meal, sifted
1 teaspoon baking soda, sifted
1/2 teaspoon sea salt
1/2 cup organic full fat coconut milk
3 ripe bananas
5 or 6 dates, pitted and finely chopped
optional: 1/4 teaspoon culinary lavender, finely ground
optional: 1/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Use a paper towel to grease the sides and bottom of a loaf pan with coconut oil.
Place the 2 tablespoons coconut oil, eggs, honey, vanilla and vinegar in a large mixing bowl. Using a hand mixer, beat on high for 30 seconds.
Add the coconut flour, sifted almond flour, baking soda, sea salt and optional lavender to the wet mixture, then bear on high until combined. Stop mixer and scrape sides once with a spatula, if need be, to ensure all dry ingredients get mixed into the batter.
Place the coconut milk and bananas in a smaller bowl and smash with the back of a fork until bananas are fully mashed.
Ad the banana mixture to the batter and beat on medium speed until thoroughly combined.
Pour the batter into the prepared loaf pan and sprinkle the top with chocolate chips, if desired. Bake 45-55 minutes, until a toothpick inserted into center comes out clean.
Remove from the oven and let cool in the pan for 15 minutes. Transfer loaf to wire cooling rack to cool completely before storing or serving.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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