Inherently nourishing, unprocessed, and grain free while still maintaining that wonderfully moist and warming ‘banana bread-ness,’ each slice is rich in almond and coconut’s ‘good’ fats, belly filling protein and fiber, and numerous other vitamins and minerals like iron, vitamin E, calcium, and potassium. Best fresh or rewarmed from frozen, we serve ours sliced thick and toasted, topped with warmed nut butter, or served solo as an almost pound-cake like little treat. —Alexandra Dawson
In a medium skillet, heat 1 tablespoon coconut oil and 1 tablespoon maple syrup over medium heat. Add banana and cinnamon and sauté, stirring frequently, until bananas are very fragrant and just beginning to soften – about 3 minutes. Remove from heat and transfer to a large bowl. Mash well, then allow to cool to room temperature.
Add remaining 2 tablespoons coconut oil, remaining 2 tablespoons maple, almond flour, flaxseed meal, coconut, baking soda, sea salt, eggs, and apple cider vinegar to the mashed bananas. Using a rubber spatula, fold batter until just combined.
Pour into silicone loaf pan, making sure mixture is evenly distributed, then top with banana slices, coconut flakes, and hemp seeds (optional). I used THIS loaf pan and wouldn’t recommend any other. Bake for 55 minutes.