I love this moist and tasty recipe. It is a great snack for my boys, ages 2 and 4, and it looks as delicious as it tastes!

Ingredients

• 4 bananas
• 4 eggs
• 1/2 C Almond or Cashew butter
• 2 Tbsp Coconut oil
• 1/2 C Coconut Four
• 1 Tbsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla
• pinch salt

Instructions

• Preheat your oven to 175 degrees celsius and bake for 55 min.
• Combine your bananas, eggs, and nut butter, and oil in a high speed blender or powerful hand mixer
• Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
• Pour your batter in a silicon loaf pan and spread it evenly (you can use muffins forms as I did here, just bake for 25min instead)

Icing

• Set 3x 400ml cans of full fat coconut milk in the fridge over night. Open and scrap off thickened fat. Whip coconut fat with 1/2 C powdered xylitol, 1 tsp pf liquid vanilla and food colour (optional)