½ cup unsalted butter (room temp)
½ cup of coconut flour*
2 tablespoons of local honey
1 egg, beaten
2 teaspoons baking powder
½ teaspoon salt
½ tsp. pure vanilla extract
1 cup spelt flour
2 ripe bananas, peeled and mashed
½ cup of raw shredded coconut (fresh or from frozen)*
Preheat oven to 350 degrees.
In a medium bowl, mix together the spelt flour, baking powder and salt. Set aside.
In a bowl of a stand mixer (or by hand), cream butter until it is soft and whipped. Add in the coconut flour, mix. Then add in the beaten egg, and vanilla.
Slowly add in the spelt flour mixture till all of it is incorporated. Add in the mashed banana and fresh coconut until well combined.
Place in a greased 9 X 5 inch loaf pan and distribute evenly.
Bake for an hour until golden brown on top. Cool the bread before removing form the pan.
- Coconut Flour can be purchased at most Asian/International food stores. It is low in carbohydrates, high in fibre and a good source of protein. I’ve used this as a substitution to sugar.
- Shredded Coconut – easy to buy frozen in packages at Asian/International food shops, usually from the Philippines. It is all -natural with no sugar added. Or, you can shred it from scratch. In a pinch, buy it shredded with no sugar at the grocery store in the baking section.