Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Prepare a medium loaf pan by spraying with vegetable spray and lining with a sheet of parchment paper that fits the bottom of the pan. Set aside.
Step 2
In a large bowl, mash the
Bananas (3)
with a fork. Add the
Coconut Oil (1/4 cup)
,
Large Eggs (3)
,
Agave Syrup (2 Tbsp)
and
Vanilla Extract (1/2 Tbsp)
, and beat until smooth with a hand mixer for 1-2 minutes.
Step 3
In a medium bowl combine the
Coconut Flour (1/4 cup)
,
Arrowroot Starch (1/4 cup)
,
Hazelnut Flour (1 1/4 cups)
,
Flaxseed Meal (2 Tbsp)
,
Baking Powder (1 tsp)
,
Baking Soda (1 tsp)
,
Salt (1/2 tsp)
and
Ground Cinnamon (1 tsp)
.
Step 4
Whisk to combine, breaking up any lumps or clumps that you find.
Step 5
Add the dry ingredients to the wet and whisk until they are well combined. Set aside for a few minutes to allow the coconut flour to absorb the liquids fully. Meanwhile, roughly chop the
Roasted Pecans (1/2 cup)
.
Step 6
Add the pecans and
Sweetened Coconut Flakes (1/2 cup)
to the banana mixture and stir. Transfer the batter to the prepared loaf pan and sprinkle with remaining 2 tablespoons of
Chopped Pecans (2 Tbsp)
and
Pumpkin Seeds (2 Tbsp)
if desired.
Step 7
Bake for 45-55 minutes or until a cake-tester comes out clean. Cool in the pan on a wire rack and turn out of the pan to serve. Enjoy!
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