Gluten-Free Banana Coconut Bread

In a large bowl, mash the Bananas (3) with a fork. Add the Coconut Oil (4 Tbsp) , Farmhouse Eggs® Large Brown Eggs (3) , Agave Syrup (2 Tbsp) and Vanilla Extract (2 tsp) , and beat until smooth with a hand mixer for 1-2 minutes.

In a medium bowl combine the Coconut Flour (4 Tbsp) , Arrowroot Starch (4 Tbsp) , Hazelnut Flour (1 1/4 cups) , Flaxseed Meal (2 Tbsp) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , Salt (as needed) and Ground Cinnamon (1 tsp) .

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) .

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 the remaining 2 tablespoons of Chopped Pecans (2 Tbsp) and Pepitas (2 Tbsp) if desired.