COCONUT CACAO BREAD

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Hi, I was poking around the internet yesterday morning looking for a bread recipe. I had a day off so yay for me. Found one at “Comfy Belly.” She’s got a great recipe and I only tweaked it a little bit by adding some cacao powder. The bananas make this loaf so moist and it’s a rather appealing chocolate color, too. Who doesn’t like that?!

A couple of notes:

1. This is a very moist loaf of bread. Using very large bananas or a different sized egg (use only LARGE EGGS) will make the loaf very mushy. If you use large bananas add just a bit more coconut flour to keep the batter from being too runny.

2. Make sure that your loaf is firm on top when touched after baking.

3. Cool the loaf completely, covered lightly with a tea towel, before slicing. Then wrap tightly and leave at room temperature.

COCONUT CACAO BREAD

INGREDIENTS

3 bananas, peeled

3 large eggs

1 Tbsp. vanilla extract (or a combo of vanilla and maple-yum)

1/4 C. + 2 Tbsp. coconut flour (you may need to add more depending on the size of your bananas.. big banana, add a pinch more)

3/4 tsp. baking soda

Pinch of sea salt

1/8 C. cacao powder

DIRECTIONS

HEAT oven to 350 degrees and line a loaf pan with parchment paper or rub with coconut oil and set aside.

MIX all ingredients in a food processor or blender until combined.

ADD the cacao powder and blend on low-the powder will fly if you try to mix it super fast at first.

POUR batter into your lined pan and let it sit for 5 minutes to give the coconut flour time to absorb some of the moisture. This creates a firm loaf after baking.

BAKE at 350F or 175C for 40-50 minutes.

Enjoy!

~Chef Linda

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