This healthy version of banana bread is delicious and the pear gives it an added sweetness. I have been experimenting with coconut flour lately and this recipe uses a blend of almond meal and coconut flour for the ultimate moist banana bread. You can leave the honey or agave out if you want a sugar free version as it doesn’t really need it. And yes I used butter- coconut oil made it a little gluggy. You could also add mixed seeds or nuts if you want to for some texture. Enjoy!
1 medium pear, peeled and diced
1 medium banana, mashed
1 cup almond meal
3 tablespoons of coconut flour
2 tsp of cinnamon
½ tsp baking soda
2 tablespoon honey or agave
1 tablespoon of melted butter
1- Preheat oven to 180
2- Grease a bread pan or line with baking paper
3- Combine all the dry ingredients in one mixing bowl- flours, cinnamon, baking soda.
4- Combine all wet ingredients into a separate mixing bowl- eggs, butter, agave/honey, banana and pear
5- Add wet ingredients into dry ingredients and mix well
6- Pour the batter into the bread tin and bake for around 45 minutes or until cooked through.
7- Let cool for 30 minutes (this is important as it might break up if you don’t let it sit)
8- Slice up and enjoy!
Will last up to 10 days in the refrigerator.