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ACTIVIST Mānuka Honey Coconut Banana Bread

ACTIVIST Mānuka Honey Coconut Banana Bread

This long weekend we have been baking banana bread and making granola with Activist Mānuka Honey 🐝 We don’t like our baking super sweet so we only use the Mānuka in small amounts. It adds such a distinct and delicious flavor to recipes. This gluten-free coconut banana bread is the perfect accompaniment to an afternoon coffee or cup of tea ✨ it’s super nutrient dense too.
 
Ingredients

4 very ripe bananas
3/4 cup coconut flour
5 eggs
1 or 2 tablespoons of @activistmanuka (depending on your sweet tooth)
1 teaspoon ground cinnamon
2 tablespoons hemp seeds
1/4 cup almond butter
1/2 cup chopped almonds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon pink salt
1 teaspoon vanilla extract ~
 
Directions
• Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
• In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, @activistmanuka, almond butter, hemp seeds, cinnamon, baking soda + powder, salt, vanilla and half the almonds. Use a whisk to stir the batter well; I like to leave some chunks of banana in the batter.
• Pour the batter into the lined loaf pan and sprinkle the other half of the almonds on top. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. A knife should come out clean if inserted into the centre of the loaf. Cool completely before slicing and serving.
• Because this loaf is moist, be sure to store it in an airtight container in the fridge or pantry. It should last at least five days when stored in the fridge, though you might eat it all before then!
This long weekend we have been baking banana bread and making granola with Activist Mānuka Honey 🐝 We don’t like our baking super sweet so we only use the Mānuka in small amounts. It adds such a distinct and delicious flavor to recipes. This gluten-free coconut banana bread is the perfect accompaniment to an afternoon coffee or cup of tea ✨ it’s super nutrient dense too.
 
Ingredients

4 very ripe bananas
3/4 cup coconut flour
5 eggs
1 or 2 tablespoons of @activistmanuka (depending on your sweet tooth)
1 teaspoon ground cinnamon
2 tablespoons hemp seeds
1/4 cup almond butter
1/2 cup chopped almonds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon pink salt
1 teaspoon vanilla extract ~
 
Directions
• Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
• In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, @activistmanuka, almond butter, hemp seeds, cinnamon, baking soda + powder, salt, vanilla and half the almonds. Use a whisk to stir the batter well; I like to leave some chunks of banana in the batter.
• Pour the batter into the lined loaf pan and sprinkle the other half of the almonds on top. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. A knife should come out clean if inserted into the centre of the loaf. Cool completely before slicing and serving.
• Because this loaf is moist, be sure to store it in an airtight container in the fridge or pantry. It should last at least five days when stored in the fridge, though you might eat it all before then!