This loaf was an experiment gone right! Really moist, just sweet enough and grain – free.


  • 5 very ripe bananas, mashed
  • 1/3 c virgin coconut oil
  • 6 free – range eggs
  • 1 t pure vanilla extract 
  • 1 ½ tsp ground cinnamon
  • ½ cup coconut flour
  • 1/3 cup shredded + unsweetened coconut flakes
  • 1/4 cup dried currants 
  • ¼ t sea salt

Preparation Method

  1. Preheat oven to 350.
  2. Gently melt the coconut oil over low heat, until just liquid.
  3. Throw everything together and mix until combined.
  4. Pour batter into a coconut-greased glass loaf dish, sprinkle with additional shredded coconut, and bake for about 45 minutes; or until center is set, and top is golden.


Your bananas should be extremely brown. If they’re not overly ripe, your loaf won’t be as sweet. If you are using non-ripe bananas, you should add about a 1/3 c of raw honey, or pure maple syrup to the batter.