After deciding to create Banana Bread and two weeks of tweaking various combinations of things, flours, fruit combinations and different nuts I finally came up with the perfectly balanced and moist Banana Bread recipe.
Banana Bread with Mango, Figs and Pecans
4 eggs, beaten well
3 tbsp coconut oil (at room temperature)
1 tsp vanilla
1/2 cup honey (I use buckwheat honey)
2 ripe bananas, mashed up
1/2 cup fresh mango, cut into small cubes
1/2 cup pecan pieces
1/2 cup chopped figs
1/2 cup coconut flour
1/4 cup brown rice flour (or tapioca flour)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
1/2 tsp sea salt
1/2 cup shredded dehydrated coconut
1 tbsp honey
1 tbsp melted coconut oil.
Combine eggs, coconut oil, honey, vanilla and banana. Mix dry ingredients together in a separate bowl, slowly add wet ingredients. Fold in fruit and nuts. Pour into ungreased bread pan.
Mix together topping ingredients and crumble on top of bread.
Bake at 350 F for 40 minutes or until fork inserted into center of bread comes out clean.