This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread, otherwise it's very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

For Bread:

For Frosting:

1. Preheat oven to 350 F. Using a hand mixer, mash bananas.

2. Add 3 eggs and beat until frothy, 3-5 min.

3. Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1-3 minutes.

4. Add coconut flakes and almond meal, and mix well, 1-3 minutes. If using walnuts, add now.

5. Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins bake for 12 min, regular size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 F for 40 min or until tester comes out clean.

While the cake is baking, prepare the frosting.

1. Using the hand mixer, mash the bananas.

2. Add the oil, sugar, vanilla and salt and mix until smooth. Set this aside until the bread has cooled, and then frost.

Recipe submitted by Marisa, San Jose, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Just made this morning...amazing!! thank you for sharing! We are just new into gluten/grain free and this is def a winner! I didn't have enough almond meal so added 1/2 cup of almond butter with 1 3/4 cups almond meal and only used 1/4 cup honey. Baked it in a large loaf pan on 350 for just over an hour. My husband and I are eating a piece right now smothered in TT dark chocolate peanut butter...OMGoodness; so delicious!
# Posted By Robyn | 3/25/11 12:22 PM
This recipe is amazing. You can even cut the amount of honey if you prefer. The taste of the banana is so good you don't need as much sweetener. My husband and I devoured this!
# Posted By Vanessa | 6/6/11 7:07 PM
Can shredded coconut be used instead of coconut flakes?
# Posted By Diana | 8/15/11 4:15 PM
This was delicious. It doesn't even need the frosting. I made muffins and had to bake them for longer than the recommended 20 minutes. They also were hard to get out of the pan. Next time I'm going to try making mini muffins and I'll use paper cups. Great ratio of protein (almonds), carbs (bananas) and healthy fat (coconut oil). Guilt free and delicious.
# Posted By Deborah | 8/31/11 5:03 PM
My son is allergic to almonds - all nuts tree nuts and peanuts. Can you recommend a substitute for the almond meal/butter?
# Posted By susan | 11/11/11 12:26 PM

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