1 large ripe plantain

1 tbsp organic butter

1 tbsp honey

5 large eggs

1/2 cup coconut oil

1/2 tsp sea salt

1/2 tsp vanilla extract 

3/4 cup coconut flour

1/2 cup almond (or other) milk

 

Preparation

Thinly slice the plantain.

Heat the butter or coconut oil in a frying pan and, when it starts to foam, add the plantain slices.

Drizzle over the tbsp of honey and fry for 2-3 minutes on each side til the plantain is browned.

Remove and set aside.

When cool, blend the plantain in a food processor on high. It doesn’t need to be completely smooth.

Whisk together the eggs, coconut oil, vanilla and milk.

Add the blended plantain and stir together.

In a separate bowl sieve the coconut flour. Add the sea salt.

Gradually add the plantain mixture to the flour, stirring constantly until it becomes a semi-wet batter.

Transfer into a well-greased loaf tin and bake at 375 for 25-30 minutes.

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