1 large ripe plantain
1 tbsp organic butter
1 tbsp honey
5 large eggs
1/2 cup coconut oil
1/2 tsp sea salt
3/4 cup coconut flour
1/2 cup almond (or other) milk
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.