COCONUT/FLAX FLOUR CINNAMON BANANA BREAD GARNISHED WITH RAISINS AND SUGAR

3.0 large Egg, fresh, whole, raw
1.0 tsp Cinnamon, ground
1.0 tsp Nutmeg, ground
2.0 tsp Vanilla Extract
0.25 cup Coconut Oil
4.0 large (8" to 8-7/8" long) Banana, fresh
25.6 Grams Raisins
64.0 Grams Cashew Butter
2.0 tsp Baking Powder
4.0 tbsp Honey
4.0 tbsp *Flax Seed Meal (ground flax)
1.0 tsp Sugar in the Raw (Turbinado Sugar)
1.0 tbsp Coconut creamer
8.0 tbsp Coconut Flakes, Organic, Unsweetened
0.5 tsp MORTON Sea Salt, Fine Salt

Preheat to 350 degrees in oven. Spray 9×4 loaf pan with cooking spray and then line with parchment paper Mash ripe banas until smooth in mixing bowl. Then add eggs with fork and gently mix in.Combine all rest of ingredients except raisins and sugar.in mixing bowl and when all mixed in pour into the loaf pan. Garnish with raisins and sugar and bake for 350 degrees for 50 min. Take out.let.cool.then when cool turn over and take off parchment paper and cut intonsix slices. Because this gluten free banana bread is quite moist, I recommend storing it in the fridge after it first cools down to room temperature. Store it in a airtight container and it will last about a week. Let the slices come to room temperature before eating or pop them in the toaster to warm up. At room temperature this healthy banana bread lasts about 2 days. You can also tightly wrap the loaf in parchment and plastic wrap to freeze it for a later time. Store in the freezer for 2-3 months. Serving Size: A loaf Makes 12 slices

Number of Servings: 12.0

Recipe submitted by SparkPeople user AMMAAWO.