Gluten-Free, Dairy-Free, Serves 30
- 2 cups coconut flour
- 1 cup almond flour
- 3/4 tsp sea salt
- 1 tsp baking soda
- 2 cups coconut sugar
- 1 tsp cinnamon ground
- 3 eggs
- 1 cup chopped walnuts
- 2 cups mashed bananas
- 1 cup coconut oil raw
- 8 ounce can crushed pineapple drained
- 1 cup flaked coconut unsweetened
- 2 tsp pure vanilla
- 1 cup cherries pitted and diced
Directions:
Preheat the oven to 350 degrees. Pretreat two 9×5 inch bread pans. Into a large bowl, combine the flour, salt, baking soda, sugar, and cinnamon. Add the eggs, oil, banana, pineapple, vanilla, coconut, and cherries. Stir until just blended and fold in the walnuts. Pour the batter into the pans. Bake for 60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes then remove to cool completely on a wire rack.