原方，9by 5 loaf pan
4 very ripe bananas (about 1 1/2 to 1 3/4 cups mashed)
3/4 cup coconut flour
5 eggs
1/4 cup coconut sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
| 香蕉，熟 | 1根（6-7tbsp泥）120g香蕉泥 |
| coconut flour | 3 tbsp 27g |
| egg | 1.25 （62.5g) 1+1white |
| 糖 | 3袋 |
| baking soda | 1/4 tsp |
| salt | 1/16 tsp |
| vanilla | 1/4 tsp |
Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!
