Gluten-Free Honey Melt® Banana Bread
  • 1 square Honey Melt®, melted
  • ¾ c. sugar
  • 4 eggs, room temperature
  • 2½ tsp vanilla extract
  • ½ tsp almond extract
  • Grated orange rind
  • 1 c. organic coconut flour
  • ¾ c. tapioca starch
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp baking powder
  • ½ tsp nutmeg
  • 2 tsp cinnamon
  • 2 c. mashed overripe bananas
  • 1 c. strong, black coffee
  1. Preheat the oven to 350 degrees F.
  2. With a hand mixer, beat Honey Melt® and sugar together in a large bowl, adding each egg one at a time until thoroughly blended.
  3. Add the vanilla extract, almond extract, and grated orange rind last and beat until light-ish in color.
  4. In a separate mixing bowl, sift together the coconut flour, salt, baking soda, baking powder, nutmeg and cinnamon. Do this step twice.
  5. Add flour mixture and banana-coffee mash alternately to the Honey Melt mixture, beginning and ending with flour (flour – banana – flour – banana – flour). After each addition mix gently to combine, but do not beat or over mix as this will toughen and dry out the bread. Generously butter two loaf pans with Rich & Creamy Melt Organic. Divide batter and bake for 55 – 60 minutes. Use a butter knife to check the center of the loaves prior to removing from the oven.
  6. Cool 10 minutes in the pan then remove to finish cooling.


Recipe Categories: Breads, Gluten Free, and Honey MELT Organic Recipes.
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