1/2 Cup Mashed Sweet Potato
1/4 Cup Coconut Oil, melted
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1/4 Teaspoon Cloves, ground (or more to taste)
1/8 Teaspoon Sea Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
7-8 Tablespoons Coconut Flour
For banana nut bread you will need about 1/2 cup of your nut of choice (pecans and walnuts go great)
Preheat oven to 375
Line the bottom of a loaf pan with a square of parchment paper. This step is optional but this will help you get this loaf out without having the bottom half stuck in the pan due to its moisture level. Grease the sides of the pan with coconut oil.
In a blender, add all ingredients except coconut flour. Blend until smooth.
Pour blender mixture in a mixing bowl and add coconut flour. Mix well and allow to sit for a minute so the flour can absorb the moisture of your mix.
Place dough in loaf pan and bake for 40-50 minutes or until the bread springs back when touched on top. Do not remove early as the bread will drop.
Remove and cool before unmoulding.
Enjoy as is or in French Toast.