SunButter Pineapple Coconut Bread

BOTTOM LAYER

2 teaspoons melted coconut oil

1/4 cup diced pineapple

6 dates, roughly chopped

BREAD LAYER

2 bananas

3 eggs

1/3 cup SunButter Organic

1/4 cup maple syrup

1 tablespoon melted coconut oil

1/2 cup coconut flour

3 tablespoon chia seeds

1 tablespoon baking powder*

1/4 cup unsweetened coconut shreds or flakes

1/4 cup diced pineapple

3 dates, roughly chopped

*NOTE: The baking powder in this recipe may react with chlorophyll in sunflower seeds and cause the bread to turn green. This is completely harmless and does not effect taste.

Heat oven to 350°F.

BOTTOM LAYER

Lightly grease a loaf pan with melted coconut oil.

Form bottom layer by alternating diced pineapple and dates next to each other in a single layer on the bottom of the loaf pan; set aside.

BREAD LAYER

In a separate bowl, mix bananas, eggs, SunButter, maple syrup, and coconut oil until creamy.

Mix in coconut flour, chia seeds, and baking powder.

Gently fold in coconut, pineapple, and dates.

Pour batter in prepared loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean.