Makes 2 small loaves


  • 3 large eggs, room temperature
  • 2 medium ripe bananas, peeled and broken into chunks
  • 1/2 cup unsweetened sunflower seed butter
  • 1/4 cup honey
  • 3 TBSP coconut oil or unsalted butter, melted (plus more for greasing the pans)
  • 2 tsp fresh lemon juice
  • 1/3 cup coconut flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • Pinch of sea salt


  1. Preheat the oven to 350ºF.
  2. Grease 2 (6-inches-by-3-inches) mini loaf pans with coconut oil or butter.
  3. In a blender or food processor fitted with the steel blade, combine the eggs, bananas, sunflower seed butter, honey, coconut oil or butter, and lemon juice.
  4. Blend until creamy and smooth.
  5. Add the remaining ingredients and blend until smooth.
  6. Divide the batter evenly between the loaf pans. Place the pans on a baking sheet.
  7. Bake for 40–45 minutes until brown and a toothpick inserted comes out clean.
  8. Cool completely before removing from the pans and slicing.