Cooking Instructions:

Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper for easy removal.

Peel the ripe plantains and place them in a mixing bowl. Mash them well using a fork or potato masher until smooth and creamy.

In a separate bowl, whisk the eggs, melted coconut oil, and vanilla extract until fully combined. Pour this mixture into the mashed plantains and mix well.

In another bowl, combine the almond flour, baking soda, salt, and any optional spices you wish to add. Stir until evenly mixed.

Gradually add the dry ingredients to the wet plantain mixture, mixing until just combined. If using, fold in the chopped nuts or seeds at this stage.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the plantain bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For best results, let the plantain bread cool completely before slicing, as this will help it hold its shape. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Additionally, you can freeze sliced portions for a quick and easy snack later on. Enjoy your homemade plantain bread!