That’s right… we’re claiming that this is the BEST Paleo Banana Bread EVER… well, that we’ve tasted anyway! Yay! Yum! We think you’re going to love it too!
Yep! That means gluten free, grain free, dairy free (if you swap out the butter!), refined sugar free banana bread! Taste free? Na-uhhh! Taste FULL!
It’s all thanks to Merrymaker Mum – seriously, she makes the BEST paleo sweet treats.
This banana bread is so delicious, we’ve even made it into banana bread and butter pudding, you can get that recipe OVER HERE!
To make this paleo banana bread all kinds of crazy yum, whip up a batch of our sugar free chocolate and drizzle on top… oh. My. Food!
Made it? Loved it? Yay! Share a photo on Instagram using #themerrymakersisters so we can share it with the whole wide worrrrrrld!
Also… this epic healthy banana bread makes the BEST post Pilates or Yoga snack. It’s like the ultimate bliss-filled session.
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By shifting your mindset, you can change your relationship with working out and your body. You’ll learn to cultivate a positive mindset that changes the voice in your head from “I need to lose weight” to “I’m doing this because I actually enjoy it and because it feels good”.
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Always merrymaking,
Emma + Carla
- 150 g (5 oz.) butter cubed (or coconut oil)
- 3 ripe bananas mashed
- 2 eggs
- 2 cups blanched almond meal
- ¾ cup walnuts chopped and 2 tbs. extra
- 1 tsp. 100% vanilla extract
- 1 tsp. baking powder
- Preheat oven to 180°C (350°F) and line a 20cm x 10 cm (8 x 4 inch) loaf tin with baking paper.
- In a mix master cream the butter, eggs and vanilla.
- In a large bowl mix the almond meal, walnuts and baking powder.
- Add the butter mixture and mashed bananas and stir until combined.
- Transfer mixture in to prepared tin, sprinkle with extra walnuts and place in to the oven for 50 minutes or until it springs back when you lightly touch the top.
- Allow to cool before you turn out, slice and serve!
- To make this nana bread all kinds of crazy yum, whip up a batch of our sugar free chocolate (link above!) and drizzle on top… oh. My. Food! Also, you can add 1/4 cup of honey if you'd like it sweeter 🙂
Comments 155
Hey Merrymakers! I am wondering what brand of baking powder you use that is paleo friendly?! Thank you I can’t wait to try this recipe 🙂
Author
Hi Lauren! We use Red Mill! It’s an American brand but it is the best we’ve found 🙂 You can get it from most health food stores or online! 🙂
such a yummy banana bread – I know now why you use baking paper – been shopping for the next time. Thank you for the recipe!
Hey Merrymaker Sistas
If you were going to use coconit flour instead of almond meal how much would you need? and would you need to up the wet ingredients?
Thanks 🙂
I found 3/4 c. of ghee or coconut oil was way too oily. Is that really to correct measurement? If i make this again, I will try only a 1/4 c.
Author
Hi Jackie! For us that worked really well 🙂 made it super moist and delish! e + c
Author
Hehe! We always make sure we use baking paper with all our cooking… to make sure we don’t lose half of it stuck on the pan! 🙂 YAY!
Author
Hi Blaire! Ohhh this is a tricky one! Coconut flour tends to get really dry and we haven’t tested it out before. What you could do is use half tapioca flour and half coconut flour and add an extra egg. Burt we can’t guarantee it would work! Check out this interesting blog post too! http://thingsmybellylikes.com/2013/03/21/baking-with-coconut-flour-10-tips/
Thanks for your comment! Let us know how you go! xox
This is so yummy – I can’t wait to make it again! Thank you for the recipe.
Your photos make me hungry! I saw on the Problogger FB event page that you’re also going to the event next month, I look forward to perhaps meeting you both there x
This looks so yummy but we’re allergic to eggs. Do you think chia gel substitute will work? I will have to use coconut oil to as we are allergic to dairy too!
Have you girls made it without the honey? I imagine if you used nice ripe bananas, itd still be sweet???(especially if you’re used to low sugar).
The right amount of vanilla extract (or ground beans is what I use) just makes this amazing. Note to self: DO not omit vanilla..lol
Author
Hi Kim! We haven’t tried this recipe with the chia gel but we think it’s definitely worth a try! Let us know how you go! Coconut oil replacement will work perfectly 🙂 e + c
Author
Hi Cyndie! Definitely come and say hello at PB event! We are SO SO SO SO excited for it! 🙂 xx
Author
We reckon you can definitely skip the honey! Honey smoneeyyyy! hehe. Nanas are so super sweet we think it would be DELISH! xx 🙂
Hi ladies, wondering if you have a low FODMAP alternative for the almond meal? Do you think buckwheat flour may be ok ? Thanks
Author
Hi Christina! Hmm! Good question… the almond meal makes sure it is quite dense and moist… we think the buckwheat may make it a little dry! Let us have a think… maybe we can try and come up with a nut free banana bread!!! e + c
Hi, would coconut oil be a straight swap with butter. Or would I use less please ?
Author
Straight swap 🙂 🙂
This was a problem for me too. After reading the comments I used only 1/2 cup of coconut oil and it was still way to greasy. Have anyone tried this with coconut oil? Maybe it’s different with ghee/butter?
Author
Yes! We need to get the official quantity of coconut oil! But we did make it and still loved it! Hopefully it still tasted delish 😛
Hi, this Was delicious, for me would omit sweetener but hubby loved it! Only q- I have a conventional gas oven and cooked this recipe on lowest rack for another 20-30mn but once cooled and cut it still seemed to need longer and was very crumbly. Would you recommend a warmer oven? Thanks
Author
Hi Sarah! We use a fanned force oven so it might be a good idea to turn it up a little. Let us know how it goes!!:) e + c
When I spotted 3 sad looking bananas on my kitchen table late last night, I saw the perfect excuse to finally give this recipe a try… Wow. I just woke up to the most deliciously moist and yummy banana bread I’ve ever tasted!? I used rice malt syrup instead of honey because that’s what I had to hand but it still came out perfect. I’m excited to make some paleo french toast now! One thing I was wondering- have you tried freezing the bread? I would love to keep some individual slices handy in the freezer for when I fancy a treat! Xx
Author
Hi Lauren! OH this makes us SOOO happy! We have tried freezing it and it freezes really well! We like to slice and then wrap + freeze separately so it’s easy to thaw out 🙂 e + c p.s french toast…. OMG! YAY!
I tried this with butter having noted the comments about it being oily, and I’m afraid we couldn’t eat it. I”m sure the recipe is wrong – the taste was right but the oiliness left in the mouth was awful. I’ll try again but I’ll reduce the fat massively.
Author
Hi Ruth! That’s no good! Mum made it the other day for us and it tasted really good! Maybe a personal preference? Let us know how your next one goes! YAY! 🙂
I just made this for a work afternoon tea tomorrow, basically stared it down while it cooled and then of course tried a tiny piece. And then another little piece and now I’ve got a second one in the oven because its just so freakin amazing!
Author
Hehe and this is what we love to read Brooke! 🙂 xoxo
Absolutely delicious!!!! I made this into a cake in a cake tin and didn’t have any walnuts so just used extra almond meal. Not too greasy at all. It’s divine! Even my Paleo hating husband thought it was the best thing. Thank you so much!
Author
Hey Holly! Oh awesome to hear this! Love the idea of putting it in a cake tin! We love this bread too! 🙂
Came across your recipe the other day and dragged three sad looking bananas from the freezer and whipped it up. Amazing and love the addition of the walnuts. Used rice malt syrup as that is what I had on hand. Mr Sweet Tooth hubby ate it but said ‘not his favourite’ (translation: not sweet enough), but I absolutely love it…more for me I say! Thank you for sharing Merrymaker Mum’s recipe xo
Author
Glad to hear it Mary! 🙂 next time try honey for the hubby! Hehe!
Hello Emma & Carla, one of my favorite recipes I cook very often is paleo banana bread, I always cook it with oatmeal flour, but this one sounds amazing!! I was wondering if I can add another nut instead of walnuts? Greetings from Nicaragua!! 😀
Author
You could swap to any nut Adriana! Hope you like it! 🙂 We are at the Gold Coast, QLD today! Hehe how cool is the internet 😉
I unfortunately had no success with the oiliness either – maybe my oven wasn’t powerful enough (fan force wise)
I had to put it back in twice, almost 30mins extra of cooking.
I’m lucky I love me some fat (!!) but I can’t serve this to friends.
Author
Hey Damian! Eeek, we’re not sure then, we’ve had a lot of good feedback about this bread! How about next time you try less butter/oil and bit more almond meal! 😉
Just made this, and it’s soooooo good! Thanks for the recipe 🙂
After reading the comments about it turning out too oily for some people I thought I would substitute half the almond meal with casava flour, and it turned out great 🙂
I’m going to bring this to share at work tomorrow morning, I’m sure it will be gone by the end of the day!
Author
Nice work Anne! And with butter it’s REALLY good! e + c
Delicious! Hubby said this is better than any traditional banana bread with white flour and refined sugar. I have made it twice this week already! Thank you!
Author
WOW! Now that is great feedback! hehe. Glad you and your hubby love it!
Hi, my partner loves coconut cake. Could I swap the bananas for shredded coconut, and if so. How much coconut would I use.
Thank You
Claire
Author
Oooo yum! That could work we also have a coconut syrup cake they might like?! https://themerrymakersisters.com/paleo-coconut-syrup-cake/ xoxox
Hey ladies,
I just tried this recipe for the first time. I used coconut oil instead of butter. When i turned it out of the pan it all flopped out into a heap 🙁 I didn’t wait for it too cool though. Is that the issue? Now im sitting at the table eating the heap that tastes so yummy haha.
Author
Defineitly allow it to cool next time. It should work fine with coconut oil but as well hhhmmmm. We’ve seen heaps of breads that have worked perfectly. Maybe try a lower temp next time, sometimes our ovens can be different. Hehe glad the crumbs tasted good! Like a a cake crumble! New invention! HAHA. <3
Yum! I just made this and it is light and delish and my 1yo and 3yo are devouring it!
It did find it slightly oily but I think that is just the way cooking with coconut oil is! I also added 1/2 tsp cinnamon and 1/4 tsp nutmeg, just because I love the flavours 🙂
I will be using this recipe again! Thank you xx
Author
Hey Kate! Thanks for the feedback! Yay! It’s soooo yummy! Yes, sometimes coconut oil cooks a little different to butter… but still delish is the most important thing 😀
Thank you so much for this recipe. I tried it out today and the result was delicious! I know it takes time to put together a recipe with testing etc…so thanks for going to the trouble. Very happy!
Way too oily with the 3/4 c coconut oil, over here too! So sad, it looks so good it is just horrible ????. Will try it on 1/4 c next time or straight butter.
Author
That’s wonderful to hear Jen! Thank YOU! x
Author
oh no?! That is so sad! Try toasting it up! Definitely don’t bin it! 🙂
Unfortunately it was too much butter for me – once I took the bake out of the oven it was swimming in butter!
Author
Hey Marie, some peoples do this as we think it must be a slight difference in oven temp. Try a lower heat. It has happened to us with another recipe and the butter simply sank back down and it was still delish. Our Mum made it again the other day and it was perfect, it must be the oven temp, it’s the only thing we can think of?!?!
How do you cream butter and honey? Is there a trick to this? In my KitchenAid, I put in the chopped butter, honey, vanilla essence and eggs all together. It doesn’t look right. Mine turn out very lumpy & lots of liquid left in the bowl. It didn’t turn out creamy at all. Was I supposed to cream the butter on it’s own first? Thanks.
I had the same problem too. Next time I will try with only 1/4 C. I should have trusted my baking instincts! 3/4 C seemed like a lot.
The taste is still great! Just too oily and wet.
Author
Hey Sharon! Your butter needs to be room temperature 🙂
Author
Well ours worked perfectly, as you can see! But up to you and your preference! We love it like this because when you toast it up it goes super delish 🙂
Thanks guys. Actually, it turned out great in the end. I worried initially. But, was surprised that eventhough my butter didn’t cream & looked funny, I just mixed everything else together & chuck it in the oven. What a forgiving recipe. Was very delicious. Sent it in my kid’s lunch box too as a treat – was a hit. Thank you.
Author
LOVE to hear that Sharon! Yay especially that the kiddies loved it! 🙂 woohoo!
I haven’t tried this recipe yet, but have noticed that some people find it too oily, whist others are happy. I’m wondering if this could be due to differing cup measurements from one country to another. ie, an English/ Australian “cup” is different to a US one. Perhaps a weight or measurement in mls / fluid oz would be helpful.
Regards,
Megan.
Author
Hey Megan, you’ll notice in our newer recipes we’ve started to do this <3
HELPPPPPP! It’s in the oven, smells amazing BUT just realised I forgot to add butter/coconut oil. So depressed. What can I expect and how do I fix it 🙁
Author
OH NO! How did it go??? What you could do, is crumble it all up and have it with yoghurt or even milk if it’s really crunchy? Like a brekky cereal almost?
Let us know what you did! xx
Hi! The loaf tastes really nice but it is really soggy and almost too moist if that makes sense.. Should I have added more almond meal?
Author
We made the recipe again and followed it and it worked well. It is moister and more dense than regular banana bread and sometimes the butter will come to the top when cooking but if you let it sit for a bit it will be fine. Allow it to cool and see how it goes. 🙂 🙂 Even if it is too moist, still enjoy as a crumble!
Thanks for your reply…I did let it sit and it is much better ….I did use butter instead of coconut oil. Hubby and baby liked it! ????
Author
Yay! That’s great! <3
I wish I had read the comments before making this as I also found it way too oily and couldn’t eat it. Next time I will definitely use much less oil and I’m sure it’ll be great 🙂
Author
Hey Kim!
We have no idea. We’ve re-made it like 5 times and it’s been perfect! haha. And then we get people saying it’s amazing then people saying it’s too oily. The only thing we can think might be different is the oven temp?! And the oil goes to the top and then sinks back down when it cools! Who knows! Let us know how you if you change the oil 🙂
I had the oil issue too! I’m wondering if it migjt be different brands of almond flour. Can I ask which brand you use?
Author
Hi Nikki! TRUE! You can get almond meal and almond flour, one is less coarse than the other! We used almond meal, which is the more coarse one. It can also be that your oven is too hot, but the oil usually settles back in once you allow it to cool. 🙂 🙂
Hmmm I shall try again with almond meal from woollies and will report back.
Currently have a batch cooking in oven. Only now reading the comments, i substituted the almond meal for coconut flour BUT had one extra banana in the mix. It was all sticking together and able to put in tin to bake but seemed a bit dry like others had commented when using coconut flour instead. Uh oh. See how we go!
Author
Ohhh! Yes, we haven’t tried it with coconut flour! Fingers are crossed for you!
This recipe was so good. I made it last night and added a few chocolate chips. Thanks ladies.
Author
YAY! So happy to hear! <3
Hi guys what’s the best storage for the banana bread? How long will it keep
Author
Hey Larissa! You can keep this in the fridge for around 3 days! We recommend slicing and freezing separate slices too! This always works well 🙂
Did it turn out too dry Hannah? Would love to know how substituting the almond for the coconut flour straight across worked out so I can adjust.
Hi, could you please tell me what 3/4 cup butter is in grams ?
Thanks 🙂
Author
Should be about 170g 🙂
Thank You !!
Hi there ???? Is it meant to be a moist cake? I needed to put it in the oven for 10mins or more as it fell apart when I tried to cut it. Still tasted delish but was wondering if it was meant to be so moist because it is paleo?
hey
can you use salted butter for this recipe?
Author
Yum! You sure can 🙂
Author
Hey Laura! Yep! It’s moist! You need to allow it to completely cool too 🙂 It seems moist, but when you let it cool it settles nicely! 🙂
I saw this recipe and thought it looks an awful lot like my usual trusty (but not paleo at all) banana bread, and just HAD to try it. Lo and behold, it tastes JUST AS GOOD, without the crazy sugar rush and carb-shock and I am ever so grateful! Thank you, thank you, thank you! New follower right here 🙂
Author
Oh yay Alia! Makes us so so so happy to hear this! xox
Hey girls!
Can you use sunflower seed meal instead of almond flour? I’ve made this a few times and it’s great ???? But just wondering if I could sub it for a cheaper alternative?
Author
Not 100% sure but only one way to try! xoxox Let us know how it goes!
I substituted dairy butter for Macadamia butter (Literally just whizzed macadamia nuts in a food processor until it became smooth and buttery) – This seemed to make for a good consistency and was definitely not too oily. Unfortunately for my oven, 180 degrees seemed too hot and the edges were a little too dark for my liking, so it was *almost* perfect – next time I think I will try 170 degrees.
Author
Yum sounds amazing! Love the macadamia butter idea!
I would not recommend using all buckwheat as a sub for the almond meal as it has a very strong flavour. Maybe a combination of buckwheat, coconut, chickpea or quinoa flours. Also these flours all tend to be dry so do not reduce the amount of oil.
Made this last week and was a bit worried after some of the comments. I used butter and macro brand almond meal. My goodness it was absolutely the best ever. Making two batches today, one for work and the other for hubby. It is the best banana anything we’ve had!!! Thanks
Author
Hehe, we re-worked the recipe 🙂 glad it worked 🙂 YUM! x
Thank you for this beautiful recipe! The kiddies and I have nearly eaten the whole loaf at once! Sooo yum!!!
Author
Hehe! So glad you love it Kate (and the kids too!) <3
I just made this with coconut oil and it is delicious!
Author
YAY! So happy to hear <3 Thanks Sarah!
I made this bread today in loaf and muffin form and am really impressed. I agree that it was a little buttery, but I am freezing them for when my baby comes, so I think they will be the perfect texture once frozen and thawed again. If I was going to make them and eat them as is I might cut the butter down a little bit, but out of all the paleo banana breads I’ve tried this is my favourite. We are slowly making the paleo change and my 3 year old devoured it, which is impressive since he’s so picky. I will definitely be making this again!!
Author
Hey Elya! Love to hear this 🙂 and yes, everyone has their own preference! Glad you now have a nana bread stash ready and waiting! <3
Hi,
Can you leave out the walnuts? Or should i substitute for almond or cashew (they are the only nuts i have in the pantry!)
Thanks
it is indeed the best Paelo banana bread. I bake this all the time for my daughter and swap the eggs for chia seeds as she is allergic to eggs. really yum!
Author
YYAYAYAYYAYA! Love to hear this Vish <3
Author
Hey Meagan! Sub them for whatever nut you LOVE 🙂
Hi,
I’ve tried to “cream” he butter eggs and honey – it curdles?!
I’ve tried it two different ways to see if I’ve done it wrong.
I haven’t made this before so if it doesn’t turn out nice what a waste!
I’ve googled this and I’ve it found any recipe that creams butter and eggs – only butter and sugar?
Author
Hey Anita! It doesn’t matter if it curdles… it just means that your eggs are too cold for the butter 🙂 just mix it all together and it will still work 🙂
I used half almond and half coconut (I multiplied recipe to make 2 batches) and it was totally dry! I added an extra egg and 1/4 cup of coconut oil but was still dry. So I added fresh orange juice… still dry. I wasn’t sure what the batter consistency should be so just put it in the tins and hope for the best.
Author
Yes anything with coconut flour dries it out to the max! It’s like 1 cup of almond meal = 1/2 cup coconut flour plus an extra egg!
Is your measurement of coconut oil melted or solid?
Hey there. Can I substitute the flour for quinoa flour? Would I have to make any other adjustments?
Author
Softened 🙂 We recommend butter for best result. YUM!
Author
We ahve not tried! Give it a go and see what happens! 🙂
Mine came out way too moist too. Kept putting it back in oven. Still doesn’t look done. I might try it again with 1/4 C. Not sure but it definitely did not turn out like your picture?
Author
Hi Roberta!Hopefully it still tasted good even if it looked different. WE are trying to think why this recipe has such different result.s Every single time we have tested it… it has been perfect! Like we are not even exaggerating! HAHA. Which is just so weird! So we are thinking… maybe it is the amount of banana??? Some nanas are HUGE and some a tiny. Do you think this makes sense??? Thanks!
ok im super keen to give it a bash, going to use ground sunflowers, ground almonds, coconut flour and tapioca! will increase egg and banana! hold thumbs xxx
Author
Hehe ok! GOOD LUCK 😛 Let us know how it goes!xxxx
Am just baking this and had to guess at how many (finger size or kids lunchbox size) bananas I needed, so a weight for the bananas would help as bananas come in all sizes. I ended up mashing 5 of them. I have used butter and added a large tablespoon of brown sugar rather than honey as it was at hand. Hoping for scrumptiousness. 🙂
Yum Super moist not oily but very buttery. Could probably have been 4 small bananas and a little less butter and certainly if your bananas are very ripe no sweetener required. Thank you!!!!
Author
Good idea! We will do that for next time 🙂
AaaAmazing!! This bread is a staple weekend cook-up for me in preparation for the working week. Only problem? It tastes so delicious that it never lasts long!
Author
Hehehhe sounds like a great problem to have Kristen 😛 😛 YAY!
I just cooked this after reading the comments regarding the quantity of ghee or coconut oil, I used 1/4 cup coconut oil and it turned out perfect??
Author
YAY Katrina! 🙂
Hi,
Is there a substitute for almond meal that I can use for this recipe?
Author
Hey there! You could try hazelnut meal 🙂
Thanks for your share. I also tried only 1/4 cup of oil and it worked out lovely.
Author
Awesome to hear! 🙂
Hello..
I make this Banana loaf all the time..but my cake looks nothing like yours..(in your picture) I find that, as. nice as the cake tastes it’s still too dense. Yours looks nice & fluffy..
I follow your recipe exactly as it’s written..
What am I doing wrong?
Thankyou
Stelle
Author
Hey Chrystelle! We’re not sure. This is a tricky recipe.. as you can see the comments. For some people it turns out perfectly than others not so much! Maybe it is the size of bananas?
Just made this again today for the 10th time but decided to do 1/2butter and make up the rest to 3/4 cup in coconut oil and a tad less honey! Omg this is the best I’ve done yet! Way more soft and fluffy. Delish ?
Author
Hey Cassie! That’s AWESSSOMEEEEE! 😀 YAY!
Substituted the eggs for chia gel! Was still amazing (even my husband could not tell)! Added a little cinnamon as well. Just perfect!
Author
BOOM! how good is that! Thanks for sharing Mel!
I used chestnuts flour
Just took out of the oven and it smells and looks amazing. I followed your recipe but used coconut oil and added some blackberries that no one was eating. Can’t wait for it to cool.
Author
OH yum that sounds deeelish!
Author
Oh cooool!
This is so so good . Never tried a pale recipe before if they are this delicious you have a convert for sure. Thank you
Author
Hey Leanne! Definitely give them a go 🙂 full of GOOD STUFF!
You guys are bang on! Easily the best Banana bread ever!! I used maple syrup instead of honey and it’s just so good ??. Thank you
Hey, just wanted to say that I love the recipe. It was my first time trying a gluten free banana bread and it came out perfectly. Was wondering, do you by chance have the nutrition breakdown for this recipe?
Author
Hey Chanel 🙂 So glad you loved the recipe! We don’t do the breakdown, there are a stack of good apps for that available. It’s definetly a sweet treat still… so don’t eat too much! Hehe.
Made this recipe tonight using ghee instead of butter. Cooked for 1 hr and still feel like it is too moist. Did pull it out of the tin when hot though. Thinking there is way too much oil in the recipe, might reduce it next time.
Author
Hey Heidi, sounds like a plan 🙂
i wish i read the comments before :/ my husband threw it into the trash can .. we couldn’t even touch it even tough the taste was great.
Maybe 50gr instead of 150 ? Did you try it again ?
Thanks
Author
We literally made this recipe on the weekend! And it worked perfectly. What do you mean you could not touch it? You have to let is cool completely before you cut it.
This totally lives up to its title! Best banana bread ever! I made mine into muffins and subbed walnuts for choc chips. So delicious. I used butter and didn’t find it greasy in the slightest. A solid family favourite. Thank you
Author
YEWWWWW!
This looks delicious and I was so excited to try it. I used butter and when it was cooking it was bubbling with butter. Once out of the oven it was swimming, as it cooled it absorbed however all
You can taste is butter. Will try again. Can’t understand why it seems to work perfectly for some and not others? Sadly this is too oily to be edible. Sad face
Author
Hey Emma! We’re really confused too as we get SOOO many people saying it’s the best and then others saying it doesn’t work. The only thing we can think is that some ovens are different temperatures? <3
This is such a yummy banana bread- my workmates loved it too and couldn’t believe that flour was not used. I used olive oil instead of coconut oil and it worked a treat. Such a moist bread. Family ate it in a day!!!!
Author
Oh yay! Thanks for that feedback! Great idea to swap to olive oil! 🙂
I was wondering if the difference in oiliness is to do with the temperature of the coconut oil? I live in Northern QLD, and keep my coconut oil in the pantry, so it is runny, rather than softened like butter, so perhaps that plays a part? I’m going to make this recipe (with my runny coconut oil 😉 ), and I will let you know how it goes.
Author
Oh yes! Good idea! Let us know how it goes 🙂 🙂