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Preheat oven to 350 degrees F.
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In a large bowl whisk together the banana, agave nectar, and vanilla.
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Add the coconut flour and stir with a wooden spoon until well incorporated and a smooth batter forms.
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Add the almond milk and unsweetened coconut. Continue stirring until ingredients are well incorporated.
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Grease a square baking dish with coconut oil.
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Pour the batter into the pan and spread it evenly.
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Top with the chopped almonds.
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Bake in the oven for 20-25 minutes, until cooked through.
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Allow to cool and then cup into 9 even squares.