Gluten-free coconut banana bread



Ingredients 18
Servings 1 medium loaf (12 slices)
Time 10

Ingredients

  • coconut oil
  • 250
    ml
    coconut flour
  • 30
    ml
    tapioca flour
  • 125
    ml
    almond flour
  • 10
    ml
    cinnamon powder
  • 10
    ml
    bicarbonate of soda
  • 1
    ml
    sea salt
  • 125
    ml
    chopped walnuts
  • 60
    ml
    raisins
  • 1
    medium-ripe bananas
  • 2
    very ripe bananas
  • 3
    large eggs
  • 125
    ml
    coconut milk
  • 125
    ml
    unsweetened apple purée
  • 5
    ml
    vanilla extract
  • 2
    ml
    almond extract
  • desiccated coconut for sprinkling
  • butter or nut butter (see tip below) to serve
 

Method

70-75
 

1. Preheat the oven to 180 °C. Line a loaf pan with baking paper or grease well with coconut oil.

2. Mix the flours, cinnamon, bicarbonate of soda and salt. Add the nuts and raisins and stir until well coated. Set aside.

3. Combine all the wet ingredients in a food processor and mix until smooth.

4. Add to the dry ingredients and mix until just well combined, do not overmix.

5. Pour the batter into the prepared pan and sprinkle with desiccated coconut.

6. Bake for 70-75 minutes until the centre is done (a testing skewer inserted in the middle should come out clean).

7. Cool on a wire rack and serve with butter or nut butter.

TIP: Blitz macadamia nuts with a little canola oil in a food processor until smooth to make nut butter.

 

 

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