I’ve been wanting to put together a banana bread recipe for a while. After using my clients as taste testers a couple of weeks ago and a little recipe tweaking, here it is! This one is gluten free. It does contain nuts so unfortunately it’s not suitable to send to school with the kids, but it would definitely work as an after school treat while they do their homework.
3 ripe bananas
1 cup of frozen raspberries defrosted
½ cup (125ml) maple syrup plus extra warm syrup to pour over the top once baked
1 tsp vanilla paste
1½ tsp ground cinnamon, plus extra to dust
½ tsp bicarbonate of soda
½ cup (125ml) coconut oil, softened
1 cup (100g) coconut flour, sifted
1 cup (100g) almond meal
1 tsp baking powder
50 pecans, chopped
Pre heat oven to 160 degrees C. Grease and line a 1.5L loaf pan with baking paper.
Mash 2 bananas in a bowl with maple syrup, vanilla, cinnamon and bicarb of soda.
In a separate bowl, beat the coconut oil and and eggs until combined. I used a manual whisk and it turned out just fine but you can use an electric mixer if you have one.
In a third bowl, combine coconut flour, almond meal and baking powder.
Fold the banana mixture into egg mixture, then fold into the flour mixture. Add the chopped nuts and raspberries and combine.
Spread the batter into the baking pan. Slice the remaining banana horizontally and press into the top of the batter. Bake for 55 minutes or until a skewer inserted into the centre comes out clean.
Cool for 30 minutes in the pan.
Warm the extra maple syrup, pour over the top and then dust with cinnamon.