Recipes
Get creative in the kitchen
Banana & Coconut Bread
Servings
10 slices
prep time
15 mins
cook time
55 mins
total time
1 hr 10 mins
Ingredients
400 g ripe banana
6 organic eggs
4 fresh pitted dates (see notes)
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml (2 fl oz/ 1/4 cup) macadamia nut oil, coconut oil or cold pressed olive oil
1/2 teaspoon ground cinnamon
2 teaspoons gluten free baking powder
1/2 cup coconut flour
1/4 cup chia seed
Method
1
Preheat your oven to 150°C / 300°F (fan-forced).
2
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined. This can also be done by hand in a large bowl.
3
Add the coconut flour and chia seeds and mix through.
4
Let the mixture rest for 10 minutes to allow the chia and coconut flour to expand.
5
Lightly oil one loaf tin and then line with baking paper. The size pictured was: 10 1/2 cm wide and 26 cm long.
6
Spoon batter into the tin - at this stage you can decorate the bread with flaked coconut of sliced banana before baking.
7
Bake for 50 - 55 minutes (a skewer inserted into the centre should come out dry).
8
Cover the top with foil if over-browning.
9
Remove from the oven and allow to cool before turning out the loaf. Enjoy
NOTES: If mixing by hand use 1 tbsp organic maple syrup, manuka honey or stevia in place of the dates.
Recipe by Teresa Cutter