Banana Bread (GF, DF)

Banana bread is so easy to make and if you serve it with a little coconut yoghurt or nut butter, it is the perfect winter afternoon pick me up with a cup of herbal tea.

The other day I found 3x half eaten bananas in my kitchen. My daughter loves opening up a banana but apparently not eating the whole thing! To make sure I didn’t waste them, I used the offcuts plus an overripe banana I had frozen. #wastenotwantnot

Makes 1 loaf

  • 350 g ripe banana (around 3x medium bananas)
  • 1 teaspoon of vanilla
  • 1 teaspoon cinnamon
  • 4 free range / organic eggs
  • 60 g (2 tablespoons) of something sweet- I often used stewed apple, today I used stewed quinces. You could also use good quality honey, maple syrup or rice malt syrup.
  • 70 g (1/4 cup)  macadamia nut oil or coconut oil
  • 1/2  tsp baking powder
  • 1/2 tsp bi carb soda
  • 150 g ( 1 3/4 cups) almond meal
  • 50g (1/4 cup) coconut flour
  • 25 g (2 tablespoons)  chia seeds
  • 2 heaped teaspoons maca (optional)
  1. Preheat your oven to 180 C.
  2. Combine banana, something sweet, oil, cinnamon, vanilla, eggs, bicarb and baking powder. You can do this by hand in a large bowl. I throw it all into my Thermomix.
  3. Add the almond meal, coconut flour, maca (if using) and chia seeds and mix well.
  4. Lightly grease one loaf tin
  5. Pour batter into the tin and bake for around 45  minutes  ( a skewer inserted into the centre should come out dry). You may need to cover with foil during baking so its doesn’t become too brown.
  6. Optional: sprinkle with some shredded coconut or chopped nuts for some extra texture.
  7. Remove from the oven and allow to cool before turning out the loaf.
  8. Enjoy! 

 Screen Shot 2013-09-10 at 7.13.29 PM

I love to eat it as is, or spread with a little nut butter or coconut yoghurt.

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