This recipe is a great way to use up overripe bananas!
Coconut flour is a handy product to have on hand; it doesn’t have the glycemic load of grain flours, has no gluten or anti-nutrients.The only thing is it doesn’t yield the ‘fluffiness’ of regular glutenous flour, and might take some getting used to. This recipe gives the best bread texture without using wheat.
Coconut Banana Bread Recipe:
Everyone’s favorite, but without the grain, gluten or refined sugar! Makes 1 loaf.
Ingredients:
2 bananas; at least 1 heaped cup of chopped banana
1⁄4 cup coconut oil, melted
4 organic free-range eggs
4 fresh dates, pitted and chopped
1 tbsp pure maple syrup or raw honey
3⁄4 cup coconut flour
1⁄2 tsp aluminum-free baking powder
1⁄4 tsp unrefined sea salt
1⁄2 tsp cinnamon powder
Directions:
Preheat oven to 350 ̊ F / 175 ̊ C.
Mash bananas with the chopped dates.
Note: If the dates are quite dry and hard, soak them first in warm water.
Whisk the eggs until fluffy and then combine with the mash.
Stir through the oil and maple syrup/honey. Add the dry ingredients and combine well. Put mixture in a loaf tin, oiled and lined with baking/parchment paper. The mixture will be quite thick; flatten and smooth with a spatula.
Bake for 35-40 minutes. Ready when a knife comes out clean and the edges are browned. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. Or eat while still warm!
Enjoy!
Recipe inspired by The Food Matters Recipe E-Book
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