This is a great remake of everyone’s favourite, but without the grain, gluten or refined sugar. It’s a great way t
o use up over ripe bananas. Coconut flour is a handy product to have on hand, it doesn’t have the glycemic load of grain flours and 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.
Ingredients
2 bananas; at least 1 heaped cup of chopped banana
4 organic, free-range eggs
4 fresh dates, pitted and chopped
1/4 cup coconut oil; melted
1 tbsp organic maple syrup or raw honey
3/4 cup coconut flour
1/2 tsp baking powder; aluminum-free
1/4 tsp unrefined sea salt
1/2 tsp cinnamon
Directions
1. Preheat the oven to 350 degrees F / 175 degrees C.
2. Mash bananas with the chopped dates. Note: If the dates are quite dry and hard, soak them first in warm water.
3. Whisk the eggs until fluffy and then combine with the mashed bananas and dates.
4. Stir through the oil and maple syrup/honey. Add the dry ingredients and combine well.
5. Put mixture into a loaf pan, greased and lined with parchment paper. The mixture will be quite thick, flatten and smooth with a spatula.
6. Bake for 35 – 40 minutes and test to see if it’s done. It’s ready when a knife comes out clean and the edges are browned.
7. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. Or, eat while still warm!