Grain free Banana Bread
Recipe by Michelle Harris
Course: Breakfast
Difficulty: Easy
Servings: 2
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Description
This is the easiest and nicest gluten free bread I have yet to make! It contains real ingredients, unlike many of the bought, gluten free breads out there which contain added sugars, additives and many “unheard of” ingredients
*PLEASE NOTE YOU NEED TO SOAK YOUR SEEDS OVERNIGHT
Ingredients
- 1⁄2 cup coconut oil or ghee (melted)
- 1⁄2 cup rice malt syrup or 1⁄4 cup raw honey
- 3⁄4 teaspoon Himalayan salt
- 1 teaspoon vanilla paste
- 1 teaspoon cinnamon
- 6eggs
- 3⁄4 cup coconut flour, sifted
- 2 bananas, mashed
- 2 tablespoons shredded coconut
Directions
- Preheat oven to 180◦C and line a loaf n (approximately 10 x 22 cm), with baking paper.
- Whisk together coconut oil, sweetener of choice, salt, vanilla, cinnamon and eggs.
- Add coconut our and whisk together.
- Stir through mashed bananas and pour batter into loaf tin.
- Bake for 45 minutes or until a skewer comes out clean.
- Cool before removing from pan and sprinkle with toasted coconut flakes before serving.
Notes
Store the rest in an air tight container, in the fridge.
Or slice & freeze to enjoy toasted (under grill) for a warm brekkie or snack op on later on.
For brekkie, enjoy as is, or add some nut butter (almond, hazelnut, brazil nut, macadamia) or tahini. Perfect for a sweet treat too.