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ALICE'S GLUTEN-FREE COCONUT BANANA BREAD
Posted On: 2015-08-31 11:02:51
INGREDIENTS
4 eggs
5 ripe bananas, mashed (about 1½ cups)
3 Tablespoons runny honey or maple syrup
100 grams coconut oil, melted
1 teaspoon vanilla extract
½ cup coconut flour
½ cup ground almonds
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
DIRECTIONS:
Preheat the oven to 170°C, then butter (or oil) & line a 22cm x 11cm loaf tin with baking paper, leaving a generous overhang at the ends to lift the finished loaf out.
Put the eggs, bananas, honey or maple syrup, oil & vanilla extract in a large bowl & mix well to combine.
Add the coconut flour, ground almonds, baking powder, baking soda & salt & stir until well combined.
Pour the batter into the prepared tin (it will seem quite runny) & stand for 5 minutes to allow the coconut flour to swell.
Add the coconut flour, ground almonds, baking powder, baking soda & salt & stir until well combined.
Pour the batter into the prepared tin (it will seem quite runny) & stand for 5 minutes to allow the coconut flour to swell.
Bake for 45-50 minutes or until a skewer inserted in the centre of the loaf comes out with just a few small crumbs clinging to it (if the loaf is browning too much after 30 minutes, cover loosely with foil for the remainder of the cooking time).
Cool in the tin for 10 minutes then lift out & cool completely on a wire rack before slicing.
Store wrapped in plastic wrap at room temperature for up to 1 week.
Store wrapped in plastic wrap at room temperature for up to 1 week.
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