My love of all things coconut continues with my discovery of coconut flour, which makes the perfect partnership with bananas in this gluten and dairy free bread. Try this as a healthy cake alternative at Easter. A great way to use up over ripe bananas.
4 organic eggs
3 large ripe bananas, mashed
4 Mejool dates, pitted and chopped
50g walnuts, chopped
5 tablespoons raw organic coconut oil
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
100g coconut flour
½ teaspoon wheat free baking powder (eg Doves Farm)
¼ teaspoon Himalayan pink rock salt
Preheat the oven to 180C, Gas 4.
Grease and line a loaf tin with grease proof paper.
Whisk the eggs in a large bowl until pale and fluffy and then add the banana, dates and walnuts.
Melt the coconut oil over a low heat, turn off the heat, add the maple syrup and vanilla essence and then add this to mixture.
Sift the coconut flour together with the baking powder and salt into the mixture and stir quickly. The coconut flour is extremely absorbent and the mixture will quickly thicken. Spoon into the loaf tin and use a spatula to flatten and smooth evenly into the tin.
Bake for approx. 45-50 mins until brown at the edges and a skewer comes out clean. Lovely eaten warm either on its own, or spread with coconut butter, or grass fed butter. In the unlikely event that there is any left over, store in an airtight container in the fridge.