BANANA BREAD

AuthorTamaraDifficultyBeginner

This one always goes down a treat with the family! This version is Gluten free too. Tip: I sometimes add some coconut flakes for that added texture..

Yields8 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

You will need

 2 Medium bananas - ripe
 50 g Honey
 2 tsp Vanilla extract
 50 g Coconut oil, melted (+ some for greasing tin)
 4 Eggs
  tbsp Plain yoghurt
 55 g Coconut flour
 50 g Gluten free flour
 0.75 tsp Baking soda

Method

1

Preheat your oven to 170C/340F.

2

Melt the coconut oil and leave to cool.

3

Grease and line a small loaf tin using the extra coconut oil.

4

In a medium size mixing bowl, mash your bananas and add in your honey, vanilla, melted coconut oil (once cool)2 tablespoons of yoghurt and eggs.

5

Add in your coconut flour, baking soda and gluten free flour and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. If it is looking quite dry then add in some more yoghurt or if alternatively it is looking too runny add en extra spoon of coconut flour but always aiming for a PANCAKE BATTER consistency.

6

Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.

7

If your banana bread is browning too quickly but isn't cooked in the middle, cover it with foil.

8

Allow to cool completely before slicing.

9

You can keep the banana bread in a sealed container or you can slice it up and freeze it for when you’re ready! Super moist, super yummy and gluten free!

Ingredients

 2 Medium bananas - ripe
 50 g Honey
 2 tsp Vanilla extract
 50 g Coconut oil, melted (+ some for greasing tin)
 4 Eggs
  tbsp Plain yoghurt
 55 g Coconut flour
 50 g Gluten free flour
 0.75 tsp Baking soda

Directions

1

Preheat your oven to 170C/340F.

2

Melt the coconut oil and leave to cool.

3

Grease and line a small loaf tin using the extra coconut oil.

4

In a medium size mixing bowl, mash your bananas and add in your honey, vanilla, melted coconut oil (once cool)2 tablespoons of yoghurt and eggs.

5

Add in your coconut flour, baking soda and gluten free flour and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. If it is looking quite dry then add in some more yoghurt or if alternatively it is looking too runny add en extra spoon of coconut flour but always aiming for a PANCAKE BATTER consistency.

6

Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.

7

If your banana bread is browning too quickly but isn't cooked in the middle, cover it with foil.

8

Allow to cool completely before slicing.

9

You can keep the banana bread in a sealed container or you can slice it up and freeze it for when you’re ready! Super moist, super yummy and gluten free!

BANANA BREAD

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