This is a weekly rotation kind of staple in my kitchen and I have never regretted it. Feel hangry coming on? this. Feel baby hangry coming on? this. Need to give a friend a gift? this. Human? this. No sugar (but not gross), no gluten (but not gross), no dairy (but not gross), no guilt (but not gross).
It freezes really well also in slices and keeps in the fridge as a toasted breakfast go-to. Get onto it.
The Ultimate Gluten & Sugar Free Banana Bread
Makes one large loaf
Ingredients
- 400g or 4 large bananas
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 4 eggs
- 1tsp vanilla extract
- 31/2 cups almond meal
- 1 cup tapioca starch
- Pinch of salt
- 1tsp ground cinnamon
- 1 tsp baking powder
- 1tsp baking soda
- 1/2 cup shredded coconut
Method
Start by turning on your oven to 180 and lining and large bread tin. Grease the baking paper with oil spray or butter then leave aside.
Grab one big mixing bowl and using a fork, mash all the banana until pretty much smooth. Stir through the maple syrup, eggs, coconut oil and vanilla then follow with all the other remaining ingredients.
Pop in the oven and put the timer on for 30 minutes. When it goes off, turn the tin around the oven and bake for a further 30. Using a skewer, check that it comes out clean and if so, leave on top of your oven to completely come to room temperature before removing from the tin.
Keep this in the fridge then slice up and toast when you want some. Alternatively pop it in the fridge to cool then slice it up and freeze the slices then toast to bring back to life. The reason I keep it in the fridge as it’s much easier to slice it.