If you haven’t used coconut flour yet, now is your chance!
It’s gluten free and also (optional) sugar free! The spices give this bread a real depth of flavour and the chia seeds add a little crunch. It can be a bit crumbly, but it’s moist and delicious!
This banana bread gets top score by the man in my house 🙂
Switch on the oven to around 160C
Into a processor add:
4 medium size bananas (approx 420g)- 4 eggs
- 1/2 cup desiccated coconut (45g)
- 1.5 tsp cinnamon, ground
- 1/2 tsp all spice
- 1/2 tsp cardamon, ground
- 1/2 tsp ginger, ground
- 2 tblspn honey (leave out for a sugar free option)
- 2 tblspn coconut milk yoghurt (or any yoghurt/sour cream is fine too)
- 2 tsp baking powder (make sure you are using the aluminium and gluten free one!)
Mix for about a minute until blended well. Now, add in
- 1/2 cup coconut flour
- 1/4 cup chia seeds
Mix again for around 10 seconds and then let sit for 15 minutes (this gives the Chia seeds some soaking time and expands the mix).
Grease a loaf tin (I do it with a little Coconut Oil) and then pour in the mix! You can put some sliced banana on top and some sprinkled cinnamon. A little sprinkle of sugar or honey is nice too. Bake for around 40 min. Close to the end of baking time you can choose to sprinkle on some desiccated coconut and pop back in the oven.
Test with a skewer… if it comes out clean it’s ready! Let the bread cool down before removing from loaf tin!
NOTE: I keep a little of the mixture aside and normally made around 6 mini muffins as well. Alternatively you could make ALL muffins – which will only take 15-20 mins to cook (and even less to eat!).