With another wintery and cold day yesterday I continued my quest to create the perfect banana bread recipe. And this one was amazing! I love that it uses simple ingredients which most people will have in the pantry. The coconut flour and coconut sugar is the only thing you may need to stock up on. The banana bread is soft, moist and sweet with a slight coconut hint. It will keep for up to 1 week in the fridge

Banana bread

Gluten free, high protein, sugar free

Ingredients:

• 3 ripe bananas
• 5 eggs
• ½ cup coconut flour
• ¼ cup coconut sugar (or use honey, rice malt syrup or agave in its place)
• ¼ cup organic butter or coconut oil
• ¼ cup chia seeds
• 1 tsp cinnamon
• 2 tsp vanilla extract

Method:

Preheat your oven to 180 degrees. Combine mashed banana, butter/oil, coconut sugar, eggs, cinnamon and vanilla into a bowl and mix well. Add sifted coconut flour and chia seeds and mix well. Allow to stand for 10 mins so that the coconut flour and chia seeds can absorb some liquid and thicken. Line a loaf tin with baking paper. Spoon the batter into the tin. Base for 50mins