Dairy Free / Gluten Free / Refined Sugar Free / Preservative Free
A super simple fruity Banana Bread recipe that the whole family will enjoy. So easy, your kids will love helping you make this!
If you’ve come to see me you’ll know that I promote REAL food – that is non-packaged, real foods that have grown naturally and provide you a wealth of health benefits. Choosing to go gluten, dairy and sugar free reduces inflammation, thereby reducing pain. Optimal health can be restored by choosing a variety of fresh vegetables, fruit, whole-grains, healthy fats and lean protein sources daily.
Inspired by Eat Drink Paleo’s “I can’t believe it’s Paleo” Banana Bread (click here) I made a few tweaks to make it simply perfect.
Give it a go and let me know what you think?
- Loaf Baking Tin
- Coconut Oil and Non Stick Baking Paper (for greasing and lining the tin)
- 3 Eggs (free range)
- Pinch of Salt (celtic sea salt or himalayan rock salt are ideal)
- 2 ripe Bananas (peeled and mashed)
- 1 tablespoon Manuka Honey
- 1 teaspoon Vanilla Essence
- 2½ tablespoons Coconut Oil (in liquid form, melt down if required)
- 2 tablespoons Shredded or Dessicated Coconut
- 125 grams Almond Meal or LSA Mix (1¼ – 1½ cup) – you can always use the excess nuts from creating your own almond milk
- 1 tablespoon Coconut Flour (or 2 tablespoons of Tapioca Flour)
- 1 teaspoon Ground Cinnamon
- Pinch of Nutmeg (optional dependent on your taste)
- 1 teaspoon gluten free Baking Powder
- 3 tablespoons chopped Walnuts
- 7-10 chopped Apricots (or sultanas)
- 3 chopped prunes (optional)
- Handful chopped dried blueberries or apples (optional)
- Preheat oven to 180°C . Grease the loaf tin with coconut oil and line the bottom with non-stick baking paper.
- Place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy.
- Add the wet ingredients; mashed banana, honey, vanilla essence, and coconut oil and mix together until well combined.
- Add the dry ingredients; almond meal, baking powder, coconut flour, shredded coconut, cinnamon, and nutmeg and mix together well.
- Fold in walnuts and dried fruit to the mix.
- Pour the batter into the prepared loaf tin.
- Smooth the surface and sprinkle extra chopped walnuts on the top.
- Bake for 45-60 minutes on the middle shelf. Insert a sharp knife or skewer into the centre to see if it comes out dry, in which case it’s done. Remove from the oven and let it cool for 5–10 minutes before removing from the tin; this will ensure a crisp outside and moist centre. Cover with a towel if leaving overnight.
- Voila! Keep in sealed container in fridge then serve as is, or toast and smother with some butter. Yum 🙂