Coconut Banana Bread without the grain, gluten or refined sugar from the True Food Network
2 bananas; at least 1 heaped cup of chopped banana
1/4 cup coconut oil, melted
4 organic free-range eggs
4 fresh dates, pitted and chopped
1 tbsp pure maple syrup or raw honey
3/4 cup coconut flour
1/2 tsp aluminium-free baking powder
1/4 tsp unrefined sea salt
1/2 tsp cinnamon powder
1. Preheat oven to 350F / 175C. Mash bananas with the chopped dates Note: if the dates are quite dry and hard, soak them first in warm water. Whisk the eggs until fluffy and then combine with the mash.
2. Stir through the oil and maple syrup / honey. Add the dry ingredients and combine well. Put mixture in a loaf tin, greased and lined with baking paper. The mixture will be quite thick; flatten and smooth with a spatula.
3. Bake 35-40 minutes. Ready when a knife comes out clean and the edges are browned. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. Or eat while still warm!
Note: A great way to use up overripe bananas! Coconut flour is a handy product to have on hand; it doesn’t have the glycemic load of grain flours, has no gluten or anti-nutrients. The only thing is it doesn’t yield the ‘fluffiness’ of regular glutenous flours and might take some getting used to. This recipe gives the best bread texture without using wheat.