Recipe: Gluten-Free Coconut Banana Bread

From the book, Food Matters, comes a delicious and wheat and gluten-free bread that can be used for breakfast and dessert! In my opinion, you could toast it and also use it as french toast!

Ingredients:

• 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

Directions:

1. Preheat oven to 350F. Mash bananas with the chopped dates.
2. In another bowl, whisk the eggs until fluffy and then combine with the mash. Stir through the oil and maple syrup or honey. Add the dry ingredients and combine well.
3. Transfer the batter to a loaf pan, greased and lined. The mixture will be quite thick; flatten and smooth with a spatula.
4. Bake 35-40 minutes. Ready when a knife comes out clean and the edges are browned. Eat while still warm, or allow to cool completely on a wire rack before storing in an airtight container in the fridge.

Note: 
It’s best to use overripe bananas in banana bread! Coconut flourit doesn’t have the glycemic load of grain flours, has no gluten or anti-nutrients, but it also doesn’t yield the ‘fluffiness’ of regular glutenous flours, so it might take some getting used to. This recipe gives the best bread texture without using wheat.