This mouth watering recipe is courtesy of Teresa Cutter!
What you’ll need:
- 400 g ripe banana
- 6 free range/organic eggs
- 4 fresh medjool dates (or 4 packaged dates, soaked for a couple of hours)
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 1/4 cup macadamia nut oil, coconut oil or extra virgin cold pressed olive oil
- ½ teaspoon ground cinnamon
- 2 teaspoons gluten free baking powder
- 70 g (½ cup) coconut flour
- 20 g (1/4 cup) chia seed
What to do:
- Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
- Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined – alternatively you can do this by hand in a large bowl.
- Add the coconut flour and chia seeds and mix through.
- Rest for 10 minutes to allow the chia and coconut flour to expand.
- Lightly oil one loaf tin and then line with baking paper – The size I used was: 10 1/2 cm wide and 26 cm long.
- Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut of sliced banana before baking.
- Bake for 50 – 55 minutes (a skewer inserted into the centre should come out dry).
- Cover the top with foil if over-browning.
- Remove from the oven and allow to cool before turning out the loaf.
- Makes 1 loaf serves 12. Keeps in the fridge covered for up to 1 week. (freezes well too)
Serves 12
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