Photo: Nicole Avery
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Ingredients
7 eggs
3 bananas (approx 400 grams peeled)
3 tbsp maple syrup
1 tsp vanilla extract
¼ cup melted butter
¾ cup coconut flour
2 tsp gluten free baking powder
½ tsp pink Himalayan salt
Method
Preheat oven to 175 degrees Celsius. Mash the banana in a medium sized bowl. In a separate bowl add eggs and whisk briskly. Pour the eggs into the mashed banana and whisk again until well combined. Then add maple syrup, butter and vanilla and whisk vigorously.
Sift coconut flour, salt and baking powder into a large mixing bowl. Make a well in the middle of the dry ingredients, and then pour the egg mixture into the well. Using a wooden spoon, fold the ingredients to combine.
Spoon mixture into a lined loaf tin and bake 45-50 minutes. Allow to cool in the tin for 10 minutes before moving to a rack to cool completely.
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