Gluten free banana bread
Gluten free banana bread Photo: Kristy Komadina
This is a gluten free recipe with a twist. It uses coconut flour which is not only gluten free but very high in protein and fibre. This is so good packed in a lunch box because it's filling, moist and has a great texture. Personally I love this warm with lashings of cold butter, but I'm a bit greedy like that! You can buy coconut flour at health food shops.
- 3/4 cup coconut flour, sifted
- 3 medium overripe bananas, mashed
- 4 eggs
- 5 tablespoons honey or 5 tablespoons Natvia*
- 90g butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp bicarb soda
- 1 tsp baking powder
Preheat your oven to 160°C. Spray a little oil into your loaf tin and line with baking paper.
In a bowl, mix together the mashed banana, eggs, honey, butter and vanilla until well combined. In a separate bowl sift together the coconut flour, salt, cinnamon, bicarb and baking powder. Pour the dry ingredients into the wet ingredients and combine, not overmixing.
Spoon the batter into the lined loaf tin and bake for 1 hour 15 minutes until the top is golden. Remove from the oven and let it cool in the tin for around 20 minutes.
Turn it out and serve warm spread with butter.
*Natvia is a brand of stevia, a natural sweetener with a lot less calories than sugar or honey. In powder form it looks similar to caster sugar. Available in the baking aisle of most supermarkets.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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