By Kate Taggart
Comfort food has never been as easy, delicious and guilt free as this gluten and dairy free banana and coconut bread with dark chocolate chips. Unlike traditional banana bread which is very high in sugar, this recipe uses only a small quanity of organic maple syrup (or you can use honey) and the natural sweetness of the bananas to tantalise your tastebuds. Coconut flour is high in fibre and won’t leave you feeling bloated like traditional flour and the macadamia nut oil is a heart-friendly, dairy free alternative to butter and makes the bread lovely and moist, unlike other gluten free recipes I’ve tried.
Preparation time: 10 minutes
- 3 large ripe bananas
- 2 tablespoons of organic maple syrup (or honey)
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla bean extract)
- 1/4 cup macadamia nut oil or coconut oil (softened)
- 1 tablespoon almond butter (I used almond, coconut and cacao butter)
- 2 eggs
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup dark chocolate chips (dairy free)
Preheat oven to 180 degrees C. Grease and line a loaf tin with baking paper.Combine mashed bananas, almond butter, oil, maple syrup and vanilla bean paste in a bowl, mix with electric beaters on medium speed until smooth and well combined. Add eggs and mix again until combined. Add the dry ingredients to this mix (coconut flour, baking powder, baking soda and cinnamon). Mix with beaters on medium speed until well combined and free from lumps.Gently fold through the chocolate chips and pour the mixture into the loaf tin. Bake for 35-45 minutes until golden brown on top and skewere comes out clean.
Remove from oven and cool in tray for 15 minutes, then turn out onto a wire rack and leave to cool.
Lovely served warm or cool, it makes an ideal after school snack.