Yield: 10 slices
Prep Time: 5 minutes
Cook Time: 1 hour - 1 hour 15 minutes
☆ 3 large super ripe bananas (+ one whole banana sliced in half length ways for garnish)
☆ 1/2 tsp pure vanilla extract
☆ 1 whole egg (or sub 1 flax egg)*
☆ 3 Tbsp avocado or coconut oil (melted)
☆ 2/3 coconut sugar
☆ 1 tbsp maple syrup
☆ 3 1/2 tsp baking powder
☆ 3/4 tsp sea salt
☆ 1/2 tsp ground cinnamon
☆ 3/4 cup unsweetened almond or dairy-free milk
☆ 1/2 cup almond meal
☆ 1 1/4 cup gluten free flour
☆ 1/2 c coconut flour
Preheat oven to 170 degrees celsius and line or oil a loaf tin.
Mash banana in a large bowl.
Add all ingredients expect the flours and mix vigorously.
Once combined, add almond meal, gluten free flour, coconut flour and fold in until well incorporated.
Press into your lined loaf tin and add your extra banana for garnish (optional).
Bake for 1 hour – 1 hour 15 minutes.
When ready, it should feel firm to touch and be crispy golden colour on top.
Let cool completely before cutting or it will be too tender to hold form. Serve with a lashing of butter and honey, coconut yoghurt and granola or as is.
Store leftovers in a covered container for a few days. Slice and freeze for longer term storage.