What you see above is all that is left of the large loaf that I made yesterday, less than 12 hours ago – it was that good. There is a fresh loaf baking in the oven as I type this.
This recipe is my latest in-the-cave-crave.
I chose this recipe mainly because it was simplistic and based on coconut flour; but its also Paleo and, of course, gluten free. So grab yourselves some bananas and coconut flour and whip this baby up for a mind-blowlingly-easy, ridiculously tasty, guilt-free snack extravaganza (…that escalated quickly, but when you taste it, you’ll understand).
Also, for the energy-trackers out there, when cut into 12 thick slices, each slice is only 87 calories *happy dance*
4 large ripe bananas, mashed
4 large eggs
3 tablespoons of pure maple syrup*
2 teaspoons of vanilla extract**
1/2 cup coconut flour
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 180°C (fan forced)
Combine all of the wet ingredients in a bowl (banana, eggs, maple syrup, vanilla extract).
If you’re not a fan of banana-chunks in your bread, give it a quick blitz with a stick blender until smooth.
Combine the remaining dry ingredients in a separate bowl, and then stir into the wet mixture.
Pour into a loaf pan and bake for 45 minutes, then let it sit for 30 minutes before turning out. (But lets be honest, we all sneak one fresh-out-of-the-oven slice and its glorious).
Serve warm with butter and a drizzle of maple syrup or honey for added tastiness.
And there you have it; it’s easy, it’s tasty, and it won’t leave you feeling yuck!
*I used maple flavoured syrup, because that’s all I had
**I used vanilla essence, because again, stocks were low! :P