Here’s a gluten, dairy and guilt free banana loaf that’s perfect for a mid afternoon bite, before a training session or even for breakfast.
4 large ripe bananas, 350g mashed
60 g coconut flour
1 pinch salt
1 Tbsp cinnamon
4 medium eggs
3 Tbsp (50g) coconut oil, melted
1 tsp vanilla extract
1 ½ tsp bicarbonate soda
1 Tbsp apple cider vinegar
1/3 cup chopped dates or raisins
¼ cup pumpkin seeds
¼ cup walnuts or pecans (optional)
¼ cup dark chocolate chips (optional)
- Preheat the oven to 180 degrees Celsius (fan oven) and line a loaf tin with non-stick baking paper or grease well with coconut oil.
- Whisk the dry ingredients together and then stir in the eggs, mashed banana and the rest of the wet ingredients.
- Pour into the lined tin.
- Bake for 50-60 minutes or until a knife comes out clean.
- Cool before turning out of the tin. Serves well warm or cold.