What do you do when you have a bunch of bananas on the kitchen countertop and they look like they needed to be consumed that very day?
Ingredients (serves 12)
(Recipe adapted from CocoRoselle)
400g ripe banana
2 tsp vanilla extract
60ml coconut oil
1/2 tsp ground cinnamon
2 tsp (gluten free) baking powder
70g coconut flour
20g chia seed
Depending on your preference, I added pine nuts into the batter. I also love to add pecan nuts or walnuts for that extra bit of crunch.
:: Preheat oven to 170C
:: Combine banana, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy.
:: Add the coconut flour and chia seeds and mix through.
:: Rest for 10 minutes to allow the chia seeds and coconut flour to expand.
:: Lightly oil one loaf tin and then line with baking paper. I used the silicon one and didn’t have to do that.
:: Spoon batter into the tin. At this stage, you can decorate the bread with flaked coconut or sliced banana before baking.
:: Bake for 50 to 55 minutes. Cover the top with foil if it is over browning. I used a bit more time as I find that the centre part remains moist. Timing varies from oven to oven.
:: Remove from the oven and allow to cool before turning out the loaf.
So I’m not quite used to consuming gluten free products even though I know it’s supposed to be better for our body. I think I need time to appreciate the taste which is a bit different from the usual banana bread that I made. Faith, however, likes it, much to my surprise.
Won’t you try it and let me know if it suits your tastebuds?