I love this recipe because it’s so simple to make and it’s delicious on it’s own or wonderful with all sorts of toppings such as almond butter, tahini or smashed banana and coconut yoghurt. Perfect with a cup of green tea or Immune Boosting Green Smoothie for breakfast.
I get many emails from people wanting recipe tips on how to bake with coconut flour – the secret is not to add too much of it! Coconut flour sucks up the liquid 3 – 4 times more than other flours you may be used to – this is because of it’s wonderful high fibre content. Eggs need to be added to give the bread structure, lightness and body. Adding chia seed adds the final touch and allows it to stay lovely and moist.
What’s good about it:
Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function.They add moisture and sweetness to baked goods, which means you can reduce the amount of sweetener and oil considerably. Coconut flour is packed with soluble fibre that is great for healthy digestion and helping to lower cholesterol. The chia seed pumps up the omega 3 in the bread. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly.
Courtsey: Theresa Cutter
Makes 1 loaf
400 g (14 oz) ripe banana
6 free range / organic eggs
4 fresh pitted dates
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml (2 fl oz/ 1/4 cup) macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
2 teaspoons gluten free baking powder
70 g ( 1/2 cup/ 2 1/2 oz) ) coconut flour
20 g (1/4 cup /1 oz) chia seed (see notes)
- Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
- Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined – alternatively you can do this by hand in a large bowl.
- Add the coconut flour and chia seeds and mix through.
- Rest for 10 minutes to allow the chia and coconut flour to expand.
- Lightly oil one loaf tin and then line with baking paper – The size I used was: 10 1/2 cm wide and 26 cm long.
- Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut or sliced banana before baking.
- Bake for 50 – 55 minutes ( a skewer inserted into the centre should come out dry).
- Cover the top with foil if over-browning.
- Remove from the oven and allow to cool before turning out the loaf.
Keeps in the fridge covered for up to 1 week. (freezes well too)
Decorate the top of my banana bread before baking with a light sprinkle of cinnamon and flaked coconut.
If mixing by hand use 1 tbsp organic maple syrup, manuka honey or stevia in place of the dates.
You can purchase coconut flour in most quality health food stores or natural grocers.
Flaxseed can replace chia.
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